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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Potential Use of Torulaspora delbrueckii As a New Source of Mannoproteins of Oenological Interest. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11606-11616. [PMID: 38722802 PMCID: PMC11117404 DOI: 10.1021/acs.jafc.4c01001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/23/2024]
Abstract
In this work, three MP extracts obtained from Torulaspora delbrueckii were added to red wine, and the changes in phenolic composition, color, and astringency were evaluated by HPLC-DAD-ESI-MS, tristimulus colorimetry, and sensory analysis, respectively. The MP extracts modified wine phenolic composition differently depending on the type of MP. Moreover, two MP extracts were able to reduce wine astringency. The fact that the MP-treated wines showed an increased flavanol content suggests the formation of MP-flavanol aggregates that remain in solution. Furthermore, the formation of these aggregates may hinder the interaction of flavanols with salivary proteins in the mouth. The effect of these MPs might be associated with their larger size, which could influence their ability to bind flavanols and salivary proteins. However, one of the astringent-modulating MPs also produced a loss of color, highlighting the importance of assessing the overall impact of MPs on the organoleptic properties of wine.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
| | - Elvira Manjón
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
| | | | - Ignacio García-Estévez
- Department of Analytical
Chemistry, Nutrition and Food Science, Universidad
de Salamanca, Salamanca E37007, Spain
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2
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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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3
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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4
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Manjón E, Li S, Dueñas M, García-Estévez I, Escribano-Bailón MT. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines. Food Chem 2023; 400:134110. [PMID: 36096051 DOI: 10.1016/j.foodchem.2022.134110] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/08/2022] [Accepted: 09/01/2022] [Indexed: 11/28/2022]
Abstract
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it seemed to be related to the changes in the polyphenolic profile. Isothermal Titration Calorimetry (ITC) studies, employed to characterize flavan-3-ol-polysaccharide interactions, showed that PSR decreased noticeably wine astringency causing a great flavan-3-ol loss (ca. 40 %), since they interacted more spontaneously with the flavan-3-ols (ca. ΔGtotal = -2.14 × 104 cal/mol) than PSW (ca. ΔGtotal = -1.32 × 104 cal/mol). The strength of these interactions seems to be related to the polysaccharide molecular size and to the presence of arabinogalactans in the structure. On the contrary, PSW showed no relevant effects on wine astringency. Furthermore, potential variations of color were also assessed and no deleterious effect was observed after the addition of any polysaccharide.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Siyu Li
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain; Institute for Horticultural Plants, College of Horticulture, China Agricultural University, Beijing 100083, China
| | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain.
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6
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Wang Z, Yang J, Ren Y, Yuan C, Wang Z. The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01355-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking. Molecules 2022; 27:molecules27051671. [PMID: 35268772 PMCID: PMC8911674 DOI: 10.3390/molecules27051671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/26/2022] [Accepted: 03/02/2022] [Indexed: 11/16/2022] Open
Abstract
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin−Ciocâlteu, Adams−Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid−liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (−)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage.
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8
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The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107150] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Tociu M, Hirtopeanu A, Stanescu M. Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1000202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.
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10
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Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.
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11
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Pavez C, González-Muñoz B, O'Brien JA, Laurie VF, Osorio F, Núñez E, Vega RE, Bordeu E, Brossard N. Red wine astringency: Correlations between chemical and sensory features. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112656] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Petelski AN, Pamies SC, Sosa GL. How procyanidin C1 sticks to collagen: The role of proline rings. Biophys Chem 2021; 276:106627. [PMID: 34089979 DOI: 10.1016/j.bpc.2021.106627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 11/15/2022]
Abstract
Molecular interactions between proteins and polyphenols are responsible for many natural phenomena like colloidal turbidity, astringency, denaturation of enzymes and leather tanning. Although these phenomena are well known, there are open questions about the specific interactions involved in the complexation process. In this work, Molecular Dynamic (MD) simulations and the topology of the electron density analysis were used to study the interactions between the flavonoid procyanidin C1 and a collagen fragment solvated in water. Root mean square deviation; root mean square fluctuation and hydrogen bonds occupancy were examined after 50 ns. The interactions were also analyzed by means of the quantum theory of atoms in molecules. Our results show that the main interactions are hydrogen bonds between -OH groups of the polyphenol and CO groups of the peptide bond. Stacking interactions between proline rings and phenol rings, that is CH⋯π hydrogen bonds, also stabilize the dynamic structure of the complex.
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Affiliation(s)
- André Nicolai Petelski
- Grupo de Investigación en Química Teórica y Experimental (QUITEX), Departamento de Ingeniería Química, Universidad Tecnológica Nacional, Facultad Regional Resistencia, French 414 (H3500CHJ), Resistencia, Chaco, Argentina; Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400 Corrientes, Argentina.
| | - Silvana Carina Pamies
- Grupo de Investigación en Química Teórica y Experimental (QUITEX), Departamento de Ingeniería Química, Universidad Tecnológica Nacional, Facultad Regional Resistencia, French 414 (H3500CHJ), Resistencia, Chaco, Argentina.
| | - Gladis Laura Sosa
- Grupo de Investigación en Química Teórica y Experimental (QUITEX), Departamento de Ingeniería Química, Universidad Tecnológica Nacional, Facultad Regional Resistencia, French 414 (H3500CHJ), Resistencia, Chaco, Argentina; Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400 Corrientes, Argentina.
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13
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Brossard N, Gonzalez‐Muñoz B, Pavez C, Ricci A, Wang X, Osorio F, Bordeu E, Paola Parpinello G, Chen J. Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Beatriz Gonzalez‐Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
- Departamento de Genética Molecular y Microbiología Facultad de Ciencias Biológicas Pontificia Universidad Católica de Chile Santiago 8331150 Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Arianna Ricci
- Dipartimento di Scienze degli Alimenti Università di Bologna P.za Goidanich 60 Cesena I‐47023 Italy
| | - Xinmiao Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Fernando Osorio
- Department of Food Science and Technology Universidad de Santiago de Chile Santiago 9170022 Chile
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | | | - Jianshe Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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14
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Türkyılmaz M, Hamzaoğlu F, Özkan M. Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations. Food Chem 2021; 358:129803. [PMID: 33945932 DOI: 10.1016/j.foodchem.2021.129803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/15/2021] [Accepted: 03/27/2021] [Indexed: 11/25/2022]
Abstract
Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, "A + XG" and "A + C" resulted in the greatest clarity after pasteurization, "A + C" and "A + C + CH" were associated with the greatest clarity during storage. In comparison with "A + C + CH" (k = 0.053 week-1), "A + C" (k = 0.065 week-1) was associated with more rapid improvement in clarity (23%). Greater clarity of "A + C" was associated with reductions in contents of punicalagins (r = -0.963), gallic (r = -0.936), chlorogenic (r = -0.995) and ellagic (r = -0.989) acids. However, "A + C + CH" clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, "A + C" enhanced colour density stability better (1.1 times) than "A + C + CH." Therefore, "A + C" is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.
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Affiliation(s)
- Meltem Türkyılmaz
- Institute of Food Safety, Ankara University, Diskapi 06110, Ankara, Turkey.
| | - Fatmagül Hamzaoğlu
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
| | - Mehmet Özkan
- Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
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15
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Marassi V, Marangon M, Zattoni A, Vincenzi S, Versari A, Reschiglian P, Roda B, Curioni A. Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106204] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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16
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Watrelot AA, Le Guernevé C, Hallé H, Meudec E, Véran F, Williams P, Robillard B, Garcia F, Poncet-Legrand C, Cheynier V. Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13426-13438. [PMID: 32119539 DOI: 10.1021/acs.jafc.9b08221] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gallotannins extracted from gallnuts are commonly added to wine to improve its properties. They consist of mixtures of galloylester derivatives of glucose. However, their composition and properties are not well-established. In this study, methods based on liquid chromatography coupled to ultraviolet-visible detection and mass spectrometry, size-exclusion chromatography, and one-dimensional (31P) and two-dimensional (1H diffusion ordered spectroscopy, 31P total correlated spectroscopy, and 1H/13C heteronuclear single-quantum correlation and heteronuclear multiple-bond correlation) nuclear magnetic resonance spectroscopies have been implemented for extensive chemical characterization of three commercial gallnut tannin extracts. Differences in the proportions of the different constituents (gallic, digallic, and trigallic acids and galloylglucose derivatives) and in the structure and molecular weight distributions of gallotannins were demonstrated between the three extracts, with chains containing 8.5, 12.2, and 12.4 galloyl groups on average for TAN A, TAN B1, and TAN B2, respectively. The antioxidant capacities of the extracts, evaluated using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method, were similar and related mostly to their total tannin content, with only a limited impact of the tannin composition.
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Affiliation(s)
- Aude A Watrelot
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Christine Le Guernevé
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Hélène Hallé
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Emmanuelle Meudec
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Frédéric Véran
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Pascale Williams
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Bertrand Robillard
- Institut Œnologique de Champagne, Z.I. de Mardeuil, BP 25, 51201 Epernay Cedex, France
| | - François Garcia
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Céline Poncet-Legrand
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
| | - Véronique Cheynier
- SPO, INRAE, Univ. Montpellier, Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
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17
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Wang L, Zhao S, Liao T, Shu X, Guo D, Huang Y, Yang X, Wang Q, Chen X. Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages. J Food Sci 2020; 85:3776-3785. [PMID: 33084074 DOI: 10.1111/1750-3841.15493] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 11/29/2022]
Abstract
Polysaccharides have been considered as a group of promising candidate for preventing the protein-polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein-polyphenol haze model systems were successfully established using two proteins (i.e., gelatin and bovine serum albumin) and two polyphenols (i.e., procyanidin [PC] and epigallocatechin gallate [EGCG]). Among seven common polysaccharides, 0.5 mg/mL pectin, 0.05 mg/mL xanthan gum, and 0.01 mg/mL guar gum demonstrated the maximum potential for preventing the formation of four protein-polyphenol hazes. Ultraviolet-visible spectrophotometry confirmed that polysaccharides affected protein-polyphenol interactions. Fluorescence spectrophotometry combined with microscale thermophoresis data indicated the relative affinities of polyphenol to protein and polysaccharide determined the mechanism of polysaccharide for preventing the haze formation. In bovine serum albumin (BSA)/gelatin-EGCG system, polysaccharides (pectin, xanthan gum and guar gum) competed with BSA/gelatin to bind EGCG for prevention the formation of BSA/gelatin-EGCG haze. However, in BSA/gelatin-PC system, polysaccharides (pectin, xanthan gum, and guar gum) formed a ternary complex (protein-tannin-polysaccharide) for increasing the solubility of protein-polyphenol aggregation. From apple juice results, the reduction rates of guar gum in two apple juice systems (gelatin-PC, BSA-PC) were 21% and 56% within 8 weeks, indicating guar gum might be the most effective polysaccharide in preventing the haze formation. PRACTICAL APPLICATION: This experiment data could be used for development of polysaccharide products for prevention of protein-polyphenol haze formation in beverages.
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Affiliation(s)
- Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
| | - Shan Zhao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Tianyu Liao
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiaomeng Shu
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Dengfeng Guo
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Yukun Huang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China
| | - Qin Wang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, China.,Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin, 644000, China
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18
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Bonaldo F, Guella G, Mattivi F, Catorci D, Arapitsas P. Kinetic investigations of sulfite addition to flavanols. Sci Rep 2020; 10:12792. [PMID: 32732961 PMCID: PMC7393157 DOI: 10.1038/s41598-020-69483-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 06/30/2020] [Indexed: 12/15/2022] Open
Abstract
Flavanols are an important class of natural products occurring in almost all plants, fruits and vegetables; they have a great influence on wine ageing potential, astringency, colour stability and biological activities. In wine, flavanols react with sulfur dioxide ([Formula: see text]), the most widely used preservative in oenology, leading to sulfonated products. Here we report a kinetic investigation, through LC-MS quantitative measurements carried out at different pH (3 and 4) and temperature values (23, 30, 40, 50 and [Formula: see text]), of the reaction products obtained by [Formula: see text] addition to both monomeric (epicatechin and catechin) and dimeric flavanols (procyanidin B2 and procyanidin B3). The results proved that: (a) the major sulfonation route that leads quickly and in good yields to monomeric 4[Formula: see text]-sulfonated derivatives passes through the acid-catalysed depolymerisation of proanthocyanidins; (b) monomeric flavanols lead to the same 4[Formula: see text]-sulfonated products, although in a considerably slower manner, and also to other sulfonated regioisomers; (c) the kinetic data in our hands, in particular the temperature dependence of the observed rates, suggest the involvement of two completely different reaction mechanisms for the [Formula: see text] addition to dimeric and monomeric flavanol substrates; (d) direct sulfonation of epicatechin is slightly faster than that of catechin.
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Affiliation(s)
- Federico Bonaldo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Graziano Guella
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy.
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Daniele Catorci
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
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19
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Türkyılmaz M, Hamzaoğlu F, Özkan M. Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14409] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Meltem Türkyılmaz
- Institute of Food Safety Ankara University Diskapi 06110 Ankara Turkey
| | - Fatmagül Hamzaoğlu
- Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara 06830 Turkey
| | - Mehmet Özkan
- Department of Food Engineering Faculty of Engineering Ankara University Golbasi, Ankara 06830 Turkey
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20
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Zhuang J, Dai X, Zhu M, Zhang S, Dai Q, Jiang X, Liu Y, Gao L, Xia T. Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols. Food Chem 2020; 305:125507. [DOI: 10.1016/j.foodchem.2019.125507] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 09/05/2019] [Accepted: 09/09/2019] [Indexed: 11/26/2022]
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21
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Zou YC, Wu CL, Ma CF, He S, Brennan CS, Yuan Y. Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108465] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties. Int J Biol Macromol 2019; 140:546-555. [DOI: 10.1016/j.ijbiomac.2019.08.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/31/2019] [Accepted: 08/05/2019] [Indexed: 11/20/2022]
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23
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Toronjo Urquiza L, James DC, Nagy T, Falconer RJ. Screening Naturally Occurring Phenolic Antioxidants for Their Suitability as Additives to CHO Cell Culture Media Used to Produce Monoclonal Antibodies. Antioxidants (Basel) 2019; 8:antiox8060159. [PMID: 31163664 PMCID: PMC6617030 DOI: 10.3390/antiox8060159] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/27/2019] [Accepted: 05/30/2019] [Indexed: 12/15/2022] Open
Abstract
This study identified several antioxidants that could be used in Chinese hamster ovary (CHO)cell culture media and benefit monoclonal antibody production. The flavan-3-ols, catechin, epicatechin, epigallocatechin gallate and gallocatechin gallate all had no detrimental effect on cell viability at the concentrations tested, and they reduced the final viable cell count with a resulting rise in the cell specific productivity. The flavone, luteolin behave similarly to the flavan-3-ols. Resveratrol at 50 μM concentration resulted in the most pronounced reduction in viable cell density with minimal decrease in IgG synthesis and the largest increase in cell specific productivity. Low concentrations of α-tocopherol (35 μM) reduced viable cell density and raised cell specific productivity, but at higher concentration it had little additional effect. As high concentrations of α-tocopherol are not toxic to CHO cells, its addition as an anti-oxidant has great potential. Kaempferol up to 50 μM, curcumin up to 20 μM and piceid up to 100 μM showed little effect on growth or IgG synthesis and could be useful as antioxidants. Caffeic acid phenethyl ester was toxic to CHO cell and of no interest. Seven of the phenolic compounds tested are potential cell cycle inhibitors as well as having intrinsic antioxidant properties.
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Affiliation(s)
- Luis Toronjo Urquiza
- Department of Chemical & Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, UK.
| | - David C James
- Department of Chemical & Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, UK.
| | - Tibor Nagy
- Fujifilm Diosynth Biotechnologies, Belasis Ave, Stockton-on-Tees, Billingham TS23 1LH, UK.
| | - Robert J Falconer
- Department of Chemical Engineering, University of Adelaide, Adelaide, SA 5005, Australia.
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24
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Li S, Wilkinson KL, Mierczynska-Vasilev A, Bindon KA. Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin-Polysaccharide Interactions in Wine-Like Media. Molecules 2019; 24:molecules24112100. [PMID: 31163608 PMCID: PMC6600421 DOI: 10.3390/molecules24112100] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 01/24/2023] Open
Abstract
Interactions between grape seed tannin and either a mannoprotein or an arabinogalactan in model wine solutions of different ethanol concentrations were characterized with nanoparticle tracking analysis (NTA), UV-visible spectroscopy and dynamic light scattering (DLS). NTA results reflected a shift in particle size distribution due to aggregation. Furthermore, the light scattering intensity of each tracked particle measured by NTA demonstrated the presence of aggregates, even when a shift in particle size was not apparent. Mannoprotein and arabinogalactan behaved differently when combined with seed tannin. Mannoprotein formed large, highly light-scattering aggregates, while arabinogalactan exhibited only weak interactions with seed tannin. A 3% difference in alcohol concentration of the model solution (12 vs. 15% v/v) was sufficient to affect the interactions between mannoprotein and tannin when the tannin concentration was high. In summary, this study showed that NTA is a promising tool for measuring polydisperse samples of grape and wine macromolecules, and their aggregates under wine-like conditions. The implications for wine colloidal properties are discussed based on these results.
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Affiliation(s)
- Sijing Li
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Kerry L Wilkinson
- School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | | | - Keren A Bindon
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia.
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25
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Kang W, Niimi J, Muhlack RA, Smith PA, Bastian SE. Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Res Int 2019; 120:244-254. [DOI: 10.1016/j.foodres.2019.02.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
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26
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Maury C, Sarni-Manchado P, Cheynier V. Highlighting protein fining residues in a model red wine. Food Chem 2019; 279:272-278. [DOI: 10.1016/j.foodchem.2018.11.141] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 11/21/2018] [Accepted: 11/27/2018] [Indexed: 02/06/2023]
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27
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Oliveira A, Amaro AL, Pintado M. Impact of food matrix components on nutritional and functional properties of fruit-based products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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28
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Vidal L, Antúnez L, Giménez A, Medina K, Boido E, Ares G. Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts. J SENS STUD 2018. [DOI: 10.1111/joss.12330] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Leticia Vidal
- Sensometrics & Consumer Science, Facultad de Química, Instituto Polo Tecnológico de Pando; Universidad de la República, By Pass de Rutas 8 y 101 s/n., Pando; Canelones CP 91000 Uruguay
| | - Lucía Antúnez
- Sensometrics & Consumer Science, Facultad de Química, Instituto Polo Tecnológico de Pando; Universidad de la República, By Pass de Rutas 8 y 101 s/n., Pando; Canelones CP 91000 Uruguay
| | - Ana Giménez
- Sensometrics & Consumer Science, Facultad de Química, Instituto Polo Tecnológico de Pando; Universidad de la República, By Pass de Rutas 8 y 101 s/n., Pando; Canelones CP 91000 Uruguay
| | - Karina Medina
- Área Enología y Biotecnología de las Fermentaciones, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química; Universidad de la República, Gral. Flores 2124; Montevideo CP 11800 Uruguay
| | - Eduardo Boido
- Área Enología y Biotecnología de las Fermentaciones, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química; Universidad de la República, Gral. Flores 2124; Montevideo CP 11800 Uruguay
| | - Gastón Ares
- Sensometrics & Consumer Science, Facultad de Química, Instituto Polo Tecnológico de Pando; Universidad de la República, By Pass de Rutas 8 y 101 s/n., Pando; Canelones CP 91000 Uruguay
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29
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Buitimea-Cantúa NE, Gutiérrez-Uribe JA, Serna-Saldívar SO. Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits. J Med Food 2018; 21:188-198. [DOI: 10.1089/jmf.2017.0057] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
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30
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Frost SC, Harbertson JF, Heymann H. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.05.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Ferrer-Gallego R, Hernández-Hierro JM, Brás NF, Vale N, Gomes P, Mateus N, de Freitas V, Heredia FJ, Escribano-Bailón MT. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6434-6441. [PMID: 28251854 DOI: 10.1021/acs.jafc.6b05414] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids were tested as mixtures in comparison to individual compounds, maintaining constant the total amount of the stimulus. The interactions between wine phenolic acids and the peptide fragment IB712 have been studied by saturation-transfer difference (STD) NMR spectroscopy. This technique provided the dissociation constants and the percentage of interaction between both individual and mixtures of hydroxybenzoic and hydroxycinnamic acids and the model peptide. It is noteworthy that hydroxybenzoic acids showed higher affinity for the peptide than hydroxycinnamic acids. To obtain further insights into the mechanisms of interaction, molecular dynamics simulations have been performed. Results obtained not only showed the ability of these compounds to interact with salivary proteins but also may justify the synergistic effect observed in previous sensory studies.
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Affiliation(s)
- Raúl Ferrer-Gallego
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , 37007 Salamanca, Spain
- VITEC , Parc Tecnològic del Vi, 43730 Falset (Tarragona), Spain
| | - José Miguel Hernández-Hierro
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain
| | - Natércia F Brás
- UCIBIO, REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Nuno Vale
- UCIBIO, REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Paula Gomes
- UCIBIO, REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , 4169-007 Porto, Portugal
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, University of Salamanca , 37007 Salamanca, Spain
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32
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Petelski AN, Pamies SC, Benítez EI, Rovaletti MML, Sosa GL. Molecular Insights into Protein-Polyphenols Aggregation: A Dynamic and Topological Description. ChemistrySelect 2017. [DOI: 10.1002/slct.201700726] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- André N. Petelski
- Chemical Engineering Department. Grupo de Investigación en Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia; Universidad Tecnológica Nacional; French 414 H3500CHJ) Resistencia, Chaco Argentina
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET.; Avenida Libertad 5460 3400) Corrientes Argentina
| | - Silvana C. Pamies
- Chemical Engineering Department. Grupo de Investigación en Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia; Universidad Tecnológica Nacional; French 414 H3500CHJ) Resistencia, Chaco Argentina
| | - Elisa I. Benítez
- Chemical Engineering Department. Grupo de Investigación en Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia; Universidad Tecnológica Nacional; French 414 H3500CHJ) Resistencia, Chaco Argentina
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET.; Avenida Libertad 5460 3400) Corrientes Argentina
| | - María M. Lataza Rovaletti
- Chemical Engineering Department. Grupo de Investigación en Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia; Universidad Tecnológica Nacional; French 414 H3500CHJ) Resistencia, Chaco Argentina
| | - Gladis L. Sosa
- Chemical Engineering Department. Grupo de Investigación en Química Teórica y Experimental (QuiTEx), Facultad Regional Resistencia; Universidad Tecnológica Nacional; French 414 H3500CHJ) Resistencia, Chaco Argentina
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET.; Avenida Libertad 5460 3400) Corrientes Argentina
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33
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Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4009-4026. [PMID: 28475326 DOI: 10.1021/acs.jafc.7b01724] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite the large number of published analytical methods for phenolic analyses, the values obtained may vary considerably. In addition, the existing scientific knowledge needs to be updated, but also critically evaluated and simplified for newcomers and wine industry partners. The most used and widely cited spectrophotometric methods for grape and wine phenolic analysis were identified through a bibliometric search using the Science Citation Index-Expanded (SCIE) database accessed through the Web of Science (WOS) platform from Thompson Reuters. The selection of spectrophotometry was based on its ease of use as a routine analytical technique. On the basis of the number of citations, as well as the advantages and disadvantages reported, the modified Somers assay appears as a multistep, simple, and robust procedure that provides a good estimation of the state of the anthocyanins equilibria. Precipitation methods for total tannin levels have also been identified as preferred protocols for these types of compounds. Good reported correlations between methods (methylcellulose precipitable vs bovine serum albumin) and between these and perceived red wine astringency, in combination with the adaptation to high-throughput format, make them suitable for routine analysis. The bovine serum albumin tannin assay also allows for the estimation of the anthocyanins content with the measurement of small and large polymeric pigments. Finally, the measurement of wine color using the CIELab space approach is also suggested as the protocol of choice as it provides good insight into the wine's color properties.
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Affiliation(s)
- Jose Luis Aleixandre-Tudo
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
| | | | | | - Jose Luis Aleixandre
- Departamento de Tecnologia de Alimentos, Universidad Politecnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain
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34
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Faurie B, Dufourc EJ, Laguerre M, Pianet I. Monitoring the Interactions of a Ternary Complex Using NMR Spectroscopy: The Case of Sugars, Polyphenols, and Proteins. Anal Chem 2016; 88:12470-12478. [DOI: 10.1021/acs.analchem.6b03911] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Benoit Faurie
- CESAMO-Institut
des Sciences Moléculaires-UMR 5255, Université de Bordeaux, CNRS, 351 cours de la Libération, 33405 Talence, France
- Institute of Chemistry & Biology of Membranes & Nanoobjects (CBMN-UMR 5248), Université de Bordeaux, CNRS, INP Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France
| | - Erick J. Dufourc
- Institute of Chemistry & Biology of Membranes & Nanoobjects (CBMN-UMR 5248), Université de Bordeaux, CNRS, INP Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France
| | - Michel Laguerre
- Institute of Chemistry & Biology of Membranes & Nanoobjects (CBMN-UMR 5248), Université de Bordeaux, CNRS, INP Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France
| | - Isabelle Pianet
- CESAMO-Institut
des Sciences Moléculaires-UMR 5255, Université de Bordeaux, CNRS, 351 cours de la Libération, 33405 Talence, France
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35
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Maury C, Sarni-Manchado P, Poinsaut P, Cheynier V, Moutounet M. Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Quijada-Morín N, Crespo-Expósito C, Rivas-Gonzalo JC, García-Estévez I, Escribano-Bailón MT. Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile. Food Chem 2016; 207:272-8. [PMID: 27080905 DOI: 10.1016/j.foodchem.2016.03.118] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 03/28/2016] [Accepted: 03/30/2016] [Indexed: 12/29/2022]
Abstract
The interaction between monomeric flavan-3-ols and salivary proteins has been studied using HPLC-DAD. A chromatographic method has been described and seven protein fractions were collected. The peptides and proteins present in each fraction have been identified using nLC-MS-MS analysis. The interaction between saliva and catechin, epicatechin and gallocatechin has been studied. These compounds interact in a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechin causes the decrease or increase of fractions while gallocatechin seems to cause an increase of two fractions. This variable behavior is explained, for the decrease in the chromatographic area, by the precipitation of salivary proteins and, for the increase of the area, by the formation of soluble complexes and/or for the formation of new peaks.
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Affiliation(s)
- Natalia Quijada-Morín
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - Carlos Crespo-Expósito
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - Julián C Rivas-Gonzalo
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
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Jose-Coutinho A, Avila P, Ricardo-da-Silva JM. Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20153002069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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38
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Kilmister RL, Faulkner P, Downey MO, Darby SJ, Falconer RJ. The complexity of condensed tannin binding to bovine serum albumin – An isothermal titration calorimetry study. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.04.144] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Boulet JC, Trarieux C, Souquet JM, Ducasse MA, Caillé S, Samson A, Williams P, Doco T, Cheynier V. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.062] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Oliveira A, Ruiz-Henestrosa VMP, von Staszewski M, Pilosof AM, Pintado M. Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces. Carbohydr Polym 2015; 132:460-71. [DOI: 10.1016/j.carbpol.2015.05.072] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/25/2015] [Accepted: 05/26/2015] [Indexed: 12/29/2022]
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41
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Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice. Food Chem 2015; 184:37-45. [DOI: 10.1016/j.foodchem.2015.03.064] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Revised: 03/14/2015] [Accepted: 03/18/2015] [Indexed: 11/20/2022]
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42
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Ferrer-Gallego R, Soares S, Mateus N, Rivas-Gonzalo J, Escribano-Bailón MT, de Freitas V. New Anthocyanin-Human Salivary Protein Complexes. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2015; 31:8392-8401. [PMID: 26162056 DOI: 10.1021/acs.langmuir.5b01122] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The interaction between phenolic compounds and salivary proteins is considered the basis of the poorly understood phenomenon of astringency. Furthermore, this interaction is an important factor in relation to their bioavailability. In this work, interactions between anthocyanin and human salivary protein fraction were studied by mass spectrometry (MALDI-TOF-MS and FIA-ESI-MS) and saturation-transfer difference (STD) NMR spectroscopy. Anthocyanins were able to interact with saliva proteins. The dissociation constant (KD) between malvidin 3-glucoside and salivary proline-rich proteins was 1.92 mM for the hemiketal form (pH 3.4) and 1.83 mM for the flavylium cation (pH 1.0). New soluble complexes between these salivary proteins and malvidin 3-glucoside were identified for the first time.
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Affiliation(s)
- Raúl Ferrer-Gallego
- †REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
- ‡Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain
| | - Susana Soares
- †REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Mateus
- †REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Julián Rivas-Gonzalo
- ‡Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain
| | - M Teresa Escribano-Bailón
- ‡Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain
| | - Victor de Freitas
- †REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
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43
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Laaksonen OA, Salminen JP, Mäkilä L, Kallio HP, Yang B. Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5373-5380. [PMID: 25984593 DOI: 10.1021/acs.jafc.5b01287] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5-14-fold), PD-% (12-65%), and mDP (1.8-6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.
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Affiliation(s)
- Oskar A Laaksonen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Leenamaija Mäkilä
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Heikki P Kallio
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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Ferrer-Gallego R, Quijada-Morin N, Bras NF, Gomes P, de Freitas V, Rivas-Gonzalo JC, Escribano-Bailon MT. Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach. Chem Senses 2015; 40:381-90. [DOI: 10.1093/chemse/bjv018] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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46
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Thongkaew C, Gibis M, Hinrichs J, Weiss J. Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Ma W, Guo A, Zhang Y, Wang H, Liu Y, Li H. A review on astringency and bitterness perception of tannins in wine. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.08.001] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Bordenave N, Hamaker BR, Ferruzzi MG. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct 2014; 5:18-34. [PMID: 24326533 DOI: 10.1039/c3fo60263j] [Citation(s) in RCA: 277] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.
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49
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Kilmister RL, Mazza M, Baker NK, Faulkner P, Downey MO. A role for anthocyanin in determining wine tannin concentration in Shiraz. Food Chem 2014; 152:475-82. [DOI: 10.1016/j.foodchem.2013.12.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Revised: 11/26/2013] [Accepted: 12/03/2013] [Indexed: 11/27/2022]
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50
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Laaksonen OA, Mäkilä L, Sandell MA, Salminen JP, Liu P, Kallio HP, Yang B. Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1316-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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