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Moreira L, Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking. Food Res Int 2024; 190:114558. [PMID: 38945562 DOI: 10.1016/j.foodres.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.
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Affiliation(s)
- Luís Moreira
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Study of the impact of vine cultivation technology on the Feteasca Neagra wine phenolic composition and antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1715-1726. [PMID: 35531391 PMCID: PMC9046523 DOI: 10.1007/s13197-021-05182-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2020] [Accepted: 06/15/2021] [Indexed: 12/31/2022]
Abstract
In this work a comparative assessment was performed on individual and total polyphenols and biochemical properties of some Feteasca Neagra red wines obtained from grapes cultivated with different farming technologies (organic vs. conventional). The effect of a 30% cluster thinning treatment in both organic and conventional vineyard, compared to control plots with no thinning, was also monitored. The wines were obtained during two vintages, one with more favourable climatic conditions and one less favourable, in the period 2010-2019. Our results indicate that by applying a 30% cluster thinning treatment in the vineyard it is possible to increase the concentration of total and individual polyphenols of the resulted Feteasca Neagra wines. Furthermore, the differences observed between the phenolic profiles of wines from conventionally and organically produced grapes showed that organic Feteasca Neagra wines have higher phenolic compounds concentrations and antioxidant properties, with some important individual phenols accumulating in larger quantities than in the case of conventional wines. The beneficial effect of the organic cultivation is more evident in years characterised by less favourable climatic conditions. The statistical analysis tools applied to the analytical data allowed a good discrimination of experimental wine variants according to the vine cultivation technology (organic vs. conventional, with and without cluster thinning) and vintage. Thus, the results indicated that the applied cultivation technologies, especially when both organic cultivation and cluster thinning are combined, can greatly improve the polyphenolic content of Feteasca Neagra wines. The absolute value of the increase in polyphenol concentration was higher in favourable years, but the relative increase, in percentages, as compared to control wines, was higher in less favourable years. The combination of both viticultural practices may be thus exploited in order to obtain wines with higher polyphenolic content, which leads to better structure, better ageing potential, enhanced nutritional and antioxidant properties.
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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Monari S, Ferri M, Montecchi B, Salinitro M, Tassoni A. Phytochemical characterization of raw and cooked traditionally consumed alimurgic plants. PLoS One 2021; 16:e0256703. [PMID: 34437649 PMCID: PMC8389401 DOI: 10.1371/journal.pone.0256703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Accepted: 07/11/2021] [Indexed: 11/19/2022] Open
Abstract
In the past, wild edible alimurgic plants became an important alternative food source when poverty, wars or drought made it difficult to access crops. These plants were considered rich in highly nutritional compounds and also frequently used as food-medicine given their health-promoting properties. With the aim of improving our knowledge on the content of beneficial or detrimental compounds in relation with past local dietary and curative traditions, 12 wild food plant species were collected from two study areas selected for their very different degree of industrialization, urbanization, and conservation of local past traditions among the population: the Bologna province (Northern Italy) and the Middle Agri Valley (Southern Italy). Protein, polyphenol flavonoid and biogenic amine (both free and conjugated) contents and antioxidant activity of raw and boiled wild food plant extracts, and of cooking water were analyzed by means of spectrophotometric and high-performance liquid chromatography methods. The results demonstrated that most of the phenolic compounds were released in the cooking water which also showed the highest antioxidant activity. Seventeen different phenolic compounds were identified, of which the health-related luteolin, luteolin-7-glucoside and rutin were the most abundant (e.g., S. pratensis L. and C. intybus L.). On the other hand, biogenic amines were absent or present at very low levels in cooking water of those very same species (e.g., S. pratensis L., T. officinalis Weber, C. vesicaria subsp. taraxacifolia and C. intybus L.) of which traditionally a decoction is used for therapeutic purposes. Free and conjugated spermidine and spermine were generally the most abundant biogenic amines, while none of the known detrimental monoamines (e.g., histamine) was detected. In conclusion, the present results seem to support past local popular traditions which indicated beneficial medical properties of some wild edible plant, as well as of their cooking water.
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Affiliation(s)
- Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
- * E-mail: (MF); (AT)
| | - Beatrice Montecchi
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Mirko Salinitro
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- * E-mail: (MF); (AT)
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A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG. Foods 2021; 10:foods10081894. [PMID: 34441671 PMCID: PMC8394085 DOI: 10.3390/foods10081894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/08/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Chianti DOCG wines from the 2016 harvest were selected based on the type of production management. A survey was set up to get winemaking information from the estate's producer of the wines to estimate the carbon dioxide production under the three types of management. The eligibility, identity, and style properties (the intrinsic quality) of the wines were defined. A group of 45 experts evaluated the differences between wines by the Napping test and rated their typicality (perceived quality). The organic and biodynamic management showed a lower level of estimated values of carbon dioxide production. The overall statistical elaboration of the chemical and sensory data highlighted that the registered differences of the intrinsic, perceived quality, and typicality level of the respective wines, did not depend on the type of management. The comparison of the three kinds of wine by SIMCA modeling, put in evidence that the conventional ones showed a greater homogeneity regarding chemical composition, sensory characteristics, and typicality.
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Fong FLY, El-Nezami H, Sze ETP. Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.04.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Abstract
Despite the great relevance of sustainable development, the absence of a shared approach to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along the entire wine chain, from primary production to the finished wine, with specific attention to three key dimensions of sustainability (environmental, social, and economic) and relating measures. Therefore, it was decided to: investigate the ways in which sustainability is applied in the various stages of the production chain (wine growing, wineries, distribution chain, and waste management); analyse the regulations in force throughout the world and the main labelling systems; provide numerical information on sustainable grapes and wines; study the objective quality of sustainable wines and that perceived by consumers, considering that it affects their willingness to pay. The research highlighted that rules and regulations on organic production of grapes and wines are flanked by several certification schemes and labelling systems. Although sustainable wines represent a niche in the market, in recent years, there has been an increase in vineyards conducted with sustainable (mainly organic and biodynamic) methods, and a consequent increase in the production of sustainable wines both in traditional and emerging producing countries. Although (or perhaps precisely for this reason) no significant differences in quality are found among sustainable and conventional wines, consumers are willing to pay a premium for sustainably produced wines. This finding should encourage wineries to both put in place environmental activities and intensify their communication.
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Hasanaliyeva G, Chatzidimitrou E, Wang J, Baranski M, Volakakis N, Pakos P, Seal C, Rosa EAS, Markellou E, Iversen PO, Vigar V, Willson A, Barkla B, Leifert C, Rempelos L. Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey. Foods 2021; 10:476. [PMID: 33671741 PMCID: PMC7926479 DOI: 10.3390/foods10020476] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
The antioxidants found in grapes and wine have been linked to health benefits in humans, but may be affected by agronomic parameters, grape type/variety, and processing. Here, we report results of a farm survey which investigated the effects of production system (organic vs. conventional) and grape variety on fruit yield, total antioxidant activity/capacity (TAA, assessed by the Trolox Equivalent Antioxidant Capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays), and total concentrations of total phenolics (TPC) and anthocyanins (TAC) in grapes of one red (Kotsifali) and two white (Villana and/or Vidiano) traditional Cretan grape varieties. Analysis of variance (ANOVA) results showed that grape variety choice had a more substantial effect on TPC, TAA, and TAC than primary production protocols, and significant interactions were identified between production system and grape variety choice for TAATEAC. Specifically, TAATEAC was significantly (57%) higher in organic than conventional Vidiano grapes, while there was no significant effect of production system on TAATEAC in Kotsifali and Villana grapes. As expected from previous studies, the TAC was substantially higher in red Kotsifali grapes. Redundancy analysis (RDA) identified grape variety as the only strong explanatory variable/driver for yield, TPC, TAA, and TAC of table grapes, and positive associations were detected between the variety Vidiano and both TPC and TAATEAC. All other explanatory variables included in the RDA (including supplementary irrigation, orchard orientation, production system, soil type, vineyard age, plant density, and fertiliser inputs) explained only a small proportion of the additional variation.
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Affiliation(s)
- Gultakin Hasanaliyeva
- Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Eleni Chatzidimitrou
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Residues and Food Safety Unit, Regulated Products Assessment Department, French Agency for Food Environmental and Occupational Health and Safety, France (ANSES), 94701 Maisons-Alfort, France
| | - Juan Wang
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Marcin Baranski
- Laboratory of Neurobiology, Nencki Institute of Experimental Biology, Polish Academy of Sciences, Pasteura 3, 02-093 Warsaw, Poland
| | - Nikolaos Volakakis
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Geokomi plc, Agriculture Consultancy, P.O. Box 21, Sivas-Faistos, GR 70200 Crete, Greece
| | - Panagiotis Pakos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Chris Seal
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Eduardo A S Rosa
- Centre for the Research and Technology of Agro-Environment and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro (UTAD), 5001-801, Vila Real, Portugal
| | - Emilia Markellou
- Department of Phytopathology, Benaki Phytopathological Institute (BPI), 14561 Athens, Greece
| | - Per Ole Iversen
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Department of Haematology, Oslo University Hospital, 0372 Oslo, Norway
| | - Vanessa Vigar
- NatMed, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Adam Willson
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Bronwyn Barkla
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Carlo Leifert
- Department of Nutrition, IMB, University of Oslo, Sognsvannsveien, 0372 Oslo, Norway
- Southern Cross Plant Science, Southern Cross University, Military Road, Lismore, NSW 2480, Australia
| | - Leonidas Rempelos
- Nafferton Ecological Farming Group, School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey. Foods 2020; 9:foods9121874. [PMID: 33339243 PMCID: PMC7767105 DOI: 10.3390/foods9121874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/10/2020] [Accepted: 12/13/2020] [Indexed: 11/17/2022] Open
Abstract
Grapes contain high concentrations of secondary metabolites and antioxidants that have been linked to a reduction of several chronic diseases. Here, we report results of a UK retail survey, which investigated the effect of the production region (Mediterranean vs. South Africa), grape type (white vs. red vs. black) and variety, and production system (organic vs. conventional) on antioxidant activity and concentrations of phenolic compounds in table grapes. Black grapes had ~180% total antioxidant activity (TAA), ~60% higher total phenolic content (TPC) and ~40 times higher anthocyanin concentrations (TAC) than white grapes, while red grapes had intermediate levels of TAA, TPC and TAC. The effects of season and production system and differences between varieties of the same grape type were substantially smaller. Grapes imported from Mediterranean countries in summer had a 14% higher TPC and ~20% higher TAA than grapes imported from South Africa in winter, and organic grapes had a 16% higher TPC and 22% higher TAA, but ~30% lower TAC than conventional grapes. Significant differences in TPC, TAA and/or TAC between organic and conventional grapes could only be detected for specific grape types, varieties and/or sampling years.
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11
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Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175908] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.
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Abstract
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the most important goals to be achieved in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine, produced with fewer additives, and perceived health attributes has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines. However, the use of copper and sulfur-based molecules as an alternative to chemical pesticides, in organic vineyards, seems to affect the composition of grape microbiota; high copper residues can be present in grape must and wine. This review aims to provide an overview of organic wine safety, when using indigenous and/or non-Saccharomyces yeasts to perform fermentation, with a special focus on some metabolites of microbial origin, namely, ochratoxin A (OTA) and other mycotoxins, biogenic amines (BAs), and ethyl carbamate (EC). These health hazards present an increased awareness of the effects on health and well-being by wine consumers, who also enjoy wines where terroir is perceived and is a characteristic of a given geographical area. In this regard, vineyard yeast biota, namely non-Saccharomyces wine-yeasts, can strongly contribute to the uniqueness of the wines derived from each specific region.
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Hallmann E, Ponder A, Aninowski M, Narangerel T, Leszczyńska J. The Interaction between Antioxidants Content and Allergenic Potency of Different Raspberry Cultivars. Antioxidants (Basel) 2020; 9:E256. [PMID: 32245140 PMCID: PMC7139461 DOI: 10.3390/antiox9030256] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 01/04/2023] Open
Abstract
Food allergies are a very serious problem among consumers. The most common food allergies involve animal products, but they can also involve fruits such as berries. We aimed to determine whether organic farming is useful for the production of high-quality and safe fruits. Three varieties of raspberries 'Laszka', 'Glen Ample' and 'Polka' from organic and conventional production (neighboring farms) were collected over the two years of the experiment. Quantitative and qualitative analysis of phenolic compounds was carried out, and the content of Bet v1 and profilin was determined. The organic raspberries contained a lower level of phenolic compounds, especially anthocyanins. Conventional fruits were characterized by a higher allergenic potency than organic ones. We found a strong link between their anthocyanin content and the allergy status of conventional raspberry fruits. Therefore, organically produced raspberries are safer for consumers.
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Affiliation(s)
- Ewelina Hallmann
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Alicja Ponder
- Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Mateusz Aninowski
- Institute of Institute of Natural Resources and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland; (M.A.); (T.N.); (J.L.)
| | - Tuya Narangerel
- Institute of Institute of Natural Resources and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland; (M.A.); (T.N.); (J.L.)
| | - Joanna Leszczyńska
- Institute of Institute of Natural Resources and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland; (M.A.); (T.N.); (J.L.)
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Perestrelo R, Bordiga M, Locatelli M, Silva C, Câmara JS. Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104383] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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Picchi M, Canuti V, Bertuccioli M, Zanoni B. <p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>. INTERNATIONAL JOURNAL OF WINE RESEARCH 2020. [DOI: 10.2147/ijwr.s245183] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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The effects of organic and conventional farm management and harvest time on the polyphenol content in different raspberry cultivars. Food Chem 2019; 301:125295. [DOI: 10.1016/j.foodchem.2019.125295] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/25/2019] [Accepted: 07/29/2019] [Indexed: 12/18/2022]
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18
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Phenolics and Carotenoid Contents in the Leaves of Different Organic and Conventional Raspberry ( Rubus idaeus L. ) Cultivars and Their In Vitro Activity. Antioxidants (Basel) 2019; 8:antiox8100458. [PMID: 31591360 PMCID: PMC6827140 DOI: 10.3390/antiox8100458] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 10/03/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
Raspberry leaves are a source of carotenoids and polyphenols, including ellagic acid and salicylic acid. The results of scientific research suggest that they have potential pro-health properties that contribute to human health. The aim of this study was to determine the polyphenolic and carotenoid profiles in the leaves of selected raspberry cultivars and their in vitro activity. The second aim was to determine the impact of organic and conventional farm management on the polyphenol, carotenoid, and chlorophyll contents in different raspberry cultivars: ‘Polana’, ‘Polka’, ‘Tulameen’, ‘Laszka’ and ‘Glen Ample’. Compared with conventional raspberry leaves, organic raspberry leaves were characterized by a significantly higher content of dry matter, total polyphenols, total phenolic acids, chlorogenic acid, caffeic acid, salicylic acid and quercetin-3-O-rutinoside; moreover, the organic leaves were characterized by higher antioxidant activity. Among examined cultivars, ‘Polka’ c. was characterized by the highest antioxidant status. However, raspberry leaves from conventional farms contained more total carotenoids, violaxanthin, alpha-carotene, beta-carotene, total chlorophyll and individual forms of chlorophylls: a and b.
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A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Drava G, Minganti V. Mineral composition of organic and conventional white wines from Italy. Heliyon 2019; 5:e02464. [PMID: 31538119 PMCID: PMC6745436 DOI: 10.1016/j.heliyon.2019.e02464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 06/14/2019] [Accepted: 09/09/2019] [Indexed: 11/18/2022] Open
Abstract
Despite of the increased interest of consumers for organic agro-food products and of the growing demand for organic wines, scientific literature reports a limited number of studies aimed to evaluate the chemical composition of organic wine with respect to conventional wine in terms of major and trace metals. In the present study the concentrations of 19 elements (Al, As, B, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, V, and Zn) were determined in samples of white wines from Italy, conventionally and organically produced. No significant difference in the mineral composition was found between the two groups, except for Ni, which showed a higher concentration in organic wines. By comparing our data with data from literature it can be pointed out that there is no agreement among the results presented in the different studies referring to comparisons between organically and conventionally produced wines, concluding that the mineral composition of wines depends on factors different from organic/conventional production method.
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Organic and biodynamic wines quality and characteristics: A review. Food Chem 2019; 295:334-340. [PMID: 31174766 DOI: 10.1016/j.foodchem.2019.05.149] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 11/23/2022]
Abstract
This review collates the scientific literature regarding organic and biodynamic wines. It concerns techniques that allow organic or biodynamic wines to be distinguished from conventional products. Other aspects of the organic wines addressed include the antioxidant capacities and the content of compounds potentially toxic to human health, like metals, such as copper, deriving from treatments in the vineyard, or ochratoxin A and biogenic amines. Organic wines, in which, unlike non-organic wines, the SO2 must be lower or absent, may undergo premature ageing and present high levels of oxidation compounds. Some authors used selected indigenous yeasts to reduce the production of these molecules and improve the organoleptic quality of the wine. Also, the effects of biodynamic viticulture practices on the chemical and sensory characteristics of wines are compared with other conventional or organic products. With the growing market interest, differences among conventional, organic and, moreover, biodynamic wines, require more in-depth analysis.
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Abstract
Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.
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Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems. Food Chem 2019; 283:499-507. [PMID: 30722904 DOI: 10.1016/j.foodchem.2019.01.073] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 12/07/2018] [Accepted: 01/07/2019] [Indexed: 12/31/2022]
Abstract
Sangiovese red wines produced from organic (ORG) and biodynamic (BDN) vineyards over two consecutive vintages (2011 and 2012) were compared for chemical and sensory parameters to investigate a sustainable approach to grape production. The effects of management practice, vintage, and their interaction were investigated. The ORG wines showed higher total acidity and lower volatile acidity and pH. Although trained panelists highlighted some differences in astringency and odor complexity between ORG and BDN wines, consumers had no preference. The concentrations of anthocyanins, phenolic and cinnamic acids, and flavonols, as well as colour components, did not differ-contrary to results from the conversion period from ORG to BDN (2009 and 2010) in the same vineyard (Parpinello, Rombolà, Simoni, & Versari, 2015). Together, these two studies demonstrate that ORG and BDN wine characteristics tend to be similar after the first year of conversion, indicating that the BDN method can produce high-quality Sangiovese wine.
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24
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Zamora R, Navarro JL, Hidalgo FJ. Structure-Activity Relationship (SAR) of Phenolics for the Inhibition of 2-Phenylethylamine Formation in Model Systems Involving Phenylalanine and the 13-Hydroperoxide of Linoleic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13503-13512. [PMID: 30501175 DOI: 10.1021/acs.jafc.8b05569] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Lipid hydroperoxides have been shown to produce amino acid decarboxylations. Because thermal decomposition of lipid hydroperoxides produces free radicals and reactive carbonyls, and phenolic compounds have been shown to scavenger both of them, phenolics are expected to inhibit these reactions and this protection should depend on the structures of the involved phenolics. In this study, the effect of a wide array of phenolics and their mixtures on 2-phenylethylamine formation by phenylalanine degradation in the presence of the 13-hydroperoxide of linoleic acid (LOOH) was studied. LOOH increased considerably the formation of the amine, and phenolics mostly exhibiting an inhibitory role that depended on their structure. Thus, 1,3-diphenols decreased the formation of 2-phenylethylamine because of their carbonyl trapping abilities. In contrast, the inhibition of 1,2- and 1,4-diphenols was lower because they could not trap the reactive carbonyls produced by LOOH decomposition. In addition, their free radical scavenging was likely accompanied by the formation of quinones, which acted as reactive carbonyls. The function of all other phenolics could be calculated by adding the individual functions of the different diphenols present in their structures. In fact, experimental values obtained for both mixtures of phenolics and complex phenolics correlated well with the calculated values obtained from their constituting diphenols. All of these results suggest that, when the reaction mechanisms are known, it is possible to predict the behavior of complex phenolics on the basis of their structure.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa , Consejo Superior de Investigaciones Científicas , Carretera de Utrera km 1 , Campus Universitario-Edificio 46, 41013 Seville , Spain
| | - José L Navarro
- Instituto de la Grasa , Consejo Superior de Investigaciones Científicas , Carretera de Utrera km 1 , Campus Universitario-Edificio 46, 41013 Seville , Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa , Consejo Superior de Investigaciones Científicas , Carretera de Utrera km 1 , Campus Universitario-Edificio 46, 41013 Seville , Spain
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25
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Soustre-Gacougnolle I, Lollier M, Schmitt C, Perrin M, Buvens E, Lallemand JF, Mermet M, Henaux M, Thibault-Carpentier C, Dembelé D, Steyer D, Clayeux C, Moneyron A, Masson JE. Responses to climatic and pathogen threats differ in biodynamic and conventional vines. Sci Rep 2018; 8:16857. [PMID: 30442984 PMCID: PMC6237997 DOI: 10.1038/s41598-018-35305-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 10/29/2018] [Indexed: 12/14/2022] Open
Abstract
Viticulture is of high socio-economic importance; however, its prevalent practices severely impact the environment and human health, and criticisms from society are raising. Vine managements systems are further challenged by climatic changes. Of the 8 million hectares grown worldwide, conventional and organic practices cover 90% and 9% of acreage, respectively. Biodynamic cultivation accounts for 1%. Although economic success combined with low environmental impact is widely claimed by biodynamic winegrowers from California, to South Africa, and France, this practice is still controversial in viticulture and scientific communities. To rethink the situation, we encouraged stakeholders to confront conventional and biodynamic paradigms in a Participative-Action-Research. Co-designed questions were followed up by holistic comparison of conventional and biodynamic vineyard managements. Here we show that the amplitude of plant responses to climatic threats was higher in biodynamic than conventional management. The same stood true for seasonal trends and pathogens attacks. This was associated with higher expression of silencing and immunity genes, and higher anti-oxidative and anti-fungal secondary metabolite levels. This suggests that sustainability of biodynamic practices probably relies on fine molecular regulations. Such knowledge should contribute to resolving disagreements between stakeholders and help designing the awaited sustainable viticulture at large.
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Affiliation(s)
- Isabelle Soustre-Gacougnolle
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France.,LVBE, EA3991, Université de Haute Alsace, 33 rue de Herrlisheim, 68000, Colmar, France
| | - Marc Lollier
- LVBE, EA3991, Université de Haute Alsace, 33 rue de Herrlisheim, 68000, Colmar, France
| | - Carine Schmitt
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France
| | - Mireille Perrin
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France
| | - Estelle Buvens
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France
| | | | - Mélanie Mermet
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France
| | - Mélanie Henaux
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France
| | - Christelle Thibault-Carpentier
- GenomEast Platform, Institut de Génétique et de Biologie Moléculaire et Cellulaire (IGBMC), 1 rue Laurent Fries/BP 10142/, 67404, Illkirch, France
| | - Doulaye Dembelé
- GenomEast Platform, Institut de Génétique et de Biologie Moléculaire et Cellulaire (IGBMC), 1 rue Laurent Fries/BP 10142/, 67404, Illkirch, France
| | - Damien Steyer
- TWISTAROMA; Université de Strasbourg, Faculté de Pharmacie, 74 route du Rhin, 67400, Illkirch, France
| | - Céline Clayeux
- TWISTAROMA; Université de Strasbourg, Faculté de Pharmacie, 74 route du Rhin, 67400, Illkirch, France
| | | | - Jean E Masson
- SVQV, Université de Strasbourg, INRA, 28 route de Herrlisheim 68021, BP, 20507, Colmar, France.
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26
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Xia X, Luo Y, Zhang Q, Huang Y, Zhang B. Mixed Starter Culture Regulates Biogenic Amines Formation via Decarboxylation and Transamination during Chinese Rice Wine Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6348-6356. [PMID: 29873235 DOI: 10.1021/acs.jafc.8b01134] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The utilization of amine-negative starter based on an understanding of nitrogen metabolism is a useful method for controlling biogenic amine (BA) in Chinese rice wine (CRW) fermentation. The contribution of brewing materials to protein degradation was analyzed; wheat Qu protein had no effect, and yeast autolysis generated 10% amino nitrogen. Milling degree of rice was strongly correlated with BAs formation ( R2 = 0.99). Subsequently, Lactobacillus plantarum and Staphylococcus xylosus were coinoculated as amine-negative starter at an optimized ratio of 1:2. Coinoculation induced a significant reduction in total BAs (43.7%, 44.5 mg L-1), putrescine (43.0%, 20.4 mg L-1), tyramine (42.8%, 14.3 mg L-1), and histamine (42.6%, 3.5 mg L-1) content. Notably, BAs degradation ability of Staphylococcus xylosus was stronger than the suppression effect of Lactobacillus plantarum, and higher lactic acid bacteria (LAB) amount has a positive correlation with lower BAs content. Overall, mixed strains exerted a synergistic effect in lowering BAs accumulation via decarboxylation and transamination.
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Affiliation(s)
- Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Qingwen Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Yang Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology , Jiangnan University , Wuxi , 214122 , P. R. China
| | - Bin Zhang
- Nantong Baipu Chinese Rice Wine Co., Ltd. , Nantong , 226500 , P. R. China
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27
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Basile T, Alba V, Suriano S, Savino M, Tarricone L. Effects of ageing on stilbenes and biogenic amines in red grape winemaking with stem contact maceration. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teodora Basile
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Vittorio Alba
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Serafino Suriano
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Michele Savino
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
| | - Luigi Tarricone
- Consiglio per la Ricerca in Agricoltura e L'Analisi dell'Economia Agraria - Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo; Via Casamassima 148, 70010 Turi Italy
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28
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Wilson H, Daane KM. Review of Ecologically-Based Pest Management in California Vineyards. INSECTS 2017; 8:E108. [PMID: 29019946 PMCID: PMC5746791 DOI: 10.3390/insects8040108] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 09/12/2017] [Accepted: 10/06/2017] [Indexed: 11/17/2022]
Abstract
Grape growers in California utilize a variety of biological, cultural, and chemical approaches for the management of insect and mite pests in vineyards. This combination of strategies falls within the integrated pest management (IPM) framework, which is considered to be the dominant pest management paradigm in vineyards. While the adoption of IPM has led to notable and significant reductions in the environmental impacts of grape production, some growers are becoming interested in the use of an explicitly non-pesticide approach to pest management that is broadly referred to as ecologically-based pest management (EBPM). Essentially a subset of IPM strategies, EBPM places strong emphasis on practices such as habitat management, natural enemy augmentation and conservation, and animal integration. Here, we summarize the range and known efficacy of EBPM practices utilized in California vineyards, followed by a discussion of research needs and future policy directions. EBPM should in no way be seen in opposition, or as an alternative to the IPM framework. Rather, the further development of more reliable EBPM practices could contribute to the robustness of IPM strategies available to grape growers.
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Affiliation(s)
- Houston Wilson
- Department of Entomology, University of California, Riverside, Riverside, CA 92521, USA.
| | - Kent M Daane
- Department Environmental Science, Policy and Management, University of California, Berkeley, Berkeley, CA 94720-3114, USA.
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29
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Lorenzo C, Bordiga M, Pérez-Álvarez EP, Travaglia F, Arlorio M, Salinas MR, Coïsson JD, Garde-Cerdán T. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine. Food Res Int 2017; 99:328-335. [PMID: 28784490 DOI: 10.1016/j.foodres.2017.05.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2017] [Revised: 04/29/2017] [Accepted: 05/20/2017] [Indexed: 11/15/2022]
Abstract
The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.
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Affiliation(s)
- C Lorenzo
- Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain
| | - M Bordiga
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy.
| | - E P Pérez-Álvarez
- Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain
| | - F Travaglia
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - M Arlorio
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - M R Salinas
- Cátedra de Química Agrícola. E.T.S.I. Agrónomos y Montes. Universidad de Castilla-La Mancha. Avda. de España s/n, 02071 Albacete, Spain.
| | - J D Coïsson
- Dipartimento di Scienze del Farmaco. Università degli Studi del Piemonte Orientale "A. Avogadro". Largo Donegani 2, 28100 Novara, Italy
| | - T Garde-Cerdán
- Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain.
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30
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Masi E, Taiti C, Vignolini P, Petrucci AW, Giordani E, Heimler D, Romani A, Mancuso S. Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.). Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2861-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Fidelis M, Santos JS, Coelho ALK, Rodionova OY, Pomerantsev A, Granato D. Authentication of juices from antioxidant and chemical perspectives: A feasibility quality control study using chemometrics. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.09.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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Heimler D, Romani A, Ieri F. Plant polyphenol content, soil fertilization and agricultural management: a review. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-016-2826-6] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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33
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Picone G, Trimigno A, Tessarin P, Donnini S, Rombolà AD, Capozzi F. 1 H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries ( Vitis vinifera L. cv. Sangiovese). Food Chem 2016; 213:187-195. [DOI: 10.1016/j.foodchem.2016.06.077] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 06/05/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
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34
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Sentellas S, Núñez Ó, Saurina J. Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7667-7678. [PMID: 27689967 DOI: 10.1021/acs.jafc.6b02789] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The determination of biogenic amines (BAs) in food products stirs increasing interest because of the implications in toxicological and food quality issues. Apart from these aspects, in recent years, the relevance of BAs because of some organoleptic and descriptive concerns has been pointed out by several researchers. This overview aims at revising recent advances in the determination of BAs in food samples based on liquid chromatography. In particular, papers published in the past five years have been commented. Special attention has been paid to the great possibilities of ultrahigh-performance liquid chromatography and high-resolution mass spectrometry. With regard to applications, apart from the determination of BAs in a wide range of food matrices, novel lines of research focused on the characterization, classification, and authentication of food products based on chemometrics have also been discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Óscar Núñez
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Javier Saurina
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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35
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Xia X, Zhang Q, Zhang B, Zhang W, Wang W. Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7385-7393. [PMID: 27622644 DOI: 10.1021/acs.jafc.6b01523] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Inspired by concerns about food safety, the metabolic landscape of biogenic amines (BAs) was elucidated during industrial semidry Chinese rice wine fermentation. The main fermentation process represented the largest contribution to BA formation, which corresponded to 69.1% (54.3 mg/L). Principal component analysis revealed that total acid and ethanol were strongly correlated with BAs, indicating that BA formation favored acidic and stressful conditions. Other than putrescine (PUT), spermidine (SPD), and spermine (SPM), 5 BAs exhibited strong relationships with the precursor amino acids (R2 > 0.85). PUT was mainly decarboxylated from arginine (89.6%) whereas SPD (100%) and SPM (83.1%) were obtained from ornithine. Interestingly, some SPD could convert back to PUT (24.3%). All 8 BAs showed good relationships with lactic acid bacteria (LAB) (R2 around 0.75). Moreover, among the five main LAB genera, Lactobacillus had a positive correlation with BA formation.
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Affiliation(s)
- Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, P.R. China
| | - Qingwen Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, P.R. China
| | - Bin Zhang
- Nantong Baipu Chinese Rice Wine Co., Ltd. , Nantong, Jiangsu 226500, P.R. China
| | - Wuji Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, P.R. China
| | - Wu Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi, Jiangsu 214122, P.R. China
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36
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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37
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Granato D, Magalhães Carrapeiro MD, Fogliano V, van Ruth SM. Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.013] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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38
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Margraf T, Santos ÉNT, de Andrade EF, van Ruth SM, Granato D. Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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39
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Döring J, Frisch M, Tittmann S, Stoll M, Kauer R. Growth, Yield and Fruit Quality of Grapevines under Organic and Biodynamic Management. PLoS One 2015; 10:e0138445. [PMID: 26447762 PMCID: PMC4598136 DOI: 10.1371/journal.pone.0138445] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Accepted: 08/30/2015] [Indexed: 11/18/2022] Open
Abstract
The main objective of this study was to determine growth, yield and fruit quality of grapevines under organic and biodynamic management in relation to integrated viticultural practices. Furthermore, the mechanisms for the observed changes in growth, yield and fruit quality were investigated by determining nutrient status, physiological performance of the plants and disease incidence on bunches in three consecutive growing seasons. A field trial (Vitis vinifera L. cv. Riesling) was set up at Hochschule Geisenheim University, Germany. The integrated treatment was managed according to the code of good practice. Organic and biodynamic plots were managed according to Regulation (EC) No 834/2007 and Regulation (EC) No 889/2008 and according to ECOVIN- and Demeter-Standards, respectively. The growth and yield of the grapevines differed strongly among the different management systems, whereas fruit quality was not affected by the management system. The organic and the biodynamic treatments showed significantly lower growth and yield in comparison to the integrated treatment. The physiological performance was significantly lower in the organic and the biodynamic systems, which may account for differences in growth and cluster weight and might therefore induce lower yields of the respective treatments. Soil management and fertilization strategy could be responsible factors for these changes. Yields of the organic and the biodynamic treatments partially decreased due to higher disease incidence of downy mildew. The organic and the biodynamic plant protection strategies that exclude the use of synthetic fungicides are likely to induce higher disease incidence and might partially account for differences in the nutrient status of vines under organic and biodynamic management. Use of the biodynamic preparations had little influence on vine growth and yield. Due to the investigation of important parameters that induce changes especially in growth and yield of grapevines under organic and biodynamic management the study can potentially provide guidance for defining more effective farming systems.
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Affiliation(s)
- Johanna Döring
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
- * E-mail:
| | - Matthias Frisch
- Institute of Agronomy and Plant Breeding II, Justus Liebig University, Gießen, Germany
| | - Susanne Tittmann
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
| | - Manfred Stoll
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
| | - Randolf Kauer
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Geisenheim, Germany
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Affiliation(s)
- Yan-Yun Guo
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Yan-Ping Yang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Qian Peng
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
| | - Ye Han
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 China
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41
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42
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Parpinello GP, Rombolà AD, Simoni M, Versari A. Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management. Food Chem 2015; 167:145-52. [DOI: 10.1016/j.foodchem.2014.06.093] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2014] [Revised: 05/26/2014] [Accepted: 06/24/2014] [Indexed: 11/30/2022]
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43
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Granato D, Margraf T, Brotzakis I, Capuano E, van Ruth SM. Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile. J Food Sci 2014; 80:C55-65. [PMID: 25529503 DOI: 10.1111/1750-3841.12722] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 10/22/2014] [Indexed: 11/27/2022]
Abstract
The objectives of this study were to characterize organic, biodynamic, and conventional purple grape juices (n = 31) produced in Europe based on instrumental taste profile, antioxidant activity, and some chemical markers and to propose a multivariate statistical model to analyze their quality and try to classify the samples from the 3 different crop systems. Results were subjected to ANOVA, correlation, and regression analysis, principal component analysis (PCA), hierarchical cluster analysis (HCA), soft independent modeling of class analogy (SIMCA), and partial least-squares discriminant analysis (PLSDA). No statistical significant differences (P > 0.05) were observed among juices from the 3 crop systems. Using PCA and HCA, no clear separation among crop systems was observed, corroborating the ANOVA data. However, PCA showed that the producing region highly affects the chemical composition, electronic tongue parameters, and bioactivity of grape juices. In this sense, when organic and biodynamic were grouped as "nonconventional" juices, SIMCA model was able to discriminate 12 out of 13 organic/biodynamic juices and 17 out of 18 conventional juices, presenting an efficiency of 93.5%, while 11 out of 13 non-conventional and 100% conventional grape juices were correctly classified using PLSDA. The use of electronic tongue and the determination of antioxidant properties and major phenolic compounds have shown to be a quick and accurate analytical approach to assess the quality of grape juices.
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Affiliation(s)
- Daniel Granato
- RIKILT - Inst. of Food Safety, Wageningen Univ. and Research Centre, P.O. Box 230, 6700, AE, Wageningen, The Netherlands; Food Quality and Design Group, Wageningen Univ. and Research Centre, P.O. Box 17, 6700, AA, Wageningen, The Netherlands; Department of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
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44
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Tuberoso CIG, Congiu F, Serreli G, Mameli S. Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. Food Chem 2014; 175:29-35. [PMID: 25577047 DOI: 10.1016/j.foodchem.2014.11.120] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2014] [Revised: 10/21/2014] [Accepted: 11/20/2014] [Indexed: 01/02/2023]
Abstract
Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in Cannonau and Vermentino wines, the two most popular "Controlled Designation of Origin" wines from Sardinia (Italy). An analytical method for the simultaneous determination of AA and BA was developed, using selective derivatization with dansyl chloride followed by HPLC with fluorescence detection. Thirty-two compounds were identified in the wines analysed. High levels of AA were found, with proline being the most abundant with average levels of 1244 ± 398 and 1008 ± 281 mg/L in Cannonau and Vermentino wines, respectively. BA were detected at average concentrations <10mg/L, except putrescine which reached 20.5 ± 10.2mg/L in Cannonau wines. Histamine was never detected in any Vermentino wines. γ-Aminobutyric acid, 4-hydroxyproline, glycine, leucine+isoleucine and putrescine proved to be useful for differentiating Cannonau wines from Vermentino wines.
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Affiliation(s)
| | - Francesca Congiu
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Gabriele Serreli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Stefano Mameli
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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45
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Tobolková B, Polovka M, Belajová E, Koreňovská M, Suhaj M. Possibilities of organic and conventional wines differentiation on the basis of multivariate analysis of their characteristics (EPR, UV–Vis, HPLC and AAS study). Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2237-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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46
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Ferri M, Franceschetti M, Naldrett MJ, Saalbach G, Tassoni A. Effects of chitosan on the protein profile of grape cell culture subcellular fractions. Electrophoresis 2014; 35:1685-92. [DOI: 10.1002/elps.201300624] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 02/06/2014] [Accepted: 02/24/2014] [Indexed: 11/11/2022]
Affiliation(s)
- Maura Ferri
- Department of Biological, Geological and Environmental Sciences; University of Bologna; Bologna Italy
| | - Marina Franceschetti
- Department of Biological, Geological and Environmental Sciences; University of Bologna; Bologna Italy
| | - Michael J. Naldrett
- Department of Biological Chemistry, Proteomics Facility, John Innes Centre; Norwich Research Park; Norwich UK
| | - Gerhard Saalbach
- Department of Biological Chemistry, Proteomics Facility, John Innes Centre; Norwich Research Park; Norwich UK
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences; University of Bologna; Bologna Italy
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Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013. Food Chem 2014; 161:27-39. [PMID: 24837918 DOI: 10.1016/j.foodchem.2014.03.102] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/31/2014] [Accepted: 03/20/2014] [Indexed: 01/15/2023]
Abstract
This review continues a previous one (Kalač & Krausová, 2005). Dietary polyamines spermidine and spermine participate in an array of physiological roles with both favourable and injurious effects on human health. Dieticians thus need plausible information on their content in various foods. The data on the polyamine contents in raw food materials increased considerably during the reviewed period, while information on their changes during processing and storage have yet been fragmentary and inconsistent. Spermidine and spermine originate mainly from raw materials. Their high contents are typical particularly for inner organs and meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species. Generally, polyamine contents range widely within the individual food items.
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Chiou A, Panagopoulou EA, Gatzali F, De Marchi S, Karathanos VT. Anthocyanins content and antioxidant capacity of Corinthian currants (Vitis vinifera L., var. Apyrena). Food Chem 2014; 146:157-65. [DOI: 10.1016/j.foodchem.2013.09.062] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2013] [Revised: 09/06/2013] [Accepted: 09/10/2013] [Indexed: 02/03/2023]
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49
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Laghi L, Versari A, Marcolini E, Parpinello GP. Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Tassoni A, Tango N, Ferri M. Polyphenol and Biogenic Amine Profiles of Albana and Lambrusco Grape Berries and Wines Obtained Following Different Agricultural and Oenological Practices. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.51002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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