1
|
Pastore A, Badocco D, Cappellin L, Tubiana M, Pastore P. Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs). Food Chem 2024; 452:139513. [PMID: 38713982 DOI: 10.1016/j.foodchem.2024.139513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/28/2024] [Accepted: 04/27/2024] [Indexed: 05/09/2024]
Abstract
The real-time monitoring of the pH values of alcoholic beverages was performed with a compact wireless device based on a colorimetric detection method with the Hue (H) as the analytical signal working in a pH range of 2.50-6.50. This device represents the first colorimetric pH meter reported in the literature monitoring in real-time the pH value of colored solutions. This pH meter consists of I) a nitrocellulose membrane impregnated with a pH-sensitive gel; II) a CCD camera for color acquisition; III) an electronic board with the calibration profiles of H vs. pH, and IV) a display to read the measured pH. It was applied to the pH determination of a white wine, a prosecco white wine, and a double malt beer leading to the values of pHwine= 3.30, pHprosecco= 3.33, pHbeer = 4.29. The analytical performance is comparable to the glass electrode with an accuracy error ≤ 0.05 pH units.
Collapse
Affiliation(s)
- Andrea Pastore
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Denis Badocco
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Luca Cappellin
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Mauro Tubiana
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Paolo Pastore
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy.
| |
Collapse
|
2
|
Garcia L, Martet E, Suc L, Garcia F, Saucier C. Analysis of targeted phenolic ageing markers in Syrah red wines during bottle ageing: Influence of cork oxygen transfer rate. Food Chem 2024; 443:138491. [PMID: 38290297 DOI: 10.1016/j.foodchem.2024.138491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
A Syrah red wine ageing experiment was set up during 24-months and the influence of four micro-agglomerated corks were investigated. Specific phenolic ageing markers were selected and hemi-synthesized: vitisin B, malvidin-ethyl-catechin, and epicatechin-sulfonate. A targeted quantification method of these markers was then developed and validated by using ultra-high performance liquid chromatography - triple quadrupole mass spectrometry (UHPLC-QqQ-MS) operating in MRM (Multiple Reaction Monitoring). Results showed a significant decline in native grape polyphenol levels (anthocyanins, flavanols) as ageing progresses while pyranoanthocyanins, ethyl-linked pigments, and flavanol-sulfonates content increased. The cork oxygen transfer rate emerged as a pivotal factor and had significant effects on polyphenolic concentration evolution but had no significant impact on flavanol-sulfonate formation. These results provide valuable insights into the chemical evolution ongoing during wine ageing, accentuating the pivotal role of cork stopper selection in preserving wine quality over time.
Collapse
Affiliation(s)
- Luca Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Elodie Martet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Lucas Suc
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - François Garcia
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Cédric Saucier
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| |
Collapse
|
3
|
Pérez-Lucas G, Navarro G, Navarro S. Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review. Foods 2024; 13:1709. [PMID: 38890939 PMCID: PMC11171931 DOI: 10.3390/foods13111709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
Collapse
Affiliation(s)
| | | | - Simón Navarro
- Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain; (G.P.-L.); (G.N.)
| |
Collapse
|
4
|
Geng K, Lin Y, Zheng X, Li C, Chen S, Ling H, Yang J, Zhu X, Liang S. Enhanced Expression of Alcohol Dehydrogenase I in Pichia pastoris Reduces the Content of Acetaldehyde in Wines. Microorganisms 2023; 12:38. [PMID: 38257867 PMCID: PMC10820543 DOI: 10.3390/microorganisms12010038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/16/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
Acetaldehyde is an important carbonyl compound commonly detected in wines. A high concentration of acetaldehyde can affect the flavor of wines and result in adverse effects on human health. Alcohol dehydrogenase I (ADH1) in Saccharomyces cerevisiae catalyzes the reduction reaction of acetaldehyde into ethanol in the presence of cofactors, showing the potential to reduce the content of acetaldehyde in wines. In this study, ADH1 was successfully expressed in Pichia pastoris GS115 based on codon optimization. Then, the expression level of ADH1 was enhanced by replacing its promoter with optimized promoters and increasing the copy number of the expression cassette, with ADH1 being purified using nickel column affinity chromatography. The enzymatic activity of purified ADH1 reached 605.44 ± 44.30 U/mg. The results of the effect of ADH1 on the content of acetaldehyde in wine revealed that the acetaldehyde content of wine samples was reduced from 168.05 ± 0.55 to 113.17 ± 6.08 mg/L with the addition of 5 mM NADH and the catalysis of ADH1, and from 135.53 ± 4.08 to 52.89 ± 2.20 mg/L through cofactor regeneration. Our study provides a novel approach to reducing the content of acetaldehyde in wines through enzymatic catalysis.
Collapse
Affiliation(s)
- Kun Geng
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - Ying Lin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - Xueyun Zheng
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
- Key Laboratory of Fermentation Engineering of Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Cheng Li
- Department of Biology, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
| | - Shuting Chen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - He Ling
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - Jun Yang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - Xiangyu Zhu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| | - Shuli Liang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
- Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, China
| |
Collapse
|
5
|
Cucciniello R, Tomasini M, Russo A, Falivene L, Gambuti A, Forino M. Experimental and theoretical studies on the acetaldehyde reaction with (+)-catechin. Food Chem 2023; 426:136556. [PMID: 37343411 DOI: 10.1016/j.foodchem.2023.136556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 05/28/2023] [Accepted: 06/04/2023] [Indexed: 06/23/2023]
Abstract
Acetaldehyde plays a key role in determining some wine properties. Interesting is the reaction of acetaldehyde with flavonoids, as the ensuing products can alter wine color, astringency, colloidal stability. Many studies reported on the formation of ethylidene-bridged flavan-3-ols as products of the reaction between acetaldehyde and either (+)-catechin or (-)-epicatechin. In white wines after one year of incubation with acetaldehyde only vinyl-(+)-catechin and vinyl-(-)-epicatechin were observed, while no ethylidene linked oligomers were detected. This observation prompted us to study the reaction of (+)-catechin with acetaldehyde in wine model solution through an experimental and theoretical approach, with the purpose of exploring the nature of the species involved along with the mechanisms leading to them. The products of the reaction were observed over 38 days. The results showed that ethylidene-bridged catechins are the first products to be formed but over time the dissociation of these dimers causes vinyl-catechins to accumulate.
Collapse
Affiliation(s)
- Raffaele Cucciniello
- Department of Chemistry and Biology 'Adolfo Zambelli', University of Salerno, Via Giovanni Paolo II, 132, Fisciano, Province of Salerno 84084, Italy
| | - Michele Tomasini
- Department of Chemistry and Biology 'Adolfo Zambelli', University of Salerno, Via Giovanni Paolo II, 132, Fisciano, Province of Salerno 84084, Italy; Institut de Química Computacional i Catàlisi and Departament de Química, Universitat de Girona, c/Maria Aurèlia Capmany 69, Girona, Catalonia 17003, Spain
| | - Anna Russo
- Department of Chemistry and Biology 'Adolfo Zambelli', University of Salerno, Via Giovanni Paolo II, 132, Fisciano, Province of Salerno 84084, Italy
| | - Laura Falivene
- Department of Chemistry and Biology 'Adolfo Zambelli', University of Salerno, Via Giovanni Paolo II, 132, Fisciano, Province of Salerno 84084, Italy.
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Viale Italia, Avellino 83100, Italy
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli 'Federico II', Viale Italia, Avellino 83100, Italy
| |
Collapse
|
6
|
Multi-well plate as headspaces for paper-based colorimetric detection of sulfur dioxide gas: An alternative method of sulfite titration for determination of formaldehyde. Anal Chim Acta 2023; 1239:340704. [PMID: 36628712 DOI: 10.1016/j.aca.2022.340704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/18/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
This work describes the analysis of formaldehyde using a 96-well microplate as multiple headspaces for the separation of sulfur dioxide gas generated from the sulfite remaining after its reaction with the formaldehyde in the sample. The quantitation of the gas is by colorimetric detection of an indicator paper placed over the microplate. The samples are aqueous extracts of various foods that are possibly adulterated with formaldehyde. A known excess amount of sulfite is added to the extract solution aliquoted in the well. The remaining sulfite is acidified with hydrochloric acid to generate sulfur dioxide gas which diffuses through the headspace above the solution to be absorbed at the moist strip of the indicator paper placed over the mouth of the wells. Anthocyanins extracted from the butterfly pea flower is used as the pH indicator giving a color change from the increase of hydrogen ions by hydrolysis of the absorbed sulfur dioxide gas. The exposed paper strip is scanned, and the digital images of the colored region analyzed using ImageJ software. The optimized method has a linear range of 200-1000 mg L-1 formaldehyde with limit of detection ((2.57*SD of intercept)/(slope of calibration line)) of the aqueous extract of 40 mg L-1 and coefficient of determination (r2) > 0.9979. Samples of fresh produce, such as seafood, meat, and vegetables, and various processed food were analyzed for their possible formaldehyde content. The results obtained from the headspace paper-based colorimetric detection are not statistically different from the values obtained from the titration method by paired t-tests.
Collapse
|
7
|
Baek CW, Chang HJ, Lee JH. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines. Foods 2022; 11:foods11193047. [PMID: 36230125 PMCID: PMC9562190 DOI: 10.3390/foods11193047] [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: 09/07/2022] [Revised: 09/23/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02−0.35 mg/L. Diacetyl contents were in the range of 0.66−2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22−259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.
Collapse
Affiliation(s)
- Chae-Wan Baek
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Wanju 55365, Korea
| | - Hyeon-Jun Chang
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
| | - Jeung-Hee Lee
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Correspondence: ; Tel.: +82-53-850-6836
| |
Collapse
|
8
|
Tasangtong B, Henry CS, Sameenoi Y. Diameter-based inkjet-printed paper devices for formaldehyde analysis in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
9
|
Martínez-Gil A, Del Alamo-Sanza M, Nevares I. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
10
|
Marrufo-Curtido A, Ferreira V, Escudero A. An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation. Foods 2022; 11:foods11030476. [PMID: 35159626 PMCID: PMC8834303 DOI: 10.3390/foods11030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 11/16/2022] Open
Abstract
The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled. In order to assess the acetaldehyde reactive potential (ARP) of wines, different reactive conditions have been studied: acetaldehyde concentration, temperature and pH. The evaluation/validation of developed ARP assay was made with 12 wines. Results have shown that high temperatures cannot be used to estimate wine ARP. In fact, at 70 °C acetaldehyde reacts strictly proportionally to wine total polyphenols. A reproducible index by letting wine at pH 2 react with 35 mgL−1 of acetaldehyde for 7 days was obtained and applied to 12 wines. Rosés did not consume any, whites consumed 8% and reds between 18 and 38% of their total acetaldehyde content. After pH correction, whites ARP can be similar to low ARP reds. Basic kinetic considerations derived from the measurement of ARP were applied to interpret observed acetaldehyde accumulation and consumption during the forced oxidation of the 12 wines. It is concluded that wine ARPs cannot explain the huge fraction of acetaldehyde presumably consumed by wine and the fraction of H2O2 produced during oxidation and not consumed by SO2 has to oxidize majorly wine components other than ethanol.
Collapse
Affiliation(s)
| | | | - Ana Escudero
- Correspondence: ; Tel.: +34-976-762503; Fax: +34-976-761292
| |
Collapse
|
11
|
Cucciniello R, Forino M, Picariello L, Coppola F, Moio L, Gambuti A. How acetaldehyde reacts with low molecular weight phenolics in white and red wines. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03841-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.
Collapse
|
12
|
Gasiński A, Kawa-Rygielska J, Mikulski D, Kłosowski G, Głowacki A. Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer. Food Chem 2021; 367:130646. [PMID: 34364146 DOI: 10.1016/j.foodchem.2021.130646] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/05/2021] [Accepted: 07/17/2021] [Indexed: 11/24/2022]
Abstract
Main by-product of white wine production is white grape pomace (WGP). It has attracted attention of food scientists, because it possesses high concentration of nutrients and bioactive substances. In this study, WGP was added to the beer after primary fermentation in two different concentrations (10% w/w and 20% w/w) and two different pretreatments (pasteurised and unpasteurised) to determine, whether the most abundant waste from white wine industry could be used to modify the volatilome and phenolic content of the beer. The addition of white grape pomace increased the concentration of phenolic compounds in all of the tested beers (from 321.584 mg gallic acid equivalent (GAE)/dm3 to 501.459 mg GAE/dm3). Antioxidant activity of the beers with addition of WGP (tested with the ABTS+•, DPPH• and FRAP assays) also increased. The composition of volatiles in beers changed as WGP was added. The most significant difference was in the concentration of acetaldehyde - beers with WGP added had 4-7 times lower acetaldehyde content (17.425-31.425 mg/dm3) than the control sample (134.050 mg/dm3).
Collapse
Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland.
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland
| | - Dawid Mikulski
- Department of Biotechnology, Kazimierz Wielki University, ul. K. J. Poniatowskiego 12, 85-671 Bydgoszcz, Poland
| | - Grzegorz Kłosowski
- Department of Biotechnology, Kazimierz Wielki University, ul. K. J. Poniatowskiego 12, 85-671 Bydgoszcz, Poland
| | - Adam Głowacki
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wrocław, Poland
| |
Collapse
|
13
|
Keller ST, Harner AD, Centinari M, Elias RJ, Hopfer H. Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines. Foods 2021; 10:foods10040825. [PMID: 33920186 PMCID: PMC8070092 DOI: 10.3390/foods10040825] [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: 03/05/2021] [Revised: 04/01/2021] [Accepted: 04/08/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.
Collapse
Affiliation(s)
- Stephanie T. Keller
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
| | - Andrew D. Harner
- Department of Plant Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (A.D.H.); (M.C.)
| | - Michela Centinari
- Department of Plant Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (A.D.H.); (M.C.)
| | - Ryan J. Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
| | - Helene Hopfer
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
- Sensory Evaluation Center (SEC), The Pennsylvania State University, University Park, PA 16802, USA
- Correspondence: ; Tel.: +1-814-863-5572
| |
Collapse
|
14
|
Ji J, Henschen CW, Nguyen TH, Ma L, Waterhouse AL. Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15216-15227. [PMID: 33289562 DOI: 10.1021/acs.jafc.0c06118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Micro-oxygenation (Mox) is a common technique used to stabilize color and reduce harsh astringency in red wines. Here, we investigate the role of residual sugars, phenolics, SO2, and yeast on the oxidation of wine in three studies. In a Mox experiment, populations of yeasts emerged after the loss of SO2, and this was associated with sharp increases in oxygen consumption and acetaldehyde production. No acetaldehyde production was observed without the presence of yeast. In an oxygen saturation experiment, unfiltered wines, in particular those with residual sugar >3 g/L, consumed oxygen more quickly and produced more acetaldehyde than filtered wines. In a final experiment, the reincorporation of oxygen and glucose immediately after the completion of fermentation of an otherwise dry synthetic wine resulted in significant acetaldehyde production. These experiments highlighted the importance of yeast metabolism in determining a wine's response to Mox and suggested that the role of chemical oxidation to produce acetaldehyde during Mox may not be very important. It appears that control of microbial populations and residual sugar levels may be key to managing Mox treatments in winemaking, and production scale experiments should be conducted.
Collapse
Affiliation(s)
- Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China
| | - Charles W Henschen
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| | - Thi H Nguyen
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
| |
Collapse
|
15
|
Zhang W, Zhang B, Ye Y, Zhu H. Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea. Food Chem 2020; 333:127499. [PMID: 32673957 DOI: 10.1016/j.foodchem.2020.127499] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 12/24/2022]
Abstract
This study was to examine the formation of advanced glycation end-products (AGEs) in black tea during drying process at 90, 120, and 150 °C for 1 h. Nine AGEs including Nɛ-(carboxyethyl)-l-lysine (CEL), Nɛ-(carboxymethyl)-l-lysine (CML), three isomers of methylglyoxal-hydroimidazolones (MG-Hs), three isomers of glyoxal-hydroimidazolones (GO-Hs), and argpyrimidine were quantified by using HPLC-MS/MS with isotope-labelled internal standard. Results showed that each AGE during the drying process of 150 °C was significantly higher (p < 0.05) than at 90 and 120 °C, and argpyrimidine was only found in the treatment of 150 °C. MG-H1/3 was first quantified as the major AGE during drying at 120-150 °C, the content respectively reached to (39.66 ± 2.61) μg/g and (58.88 ± 1.76) μg/g after 1 h drying, where CML content only had (19.86 ± 1.02) μg/g and (23.71 ± 1.40) μg/g. This study indicated that arginine derived-AGEs are the key components of black tea AGEs.
Collapse
Affiliation(s)
- Wei Zhang
- Department of Molecular Biology, Umeå University, Umeå 90187, Sweden
| | - Beibei Zhang
- Meitan Shengxing Tea Industry Co. Ltd, Zunyi 564100, China
| | - Yang Ye
- Tea Research Institute, China Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| |
Collapse
|
16
|
Ossola R, Clerc B, McNeill K. Mechanistic Insights into Dissolved Organic Sulfur Photomineralization through the Study of Cysteine Sulfinic Acid. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2020; 54:13066-13076. [PMID: 32936630 DOI: 10.1021/acs.est.0c04340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Photochemical reactions convert dissolved organic matter (DOM) into inorganic and low-molecular-weight organic products, contributing to its cycling across environmental compartments. However, knowledge on the formation mechanisms of these products is still scarce. In this work, we investigate the triplet-sensitized photodegradation of cysteine sulfinic acid, a (photo)degradation product of cysteine, to sulfate (SO42-). We use kinetic analysis, targeted experiments, and previous literature from several fields of chemistry to explain the elementary steps that lead to the release of sulfate. Our analysis indicates that triplet sensitizers act as one-electron oxidants on the sulfinate S lone pair. The resulting radical undergoes C-S fragmentation to form SO2, which becomes hydrated to sulfite/bisulfite (S(IV)). S(IV) is further oxidized to SO42- in the presence of triplet sensitizers and oxygen. We point out that the reaction sequence SO2 ⇌ S(IV) → SO42- is valid independently of the chemical structure of the model compound and might represent a sulfate photoproduction mechanism with general validity for DOS. Our mechanistic investigation revealed that amino acids in general might also be photochemical precursors of CO2, ammonia, acetaldehyde, and H2O2 and that reaction byproducts can influence the rate and mechanism of S(IV) (photo)oxidation.
Collapse
Affiliation(s)
- Rachele Ossola
- Institute of Biogeochemistry and Pollutant Dynamics (IBP), Department of Environmental Systems Science, ETH Zurich, 8092 Zurich, Switzerland
| | - Baptiste Clerc
- Institute of Biogeochemistry and Pollutant Dynamics (IBP), Department of Environmental Systems Science, ETH Zurich, 8092 Zurich, Switzerland
| | - Kristopher McNeill
- Institute of Biogeochemistry and Pollutant Dynamics (IBP), Department of Environmental Systems Science, ETH Zurich, 8092 Zurich, Switzerland
| |
Collapse
|
17
|
Zhu H, Poojary MM, Andersen ML, Lund MN. Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7718-7726. [PMID: 32597649 DOI: 10.1021/acs.jafc.0c01761] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The kinetics of the reaction between epicatechin and various carbonyl compounds typically formed in cooked and stored foods were evaluated in model systems at pH 7.4 and 37 °C, and the corresponding reaction products in stored ultrahigh temperature (UHT) milk-added epicatechin were identified by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The rate constants for the reactions of carbonyl compounds with epicatechin decreased in the following the order: methylglyoxal; 1.6 ± 0.2 M-1 s-1 > glyoxal; (5.9 ± 0.3) × 10-2 M-1 s-1 ≥ 5-(hydroxymethyl)furfural; (4.0 ± 0.2) × 10-2 M-1 s-1 ≥ acetaldehyde; (2.6 ± 0.3) × 10-2 M-1 s-1 ≥ phenylacetaldehyde; (2.1 ± 0.2) × 10-2 M-1 s-1 ≥ furfural; (4.3 ± 0.1) × 10-3 M-1 s-1 > 2-methylbutanal and 3-methylbutanal; ∼0 M-1 s-1. Reaction products generated by epicatechin and methylglyoxal, glyoxal, 5-(hydroxymethyl)furfural, and acetaldehyde were detected in UHT milk samples by incubating milk samples with epicatechin at 37 °C for 24 h. The lack of reaction between epicatechin and phenylacetaldehyde, furfural, 2-methylbutanal, and 3-methylbutanal in stored UHT milk may be due to their slow reaction rates or low concentration in stored UHT milk. It is demonstrated that epicatechin traps 5-(hydroxymethyl)furfural, acetaldehyde, glyoxal, and methylglyoxal and may thereby reduce off-flavor formation in UHT milk during storage both by trapping of precursors (methylglyoxal and glyoxal) for off-flavor formation and by direct trapping of off-flavors.
Collapse
Affiliation(s)
- Hongkai Zhu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark
| |
Collapse
|
18
|
Huang X, Guo Q, Zhang R, Zhao Z, Leng Y, Lam JWY, Xiong Y, Tang BZ. AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control. Compr Rev Food Sci Food Saf 2020; 19:2297-2329. [PMID: 33337082 DOI: 10.1111/1541-4337.12591] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/06/2020] [Accepted: 05/20/2020] [Indexed: 12/17/2022]
Abstract
As a global public health problem, food safety has attracted increasing concern. To minimize the risk exposure of food to harmful ingredients, food quality and safety inspection that covers the whole process of "from farm to fork" is much desired. Fluorescent sensing is a promising and powerful screening tool for sensing hazardous substances in food and thus plays a crucial role in promoting food safety assurance. However, traditional fluorphores generally suffer the problem of aggregation-caused quenching (ACQ) effect, which limit their application in food quality and safety inspection. In this regard, luminogens with aggregation-induced emission property (AIEgens) showed large potential in food analysis since AIEgens effectively surmount the ACQ effect with much better detection sensitivity, accuracy, and robustness. In this contribution, we review the latest developments of food safety monitoring by AIEgens, which will focus on the molecular design of AIEgens and their sensing principles. Several examples of AIE-based sensing applications for screening food contaminations are highlighted, and future perspectives and challenges in this emerging field are tentatively elaborated. We hope this review can motivate new research ideas and interest to aid food safety and quality control, and facilitate more collaborative endeavors to advance the state-of-the-art sensing developments and reduce actual translational gap between laboratory research and industrial production.
Collapse
Affiliation(s)
- Xiaolin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,Department of Chemistry, the Hong Kong Branch of Chinese National Engineering Research Center for Tissue Restoration and Reconstruction, Institute for Advanced Study, the Hong Kong University of Science and Technology, Kowloon, Hong Kong, China.,School of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Qian Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,School of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Ruoyao Zhang
- Department of Chemistry, the Hong Kong Branch of Chinese National Engineering Research Center for Tissue Restoration and Reconstruction, Institute for Advanced Study, the Hong Kong University of Science and Technology, Kowloon, Hong Kong, China
| | - Zheng Zhao
- Department of Chemistry, the Hong Kong Branch of Chinese National Engineering Research Center for Tissue Restoration and Reconstruction, Institute for Advanced Study, the Hong Kong University of Science and Technology, Kowloon, Hong Kong, China
| | - Yuankui Leng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,School of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Jacky W Y Lam
- Department of Chemistry, the Hong Kong Branch of Chinese National Engineering Research Center for Tissue Restoration and Reconstruction, Institute for Advanced Study, the Hong Kong University of Science and Technology, Kowloon, Hong Kong, China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China.,School of Food Science and Technology, Nanchang University, Nanchang, P. R. China
| | - Ben Zhong Tang
- Department of Chemistry, the Hong Kong Branch of Chinese National Engineering Research Center for Tissue Restoration and Reconstruction, Institute for Advanced Study, the Hong Kong University of Science and Technology, Kowloon, Hong Kong, China
| |
Collapse
|
19
|
|
20
|
Martínez-Gil AM, Del Alamo-Sanza M, Nevares I, Sánchez-Gómez R, Gallego L. Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation. Food Res Int 2019; 128:108703. [PMID: 31955781 DOI: 10.1016/j.foodres.2019.108703] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 10/25/2022]
Abstract
Seasoning and toasting treatments carried out in cooperage influence the chemical composition of the oak, and these treatments affect different oak species in different ways. For this reason, numerous studies have focused on the evaluation of both the oak wood materials and the resulting aged wines in order to optimize the different cooperage processes. Seasoning involves immobilizing the wood for long periods of time, leading to an increase in the price of the final product. When using alternative products instead of barrels, in addition to the seasoning and toasting of the wood, the size of the wood pieces is a determining factor in the characteristics of the final wine. Therefore, the objective of this work was to evaluate the polyphenolic composition of the same red wine aged with different alternative products and a small amount of oxygen for 120 days. Specifically, the effect of 2 types of seasoning and 3 types of toasting of chips and staves made from the wood of Q. pyrenaica Willd. was studied. The results showed that the size of the alternative product was the factor that determines the phenolic composition of the wines over the entire ageing process, independent of the seasoning or toasting method carried out on the wood.
Collapse
Affiliation(s)
- Ana M Martínez-Gil
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain.
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Laura Gallego
- Department of Analytical Chemistry, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| |
Collapse
|
21
|
Hernandes KC, Souza-Silva ÉA, Assumpção CF, Zini CA, Welke JE. Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:61-68. [DOI: 10.1080/19440049.2019.1675911] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Karolina C. Hernandes
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Érica A. Souza-Silva
- Instituto de Química, UFRGS, Porto Alegre, Brazil
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Departamento de Química, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
| | - Carolina F. Assumpção
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | | | - Juliane E. Welke
- Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| |
Collapse
|
22
|
Acetaldehyde contents and quality characteristics of commercial alcoholic beverages. Food Sci Biotechnol 2019; 28:1027-1036. [PMID: 31275702 DOI: 10.1007/s10068-019-00564-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 01/08/2019] [Accepted: 01/16/2019] [Indexed: 10/27/2022] Open
Abstract
The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO2, and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO2 was detected only in fruit wines, and the total SO2 content was higher in the order of white wine > red wine > plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p < 0.05), and acetaldehyde bound to SO2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.
Collapse
|
23
|
Taprab N, Sameenoi Y. Rapid screening of formaldehyde in food using paper-based titration. Anal Chim Acta 2019; 1069:66-72. [PMID: 31084742 DOI: 10.1016/j.aca.2019.03.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 01/02/2023]
Abstract
A simple paper-based analytical device (PAD) has been developed to rapidly detect formaldehyde (FA) in food samples. The analysis was based on sulfite assay where FA reacted with excess sulfite to generate sodium hydroxide (NaOH) that was quantified on PAD using acid-base titration. The PAD consisted of a central sample zone connected to ten reaction and detection zones. All detection zones were pre-deposited with polyethylene glycol (PEG) with phenolphthalein (Phph) as an indicator. Reaction zones contained different amounts of the titrant, potassium hydrogen phthalate (KHP). On flowing into reaction zones, the NaOH product reacts with KHP to reach the end point. In the presence of excess NaOH, unneutralized NaOH reached the detection zone and caused Phph color change from colorless to pink. In contrast, when NaOH was less than KHP, the detection zone remained colorless. Concentration of FA can be quantified from the number of pink detection zone(s) which were correlated with a known amount of pre-deposited KHP on the PAD. Total analytical process could be completed within 5 min. Areas of each zone and amounts of reagents added to the corresponding zones of the PAD were optimized to obtain reproducible and accurate results. PAD gave ranges of FA detection of 100-1000 mg L-1 with an interval of 100 mg L-1 and the limit of detection (LOD) was 100 mg L-1. PADs were stable for up to a month under dark and cold conditions. Analysis of FA in food samples using PAD agreed well with those from the classical sulfite assay.
Collapse
Affiliation(s)
- Natchanon Taprab
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
| | - Yupaporn Sameenoi
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand; Sensor Innovation Research Unit (SIRU), Burapha University, Chon Buri, 20131, Thailand.
| |
Collapse
|
24
|
Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide. Food Chem 2019; 276:485-493. [DOI: 10.1016/j.foodchem.2018.10.072] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 12/23/2022]
|
25
|
Ferreira DC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2315-2331. [PMID: 30427283 DOI: 10.1080/19440049.2018.1539530] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The objective of this research was to estimate for the first time the transformations that the free form of some target carbonyl compounds may undergo during winemaking and assess the exposure risk to these compounds through the consumption of the Merlot commercial wines under study. Acrolein and furfural were found in grapes and the respective wines, although levels were observed to decline throughout the winemaking process. Formaldehyde was found in all stages of wine production in levels lower than the limit of quantification of the method and ethyl carbamate was not found in samples. Acetaldehyde seems to be a precursor of acetoin and 2,3-butanediol, since the levels of this aldehyde decreased along winemaking and the formation of the ester and alcohol was verified. Furfural levels decreased, while the occurrence of furan-containing compounds increased during winemaking. The formation of acetaldehyde during alcoholic fermentation and the potential environmental contamination of grapes with acrolein and furfural are considered as the critical points related to the presence of toxic carbonyl compounds in the wine. Acrolein was found in the samples under study in sufficient quantities to present risk to human health, while other potentially toxic carbonyl compounds did not result in risk. This study indicated for the first time the presence of acrolein in grapes suggesting that environmental pollution can play an important role in the levels of this aldehyde detected in wines. Reduction of the emission of this aldehyde to the environment may be achieved by replacing wood burning by another heat source in fireplaces or wood stones, and abandoning the practice of burning garbage and vegetation.
Collapse
Affiliation(s)
- Daiani Cecchin Ferreira
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | | | - Érica A Souza-Silva
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil.,c Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas , Universidade Federal de São Paulo (UNIFESP) , Diadema , Brazil
| | - Vitor Manfroi
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| | - Claudia Alcaraz Zini
- b Departamento de Química Inorgânica, Instituto de Química , UFRGS , Porto Alegre , Brazil
| | - Juliane Elisa Welke
- a Departamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA) , Universidade Federal do Rio Grande do Sul (UFRGS) , Porto Alegre , Brazil
| |
Collapse
|
26
|
Ferreira DC, Hernandes KC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1343-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
27
|
Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P. Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1 H NMR metabolomics approach. Food Chem 2018; 257:120-127. [DOI: 10.1016/j.foodchem.2018.02.156] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/27/2018] [Accepted: 02/28/2018] [Indexed: 11/29/2022]
|
28
|
Gambuti A, Picariello L, Rinaldi A, Moio L. Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging. Front Chem 2018; 6:63. [PMID: 29600246 PMCID: PMC5862844 DOI: 10.3389/fchem.2018.00063] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/27/2018] [Indexed: 11/13/2022] Open
Abstract
Changes in phenolic compounds, chromatic characteristics, acetaldehyde, and protein-reactive tannins associated with oxidative aging were studied in Sangiovese wines with varied tannin T/anthocyanin A ratios. For this purpose, three Sangiovese vineyards located in Tuscany were considered in the 2016 vintage. To obtain wines with different T/A ratios, two red wines were produced from each vinification batch: a free run juice with a lower T/A ratio and a marc pressed wine with a higher T/A ratio. An overall of six wines with T/A ratios ranging between 5 and 23 were produced. An oxidation treatment (four saturation cycles) was applied to each wine. Average and initial oxygen consumption rates (OCR) were positively correlated to VRF/mA (vanilline reactive flavans/monomeric anthocyanins) and T/A ratios while OCRs were negatively related to the wine content in monomeric and total anthocyanins. The higher the A content was, the greater the loss of total and free anthocyanins. A significant lower production of polymeric pigments was detected in all pressed wines with respect to the correspondant free run one. A gradual decrease of tannin reactivity toward saliva proteins after the application of oxygen saturation cycles was detected. The results obtained in this experiment indicate that VRF/mA and T/A ratios are among the fundamental parameters to evaluate before choosing the antioxidant protection to be used and the right oxidation level to apply for a longer shelf-life of red wine.
Collapse
Affiliation(s)
- Angelita Gambuti
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Luigi Picariello
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| | - Alessandra Rinaldi
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy.,Biolaffort, Bordeaux, France
| | - Luigi Moio
- Division of Grape and Wine Sciences, Department of Agricultural Sciences, Viale Italia Angolo via Perrottelli, University of Naples Federico II, Avellino, Italy
| |
Collapse
|
29
|
Jansson T, Rauh V, Danielsen BP, Poojary MM, Waehrens SS, Bredie WLP, Sørensen J, Petersen MA, Ray CA, Lund MN. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10550-10561. [PMID: 29119790 DOI: 10.1021/acs.jafc.7b04137] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.
Collapse
Affiliation(s)
- Therese Jansson
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Valentin Rauh
- Arla Foods R&D , Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Bente P Danielsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Sandra S Waehrens
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Wender L P Bredie
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - John Sørensen
- Arla Foods R&D , Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Mikael A Petersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Colin A Ray
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen , Blegdamsvej 3, 2200 Copenhagen N, Denmark
| |
Collapse
|
30
|
Carrascón V, Vallverdú-Queralt A, Meudec E, Sommerer N, Fernandez-Zurbano P, Ferreira V. The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition? Food Chem 2017; 241:206-214. [PMID: 28958520 DOI: 10.1016/j.foodchem.2017.08.090] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 08/27/2017] [Accepted: 08/28/2017] [Indexed: 12/25/2022]
Abstract
This work seeks to understand the kinetics of O2 and SO2 consumption of air-saturated red wine as a function of its chemical composition, and to describe the chemical changes suffered during the process in relation to the kinetics. Oxygen Consumption Rates (OCRs) are faster with higher copper and epigallocatechin contents and with higher absorbance at 620nm and slower with higher levels of gallic acid and catechin terminal units in tannins. Acetaldehyde Reactive Polyphenols (ARPs) may be key elements determining OCRs. It is confirmed that SO2 is poorly consumed in the first saturation. Phenylalanine, methionine and maybe, cysteine, seem to be consumed instead. A low SO2 consumption is favoured by low levels of SO2, by a low availability of free SO2 caused by a high anthocyanin/tannin ratio, and by a polyphenolic profile poor in epigallocatechin and rich in catechin-rich tannins. Wines consuming SO2 efficiently consume more epigallocatechin, prodelphinidins and procyanidins.
Collapse
Affiliation(s)
- Vanesa Carrascón
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain
| | - Anna Vallverdú-Queralt
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Emmanuelle Meudec
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Nicolas Sommerer
- Plate-Forme D'analyse des Polyphénols, UMR1083 Sciences Pour l'Œnologie, Institut National de la Recherche Agronomique, Montpellier 34060, France
| | - Purificación Fernandez-Zurbano
- Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2-Unizar-CITA), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja-CSIC-Gobierno de la Rioja), Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain.
| |
Collapse
|
31
|
Lund MN, Ray CA. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4537-4552. [PMID: 28535048 DOI: 10.1021/acs.jafc.7b00882] [Citation(s) in RCA: 355] [Impact Index Per Article: 50.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.
Collapse
Affiliation(s)
- Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Copenhagen 2200, Denmark
| | - Colin A Ray
- Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark
| |
Collapse
|