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Paradiso VM, Fioschi G, Tripaldi M, Sanarica L, Pisarra C, Noviello M, Prezioso I, Gambacorta G. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties. Heliyon 2024; 10:e36100. [PMID: 39224380 PMCID: PMC11367132 DOI: 10.1016/j.heliyon.2024.e36100] [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: 10/03/2023] [Revised: 08/05/2024] [Accepted: 08/09/2024] [Indexed: 09/04/2024] Open
Abstract
Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach the desired effect can last several weeks or months. A low-pressure continuous dynamic (LPCD) extractor in which a closed-circle, low-pressure continuous flow of wine passes through an extraction cell filled with chips, was evaluated as a tool to tune red wine properties in few hours. The aim of this work was to evaluate the effect of the use of a LPCD extractor the effect on color, volatile compounds and sensory properties of a Primitivo wine, as well as to assess the combined effect of LPCD extractor, passive microxygenation through polyethylenetereftalate (PET) containers and exogenous tannins. Their combined effect caused a significant increase of stabilized pigments was observed, without compromising the aroma profile. LPCD extraction, passive micro-oxygenation through plastic materials and enological tannins can be considered as a low-cost, and potentially low-impact, integrated technological platform suitable to tune wine sensory properties and stability, when either traditional approaches (such as barrel aging) or other assisted extraction technologies are not applicable or preferred, even in small wineries.
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Affiliation(s)
- Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100, Lecce, Italy
| | - Gabriele Fioschi
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100, Lecce, Italy
| | | | | | | | - Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126, Bari, Italy
| | - Ilaria Prezioso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100, Lecce, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126, Bari, Italy
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Noviello M, Paradiso VM, Natrella G, Gambacorta G, Faccia M, Caponio F. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine. ULTRASONICS SONOCHEMISTRY 2024; 104:106826. [PMID: 38422810 PMCID: PMC10909903 DOI: 10.1016/j.ultsonch.2024.106826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/02/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.
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Affiliation(s)
- Mirella Noviello
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy.
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy
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Labrador Fernández L, Díaz-Maroto MC, Pérez Porras P, Bautista-Ortín AB, Alañón ME, Gómez-Plaza E, Pérez-Coello MS. Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3613-3620. [PMID: 36208475 DOI: 10.1002/jsfa.12258] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/30/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study evaluates the effect of high-power ultrasound at winery scale in the maceration of Viognier grapes on the content of varietal volatile compounds (free and glycosidically bound) in musts and wines, in comparison with wines from direct pressing and from short skin maceration. RESULTS The pre-fermentative ultrasound treatment of the grapes produced an increase in most of the varietal compounds of musts and wines, both in the free fraction and in the bound one, especially in the C6 alcohols, terpenes and norisoprenoids, some of them of sensory relevance, while the effect on esters and lactones was less evident. Ultrasound maceration allowed us to obtain wines of higher aromatic intensity, with a more pronounced varietal character. CONCLUSION The pre-fermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lara Labrador Fernández
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Paula Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Elena Alañón
- Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain
| | - M Soledad Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
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Zhang QA, Zheng H, Lin J, Nie G, Fan X, García-Martín JF. The state-of-the-art research of the application of ultrasound to winemaking: A critical review. ULTRASONICS SONOCHEMISTRY 2023; 95:106384. [PMID: 37001419 PMCID: PMC10457577 DOI: 10.1016/j.ultsonch.2023.106384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 06/19/2023]
Abstract
As a promising non-thermal physical technology, ultrasound has attracted extensive attention in recent years, and has been applied to many food processing operation units, such as involving filtration, freezing, thawing, sterilization, cutting, extraction, aging, etc. It is also widely used in the processing of meat products, fruits and vegetables, and dairy products. With regard to its application in winemaking, most of the studies available in the literature are focused on the impact of ultrasound on a certain characteristic of wine, lacking of systematic sorting of these literatures. This review systematically summarizes and explores the current achievements and problems of the application of ultrasound to the different stages of winemaking, including extraction, fermentation, aging and sterilization. Summarizing the advantages and disadvantages of ultrasound application in winemaking and its development in future development.
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Affiliation(s)
- Qing-An Zhang
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Hongrong Zheng
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Junyan Lin
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Guangmin Nie
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xuehui Fan
- School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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Focea EC, Luchian CE, Colibaba LC, Scuturașu EC, Popîrdă A, Focea MC, Niculaua M, Cotea VV. Application of ultrasounds to improve oak aging of white wines. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequency of 35 kHz on the physicochemical and sensory characteristics of some white wines from Iasi, Romania. Oak chips (1 g/L and 2 g/L, fresh, light, and medium toasted) were added to the Fetească regală and Sauvignon blanc stabilized wines. The samples were kept at a constant temperature of 15oC for 10 and 15 days, respectively. For comparison, 15 mins. ultrasound-treated samples were used. It has been observed that this technique in addition to reducing the aging time, significantly influences the organoleptic characteristics of the treated wines. New ways to continue research to clarify, optimize and streamline the methods of artificial aging of wines have also been identified.
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Flores DCB, Boeira CP, Weis GCC, de Oliveira Mello R, Reis FL, Morandini LMB, Morel AF, dos Santos D, de Moraes Flores EM, Záchia RA, Nogueira-Librelotto DR, Rolim CMB, da Rosa CS. Extraction of antioxidant and antimicrobial compounds from Inga marginata Willd bark and pulp using different extraction techniques and phytochemical characterization. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Gavahian M, Ratchaneesiripap P, Lin Y. Bioactive compounds extraction from oak chips into rice spirit: New application of ultrasound. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Paphawarin Ratchaneesiripap
- International Master's Degree Program in Food Science, International College National Pingtung University of Science and Technology Pingtung Taiwan
| | - Yan‐Jin Lin
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
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Xie G, Shen J, Luo J, Li D, Tao Y, Song C, Han Y. Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation. Front Nutr 2022; 9:993475. [PMID: 36451741 PMCID: PMC9702536 DOI: 10.3389/fnut.2022.993475] [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: 07/13/2022] [Accepted: 09/16/2022] [Indexed: 07/19/2024] Open
Abstract
In this study, an ultrasound-assisted aqueous two-phase (ATP) extraction method was used for the extraction and purification of phenolic compounds from grape pomace. The effect of acoustic energy densities (AED, 41.1, 63.5, 96.1, 111.2 W/L) and temperatures (20, 30, 40°C) on the yield of phenolics was investigated. An artificial neural network (ANN) was successfully used to correlate the extraction parameters with phenolic yield. Then, a diffusion model based on Fick's second law was used to model the mass transfer process during ultrasound-assisted ATP extraction and evaluate the effective diffusion coefficient of phenolics. The results revealed the increase in AED, and the temperature increased the effective diffusivity of phenolics. The HPLC analysis of anthocyanins and flavonols showed that ultrasound significantly increased the extraction yield of anthocyanins compared with the traditional method. High amounts of rutin and myricetin were recovered using the ATPS systems. Sugars were mainly distributed in the bottom phase, whereas phenolics were located in the top phase. Conclusively, ultrasound-assisted aqueous two-phase (ATP) extraction can be used as an effective method to achieve the simultaneous separation and preliminary purification of phenolics from grape pomace.
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Affiliation(s)
- Guangjie Xie
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Juan Shen
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ji Luo
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Dandan Li
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Changnian Song
- College of Horticulture of Nanjing agricultural University, Nanjing, China
| | - Yongbin Han
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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10
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Gavahian M, Manyatsi TS, Morata A, Tiwari BK. Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Compr Rev Food Sci Food Saf 2022; 21:5243-5271. [PMID: 36214172 DOI: 10.1111/1541-4337.13043] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/07/2022] [Accepted: 08/26/2022] [Indexed: 01/28/2023]
Abstract
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Republic of China, Taiwan
| | - Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Republic of China, Taiwan
| | - Antonio Morata
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid, Spain
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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11
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Singla M, Singh A, Sit N. Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohit Singla
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Awanish Singh
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
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12
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The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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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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14
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Aguiar D, Pereira AC, Marques JC. Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03855-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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15
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Ma Y, Yi J, Bi J, Zhao Y, Li X, Wu X, Du Q. Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112186] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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16
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Gavahian M, Chu R, Ratchaneesiripap P. An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13861] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Rachael Chu
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Paphawarin Ratchaneesiripap
- International Master's Degree Program in Food Science, International College National Pingtung University of Science and Technology Pingtung Taiwan
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17
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Ntourtoglou GV, Drosou F, Enoch Y, Tsapou EA, Bozinou E, Athanasiadis V, Chatzilazarou A, Dourtoglou EG, Lalas SI, Dourtoglou VG. Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- George V. Ntourtoglou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Foteini Drosou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Yang Enoch
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Evangelia A. Tsapou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
| | | | | | | | - Stavros I. Lalas
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
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18
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Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111228] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Validation of a greener procedure for the extraction of triterpenic acids from Hedyotis corymbosa. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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20
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Reche C, Rosselló C, Umaña MM, Eim V, Simal S. Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products. Foods 2021; 10:foods10050931. [PMID: 33922734 PMCID: PMC8146431 DOI: 10.3390/foods10050931] [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: 03/19/2021] [Revised: 04/09/2021] [Accepted: 04/21/2021] [Indexed: 01/06/2023] Open
Abstract
Valorization of an artichoke by-product, rich in bioactive compounds, by ultrasound-assisted extraction, is proposed. The extraction yield curves of total phenolic content (TPC) and chlorogenic acid content (CAC) in 20% ethanol (v/v) with agitation (100 rpm) and ultrasound (200 and 335 W/L) were determined at 25, 40, and 60 °C. A mathematical model considering simultaneous diffusion and convection is proposed to simulate the extraction curves and to quantify both temperature and ultrasound power density effects in terms of the model parameters variation. The effective diffusion coefficient exhibited temperature dependence (72% increase for TPC from 25 °C to 60 °C), whereas the external mass transfer coefficient and the equilibrium extraction yield depended on both temperature (72% and 90% increases for TPC from 25 to 60 °C) and ultrasound power density (26 and 51% increases for TPC from 0 (agitation) to 335 W/L). The model allowed the accurate curves simulation, the average mean relative error being 5.3 ± 2.6%. Thus, the need of considering two resistances in series to satisfactorily simulate the extraction yield curves could be related to the diffusion of the bioactive compound from inside the vegetable cells toward the intercellular volume and from there, to the liquid phase.
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21
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Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple. BEVERAGES 2021. [DOI: 10.3390/beverages7020018] [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
This work proposes the elaboration of a product based on the maceration of Sherry Vinegar together with pineapple in order to extract certain volatile compounds that can be found in pineapples, giving a final product with new organoleptic properties and increased polyphenolic content. Maceration trials were carried out with the application of microwaves and ultrasound, which reduced the maceration time from the traditional three-day solid-liquid maceration to just a few minutes. In addition, through maceration, the total polyphenol index increased significantly with respect to unmacerated vinegar, and the volatile profile of the vinegars was significantly modified. The tasting scores placed the pineapple macerated vinegar sample obtained by traditional maceration in the first place with respect to pineapple aroma; however, the microwave extraction samples were better rated in terms of overall quality. It can be concluded that the application of extracting energies, such as microwaves, can be a viable alternative for the production of sherry vinegar macerated with pineapple.
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Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez Porras P, Bautista-Ortín AB, Gómez-Plaza E, Pérez-Coello MS. Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines. Molecules 2021; 26:1193. [PMID: 33672299 PMCID: PMC7926635 DOI: 10.3390/molecules26041193] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/18/2021] [Accepted: 02/18/2021] [Indexed: 01/13/2023] Open
Abstract
This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C6 alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.
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Affiliation(s)
- Rodrigo Oliver Simancas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
| | - María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
| | - María Elena Alañón Pardo
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Paula Pérez Porras
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - Ana Belén Bautista-Ortín
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - Encarna Gómez-Plaza
- Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain; (P.P.P.); (A.B.B.-O.)
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.O.S.); (M.C.D.-M.); (M.S.P.-C.)
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Jiménez-Sánchez M, Durán-Guerrero E, Rodríguez-Dodero MC, Barroso CG, Castro R. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar. ULTRASONICS SONOCHEMISTRY 2020; 69:105244. [PMID: 32623345 DOI: 10.1016/j.ultsonch.2020.105244] [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] [Received: 06/05/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.
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Affiliation(s)
- María Jiménez-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain.
| | - M Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
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Yang YC, Wang CS, Wei MC. A green approach for the extraction and characterization of oridonin and ursolic and oleanolic acids from Rabdosia rubescens and its kinetic behavior. Food Chem 2020; 319:126582. [PMID: 32199144 DOI: 10.1016/j.foodchem.2020.126582] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2018] [Revised: 09/14/2019] [Accepted: 03/08/2020] [Indexed: 02/07/2023]
Abstract
An ultrasound-assisted supercritical carbon dioxide (USC-CO2) procedure was developed for the extraction of ursolic acid, oleanolic acid and oridonin from Rabdosia rubescens, with yields that were 9.84-10.46 and 15.43-21.10% higher than those of the conventional SC-CO2 and heat-reflux extractions, respectively. USC-CO2 uses a shorter extraction time (1.83-2.09 times) and less organic solvent (3.39-173.25 times) to operate at a lower extraction temperature (5-16 °C). The dominant component in the extract was oridonin, which may indicate that the kinetic behavior in the extraction system is predominated by that of oridonin. Furthermore, the USC-CO2 and conventional SC-CO2 dynamic extraction kinetics of oridonin from R. rubescens were well described by the second-order rate and Fick's second law models. The extraction rate constant, energy of activation for diffusion, Biot number and thermodynamic parameters were deduced from the data obtained. These results provide valuable insights into the USC-CO2 and conventional SC-CO2 procedures.
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Affiliation(s)
- Yu-Chiao Yang
- Department and Graduate Institute of Pharmacology, Kaohsiung Medical University, Kaohsiung 80708, Taiwan; Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 80708, Taiwan
| | - Chia-Sui Wang
- Department of Applied Geoinformatics, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan
| | - Ming-Chi Wei
- Department of Applied Geoinformatics, Chia Nan University of Pharmacy and Science, Tainan 71710, Taiwan.
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Che-Galicia G, Váquiro-Herrera HA, Sampieri Á, Corona-Jiménez E. Ultrasound-assisted extraction of phenolic compounds from avocado leaves (Persea americana Mill. var. Drymifolia): optimization and modeling. INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING 2020. [DOI: 10.1515/ijcre-2020-0023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractUltrasonic-assisted extraction (UAE) was performed to extract the total phenolic compounds from avocado (Persea americana Mill. var. Drymifolia; Lauraceae) leaves with different electric powers (UAE 0%, UAE 60%, and UAE 100%) and extraction times. Ultrasonic extraction parameters were optimized by using a mathematical model made by stepwise regression (SWR) for the determination of the maximum total phenolic content (TPC) and their antioxidant activity. Moreover, TPC extraction was modeled applying heterogeneous models to elucidate the involved mechanisms phenomena that determine the extraction rates. Optimization results found that the maximum value of TPC reached 48,732 mg GAE/100 g D.M. at 84.5% electric power and 29.7 min of extraction, which was superior to 0% electric power UAE. It was also found that the ultrasound causes the degradation of phenolic compounds, whereas the final extraction yield of TPC increases and their antioxidant activity decreased with the increase of ultrasound electric power. Proposed models gave a satisfactory quality of fit data using a second-order reaction for the degradation kinetics of TPC under ultrasound application. The estimated effective diffusivity values were in a range from 1.3889 × 10−11 m2/s to 2.2128 × 10−11 m2/s for the UAE 0% and UAE 100%, respectively. UAE significantly increased the extraction yield through the enhancement of the effective diffusivity, demonstrating that it is a promising technology to extract phenolic substances from avocado leaves.
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Affiliation(s)
- Gamaliel Che-Galicia
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
| | - Henry A. Váquiro-Herrera
- Facultad de Ingeniería Agronómica, Universidad del Tolima, Barrio Santa Helena, A.A. 546, Ibagué, Tolima, Colombia
| | - Álvaro Sampieri
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
| | - Edith Corona-Jiménez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
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Coldea TE, Socaciu C, Mudura E, Socaci SA, Ranga F, Pop CR, Vriesekoop F, Pasqualone A. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food Chem 2020; 320:126643. [PMID: 32208184 DOI: 10.1016/j.foodchem.2020.126643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 12/21/2022]
Abstract
The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of pălinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives.
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Affiliation(s)
- Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Carmen Socaciu
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Frank Vriesekoop
- Department of Food Technology and Innovation, Harper Adams University, Newport TF10 8NB, United Kingdom
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
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Lukić K, Brnčić M, Ćurko N, Tomašević M, Valinger D, Denoya GI, Barba FJ, Ganić KK. Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine. ULTRASONICS SONOCHEMISTRY 2019; 59:104725. [PMID: 31442771 DOI: 10.1016/j.ultsonch.2019.104725] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 07/16/2019] [Accepted: 08/04/2019] [Indexed: 06/10/2023]
Abstract
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants addition (sulfur dioxide and glutathione) was investigated during 6 months of aging in bottles. Lower amplitude and temperature, shorter treatment duration and particularly lower frequency showed a more favorable and milder effect on the chemical composition of wine. In the case of the ultrasonic probe treatment, similar effect was achieved primarily by a larger probe diameter as well as lower amplitude and treatment duration. Selected ANN models showed the best predictions for the chromatic characteristics followed by total phenolics and anthocyanins. The changes induced by HPU treatment after 6 months of aging were mainly detected in the composition of phenolic compounds (both total and individual), where higher concentration of antioxidants (sulfur dioxide and glutathione) slowed down the decrease rate of these compounds during aging. However, HPU treatment did not influence most of the chromatic characteristics and aroma compounds, except lightness and fatty acids. The obtained results indicated that suitable ultrasound treatment might accelerate some aging reactions and shorten the period of wine aging.
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Affiliation(s)
- Katarina Lukić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Natka Ćurko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Marina Tomašević
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Davor Valinger
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Gabriela I Denoya
- Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA), Hurlingham, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n Burjassot, València 46100, Spain.
| | - Karin Kovačević Ganić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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Umaña MM, Dalmau ME, Eim VS, Femenia A, Rosselló C. Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6893-6902. [PMID: 31386201 DOI: 10.1002/jsfa.9975] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 06/12/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L-1 and US2: 794 W L-1 ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mónica M Umaña
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - María E Dalmau
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria S Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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29
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Separation and quantification of bioactive flavonoids from Scutellaria barbata using a green procedure. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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30
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Effective Diffusivity and Mass Transfer Coefficient during the Extraction of Paclitaxel from Taxus chinensis Using Methanol. BIOTECHNOL BIOPROC E 2019. [DOI: 10.1007/s12257-019-0148-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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31
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Vernès L, Abert-Vian M, El Maâtaoui M, Tao Y, Bornard I, Chemat F. Application of ultrasound for green extraction of proteins from spirulina. Mechanism, optimization, modeling, and industrial prospects. ULTRASONICS SONOCHEMISTRY 2019; 54:48-60. [PMID: 30827903 DOI: 10.1016/j.ultsonch.2019.02.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/12/2019] [Accepted: 02/16/2019] [Indexed: 06/09/2023]
Abstract
A green and innovative method, manothermosonication (MTS), for proteins extraction from dry Arthrospira platensis cyanobacteria assisted by ultrasound was designed in this work. Manothermosonication (probe, 20 kHz) was compared to a conventional process performed in the same conditions without ultrasounds. The extraction was carried out with a continuous flow rate at 15 mL/hour. Extraction parameters were optimized using a central composite design. Moreover, mathematic modelling and microscopic investigations were realized to allow a better understanding of ultrasound physical and structural effects on spirulina filaments and mass transfer phenomena over time. Crude extract and sections stained with toluidine blue were analyzed with optical and scanning electron microscopies. According to experimental results, MTS promoted mass transfer (high effective diffusivity, De) and enabled to get 229% more proteins (28.42 ± 1.15 g/100 g DW) than conventional process without ultrasound (8.63 ± 1.15 g/100 g DW). With 28.42 g of proteins per 100 g of dry spirulina biomass in the extract, a protein recovery rate of 50% was achieved in 6 effective minutes with a continuous MTS process. Microscopic observations showed that acoustic cavitation impacted spirulina filaments by different mechanisms such as fragmentation, sonoporation, detexturation. These various phenomena make extraction, release and solubilization of spirulina bioactive compounds easier.
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Affiliation(s)
- L Vernès
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France
| | - M Abert-Vian
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France
| | - M El Maâtaoui
- Avignon University, Qualisud UMR95, 84000 Avignon, France
| | - Y Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - I Bornard
- INRA PACA, Pathologie végétale, 84143 Montfavet, France
| | - F Chemat
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France.
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32
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Chang CK, Ko WC, Chen YA, Chan YJ, Cheng KC, Lai PS, Hsieh CW. Evaluation of using high-pressure homogenization technology in enhancing the aroma synthesis of sorghum spirits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Wen L, Zhang Z, Sun DW, Sivagnanam SP, Tiwari BK. Combination of emerging technologies for the extraction of bioactive compounds. Crit Rev Food Sci Nutr 2019; 60:1826-1841. [DOI: 10.1080/10408398.2019.1602823] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Le Wen
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | | | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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34
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Fu XZ, Zhang QA, Zhang BS, Liu P. Effect of ultrasound on the production of xanthylium cation pigments in a model wine. Food Chem 2018; 268:431-440. [DOI: 10.1016/j.foodchem.2018.06.120] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 06/21/2018] [Accepted: 06/23/2018] [Indexed: 10/28/2022]
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35
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Kinetics and Mechanism of Ultrasound-assisted Extraction of Paclitaxel from Taxus chinensis. BIOTECHNOL BIOPROC E 2018. [DOI: 10.1007/s12257-018-0190-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Pereira da Silva W, Nunes JS, Gomes JP, Diniz Pereira da Silva e Silva CM. Obtaining anthocyanin from jambolan fruit: Kinetics, extraction rate, and prediction of process time for different agitation frequencies. Food Sci Nutr 2018; 6:1664-1669. [PMID: 30258610 PMCID: PMC6145251 DOI: 10.1002/fsn3.730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/06/2018] [Accepted: 06/13/2018] [Indexed: 11/05/2022] Open
Abstract
In the literature, in general, the kinetics of bioactive compounds extraction from a solid-liquid system is described by diffusion models and by the Peleg model. In this study, four experiments on the kinetics of anthocyanin extraction from jambolan fruit, at different agitation frequencies of the medium (0, 50, 100, and 150 rpm), are described by various empirical models with up to two fit parameters. According to the statistical indicators, the best model to describe the kinetic processes was Page's, which was also used to determine the extraction rates (all decreasing) and estimate the process times for each agitation frequency. The extraction time for the 150 rpm frequency is approximately six times shorter than that for 0 rpm. Thus, the 150 rpm frequency can be recommended for industrial applications, as the process time is an important variable in the production cost.
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37
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A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing. RECYCLING 2018. [DOI: 10.3390/recycling3020015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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39
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Setford PC, Jeffery DW, Grbin PR, Muhlack RA. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Shirsath SR, Sable SS, Gaikwad SG, Sonawane SH, Saini DR, Gogate PR. Intensification of extraction of curcumin from Curcuma amada using ultrasound assisted approach: Effect of different operating parameters. ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633845 DOI: 10.1016/j.ultsonch.2017.03.040] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Curcumin, a dietary phytochemical, has been extracted from rhizomes of Curcuma amada using ultrasound assisted extraction (UAE) and the results compared with the conventional extraction approach to establish the process intensification benefits. The effect of operating parameters such as type of solvent, extraction time, extraction temperature, solid to solvent ratio, particle size and ultrasonic power on the extraction yield have been investigated in details for the approach UAE. The maximum extraction yield as 72% was obtained in 1h under optimized conditions of 35°C temperature, solid to solvent ratio of 1:25, particle size of 0.09mm, ultrasonic power of 250W and ultrasound frequency of 22kHz with ethanol as the solvent. The obtained yield was significantly higher as compared to the batch extraction where only about 62% yield was achieved in 8h of treatment. Peleg's model was used to describe the kinetics of UAE and the model showed a good agreement with the experimental results. Overall, ultrasound has been established to be a green process for extraction of curcumin with benefits of reduction in time as compared to batch extraction and the operating temperature as compared to Soxhlet extraction.
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Affiliation(s)
- S R Shirsath
- Department of Chemical Engineering, Vishwakarma Institute of Technology, 666, Upper Indira Nagar, Pune 411037, India
| | - S S Sable
- Department of Chemical Engineering, Sinhgad College of Engineering, Vadgaon (BK), Pune 411041, India
| | - S G Gaikwad
- Chemical Engineering and Process Development Division, National Chemical Laboratory, Pashan, Pune 411008, India.
| | - S H Sonawane
- Department of Chemical Engineering, National Institute of Technology, Warangal, AP 506004, India.
| | - D R Saini
- Chemical Engineering and Process Development Division, National Chemical Laboratory, Pashan, Pune 411008, India
| | - P R Gogate
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai 400019, India
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41
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Mittal R, Tavanandi HA, Mantri VA, Raghavarao KSMS. Ultrasound assisted methods for enhanced extraction of phycobiliproteins from marine macro-algae, Gelidium pusillum (Rhodophyta). ULTRASONICS SONOCHEMISTRY 2017. [PMID: 28633862 DOI: 10.1016/j.ultsonch.2017.02.030] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Extraction of phycobiliproteins (R-phycoerythrin, R-PE and R-phycocyanin, R-PC) from macro-algae is difficult due to the presence of large polysaccharides (agar, cellulose etc.) present in the cell wall which offer major hindrance for cell disruption. The present study is aimed at developing most suitable methodology for the primary extraction of R-PE and R-PC from marine macro-algae, Gelidium pusillum(Stackhouse) Le Jolis. Such extraction of phycobiliproteins by using ultrasonication and other conventional methods such as maceration, maceration in presence of liquid nitrogen, homogenization, and freezing and thawing (alone and in combinations) is reported for the first time. Standardization of ultrasonication for different parameters such as ultrasonication amplitude (60, 90 and 120µm) and ultrasonication time (1, 2, 4, 6, 8 and 10mins) at different temperatures (30, 35 and 40°C) was carried out. Kinetic parameters were estimated for extraction of phycobiliproteins by ultrasonication based on second order mass transfer kinetics. Based on calorimetric measurements, power, ultrasound intensity and acoustic power density were estimated to be 41.97W, 14.81W/cm2 and 0.419W/cm3, respectively. Synergistic effect of ultrasonication was observed when employed in combination with other conventional primary extraction methods. Homogenization in combination with ultrasonication resulted in an enhancement in efficiency by 9.3% over homogenization alone. Similarly, maceration in combination with ultrasonication resulted in an enhancement in efficiency by 31% over maceration alone. Among all the methods employed, maceration in combination with ultrasonication resulted in the highest extraction efficiency of 77 and 93% for R-PE and R-PC, respectively followed by homogenization in combination with ultrasonication (69.6% for R-PE and 74.1% for R-PC). HPLC analysis was carried out in order to ensure that R-PE was present in the extract and remained intact even after processing. Microscopic studies indicated a clear relation between the extraction efficiency of phycobiliproteins and degree of cell disruption in a given primary extraction method. These combination methods were found to be effective for extraction of phycobiliproteins from rigid biomass of Gelidium pusillum macro-algae and can be employed for downstream processing of biomolecules also from other macro-algae.
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Affiliation(s)
- Rochak Mittal
- Academy of Scientific and Innovative Research (AcSIR), India; CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - Hrishikesh A Tavanandi
- Academy of Scientific and Innovative Research (AcSIR), India; CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India
| | - Vaibhav A Mantri
- CSIR - Central Salt and Marine Chemicals Research Institute (CSIR-CSMCRI), Bhavnagar, India
| | - K S M S Raghavarao
- Academy of Scientific and Innovative Research (AcSIR), India; CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India.
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42
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Bonfigli M, Godoy E, Reinheimer M, Scenna N. Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Krishnan RY, Rajan KS. Influence of microwave irradiation on kinetics and thermodynamics of extraction of flavonoids from Phyllanthus emblica. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2017. [DOI: 10.1590/0104-6632.20170343s20150628] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Patil DM, Akamanchi KG. Ultrasound-assisted rapid extraction and kinetic modelling of influential factors: Extraction of camptothecin from Nothapodytes nimmoniana plant. ULTRASONICS SONOCHEMISTRY 2017; 37:582-591. [PMID: 28427671 DOI: 10.1016/j.ultsonch.2017.02.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 02/11/2017] [Accepted: 02/12/2017] [Indexed: 05/06/2023]
Abstract
Ultrasound-assisted extraction (UAE) of commercially important natural product camptothecin (CPT) from Nothapodytes nimmoniana plant has been investigated. The influences of process factors such as electric acoustic intensity, solid to liquid ratio, duty cycle, temperature and particle size on the maximum extraction yield and kinetic mechanisms of the entire extraction process have been investigated. The kinetics results showed that increasing the intensity, duty cycle, solid to liquid ratio and decreasing the particle size lead to substantial increase in extraction yields compared to classical stirring extraction. Different kinetic models were applied to fit the experimental data. The second order rate model appears to be the best. The extraction rate constant, initial extraction rate and the equilibrium concentration for all experimental conditions have been calculated. SEM analysis of spent plant material clearly showed hollow openings on cell structure, which could be directly correlated to explosive disruption by the action of ultrasound waves. Overall 1.7-fold increase in extraction yields of CPT (0.32% w/w) and decrease in time from 6h to 18min was observed over the stirring method.
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Affiliation(s)
- Dhiraj M Patil
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Krishnacharya G Akamanchi
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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45
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Delgado-González MJ, Sánchez-Guillén MM, García-Moreno MV, Rodríguez-Dodero MC, García-Barroso C, Guillén-Sánchez DA. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy. ULTRASONICS SONOCHEMISTRY 2017; 36:226-235. [PMID: 28069205 DOI: 10.1016/j.ultsonch.2016.11.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2016] [Revised: 10/24/2016] [Accepted: 11/25/2016] [Indexed: 05/26/2023]
Abstract
During the ageing of brandies, many physicochemical processes take place involving the distilled spirit and the wood of the casks. Because of these reactions, the polyphenolic content of brandies and their content of organic acids increase with the ageing. These reactions are slow, and the ageing of high-quality brandies takes several years. In this paper, the development of a system that uses the circulation of the wine distillate through encapsulated American oak chips and the application of ultrasound energy with the aim of producing aged wine spirits has been carried out, and the influences of the operation variables over the characteristics of the produced drink have been measured. With that proposal, the influence of different powers of ultrasound, and also the influence of the movement of the liquor through oak chips, was determined first. This way, the results show that higher powers of ultrasound, of nearly 40W/L, in addition with the movement of the spirit, improve the extraction of phenolic compounds in a 33.94%, after seven days of ageing. Then, applying Youden and Steiner's experimental design, eight experiments of ageing were performed, and the samples obtained by this new method were analysed to obtain information related to their physicochemical and oenological characterisation in order to determine the experimental conditions that produce the best ageing results. This way, the best spirit produced by this new method of ageing is obtained with a high alcoholic strength of the distilled wine and a high quantity of oak chips, and with room temperature and high flow rate. In addition, the presence of oxygen in the sample and the absence of light increase the quality of the produced spirit. Finally, the application of ultrasound energy in large pulses is related with the improvement of two important ageing markers: the intensity of the colour and the TPI. As a last experiment, we applied this ageing method to five varietal spirits. The sensorial analysis of aged samples showed the aged spirits had better ratings than the initial distilled wine.
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Affiliation(s)
- M J Delgado-González
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain
| | - M M Sánchez-Guillén
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain
| | - M V García-Moreno
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
| | - M C Rodríguez-Dodero
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain
| | - C García-Barroso
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain
| | - D A Guillén-Sánchez
- Departamento de Química Analítica, Facultad de Ciencias, Instituto de Investigación Vitivinícola y Agroalimentario (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain
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46
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Accelerated Aging of the Traditional Greek Distillate Tsipouro Using Wooden Chips. Part I: Effect of Static Maceration vs. Ultrasonication on the Polyphenol Extraction and Antioxidant Activity. BEVERAGES 2017. [DOI: 10.3390/beverages3010005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Ojha KS, Mason TJ, O'Donnell CP, Kerry JP, Tiwari BK. Ultrasound technology for food fermentation applications. ULTRASONICS SONOCHEMISTRY 2017; 34:410-417. [PMID: 27773263 DOI: 10.1016/j.ultsonch.2016.06.001] [Citation(s) in RCA: 164] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 05/13/2016] [Accepted: 06/01/2016] [Indexed: 05/13/2023]
Abstract
Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress. Low frequency ultrasound (20-50kHz) can influence the course of fermentation by improving mass transfer and cell permeability leading to improved process efficiency and production rates. It can also be used to eliminate micro-organisms which might otherwise hinder the process. This review summarises key applications of high and low frequency ultrasound in food fermentation applications.
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Affiliation(s)
- K Shikha Ojha
- Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland
| | | | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Ireland
| | - Joseph P Kerry
- Food Packaging Group, University College Cork, Cork, Ireland
| | - Brijesh K Tiwari
- Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland.
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Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Patelski P, Strąk E. Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions. Food Technol Biotechnol 2017; 55:333-359. [PMID: 29089848 DOI: 10.17113/ftb.55.03.17.5145] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak (Quercus sessiflora and Quercus robur) chips or oak chips made from fragments of empty barrels that had been used for ageing cognac. The effects of oak chip dose, process temperature, ageing system (static or circulatory) and ultrasound treatment were assessed. Maturation of plum distillate samples with oak chips resulted in higher levels of extractable organics (including tannins) and colour changes, which were correlated with the type and dose of oak chips, and the conditions of maturation. The content of sugars such as glucose, xylose and arabinose also increased, depending on the conditions and type of oak chips. Degradation of lignin resulted in liberation of sinapaldehyde, syringaldehyde, coniferaldehyde and vanillin, with intensities depending on the applied parameters. In terms of volatiles, decreases in the concentration of higher alcohols and aliphatic aldehydes were observed in the majority of maturation experiments, while concentrations of furanic aldehydes increased depending on the type and dose of oak chips, as well as on the conditions of maturation. The quantities of esters such as ethyl acetate decreased in the majority of experimental variants, whereas concentrations of ethyl caproate, ethyl caprylate and ethyl caprate increased gradually. Some phenols and lactones were detected in all matured samples, with the lowest levels found in the samples aged with oak chips made from cognac barrels.
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Affiliation(s)
- Maria Balcerek
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Katarzyna Pielech-Przybylska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Urszula Dziekońska-Kubczak
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Piotr Patelski
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
| | - Ewelina Strąk
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland
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49
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Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P. Emerging technology to develop novel red winemaking practices: An overview. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Lazar L, Talmaciu AI, Volf I, Popa VI. Kinetic modeling of the ultrasound-assisted extraction of polyphenols from Picea abies bark. ULTRASONICS SONOCHEMISTRY 2016; 32:191-197. [PMID: 27150760 DOI: 10.1016/j.ultsonch.2016.03.009] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 01/22/2016] [Accepted: 03/08/2016] [Indexed: 06/05/2023]
Abstract
In this paper, the kinetics of polyphenols extraction from spruce bark (Picea abies) under ultrasounds action was investigated. Studies were performed in order to express the effect of some specific parameters (as: ultrasounds, surface contact between solvent and solid, extraction time and temperature) on the total phenolic content (TPC). Experiments were performed in the presence and absence of ultrasounds, using different contact surfaces between solvent and solid, for times from 5 to 75min and temperatures of 318, 323 and 333K. All these factors have a positive influence on the process, enhancing the extraction rate by recovering higher amounts of polyphenols. The process takes place in two stages: a fast one in the first 20-30min (first stage), followed by a slow one approaching to an equilibrium concentration after 40min (second stage). In these conditions, the second-order kinetic model was successfully developed for describing the mechanism of ultrasound-assisted extraction of polyphenols from P. abies bark. Based on this model, values of second-order extraction rate constant (k), initial extraction rate (h), saturation concentration (Cs) and activation energy (Ea) could be predicted. Model validation was done by plotting experimental and predicted values of TPC's, revealing a very good correlation between the obtained data (R(2)>0.98).
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Affiliation(s)
- Liliana Lazar
- "Gheorghe Asachi" Technical University of Iasi, Department of Chemical Engineering, 73 Dimitrie Mangeron Street, Iasi 700050, Romania
| | - Adina Iulia Talmaciu
- Gheorghe Asachi" Technical University of Iasi, Department of Natural and Synthetic Polymers, 73 Dimitrie Mangeron Street, Iasi 700050, Romania
| | - Irina Volf
- "Gheorghe Asachi" Technical University of Iasi, Department of Environmental Engineering and Management, 73 Dimitrie Mangeron Street, Iasi 700050, Romania.
| | - Valentin I Popa
- Gheorghe Asachi" Technical University of Iasi, Department of Natural and Synthetic Polymers, 73 Dimitrie Mangeron Street, Iasi 700050, Romania
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