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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Marín-San Román S, Carot JM, Sáenz de Urturi I, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds. Anal Chim Acta 2022; 1226:340254. [DOI: 10.1016/j.aca.2022.340254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 11/01/2022]
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3
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López-Giral N, López R, Santamaría P, González-Arenzana L, Garde-Cerdán T. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04114-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractPulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in must and wine. For this purpose, a continuous pulsed electric fields equipment was used to treat three red grape varieties of DOCa Rioja. Graciano, Tempranillo and Grenache wines from these grapes were elaborated with different maceration times, 2 days in the untreated sample (control) and the PEF-treated sample (PEF), and normal maceration time in another untreated sample (control-NM). Parameters as colour intensity, anthocyanin content, total polyphenol index and tannin content showed no differences between the PEF sample with 2 days of maceration and the control-NM sample, except in the case of Tempranillo wines. Total stilbenes, trans-resveratrol and trans-piceid of Graciano wines elaborated from PEF samples showed a higher concentration than the control wines. Alternatively, PEF wines and control-NM wines showed no differences between them. Tempranillo variety wines presented no differences between the three types of samples. In the Grenache variety, only trans-piceid levels showed differences between control and PEF wines. Moreover, relationship between must and wine characteristics was evaluated and compared between different samples. The trend lines obtained for the CI, TPI and AC parameters for samples of Graciano, Tempranillo and Garnacha indicate that the initial content of compounds extracted significantly affected the days of maceration necessary to obtain the appropriate wine. The results obtained increase the knowledge of pulsed electric fields as a technology available for use in the winery to elaborate red wines with reduced maceration time.
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Kersh DME, Hammad G, Donia MS, Farag MA. A Comprehensive Review on Grape Juice Beverage in Context to Its Processing and Composition with Future Perspectives to Maximize Its Value. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02858-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractRed and purple grape juices (GJs) have long been consumed worldwide for their unique taste and nutritive value. Moreover, grape is postulated to play an important role in the improvement of cardiovascular risk factors owing to its rich polyphenol content. Little is known regarding GJ’s holistic chemistry and functionality as compared to those of other fruit juices. This review aims to compile the state-of-the art chemistry of colored grape juices and in context to its analysis and nutritional values. Further, a review of potential contaminants to be introduced during manufacturing and other factors that influence juice quality and or health effects are presented to help maximize GJ’s quality. A comparison between analytical methods for juice QC establishment is presented employing hyphenated platforms versus direct spectroscopic techniques. The enrichment of the colored skin with a myriad of phenolics poses it as a functional beverage compared to that of skinless juice.
Graphical abstract
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Chen X, Ma Y, Diao T, Leng Y, Lai X, Wei X. Pulsed electric field technology for the manufacturing processes of wine: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaojiao Chen
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Sichuan Province Yibin City China
| | - Yi Ma
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Sichuan Province Yibin City China
| | - Tiwei Diao
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Yinjiang Leng
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Xiaoqin Lai
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Xin Wei
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
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Arcena MR, Leong SY, Then S, Hochberg M, Sack M, Mueller G, Sigler J, Kebede B, Silcock P, Oey I. The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102698] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Pre-fermentative maceration with SO 2 enhanced the must aromatic composition. Food Chem 2020; 345:128870. [PMID: 33341557 DOI: 10.1016/j.foodchem.2020.128870] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 11/20/2022]
Abstract
SO2 is the additive most used in winemaking, due to its antioxidant and antiseptic activities. There have been several studies focused on these activities; however, there are hardly any studies that address its role as extractant. Therefore, the objective of this work was to study the effect of SO2 on the must volatile composition after a pre-fermentation maceration. The results showed that the influence of SO2 on the extraction of the two most important families of varietal compounds, terpenoids and C13 norisoprenoids, was different: the content of total terpenoids increased by 95%, while for the total of C13 norisoprenoids no significant differences were observed. The other three families of volatile compounds studied, benzenoid compounds, esters, and C6 compounds, were found in greater quantity in the samples with SO2, increasing by 51%, 164%, and 45%, respectively. Consequently, SO2 can enhance the must aromatic composition of neutral varieties, such as Tempranillo.
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PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102375] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Maza MA, Martínez JM, Cebrián G, Sánchez-Gimeno AC, Camargo A, Álvarez I, Raso J. Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels. Foods 2020; 9:E542. [PMID: 32365897 PMCID: PMC7278698 DOI: 10.3390/foods9050542] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/21/2020] [Accepted: 04/24/2020] [Indexed: 11/16/2022] Open
Abstract
The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels.
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Affiliation(s)
- Marcos Andrés Maza
- Departamento de Ciencias Enológicas y Agroalimentarias, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, M5528AHB Mendoza, Argentina; (M.A.M.); (A.C.)
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
| | - Juan Manuel Martínez
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
| | - Guillermo Cebrián
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
| | - Ana Cristina Sánchez-Gimeno
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
| | - Alejandra Camargo
- Departamento de Ciencias Enológicas y Agroalimentarias, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, M5528AHB Mendoza, Argentina; (M.A.M.); (A.C.)
| | - Ignacio Álvarez
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
| | - Javier Raso
- Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, (Universidad de Zaragoza-CITA), c/Miguel Servet, 177, 50013 Zaragoza, Spain; (J.M.M.); (G.C.); (A.C.S.-G.); (I.A.)
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Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03427-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe aim of this work was to study the combined application of a pulsed electric field (PEF) and an enzymatic treatment to white wine mash. The resulting impact of membrane permeabilisation by electroporation and pectin degradation by enzymes on fermentation behaviour and quality of white wine was assessed. The mash of two varieties, Traminer and Grüner Veltliner, was PEF treated (3 and 10 kJ/kg) using a continuous co-linear treatment chamber. Pectinases were added immediately afterwards and maceration was performed for 4 and 24 h. Various physico-chemical parameters were analysed at different stages of the production process and the impact of the combined treatment on volatile compounds such as esters and terpenes was analysed by gas chromatography–mass spectrometry and a sensory panel in the final white wine after bottling and storage. Regardless of the PEF treatment intensity, the variety and the maceration time, the release of juice was not significantly influenced. For Traminer, the fermentation time was reduced through the enhanced extraction of nitrogen from 322 to 359 mg/L due to PEF treatment (10 kJ/kg). The release of phenols which were localized in the pulp, were significantly more affected than phenols from the skin. Although the concentration of selective esters especially of the variety Traminer significantly increased, the sensory evaluation indicated no positive effect on the olfactory properties. Overall, the combination of PEF and enzyme pretreatment showed benefits in reducing the fermentation time and increasing the content of selective esters for Traminer.
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Leong SY, Treadwell M, Liu T, Hochberg M, Sack M, Mueller G, Sigler J, Silcock P, Oey I. Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102243] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Veneziani G, Esposto S, Taticchi A, Selvaggini R, Sordini B, Lorefice A, Daidone L, Pagano M, Tomasone R, Servili M. Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality. Front Nutr 2019; 6:134. [PMID: 31555654 PMCID: PMC6737034 DOI: 10.3389/fnut.2019.00134] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 08/09/2019] [Indexed: 12/28/2022] Open
Abstract
The main operators of the olive oil sector are continuously involved in the development of the olive oil mechanical extraction process with the common aim of increasing both the quality and the oil extraction yield coupled with the potential enhancement of the working efficiency of the olive mill. The pulsed electric field (PEF) is a recently studied technological innovation for the improvement of olive oil extraction technology. The impact of the PEF on the diffusion of oil and microconstituents, determined by the disruption effects on olive cell tissues carried out by the non-thermal method, was evaluated. A PEF can increase the permeability and breaking of the cell membranes with a consequent positive result on oil extractability and quality, mainly related to the compounds involved in the health and sensory properties of extra virgin olive oil. The PEF was tested on three Italian olive cultivars (Carolea, Coratina, and Ottobratica). The results showed a positive impact of the new technology on the oil yield, with an increase ranging from 2.3 to 6%, and on the concentration of hydrophilic phenols, with an increase ranging from 3.2 to 14.3%, with respect to the control tests. The data of the main compounds related to the health and sensory notes also showed high variability as a consequence of the genetic origins of the olive cultivars.
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Affiliation(s)
- Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Antonietta Lorefice
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
| | - Mauro Pagano
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Roberto Tomasone
- Council for Agricultural Research and Economics Research Centre for Engineering and Agro-Food Processing, Monterotondo, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
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Sukardi S, Soeparman S, Argo BD, Irawan YS. Use of pulsed electric fields to induce breakage of glandular trichome cells in leaves of fresh patchouli (Pogostemon cablin Benth.): Specific energy input consumption. INTERNATIONAL JOURNAL OF PLANT BIOLOGY 2019. [DOI: 10.4081/pb.2019.7443] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Research has been performed using a pulsed electric field (PEF) to damage plant cells to obtain bioactive compounds before extraction. However, research into the use of PEF to break down the glandular trichome (GT) cells of patchouli for essential oil extraction is still limited. The purpose of this study was to determine the specific energy input needed to break patchouli leaf GT cells by PEF treatment. Patchouli leaves were harvested at 7 months of age, then treated with PEF. GT cell changes were analyzed using scanning electron microscopy. The results show that treatment with variable frequencies caused GT cell wrinkling and treatments with a variable electric field caused GT cell rupture. Electric field treatment at E=133.33 V/cm and a PEF exposure time of 2 seconds or E=116.66 V/cm and 3 seconds of PEF exposure resulted in consistent rupture of GT cells. Energy consumption of 0.049 kJ/cm3 promoted GT cell wall shrinkage and consumption of 0.59 kJ/cm3 broke GT cell walls.
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14
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Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking. BEVERAGES 2019. [DOI: 10.3390/beverages5030047] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.
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Maza MA, Martínez JM, Hernández-Orte P, Cebrián G, Sánchez-Gimeno AC, Álvarez I, Raso J. Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine. Journal of Food Science and Technology 2018; 55:1823-1831. [PMID: 29666535 DOI: 10.1007/s13197-018-3097-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2018] [Accepted: 02/26/2018] [Indexed: 11/27/2022]
Abstract
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 g/L provided effective control against the development of B. bruxellensis and acetic acid bacteria. In wines artificially contaminated with an initial population of B. bruxellensis at 104 CFU/mL, a concentration proven to produce off flavors in wine, only residual populations of the contaminating yeast remained after 24 days of contact with the additive. Populations of acetic bacteria inoculated into wine at concentrations of 102 and 104 CFU/mL were reduced to negligible levels after 72 h of treatment with KAgC. The antimicrobial effect of KAgC against B. bruxellensis and acetic bacteria was also demonstrated in a wine naturally contaminated by these microorganisms, decreasing their population in a similar way to a chitosan treatment. Related to this effect, wines with KAgC showed lower concentrations of acetic acid and 4-ethyl phenol than wines without KAgC. The silver concentration from KAgC that remained in the finished wines was below the legal limits. These results demonstrated the effectiveness of KAgC to reduce spoilage microorganisms in winemaking.
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Vicaş SI, Bandici L, Teuşdea AC, Turcin V, Popa D, Bandici GE. The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1317667] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Simona Ioana Vicaş
- Food Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Livia Bandici
- Department of Electrical Engineering, Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, Romania
| | - Alin Cristian Teuşdea
- Animal Science and Agritourism Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Valer Turcin
- National Institute for Research and Development in Electrical Engineering (ICPE–CA), Bucharest, Romania
| | - Dorin Popa
- Food Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
| | - Gheorghe Emil Bandici
- Agriculture-Horticulture Department, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
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Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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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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Noguerol-Pato R, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.025] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Garde-Cerdán T, Santamaría P, Rubio-Bretón P, González-Arenzana L, López-Alfaro I, López R. Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.01.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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