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Zhao Y, Zhang B, Gu H, Xu T, Chen Q, Li J, Zhou P, Guan X, He L, Liang Y, Zhang K, Liu S, Shi K. A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles. Food Microbiol 2024; 119:104458. [PMID: 38225057 DOI: 10.1016/j.fm.2023.104458] [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: 09/30/2023] [Revised: 12/22/2023] [Accepted: 12/22/2023] [Indexed: 01/17/2024]
Abstract
In this study, we conducted a comprehensive investigation into a GH3 family β-glucosidase (BGL) from the wild-type strain of Oenococcus oeni and its mutated counterpart from the acid-tolerant mutant strain. Our analysis revealed the mutant BGL's remarkable capacity to adapt to wine-related stress conditions, including heightened tolerance to low pH, elevated ethanol concentrations, and metal ions. Additionally, the mutant BGL exhibited superior hydrolytic activity towards various substrates. Through de novo modeling, we identified specific amino acid mutations responsible for its resilience to low pH and high ethanol environments. In simulated wine conditions, the mutant BGL outperformed both wild-type and commercial BGLs, efficiently releasing terpene and phenolic aglycones from glycosides in wine grapes. These findings not only expand our understanding of O. oeni BGLs but also highlight their potential in enhancing wine production. The mutant BGL's enhanced adaptation to wine stress conditions opens promising avenue for improving wine quality and flavor.
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Affiliation(s)
- Yuzhu Zhao
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Biying Zhang
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Huawei Gu
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Tongxin Xu
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Qiling Chen
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang, China
| | - Jin Li
- COFCO GreatWall Wine, Penglai, Shandong, China
| | | | - Xueqiang Guan
- Shandong Academy of Grape / Shandong Technology Innovation Center of Wine Grape and Wine, Jinan, Shandong, China
| | - Ling He
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Yanying Liang
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Kekun Zhang
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China
| | - Shuwen Liu
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China.
| | - Kan Shi
- College of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Yangling, Shaanxi, China.
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Rosenzweig Z, Martin A, Hackett C, Garcia J, Thompson GL. Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality. ACS OMEGA 2023; 8:19833-19842. [PMID: 37305301 PMCID: PMC10249097 DOI: 10.1021/acsomega.3c01454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 05/12/2023] [Indexed: 06/13/2023]
Abstract
Pulsed electric fields (PEFs) are often used to pretreat foods to enhance subsequent processes, such as drying, where maintaining food product quality is important for consumer satisfaction. This study aims to establish a threshold PEF exposure to determine the doses at which electroporation is viable for use on spinach leaves, wherein integrity is maintained postexposure. Three numbers of consecutive pulses (1, 5, 50) and two pulse durations (10 and 100 μs) have been examined herein at a constant pulse repetition of 10 Hz and 1.4 kV/cm field strength. The data indicate that pore formation in itself is not a cause for loss of spinach leaf food quality, i.e., significant changes in color and water content. Rather, cell death, or the rupture of the cell membrane from a high-intensity treatment, is necessary to significantly alter the exterior integrity of the plant tissue. PEF exposures thus can be used on leafy greens up until the point of inactivation before consumers would see any alterations, making reversible electroporation a viable treatment for consumer-intended products. These results open up future opportunities to use emerging technologies based on PEF exposures and provide useful information in setting parameters to avoid food quality diminishment.
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Kumar Y, Marangon M, Mayr Marangon C. The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement. BEVERAGES 2023. [DOI: 10.3390/beverages9020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.
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Affiliation(s)
- Yogesh Kumar
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14, 31015 Conegliano, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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Feng Y, Yang T, Zhang Y, Zhang A, Gai L, Niu D. Potential applications of pulsed electric field in the fermented wine industry. Front Nutr 2022; 9:1048632. [PMID: 36407532 PMCID: PMC9668251 DOI: 10.3389/fnut.2022.1048632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 01/05/2023] Open
Abstract
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
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Affiliation(s)
- Yuanxin Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, China
| | - Yongniu Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ailin Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lili Gai
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,*Correspondence: Debao Niu,
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6
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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7
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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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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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Qi M, Liu Q, Liu Y, Yan H, Zhang Y, Yuan Y. Staphylococcus aureus biofilm inhibition by high voltage prick electrostatic field (HVPEF) and the mechanism investigation. Int J Food Microbiol 2022; 362:109499. [PMID: 34906789 DOI: 10.1016/j.ijfoodmicro.2021.109499] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/13/2021] [Accepted: 12/04/2021] [Indexed: 10/19/2022]
Abstract
The study was to investigate the inhibitory effect and mechanism of high voltage prick electrostatic field (HVPEF) on Staphylococcus aureus biofilms. Results showed that HVPEF effectively inactivated 24-h and 48-h established S. aureus biofilms, and the effect was verified on different food-contact materials. Confocal laser scanning microscopy and scanning electron microscopy analysis suggested that HVPEF disintegrated the established biofilms by killing the embedded bacteria, but it hardly reduced the bacteria adhesion. HVPEF also effectively inhibit the formation of S. aureus biofilms, the effects varied with electric voltage, treatment time and biofilm culture conditions. The direct effect of HVPEF on planktonic S. aureus was a possible mode of biofilm formation inhibition. HVPEF also suppressed biofilm formation by reducing the release of key compositions of extracellular polymeric substance, including extracellular DNA (eDNA), protein and polysaccharide intercellular adhesion (PIA), and regulating the expression of biofilm formation related genes (icaA, ebh, cidA, sarA, icaR and sigB). We propose HVPEF as a novel method to inhibit bacteria biofilm, based on the results, HVPEF has positive effects to prevent biofilm-associated contamination of S. aureus.
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Affiliation(s)
- Mengyuan Qi
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Qingyan Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ying Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yan Zhang
- College of Physics, Jilin University, Changchun 130062, China.
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Zhou J, Hung YC, Xie X. Making waves: Pathogen inactivation by electric field treatment: From liquid food to drinking water. WATER RESEARCH 2021; 207:117817. [PMID: 34763276 DOI: 10.1016/j.watres.2021.117817] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/25/2021] [Accepted: 10/25/2021] [Indexed: 06/13/2023]
Affiliation(s)
- Jianfeng Zhou
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA
| | - Yen-Con Hung
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA, USA
| | - Xing Xie
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA.
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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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Dimopoulou M, Dols-Lafargue M. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods 2021; 10:2204. [PMID: 34574312 PMCID: PMC8466591 DOI: 10.3390/foods10092204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
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Affiliation(s)
- Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece;
| | - Marguerite Dols-Lafargue
- Unité de Recherche Œnologie EA 4577, University of Bordeaux, ISVV, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France
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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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Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, Qureshi MI, El-Din Bekhit A, Liu ZW, Aadil RM. Pulsed electric field: A potential alternative towards a sustainable food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.041] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Yan Z, Yin L, Hao C, Liu K, Qiu J. Synergistic effect of pulsed electric fields and temperature on the inactivation of microorganisms. AMB Express 2021; 11:47. [PMID: 33759040 PMCID: PMC7988035 DOI: 10.1186/s13568-021-01206-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 03/15/2021] [Indexed: 12/28/2022] Open
Abstract
Pulsed electric fields (PEF) as a new pasteurization technology played an important role in the process of inactivating microorganisms. At the same time, temperature could promote the process of electroporation, and achieve better inactivation effect. This article studied the inactivation effect of PEF on Saccharomyces cerevisiae, Escherichia coli, and Bacillus velezensis under different initial temperatures (room temperature-24 \documentclass[12pt]{minimal}
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\begin{document}$$\mathrm{^\circ{\rm C} }$$\end{document}∘C). From the inactivation results, it found temperature could reduce the critical electric field intensity for microbial inactivation. After the irreversible electroporation of microorganisms occurred, the nucleic acid content and protein content in the suspension increased with the inactivation rate because the cell membrane integrity was destroyed. We had proved that the electric field and temperature could promote molecular transport through the finite element simulation. Under the same initial temperature and electrical parameters (electric field intensity, pulse width, pulse number), the lethal effect on different microorganisms was Saccharomyces cerevisiae > Escherichia coli > Bacillus velezensis.
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Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107566] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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18
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Pachnowska K, Cendrowski K, Stachurska X, Nawrotek P, Augustyniak A, Mijowska E. Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model. Foods 2020; 9:E1338. [PMID: 32971933 PMCID: PMC7555740 DOI: 10.3390/foods9091338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/10/2020] [Accepted: 09/18/2020] [Indexed: 01/20/2023] Open
Abstract
The emerging trend towards the reduction of SO2 in winemaking has created a need to look for alternative methods to ensure the protection of wine against the growth of undesired species of microorganisms and to safely remove wine microorganisms. This study describes the possible application of silica nanospheres as a wine stabilisation agent, with Oenococcus oeni (DSM7008) as a model strain. The experiment was conducted firstly on model solutions of phosphate-buffered saline and 1% glucose. Their neutralising effect was tested under stirring with the addition of SiO2 (0.1, 0.25, and 0.5 mg/mL). Overall, the highest concentration of nanospheres under continuous stirring resulted in the greatest decrease in cell counts. Transmission electron microscope (TEM) and scanning electron microscopy (SEM) analyses showed extensive damage to the bacterial cells after stirring with silica nanomaterials. Then, the neutralising effect of 0.5 mg/mL SiO2 was tested in young red wine under stirring, where cell counts were reduced by over 50%. The obtained results suggest that silica nanospheres can serve as an alternative way to reduce or substitute the use of sulphur dioxide in the microbial stabilisation of wine. In addition, further aspects of following investigations should focus on the protection against enzymatic and chemical oxidation of wine.
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Affiliation(s)
- Kamila Pachnowska
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
| | - Krzysztof Cendrowski
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
| | - Xymena Stachurska
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland;
| | - Paweł Nawrotek
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology, Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland;
| | - Adrian Augustyniak
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology, Szczecin, Piastów Avenue 42, 71-065 Szczecin, Poland;
- Chair of Building Materials and Construction Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Ewa Mijowska
- Department of Nanomaterials Physicochemistry, Institute of Chemical and Environment Engineering, West Pomeranian University of Technology in Szczecin, Piastów Avenue 45, 70-311 Szczecin, Poland; (K.P.); (K.C.); (E.M.)
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19
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Pinto L, Baruzzi F, Cocolin L, Malfeito-Ferreira M. Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Comuzzo P, Voce S, Grazioli C, Tubaro F, Marconi M, Zanella G, Querzè M. Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution. Foods 2020; 9:E414. [PMID: 32252247 PMCID: PMC7230476 DOI: 10.3390/foods9040414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/16/2020] [Accepted: 03/18/2020] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg-1) on grapes of the low-color red cv. Rondinella, after crushing-destemming. Pressing yield, the evolution of color, and total phenolic index (TPI) were measured during skin maceration. Moreover, the wines were characterized for basic compositional parameters, color, anthocyanin profile, phenolic composition (glories indices), metal content (Fe, Cr, and Ni), and sensory characters, two and twelve months after the processing, in comparison with untreated samples and pectolytic enzymes (PE). PEF did not affect fermentation evolution, nor did it modify wine basic composition or metal content. Treatments at 10 and 20 kJ kg-1 led to higher color and TPI in wines, in comparison to PE, because of increased content of anthocyanins and tannins. The sensory evaluation confirmed these findings. Modifications remained stable in wines after twelve months. Glories indices and vitisin A content highlighted greater potential stability of wine color in PEF-treated wines.
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Affiliation(s)
- Piergiorgio Comuzzo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy; (S.V.); (C.G.); (F.T.)
| | - Sabrina Voce
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy; (S.V.); (C.G.); (F.T.)
| | - Cristian Grazioli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy; (S.V.); (C.G.); (F.T.)
| | - Franco Tubaro
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy; (S.V.); (C.G.); (F.T.)
| | - Marco Marconi
- JU.CLA.S. S.r.l., Vason Group, via Mirandola 49/A, 37026 Settimo di Pescantina (VR), Italy;
| | - Gianmaria Zanella
- Enologica Vason S.p.A., Vason Group, via Nassar 37, 37029 San Pietro in Cariano (VR), Italy;
| | - Marco Querzè
- Alintel S.r.l., via Mascarino 12/N, 40066 Pieve di Cento (BO), Italy;
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21
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Filipe-Ribeiro L, Cosme F, Nunes FM. New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour. Food Res Int 2020; 129:108855. [PMID: 32036903 DOI: 10.1016/j.foodres.2019.108855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 11/16/2019] [Accepted: 11/20/2019] [Indexed: 01/14/2023]
Abstract
4-Ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) formation in red wines by Dekkera/Brettanomyces yeasts reduce significantly wine consumer's acceptability. Polymers with specific adsorption for volatile phenols (VPs) could be a valuable tool for wine producers for removing this negative sensory defect. In this work, a new molecularly imprinted polymer (MIP) was synthesised using ethylene glycol dimethacrylate (EDMA) as cross-linker and ethylene glycol methyl ether acrylate as functional monomers. Although there was observed a competitive binding of the more abundant structurally related phenolic compounds of the wine matrix, it was still able to reduce 38 to 63% the wine VPs, depending on the wine VPs levels, presenting higher performance than the respective non-imprinted polymers (NIP). Sensory analysis of the MIP treated wine resulted in a significant decrease in the phenolic attribute and significant increase of the fruity and floral attributes, with no significant differences in the wine colour perceived by the expert panel. The sensory improvement of the MIP was significantly higher than that observed for the correspondent NIP.
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Affiliation(s)
- Luís Filipe-Ribeiro
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal.
| | - Fernanda Cosme
- Biology and Environmental Department, CQ-VR, Chemistry Research Center - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
| | - Fernando M Nunes
- Chemistry Department, CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real 5000-801, Portugal
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Application of pulsed electric fields in meat and fish processing industries: An overview. Food Res Int 2019; 123:95-105. [PMID: 31285034 DOI: 10.1016/j.foodres.2019.04.047] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 04/16/2019] [Accepted: 04/18/2019] [Indexed: 12/11/2022]
Abstract
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
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