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Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis. Foods 2021; 10:foods10051098. [PMID: 34063422 PMCID: PMC8155871 DOI: 10.3390/foods10051098] [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: 04/26/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 02/04/2023] Open
Abstract
The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds. The aim was to evaluate the use of digital image techniques in order to accurately establish the maturity level of grape seeds, based on sensory and textural features. All sensory attributes (color, hardness, cracking, vegetal, bitterness and astringency) showed significant (p < 0.05) correlations with the chemical maturity stage. Color and vegetal (sensory attributes), together with deformation energy (instrumental texture parameter) (De), allowed for the classification of the seeds into four real maturity stages, hence their usefulness as grape seed ripening indicators. Significant (p < 0.05) and high-correlation factors were also found between instrumental and sensory attributes. Therefore, digital analysis can be a useful tool to better define the maturity stage in the vineyard, and to dispose of grape seeds with well-defined sensory profiles for specific oenological applications. This could help to determine the optimal harvest date to manage winemaking, in order to produce high quality wines in warm climates.
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Corona O, Planeta D, Bambina P, Giacosa S, Paissoni MA, Squadrito M, Torchio F, Río Segade S, Cinquanta L, Gerbi V, Rolle L. Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.). Foods 2020; 9:foods9050666. [PMID: 32455680 PMCID: PMC7278579 DOI: 10.3390/foods9050666] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 11/24/2022] Open
Abstract
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.
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Affiliation(s)
- Onofrio Corona
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
- Correspondence:
| | - Diego Planeta
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Paola Bambina
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Margherita Squadrito
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Fabrizio Torchio
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Luciano Cinquanta
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
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Rivero FJ, González‐Miret ML, Jara‐Palacios MJ, García‐Estévez I, Escribano‐Bailón MT, Heredia FJ, Gordillo B. Copigmentation potential of overripe seeds from sun‐dried white grapes on anthocyanins colour and stability by differential colorimetry. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Francisco J. Rivero
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Maria Lourdes González‐Miret
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - María José Jara‐Palacios
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Ignacio García‐Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia Universidad de Salamanca Salamanca Spain
| | | | - Francisco J. Heredia
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Belén Gordillo
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
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Červenka L, Hájek T, Salek RN, Černíková M, Velichová H, Buňka F. Addition of rutin/quercetin mixture to spreadable processed cheese: antioxidant and textural characteristics. POTRAVINARSTVO 2018. [DOI: 10.5219/872] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Spreadable processed cheese is a traditional product made from a mixture of cheese, fat, water and emulsifying salts.The aim of this research was prepared spreadable processed cheese with new functional properties. Spreadable processed cheese enriched with the mixture (1:1) of rutin and quercetin (1.0 g.100g-1) was prepared at two melting temperature (80°C and 90°C) for three holding times (1, 5 and 10 min). The effect of melting temperature and holding time on the quercetin and rutin content was assessed using liquid chromatography with UV detection after ultrasonic-assissted extraction to methanol. The corresponding antioxidant characteristics were determined using spectrophotometric assays for total phenolics (TPC) and radical scavenging activities DPPH and ABTS. The extraction yield for quercetin varied from 45.8 to 66.4% and from 12.8 to 40.8% for rutin. The level of quercetin significantly descrased with the increase of holding time, while rutin content has increased with the increase of melting temperature. TPC values ranged from 10.8. to 14.8 mg GAE·g-1 in SPC sample enriched with rutin/quercetin mixture, and the increase of melting temperature resulted in the decrease of TPC values. DPPH and ABTS assays did not reveal any statistically significant pattern using Kruskal-Wallis ANOVA. The addition of the mixture of flavonoids into the processed cheese significantly reduced the complex modulus in comparison with the control sample (without flavonoids). This indicate that the structure of enriched SPC sample was more flexible than those in control processed cheese samples. Both melting temperature and holding time increased the complex modulus. Spreadable processed cheese are scarcely used as a carrier of flavonoids in scientific researches probably due to very complex matrices. Our research proved that spreadable processed cheese containing rutin/quercetin mixture can be used as a functional food.
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Benucci I, Río Segade S, Cerreti M, Giacosa S, Paissoni M, Liburdi K, Bautista-Ortín A, Gómez-Plaza E, Gerbi V, Esti M, Rolle L. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. Food Chem 2017; 237:756-765. [DOI: 10.1016/j.foodchem.2017.06.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 05/31/2017] [Accepted: 06/01/2017] [Indexed: 11/27/2022]
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Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.). Food Res Int 2016; 98:59-67. [PMID: 28610733 DOI: 10.1016/j.foodres.2016.11.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/29/2016] [Accepted: 11/10/2016] [Indexed: 10/20/2022]
Abstract
Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied.
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Affiliation(s)
- Carolina Ossola
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
| | - Fabrizio Torchio
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Alberto Caudana
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Enzo Cagnasso
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
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