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Marangon M, Marassi V, Roda B, Zattoni A, Reschiglian P, Mattivi F, Moio L, Ricci A, Piombino P, Segade SR, Giacosa S, Slaghenaufi D, Versari A, Vrhovsek U, Ugliano M, De Iseppi A, Mayr Marangon C, Curioni A. Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection. Food Res Int 2024; 187:114414. [PMID: 38763663 DOI: 10.1016/j.foodres.2024.114414] [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: 11/09/2023] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Red wine colloids, crucial in determining wine quality and stability, are understudied due to inadequate techniques for studying them effectively in the natural wine environment. Recently, Asymmetrical Flow Field-flow Fractionation (AF4) with online multidetection has emerged as a novel analytical tool for quantifying, fractionating, and characterizing red wine colloids in their native state. This study aimed to characterize the colloidal composition of 24 monovarietal Italian wines produced without filtration, oak contact, fining treatments, malolactic fermentation, macerating enzymes or ageing on yeast lees. AF4 analysis allowed quantification and characterization of wine colloids based on light scattering signal (MALS; gyration radius - Rg), size (hydrodynamic radius - Rh) and absorbance (A280 & A520 nm). The results showed that each wine contained up to five distinct colloids' populations, varying in size and gyration radii. Despite possessing very similar Rh, most colloids exhibited great differences in compactness, as indicated by their varying Rg values. Comparing the A280 signal of whole wines to those of wines containing only species larger than 5 kDa (considered colloids) allowed to calculate the percentage of molecules involved in colloidal particles assembly, ranging from 1 to 44 % of the total A280 absorbing compounds, reflecting the diversity among wines. The A520 signal indicated the presence of polymeric pigments in the colloidal fraction. Notably, colored colloids all had Rg > 20 nm, indicating their association with other colloidal-forming compounds. This observation led to the conclusion that, apart from free anthocyanins and polymeric pigments, the color of red wines is also due to colloidal particles formed by the latter bound to proteins, with their quantity being highly variable across wines of different origin. These findings, which highlight the fundamental role of proteins in shaping the colloidal status of red wines, were utilized to propose an updated hypothetical model for colloidal aggregation in red wine.
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Affiliation(s)
- Matteo Marangon
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy.
| | - Valentina Marassi
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy.
| | - Barbara Roda
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Andrea Zattoni
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Pierluigi Reschiglian
- Department of Chemistry "G. Ciamician", University of Bologna, Italy; byFlow srl, Via dell'Arcoveggio 74, 40129 Bologna, Italy
| | - Fulvio Mattivi
- Department of Cellular, Computational and Integrative Biology - CIBIO, University of Trento, Italy; Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, Italy
| | - Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Italy
| | | | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Urska Vrhovsek
- Metabolomic Unit, Research Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | | | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro, Italy; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, 31015 Conegliano, Italy
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Seidel L, Albuquerque W, Happel K, Ghezellou P, Gand M, Spengler B, Zorn H, Will F, Schweiggert R. Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1938-1948. [PMID: 36977334 DOI: 10.1021/acs.jafc.2c09048] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Colloids are responsible for undesirable haze formation in wine. Here, we characterized 20 colloid batches after isolation by ultrafiltration of musts and wines from five cultivars obtained from four consecutive vintages. Polysaccharide and protein concentrations of the colloids ranged from 0.10 to 0.65 and 0.03 to 0.40 mg/L, respectively. Protein profiling in must and wine colloids by fast protein liquid chromatography (FPLC) and liquid chromatography-high-resolution tandem mass spectrometry (LC-HR-MS/MS) analyses indicated a lower number of proteins in wine than in must colloids. Molar mass distribution analyses revealed all colloids to consist of two carbohydrate- (424-33,390 and 48-462 kg/mol) and one protein-rich (14-121 kg/mol) fractions. The observed barely negative ζ potentials (-3.1 to -1.1 mV) in unstable wines unraveled that colloid instability might be partly related to their poor electrostatic repulsion in the wine matrix. ζ potentials of the colloids from pH 1 to 10 are also presented. Our data support future developments to eliminate haze-forming colloids from wine.
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Affiliation(s)
- L Seidel
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - W Albuquerque
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - K Happel
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - P Ghezellou
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - M Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - B Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
| | - H Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, D-35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, D-35392 Giessen, Germany
| | - F Will
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
| | - R Schweiggert
- Department of Beverage Research, Chair of Analysis and Technology of Plant-based Foods, Geisenheim University, Von-Lade-Strasse 1, D-65366 Geisenheim, Germany
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Giordani S, Marassi V, Placci A, Zattoni A, Roda B, Reschiglian P. Field-Flow Fractionation in Molecular Biology and Biotechnology. Molecules 2023; 28:6201. [PMID: 37687030 PMCID: PMC10488451 DOI: 10.3390/molecules28176201] [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: 07/17/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 09/10/2023] Open
Abstract
Field-flow fractionation (FFF) is a family of single-phase separative techniques exploited to gently separate and characterize nano- and microsystems in suspension. These techniques cover an extremely wide dynamic range and are able to separate analytes in an interval between a few nm to 100 µm size-wise (over 15 orders of magnitude mass-wise). They are flexible in terms of mobile phase and can separate the analytes in native conditions, preserving their original structures/properties as much as possible. Molecular biology is the branch of biology that studies the molecular basis of biological activity, while biotechnology deals with the technological applications of biology. The areas where biotechnologies are required include industrial, agri-food, environmental, and pharmaceutical. Many species of biological interest belong to the operational range of FFF techniques, and their application to the analysis of such samples has steadily grown in the last 30 years. This work aims to summarize the main features, milestones, and results provided by the application of FFF in the field of molecular biology and biotechnology, with a focus on the years from 2000 to 2022. After a theoretical background overview of FFF and its methodologies, the results are reported based on the nature of the samples analyzed.
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Affiliation(s)
- Stefano Giordani
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
| | - Valentina Marassi
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
- byFlow srl, 40129 Bologna, Italy
| | - Anna Placci
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
| | - Andrea Zattoni
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
- byFlow srl, 40129 Bologna, Italy
| | - Barbara Roda
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
- byFlow srl, 40129 Bologna, Italy
| | - Pierluigi Reschiglian
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy (V.M.)
- byFlow srl, 40129 Bologna, Italy
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Zappi A, Marassi V, Kassouf N, Giordani S, Pasqualucci G, Garbini D, Roda B, Zattoni A, Reschiglian P, Melucci D. A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules 2022; 27:molecules27175507. [PMID: 36080273 PMCID: PMC9457838 DOI: 10.3390/molecules27175507] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Tomato sauce is a world famous food product. Despite standards regulating the production of tomato derivatives, the market suffers frpm fraud such as product adulteration, origin mislabelling and counterfeiting. Methods suitable to discriminate the geographical origin of food samples and identify counterfeits are required. Chemometric approaches offer valuable information: data on tomato sauce is usually obtained through chromatography (HPLC and GC) coupled to mass spectrometry, which requires chemical pretreatment and the use of organic solvents. In this paper, a faster, cheaper, and greener analytical procedure has been developed for the analysis of volatile organic compounds (VOCs) and the colloidal fraction via multivariate statistical analysis. Tomato sauce VOCs were analysed by GC coupled to flame ionisation (GC-FID) and to ion mobility spectrometry (GC-IMS). Instead of using HPLC, the colloidal fraction was analysed by asymmetric flow field-fractionation (AF4), which was applied to this kind of sample for the first time. The GC and AF4 data showed promising perspectives in food-quality control: the AF4 method yielded comparable or better results than GC-IMS and offered complementary information. The ability to work in saline conditions with easy pretreatment and no chemical waste is a significant advantage compared to environmentally heavy techniques. The method presented here should therefore be taken into consideration when designing chemometric approaches which encompass a large number of samples.
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Affiliation(s)
- Alessandro Zappi
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Valentina Marassi
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
- Correspondence:
| | - Nicholas Kassouf
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Stefano Giordani
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Gaia Pasqualucci
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
| | - Davide Garbini
- COOP ITALIA Soc. Cooperativa, Casalecchio di Reno, 40033 Bologna, Italy
| | - Barbara Roda
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Andrea Zattoni
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Pierluigi Reschiglian
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- byFlow srl, 40129 Bologna, Italy
| | - Dora Melucci
- Department of Chemistry “Giacomo Ciamician”, University of Bologna, 40126 Bologna, Italy
- CIRI Agrifood, University of Bologna, 47521 Cesena, Italy
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