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Bucka-Kolendo J, Kiousi DE, Wojtczak A, Doulgeraki AI, Galanis A, Sokołowska B. Depiction of the In Vitro and Genomic Basis of Resistance to Hop and High Hydrostatic Pressure of Lactiplantibacillus plantarum Isolated from Spoiled Beer. Genes (Basel) 2023; 14:1710. [PMID: 37761850 PMCID: PMC10530735 DOI: 10.3390/genes14091710] [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: 08/04/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/29/2023] Open
Abstract
Among the beer-spoiling microorganisms, the dominant ones belong to the genera Lactobacillus, Leuconostoc, Oenococcus, and Pediococcus. It is assumed that resistance to hop bitters correlates with resistance to other factors and can significantly impact the brewing industry. Beer preservation with high hydrostatic pressure eliminates the spoiling microorganisms while preserving all desired properties of the beer. Here, we present comprehensive in vitro and genomic analysis of the beer-spoiling Lactiplantibacillus plantarum KKP 3573 capacity to resist hop and high hydrostatic pressure. Lp. plantarum KKP 3573 is a strain isolated from spoiled beer. Our finding suggests that the growth rate of the strain depends on the medium variant, where a small concentration of beer (5 IBU) stimulates the growth, suggesting that the limited concentration has a positive effect on cell growth. At the same time, increased concentrations of 20 IBU, 30 IBU, and pure beer 43.6 IBU decreased the growth rate of the KKP 3573 strain. We observed that higher extract content in the pressurized beer increased microbial survivability. The wort and Vienna Lager beer can stimulate the baroprotective effect. The taxonomy of the novel strain was confirmed after whole genome sequencing (WGS) and comparative genomic analysis. More specifically, it contains a chromosome of 3.3 Mb with a GC content of 44.4%, indicative of the Lp. plantarum species. Accordingly, it possesses high genomic similarity (>98%) with other species members. Annotation algorithms revealed that the strain carries several genes involved in resistance to stress, including extreme temperature, hop bitters and high pressure, and adaptation to the brewing environment. Lastly, the strain does not code for toxins and virulence proteins and cannot produce biogenic amines.
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Affiliation(s)
- Joanna Bucka-Kolendo
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
| | - Despoina Eugenia Kiousi
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (D.E.K.); (A.G.)
| | - Adrian Wojtczak
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
| | - Agapi I. Doulgeraki
- Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Faculty of Health Sciences, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (D.E.K.); (A.G.)
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (A.W.); (B.S.)
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2
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Wang Y, Hu Z, Wang B, Yang D, Liao J, Zhang M. Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine. Int J Food Microbiol 2023; 388:110060. [PMID: 36630827 DOI: 10.1016/j.ijfoodmicro.2022.110060] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/29/2022] [Accepted: 12/16/2022] [Indexed: 12/31/2022]
Abstract
Electrospray (ES) is a new non-thermal processing technology for pasteurising liquid foods. This study aimed to investigate the effects of ES on the cell structure and function of Saccharomyces cerevisiae, Escherichia coli and Staphylococcus aureus and then compare the effects of ES and heat treatment (HT) on microbial inactivation and flavour composition in honey raspberry wine. First, we found that the inactivation effect of ES treatment on the three microorganisms was significantly influenced by the voltage intensity. The degree of damage to the cellular structures and functions of the three microorganisms increased with increasing voltage. Second, the environment in which the microorganisms were present significantly influenced the ES pasteurisation effect. Pasteurisation by ES was better when the three microorganisms were in honey raspberry wine than in saline. Finally, the total number of colonies in honey raspberry wine was reduced from 4.50 to 2.03 log colony forming units/mL after ES treatment, and the wine had good stability during storage (84 days at 4 °C). In the honey raspberry wine, the contents of the main flavour substances (ketones and esters) did not change significantly after ES treatment, but HT decreased the content of esters and ketones by 13.5 % and 75.4 %, respectively.
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Affiliation(s)
- Yuchuan Wang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Zili Hu
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Dongmei Yang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Junying Liao
- Yili Tanggulaikumo Biotechnology Co., Ltd., 835100 Yili, Xinjiang, China
| | - Min Zhang
- School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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3
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Wang L, Chen S, Xu Y. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Compr Rev Food Sci Food Saf 2023; 22:502-534. [PMID: 36527314 DOI: 10.1111/1541-4337.13080] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/12/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.
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Affiliation(s)
- Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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4
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Hirt B, Fiege J, Cvetkova S, Gräf V, Scharfenberger-Schmeer M, Durner D, Stahl M. Comparison and prediction of UV-C inactivation kinetics of S. cerevisiae in model wine systems dependent on flow type and absorbance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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5
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Cao Z, Li Y, Yu C, Li S, Zhang X, Tian Y. Effect of high hydrostatic pressure on the quality of red raspberry wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhixiang Cao
- College of Food Science and Technology Hebei Agricultural University Hebei China
| | - Yuxin Li
- College of Food Science and Technology Shanxi Agricultural University Shanxi China
| | - Chenchen Yu
- College of Food Science and Technology Hebei Agricultural University Hebei China
| | - Shengyun Li
- College of Food Science and Technology Hebei Agricultural University Hebei China
| | - Xuemei Zhang
- College of Food Science and Technology Hebei Agricultural University Hebei China
| | - Yiling Tian
- College of Food Science and Technology Hebei Agricultural University Hebei China
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Pei J, Liu Z, Huang Y, Geng J, Li X, Ramachandra S, Udeshika AA, Brennan C, Tao Y. Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review. Front Nutr 2022; 9:912504. [PMID: 35811939 PMCID: PMC9261873 DOI: 10.3389/fnut.2022.912504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.
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Affiliation(s)
- Jinjin Pei
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
- Northwest Institute of Plateau Biology, Chinese Acadamy of Science, Xining, China
| | - Zhe Liu
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Yigang Huang
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Jingzhang Geng
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Xinsheng Li
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, China
| | - Sisitha Ramachandra
- School of Technology, Faculty of Engineering and Technology, Sri Lanka Technological Campus (SLTC), Padukka, Sri Lanka
| | - Amali Alahakoon Udeshika
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
- Amali Alahakoon Udeshika
| | - Charles Brennan
- Royal Melbourne Institute of Technology, Melbourne, VIC, Australia
| | - Yanduo Tao
- Northwest Institute of Plateau Biology, Chinese Acadamy of Science, Xining, China
- *Correspondence: Yanduo Tao
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins. Antioxidants (Basel) 2021; 10:antiox10121863. [PMID: 34942965 PMCID: PMC8698441 DOI: 10.3390/antiox10121863] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/16/2023] Open
Abstract
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
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Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines. BEVERAGES 2021. [DOI: 10.3390/beverages7040069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.
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Emerging Non-Thermal Technologies as Alternative to SO 2 for the Production of Wine. Foods 2021; 10:foods10092175. [PMID: 34574285 PMCID: PMC8469166 DOI: 10.3390/foods10092175] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/04/2021] [Accepted: 09/08/2021] [Indexed: 11/24/2022] Open
Abstract
SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.
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Mohanasundaram S, Ramirez-Asis E, Quispe-Talla A, Bhatt MW, Shabaz M. Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances. INTERNATIONAL JOURNAL OF SYSTEM ASSURANCE ENGINEERING AND MANAGEMENT 2021. [DOI: 10.1007/s13198-021-01308-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Valdés ME, Ramírez R, Martínez-Cañas MA, Frutos-Puerto S, Moreno D. Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak ( Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics. Foods 2021; 10:899. [PMID: 33921857 PMCID: PMC8072562 DOI: 10.3390/foods10040899] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/30/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
BACKGROUND The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. METHODS Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. RESULTS HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. CONCLUSIONS This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.
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Affiliation(s)
- María Esperanza Valdés
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Rosario Ramírez
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Manuel Alejandro Martínez-Cañas
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Institute of Cork, Wood and Charcoal (ICMC-IPROCOR), 06800 Mérida, Spain
| | - Samuel Frutos-Puerto
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
| | - Daniel Moreno
- Center for Scientific and Technological Research of Extremadura (CICYTEX), Food and Agriculture, Technology Institute of Extremadura (INTAEX), Avenue Adolfo Suárez s/n, 06071 Badajoz, Spain; (R.R.); (M.A.M.-C.); (S.F.-P.); (D.M.)
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Morata A, Guamis B. Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO 2. Front Nutr 2020; 7:598286. [PMID: 33344493 PMCID: PMC7746610 DOI: 10.3389/fnut.2020.598286] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/13/2020] [Indexed: 01/17/2023] Open
Abstract
Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100-300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140-150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70-150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20-25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
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14
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods 2020; 9:E1034. [PMID: 32752199 PMCID: PMC7466237 DOI: 10.3390/foods9081034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.
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Affiliation(s)
| | | | | | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (K.L.); (N.Ć.); (M.T.)
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16
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Christofi S, Malliaris D, Katsaros G, Panagou E, Kallithraka S. Limit SO2 content of wines by applying High Hydrostatic Pressure. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Cibrario A, Avramova M, Dimopoulou M, Magani M, Miot-Sertier C, Mas A, Portillo MC, Ballestra P, Albertin W, Masneuf-Pomarede I, Dols-Lafargue M. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PLoS One 2019; 14:e0222749. [PMID: 31851678 PMCID: PMC6919574 DOI: 10.1371/journal.pone.0222749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 11/13/2019] [Indexed: 01/05/2023] Open
Abstract
Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive. In this work, we considered 1411 wine isolates from 21 countries that were genotyped using twelve microsatellite markers. We confirmed that B. bruxellensis isolates from wine environments show high genetic diversity, with 58 and 42% of putative triploid and diploid individuals respectively distributed in 5 main genetic groups. The distribution in the genetic groups varied greatly depending on the country and/or the wine-producing region. However, the two possible triploid wine groups showing sulfite resistance/tolerance were identified in almost all regions/countries. Genetically identical isolates were also identified. The analysis of these clone groups revealed that a given genotype could be isolated repeatedly in the same winery over decades, demonstrating unsuspected persistence ability. Besides cellar residency, a great geographic dispersal was also evidenced, with some genotypes isolated in wines from different continents. Finally, the study of old isolates and/or isolates from old vintages revealed that only the diploid groups were identified prior 1990 vintages. The putative triploid groups were identified in subsequent vintages, and their proportion has increased steadily these last decades, suggesting adaptation to winemaking practices such as sulfite use. A possible evolutionary scenario explaining these results is discussed.
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Affiliation(s)
- Alice Cibrario
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Marta Avramova
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Maria Dimopoulou
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Maura Magani
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Albert Mas
- Biotecnología Enológica. Dept. Bioquímica i Biotecnologia, Facultat d‘Enologia. Universitat Rovira i Virgili. C/ Marcel·lí Domingo, Tarragona, Spain
| | - Maria C. Portillo
- Biotecnología Enológica. Dept. Bioquímica i Biotecnologia, Facultat d‘Enologia. Universitat Rovira i Virgili. C/ Marcel·lí Domingo, Tarragona, Spain
| | - Patricia Ballestra
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Warren Albertin
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- ENSCBP, Bordeaux INP, Pessac, France
| | - Isabelle Masneuf-Pomarede
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- Bordeaux Sciences Agro, Gradignan, France
| | - Marguerite Dols-Lafargue
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- ENSCBP, Bordeaux INP, Pessac, France
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18
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Effect of ethanol adaption on the inactivation of Acetobacter sp. by pulsed electric fields. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Quality Evaluation of Rice Treated by High Hydrostatic Pressure and Atmospheric Pressure Plasma. J FOOD QUALITY 2019. [DOI: 10.1155/2019/4253701] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study applied high hydrostatic pressure (HHP) and atmospheric pressure plasma (APP) treatments to rice and examined the effects of the treatments on the microbial contamination and physicochemical properties. The microbial population was 100% sterilized by HHP and reduced by up to 34% by APP. Color a values were increased by up to 285% and 33% in HHP and APP, respectively. HHP increased fructose (∼8,256%) but decreased glucose, sucrose, and maltose (∼97%, −100%, and −93%, respectively). APP only mildly modified sugar composition compared with HHP. Retrogradation factors were not changed remarkably by HHP or APP. In conclusion, HHP sterilized microorganisms, but the sterilization was accompanied by high modifications to color and sugar composition. APP had a lesser effect on the microbial population, but it only mildly changed the physicochemical properties of the rice. Therefore, application of either HHP or APP could be considered depending on the intended use of the rice.
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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Krofta K, Houška M, Mikyška A, Čermák P. Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Karel Krofta
- Hop Research Institute Co. Ltd; Kadaňská 2525, 43846 Žatec Czech Republic
| | - Milan Houška
- Food Research Institute Prague; Radiová 7, 102 00 Prague 10 Czech Republic
| | - Alexandr Mikyška
- Research Institute of Brewing and Malting PLC; Lípová 15 12044 Prague 2 Czech Republic
| | - Pavel Čermák
- Thomayer's Hospital; Vídeňská 800 140 59 Prague 4 Czech Republic
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22
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Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes. Food Res Int 2017; 105:703-712. [PMID: 29433265 DOI: 10.1016/j.foodres.2017.11.084] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 11/23/2017] [Accepted: 11/30/2017] [Indexed: 01/23/2023]
Abstract
The effect of high-pressure (HP) (0.1, 150 and 300MPa, 15min) on taste profiles of vinasse-cured ducks was investigated; the metabolite profiles were determined using 1H NMR. HP at 150MPa increased the taste intensity of products compared with the controls, while HP at 300MPa did not further improve their taste compared with 150MPa treated samples. The metabonome of vinasse-cured ducks was dominated by 27 metabolites. HP increased amino acids, glucose, alkaloids and organic acids, but decreased inosine monophosphate and its derivatives, compared with the controls. The increments of metabolites in vinasse-dry-cured duck were higher than those in vinasse-wet-cured duck. The change of metabolites could be related to the enzyme activity, the degradations of proteins, sugars and nucleotides, and the permeation from vinasse-curing agents to duck meat. These findings suggest that 150MPa treatment was effective to improve the taste of vinasse-cured duck.
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24
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van Wyk S, Silva FV. High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Buzrul S. Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms. Foods 2017; 6:E79. [PMID: 28880255 PMCID: PMC5615291 DOI: 10.3390/foods6090079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 08/25/2017] [Accepted: 09/05/2017] [Indexed: 11/17/2022] Open
Abstract
Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasonable to fix the time at an appropriate value and quantify the inactivation with respect to pressure. Such a plot is called dose-response curve and it may be more beneficial than the traditional inactivation modeling since short holding times with different pressure values can be selected and used for the modeling of HHP inactivation. For this purpose, 49 dose-response curves (with at least 4 log10 reduction and ≥5 data points including the atmospheric pressure value (P = 0.1 MPa), and with holding time ≤10 min) for HHP inactivation of microorganisms obtained from published studies were fitted with four different models, namely the Discrete model, Shoulder model, Fermi equation, and Weibull model, and the pressure value needed for 5 log10 (P₅) inactivation was calculated for all the models above. The Shoulder model and Fermi equation produced exactly the same parameter and P₅ values, while the Discrete model produced similar or sometimes the exact same parameter values as the Fermi equation. The Weibull model produced the worst fit (had the lowest adjusted determination coefficient (R²adj) and highest mean square error (MSE) values), while the Fermi equation had the best fit (the highest R²adj and lowest MSE values). Parameters of the models and also P₅ values of each model can be useful for the further experimental design of HHP processing and also for the comparison of the pressure resistance of different microorganisms. Further experiments can be done to verify the P₅ values at given conditions. The procedure given in this study can also be extended for enzyme inactivation by HHP.
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Affiliation(s)
- Sencer Buzrul
- Auditing Department, Tütün ve Alkol Piyasası Düzenleme Kurumu (TAPDK), 06520 Ankara, Turkey.
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Santos LM, Oliveira FA, Ferreira EH, Rosenthal A. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review. FOOD SCI TECHNOL INT 2017; 23:561-581. [PMID: 28605941 DOI: 10.1177/1082013217714670] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.
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Affiliation(s)
- Lígia Mr Santos
- 1 SENAI-RJ, Vassouras and Food Technology Department Federal Rural University of Rio de Janeiro, UFRRJ, Seropédica, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- 2 Federal Center for Technological Education, Cefet / RJ, Valença, Rio de Janeiro, Brazil
| | - Elisa Hr Ferreira
- 3 Food Technology Department Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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29
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Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017. [PMID: 28427533 DOI: 10.1016/bs.afnr.2017.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register]
Abstract
During last years, scientific research on high hydrostatic pressure (HHP) as a nonthermal processing technology for preservation or aging of wine has increased substantially. HHP between 200 and 500MPa is able to inactivate bacteria and yeasts in red and white wines, suggesting that it may be used for wine preservation. However, these treatments have been shown to promote changes on sensorial and physicochemical characteristics in both red and white wines, not immediately in the first month, but along storage. The changes are observed in wine color, aroma, and taste due mainly to reactions of phenolic compounds, sugars, and proteins. These reactions have been associated with those observed during wine aging, leading to aged-like wine characteristics perceived by sensorial analysis. This chapter will present the influence of HHP technology on wine chemical and sensorial characteristics, criticaly discussing its potentialities and drawbacks. The appropriate use of HHP, based on the scientific knowledge of the reactions occuring in wine promoted by HHP, will allow to exploit this technology for wine production achieving distinct characteristics to address particular market and consumer demands.
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30
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Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1892-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8524073] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.
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van Wyk S, Silva FVM. High pressure inactivation of Brettanomyces bruxellensis in red wine. Food Microbiol 2016; 63:199-204. [PMID: 28040169 DOI: 10.1016/j.fm.2016.11.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 10/18/2016] [Accepted: 11/26/2016] [Indexed: 10/20/2022]
Abstract
Brettanomyces bruxellensis ("Brett") is a major spoilage concern for the wine industry worldwide, leading to undesirable sensory properties. Sulphur dioxide, is currently the preferred method for wine preservation. However, due to its negative effects on consumers, the use of new alternative non-thermal technologies are increasingly being investigated. The aim of this study was to determine and model the effect of high pressure processing (HPP) conditions and yeast strain on the inactivation of "Brett" in Cabernet Sauvignon wine. Processing at 200 MPa for 3 min resulted in 5.8 log reductions. However higher pressure is recommended to achieve high throughput in the wine industry, for example >6.0 log reductions were achieved after 400 MPa for 5 s. The inactivation of B. bruxellensis is pressure and time dependent, with increased treatment time and pressure leading to increased yeast inactivation. It was also found that yeast strain had a significant effect on HPP inactivation, with AWRI 1499 being the most resistant strain. The Weibull model successfully described the HPP "Brett" inactivation. HPP is a viable alternative for the inactivation of B. bruxellensis in wine, with the potential to reduce the industry's reliance on sulphur dioxide.
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Affiliation(s)
- Sanelle van Wyk
- Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Filipa V M Silva
- Department of Chemical and Materials and Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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34
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Yin H, Dong J, Yu J, Chang Z, Qian Z, Liu M, Huang S, Hu X, Liu X, Deng Y, Wang D. A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.344] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
- The Key Laboratory of Industrial Biotechnology; Ministry of Education, Jiangnan University; Wuxi People's Republic of China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
- The Key Laboratory of Industrial Biotechnology; Ministry of Education, Jiangnan University; Wuxi People's Republic of China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Zongming Chang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Zhonghua Qian
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Mingli Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Shuli Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Xiaocong Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Xiaolin Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
| | - Yang Deng
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao People's Republic of China
- College of Food Science and Engineering; Ocean University of China; Qingdao People's Republic of China
| | - Dongfeng Wang
- College of Food Science and Engineering; Ocean University of China; Qingdao People's Republic of China
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35
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High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.023] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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Tian Y, Huang J, Xie T, Huang L, Zhuang W, Zheng Y, Zheng B. Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing. Food Chem 2016; 203:456-464. [DOI: 10.1016/j.foodchem.2016.02.116] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 02/16/2016] [Accepted: 02/16/2016] [Indexed: 11/28/2022]
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37
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Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1760-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sun X, Li L, Ma T, Zhao F, Yu D, Huang W, Zhan J. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Santos MC, Nunes C, Jourdes M, Teissedre PL, Rodrigues A, Amado O, Saraiva JA, Coimbra MA. Evaluation of the potential of high pressure technology as an enological practice for red wines. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Delsart C, Grimi N, Boussetta N, Miot Sertier C, Ghidossi R, Vorobiev E, Mietton Peuchot M. Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics. J Appl Microbiol 2015; 120:152-64. [DOI: 10.1111/jam.12981] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 09/17/2015] [Accepted: 09/25/2015] [Indexed: 02/01/2023]
Affiliation(s)
- C. Delsart
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - N. Grimi
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - N. Boussetta
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - C. Miot Sertier
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - R. Ghidossi
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - E. Vorobiev
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - M. Mietton Peuchot
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage. Food Chem 2015; 188:406-14. [DOI: 10.1016/j.foodchem.2015.05.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 04/28/2015] [Accepted: 05/01/2015] [Indexed: 11/17/2022]
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Panda SK, Panda SH, Swain MR, Ray RC, Kayitesi E. Anthocyanin-Rich Sweet Potato (I
pomoea batatas
L.) Beer: Technology, Biochemical and Sensory Evaluation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12569] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sandeep K. Panda
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
| | - Smita H. Panda
- Department of Zoology; North Orissa University; Baripada Orissa India
| | - Manas R. Swain
- Department of Biotechnology; Indian Institute of Technology; Chennai Tamil Nadu India
| | - Ramesh C. Ray
- ICAR - Central Tuber Crops Research Institute (Regional Centre); Bhubaneswar Odisha India
| | - Eugenie Kayitesi
- Department of Biotechnology and Food Technology; Faculty of Science; University of Johannesburg; PO Box 17011 Doornfontein Campus Johannesburg South Africa
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Tao Y, Sun DW, Górecki A, Błaszczak W, Lamparski G, Amarowicz R, Fornal J, Jeliński T. A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine. Food Chem 2015; 194:545-54. [PMID: 26471591 DOI: 10.1016/j.foodchem.2015.07.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/06/2015] [Accepted: 07/09/2015] [Indexed: 11/28/2022]
Abstract
The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that "pressure holding time" was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste.
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Affiliation(s)
- Yang Tao
- FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- FRCFT, UCD School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
| | - Adrian Górecki
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Grzegorz Lamparski
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Józef Fornal
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
| | - Tomasz Jeliński
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland
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46
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Guerrero RF, Cantos-Villar E. Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.11.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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47
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Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1471-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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48
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Morata A, Loira I, Vejarano R, Bañuelos MA, Sanz PD, Otero L, Suárez-Lepe JA. Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1405-8] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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SO2reduction in distilled grape spirits by three methods. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.100] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Tao Y, Wu D, Sun DW, Górecki A, Błaszczak W, Fornal J, Jeliński T. Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.05.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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