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Le Scanff M, Marcourt L, Rutz A, Albertin W, Wolfender JL, Marchal A. Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine. Food Chem 2024; 461:140801. [PMID: 39178544 DOI: 10.1016/j.foodchem.2024.140801] [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: 04/22/2024] [Revised: 07/25/2024] [Accepted: 08/07/2024] [Indexed: 08/26/2024]
Abstract
The sensory quality of a wine is mainly based on its aroma and flavor. Sweetness contributes in the gustatory balance of red wines. The investigation of compounds involved in this flavor was based on empirical observations, such as the increase in wine sweetness during yeast autolysis, concomitant to post-fermentation maceration in red winemaking. An untargeted metabolomics approach using UHPLC-HRMS has been developed to discover a new sweet molecule released during this stage. Among several markers highlighted, one compound was selected to be isolated by various separative techniques. It was unambiguously identified by NMR as N6-succinyladenosine and is reported for the first time in wine at an average concentration of 3.16 mg/L in 85 red wines. Furthermore, sensory analysis has highlighted its sweetness. In addition to discovering a new sweet compound in wine, this study proposes new tools for studying taste-active compounds in natural matrices.
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Affiliation(s)
- Marie Le Scanff
- Univ. Bordeaux, Bordeaux INP, INRAE, BSA, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Laurence Marcourt
- School of Pharmaceutical Sciences, University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland; Institute of Pharmaceutical Sciences of Western Switzerland (ISPSO), University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland
| | - Adriano Rutz
- School of Pharmaceutical Sciences, University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland; Institute of Pharmaceutical Sciences of Western Switzerland (ISPSO), University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland
| | - Warren Albertin
- Univ. Bordeaux, Bordeaux INP, INRAE, BSA, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
| | - Jean-Luc Wolfender
- School of Pharmaceutical Sciences, University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland; Institute of Pharmaceutical Sciences of Western Switzerland (ISPSO), University of Geneva, Centre Médical Universitaire (CMU), Geneva, Switzerland
| | - Axel Marchal
- Univ. Bordeaux, Bordeaux INP, INRAE, BSA, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
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2
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Pereira AR, Brandão E, Pinto J, Guedes de Pinho P, Costa CAE, Rodrigues AE, Michelin M, Soares S, de Freitas V, Mateus N, Oliveira J. First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:21208-21220. [PMID: 39285773 DOI: 10.1021/acs.jafc.4c05442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/26/2024]
Abstract
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine's physicochemical properties. This valorization of a byproduct opens up new opportunities for the wine industry.
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Affiliation(s)
- Ana Rita Pereira
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Elsa Brandão
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Joana Pinto
- Associate Laboratory; i4HB─Institute for Health and Bioeconomy, University of Porto, 4050-346 Porto, Portugal
- UCIBIO─Applied Molecular Biosciences Unit, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto, 4050-346 Porto, Portugal
| | - Paula Guedes de Pinho
- Associate Laboratory; i4HB─Institute for Health and Bioeconomy, University of Porto, 4050-346 Porto, Portugal
- UCIBIO─Applied Molecular Biosciences Unit, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto, 4050-346 Porto, Portugal
| | - Carina A E Costa
- LSRE-LCM─Laboratory of Separation and Reaction Engineering─Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- ALiCE─Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Alírio E Rodrigues
- LSRE-LCM─Laboratory of Separation and Reaction Engineering─Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
- ALiCE─Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Michele Michelin
- CEB─Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
- LABBELS─Associate Laboratory, 4710-057 Braga, Portugal
| | - Susana Soares
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Nuno Mateus
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - Joana Oliveira
- Laboratório Associado para a Química Verde─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
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3
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Fabela-Morón MF. Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables. Front Nutr 2024; 11:1427857. [PMID: 39315008 PMCID: PMC11417018 DOI: 10.3389/fnut.2024.1427857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Accepted: 08/26/2024] [Indexed: 09/25/2024] Open
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4
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Lin R, Wang Y, Cheng H, Ye X, Chen S, Pan H. Epigallocatechin-3-gallate stabilizes aqueous curcumin by generating nanoparticles and its application in beverages. Food Chem 2024; 444:138655. [PMID: 38330612 DOI: 10.1016/j.foodchem.2024.138655] [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: 10/19/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/10/2024]
Abstract
In this study, we addressed the limited water solubility of curcumin by utilizing epigallocatechin-3-gallate to form nanoparticles through self-assembly. The resulting particles, ranging from 100 to 150 nm, exhibited a redshift in the UV-visible spectrum, from 425 nm to 435 nm, indicative of potential π-π stacking. Molecular docking experiments supported this finding. Curcumin loaded with epigallocatechin-3-gallate showed exceptional dispersibility in aqueous solutions, with 90.92 % remaining after 60 days. The electrostatic screening effect arises from the charge carried by epigallocatechin-3-gallate on the nanoparticles, leading to enhanced retention of curcumin under different pH, temperature, and ionic strength conditions. Furthermore, epigallocatechin-3-gallate can interact with other hydrophobic polyphenols, improving their dispersibility and stability in aqueous systems. Applying this principle, a palatable beverage was formulated by combining turmeric extract and green tea. The nanoparticles encapsulated with epigallocatechin-3-gallate show potential for improving the applicability of curcumin in aqueous food systems.
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Affiliation(s)
- Ruge Lin
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Yi Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou, 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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5
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Liu J, Wang P, Huang H, Xie X, Lin J, Zheng Y, Han L, Han X, Zhang D. Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract. Food Chem 2024; 441:138340. [PMID: 38176146 DOI: 10.1016/j.foodchem.2023.138340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/14/2023] [Accepted: 12/29/2023] [Indexed: 01/06/2024]
Abstract
This present study investigated the masking effect of high methoxyl pectin, xanthan gum, and gum Arabic on the astringency of the traditional herbal formula Triphala and further examined the mechanism of polysaccharide reducing astringency. Results of sensory evaluation and electronic tongue illustrated that 0.6 % pectin, 0.3 % xanthan gum, and 2 % gum Arabic had a substantial deastringent effect. The polyphenols in Triphala are basically hydrolysable tannins, which with high degree of gallic acylation may be the main astringent component of Triphala. Moreover, the three polysaccharides can combine with β-casein through CO and NH groups to form soluble binary complexes and decrease the secondary structure of β-casein. When polysaccharides were added to the Triphala-protein system, polyphenol-protein precipitation was also diminished, and they were capable of forming soluble ternary complexes. Consequently, the competition between polysaccharides and polyphenols for binding salivary proteins and the formation of ternary complexes help decrease the astringency of Triphala.
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Affiliation(s)
- Jun Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Pinhu Wang
- Chengdu Medical College, Chengdu 610500, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | | | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, China
| | - Youde Zheng
- Sanajon Pharmaceutical Group, Chengdu 610000, China
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xue Han
- Chengdu Medical College, Chengdu 610500, China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China; Sichuan Provincial Engineering Research Center of Innovative Re-development of Famous Classical Formulas, Tianfu TCM Innovation Harbour, Chengdu University of Traditional Chinese Medicine, Chengdu 611930, China.
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6
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Brandão E, Jesus M, Guerreiro C, Maricato É, Coimbra MA, Mateus N, de Freitas V, Soares S. Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency. Carbohydr Polym 2024; 323:121378. [PMID: 37940274 DOI: 10.1016/j.carbpol.2023.121378] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 11/10/2023]
Abstract
Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency. In this work, a cell-based quaternary system was developed to evaluate the ability of polysaccharides to reduce the interaction between two classes of hydrolysable tannins - gallotannins (tannic acid) and ellagitannins (punicalagin) - and oral constituents (cells, salivary proteins and mucosal pellicle). So, pectic polysaccharide fractions isolated from grape skins, imidazole soluble polysaccharides (ISP) and carbonate soluble polysaccharides (CSP), as well as a commercial pectin, were tested. Results showed that the polysaccharide's effect depends on the structural features of the molecules involved. CSP fraction and pectin were the most effective, reducing the interactions between both tannins and the oral constituents, mainly in the complete oral model. The highest uronic acid content and the presence of methyl esterified groups could explain their high reduction ability. For tannic acid, the reduction effect increased along with the galloylation degree, while the interaction of β-punicalagin with the oral constituents was practically inhibited at 3.0 mg.mL-1.
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Affiliation(s)
- Elsa Brandão
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Mónica Jesus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Carlos Guerreiro
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Élia Maricato
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Susana Soares
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
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7
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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols. Food Chem 2024; 430:137044. [PMID: 37536068 DOI: 10.1016/j.foodchem.2023.137044] [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: 03/02/2023] [Revised: 07/02/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | - Elvira Manjón
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | | | - Ignacio García-Estévez
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
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8
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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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9
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Dartora B, Hickert LR, Fabricio MF, Ayub MAZ, Furlan JM, Wagner R, Perez KJ, Sant'Anna V. Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. Food Res Int 2023; 174:113569. [PMID: 37986521 DOI: 10.1016/j.foodres.2023.113569] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.
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Affiliation(s)
- Bruna Dartora
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | | | - Marco Antônio Zachia Ayub
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | | | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil
| | - Karla Joseane Perez
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil
| | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Encantado, Rio Grande do Sul, Brazil.
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10
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Zhao Z, Hao Y, Liu Y, Shi Y, Lin X, Wang L, Wen P, Hu X, Li J. Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit. Food Chem X 2023; 19:100835. [PMID: 37636899 PMCID: PMC10457502 DOI: 10.1016/j.fochx.2023.100835] [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: 06/06/2023] [Revised: 07/21/2023] [Accepted: 08/09/2023] [Indexed: 08/29/2023] Open
Abstract
Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive analysis of the aroma and taste profiles of different parts from the wampee fruit was conducted. The aroma profile was analyzed by E-nose, and 67 volatile components were identified through HS-SPME-GC-MS. Among them, 11 were considered as crucial compounds. Additionally, 42 volatile components were identified by HS-GC-IMS, with 22 compounds showing a variable importance in projection scores greater than 1.0. Moreover, the taste profile and representative compounds were analyzed by E-tongue and HPLC, and 12 compounds were considered as important taste contributors based on taste activity value. These findings shed light on the various compounds responsible for the unique aroma and taste of the wampee fruit, providing theoretical foundation for exploring ways for its comprehensive utilization and development.
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Affiliation(s)
- Zhiheng Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Yaofei Hao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Yijun Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Yousheng Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Xue Lin
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Pan Wen
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
| | - Xiaoping Hu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jianxun Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
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11
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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12
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Orbanić F, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Plavša T, Bubola M, Lukić I, Jeromel A, Radeka S. Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes. Foods 2023; 12:3838. [PMID: 37893731 PMCID: PMC10606038 DOI: 10.3390/foods12203838] [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: 09/20/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.
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Affiliation(s)
- Fumica Orbanić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Sara Rossi
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ena Bestulić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Tomislav Plavša
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Marijan Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Sanja Radeka
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
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13
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Yang F, Chen C, Ni D, Yang Y, Tian J, Li Y, Chen S, Ye X, Wang L. Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review. Foods 2023; 12:3315. [PMID: 37685247 PMCID: PMC10486714 DOI: 10.3390/foods12173315] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 08/27/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.
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Affiliation(s)
- Fan Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Derang Ni
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Jinhu Tian
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Yuanyi Li
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Li Wang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
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14
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Fernandes PAR, Coimbra MA. The antioxidant activity of polysaccharides: A structure-function relationship overview. Carbohydr Polym 2023; 314:120965. [PMID: 37173007 DOI: 10.1016/j.carbpol.2023.120965] [Citation(s) in RCA: 73] [Impact Index Per Article: 73.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Over the last years, polysaccharides have been linked to antioxidant effects using both in vitro chemical and biological models. The reported structures, claimed to act as antioxidants, comprise chitosan, pectic polysaccharides, glucans, mannoproteins, alginates, fucoidans, and many others of all type of biological sources. The structural features linked to the antioxidant action include the polysaccharide charge, molecular weight, and the occurrence of non-carbohydrate substituents. The establishment of structure/function relationships can be, however, biased by secondary phenomena that tailor polysaccharides behavior in antioxidant systems. In this sense, this review confronts some basic concepts of polysaccharides chemistry with the current claim of carbohydrates as antioxidants. It critically discusses how the fine structure and properties of polysaccharides can define polysaccharides as antioxidants. Polysaccharides antioxidant action is highly dependent on their solubility, sugar ring structure, molecular weight, occurrence of positive or negatively charged groups, protein moieties and covalently linked phenolic compounds. However, the occurrence of phenolic compounds and protein as contaminants leads to misleading results in methodologies often used for screening and characterization purposes, as well as in vivo models. Despite falling in the concept of antioxidants, the role of polysaccharides must be well defined according with the matrices where they are involved.
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Affiliation(s)
- Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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15
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Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
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16
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Eremia SAV, Albu C, Radu GL, Alecu A, Brinduse E. The Influence of Melatonin Treatment in the Vinification of Feteasca Neagra and Cabernet Sauvignon Wines on the Profile of Polyphenolic Compounds and Antioxidant Activity. Antioxidants (Basel) 2023; 12:1214. [PMID: 37371944 PMCID: PMC10295522 DOI: 10.3390/antiox12061214] [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: 05/23/2023] [Revised: 05/30/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Until recently, the main antioxidant role among wine constituents was attributed to polyphenolic compounds, but once the presence of melatonin in wines was confirmed, an interesting new field of research opened up due to its possible synergistic effects with other antioxidants in the winemaking process, which may lead to a change in the profile of polyphenolic compounds and antioxidant activity. In order to investigate the evolution of active principles from the phenylpropanoid metabolism associated with the synergistic effects of melatonin, for the first time, a melatonin treatment was performed in the pre-stage of the different winemaking processes of Feteasca Neagra and Cabernet Sauvignon wines with different melatonin concentrations. After comparing the acquired results for the evolution of the polyphenolic compound profile and antioxidant activity of treated wines, we ascertained an increase in the antioxidant compound concentrations, especially in resveratrol, quercetin, and cyanidin-3-glucoside, directly proportional to the used melatonin concentration; an intensification in activity of PAL and C4H enzymes; and the modification in the expression of specific anthocyanin biosynthesis genes, especially UDP-D-glucose-flavonoid-3-O-glycosyltransferase. It was also shown that the application of melatonin in the pre-stage of the winemaking process can be successfully used to obtain red wines with increased antioxidant activity (almost 14%).
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Affiliation(s)
- Sandra A. V. Eremia
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Camelia Albu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Gabriel-Lucian Radu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Andreia Alecu
- Centre of Bioanalysis, National Institute of Research and Development for Biological Sciences–Bucharest, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Elena Brinduse
- Institute for Research and Development for Viticulture and Wine Making, 2 Valea Mantei, Valea Calugareasca, 107620 Prahova, Romania
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17
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Qiao Y, Wu L, Yang S, Wang Q, Gu H, Wei L, Liu G, Zhou S, Wang P, Song M. Metabolomic and transcriptomic analyses provide insights into variations in flavonoids contents between two Artemisia cultivars. BMC PLANT BIOLOGY 2023; 23:288. [PMID: 37254042 DOI: 10.1186/s12870-023-04295-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 05/18/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Plants in the genus Artemisia are rich in active ingredients and specialized metabolites. Many of these compounds, especially flavonoids, have potential medicinal and nutritional applications, and are of growing interest to scientists due to their wide range of pharmacological and biological activities. Artemisia cultivars are commonly used as raw materials for medicine, food, and moxibustion in China. However, most of the metabolites produced by Artemisia species have not been identified, and few studies have addressed differences in active compounds between species and cultivars. RESULTS We here investigated two Artemisia cultivars, 'Nanyangshiyong' (NYSY) and 'Nanyangyaoyong' (NYYY), which are commonly used in foods and moxibustion, respectively. NYSY and NYYY were confirmed to be Artemisia argyi cultivars. Total flavonoids contents and antioxidant activities were higher in NYYY than in NYSY. A total of 882 metabolites were identified in the samples; most of the potentially medicinally active compounds, especially flavonoids (e.g., flavone, flavonol, isoflavone, and anthocyanin), were up-regulated in NYYY compared to NYSY. Furthermore, most of the genes related to flavonoids biosynthesis were up-regulated in NYYY. Correlation analysis was used to identify putative members of transcription factor families that may regulate genes encoding key flavonoids biosynthesis enzymes. CONCLUSIONS We found that the antioxidant activities and flavonoids contents significantly varied between two Artemisia cultivars of the same species. We also uncovered metabolomic and transcriptomic evidence of the molecular phenomena underlying those differences in flavonoids contents between the two Artemisia cultivars. This study provides a wealth of data for future utilization and improvements of Artemisia cultivars, and highlights a need to study the specific metabolite profiles of plants that are used in foods and medicines.
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Affiliation(s)
- Yuchen Qiao
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Liqin Wu
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Suling Yang
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Qing Wang
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Haike Gu
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Liqin Wei
- Beijing Science and Technology Innovation Promotion Center, Beijing, China
| | - Guijun Liu
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Sijing Zhou
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Ping Wang
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China
| | - Meifang Song
- Institute of Radiation Technology, Beijing Academy of Science and Technology, Beijing, China.
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18
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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19
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An J, Wilson DI, Deed RC, Kilmartin PA, Young BR, Yu W. The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development. Curr Res Food Sci 2023; 6:100514. [PMID: 37251636 PMCID: PMC10209686 DOI: 10.1016/j.crfs.2023.100514] [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: 02/06/2023] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/31/2023] Open
Abstract
Sensory attributes are essential factors in determining the quality of wines. However, it can be challenging for consumers, even experts, to differentiate and quantify wines' sensory attributes for quality control. Soft sensors based on rapid chemical analysis offer a potential solution to overcome this challenge. However, the current limitation in developing soft sensors for wines is the need for a significant number of input parameters, at least 12, necessitating costly and time-consuming analyses. While such a comprehensive approach provides high accuracy in sensory quality mapping, the expensive and time-consuming studies required do not lend themselves to the industry's routine quality control activities. In this work, Box plots, Tucker-1 plots, and Principal Component Analysis (PCA) score plots were used to deal with output data (sensory attributes) to improve the model quality. More importantly, this work has identified that the number of analyses required to fully quantify by regression models and qualify by classification models can be significantly reduced. Based on regression models, only four key chemical parameters (total flavanols, total tannins, A520nmHCl, and pH) were required to accurately predict 35 sensory attributes of a wine with R2 values above 0.6 simultaneously. In addition, for classification models to accurately predict 35 sensory attributes of a wine at once with prediction accuracy above 70%, only four key chemical parameters (A280nmHCl, A520nmHCl, chemical age and pH) were required. These models with reduced chemical parameters complement each other in sensory quality mapping and provide acceptable accuracy. The application of the soft sensor based on these reduced sets of key chemical parameters translated to a potential reduction in analytical cost and labour cost of 56% for the regression model and 83% for the classification model, respectively, making these models suitable for routine quality control use.
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Affiliation(s)
| | | | | | | | | | - Wei Yu
- The University of Auckland, New Zealand
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20
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Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, de Freitas V, Soares S. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 2023; 28:molecules28062522. [PMID: 36985492 PMCID: PMC10053927 DOI: 10.3390/molecules28062522] [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: 01/25/2023] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
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Affiliation(s)
- Leonor Gonçalves
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Mónica Jesus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Paulo Magalhães
- Super Bock Group, S.A., Via Norte, 4465-764 Leça do Balio, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
| | - Susana Soares
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
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21
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Navarro-Masip È, Colom-Pellicer M, Manocchio F, Arola-Arnal A, Bravo FI, Muguerza B, Aragonès G. Grape-Seed Proanthocyanidins Modulate Adipose Tissue Adaptations to Obesity in a Photoperiod-Dependent Manner in Fischer 344 Rats. Nutrients 2023; 15:nu15041037. [PMID: 36839395 PMCID: PMC9967183 DOI: 10.3390/nu15041037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
Seasonal rhythms drive metabolic adaptations that influence body weight and adiposity. Adipose tissue is a key regulator of energy homeostasis in the organism, and its healthiness is needed to prevent the major consequences of overweight and obesity. In this context, supplementation with proanthocyanidins has been postulated as a potential strategy to prevent the alterations caused by obesity. Moreover, the effects of these (poly)phenols on metabolism are photoperiod dependent. In order to describe the impact of grape-seed proanthocyanidins extract (GSPE) on important markers of adipose tissue functionality under an obesogenic environment, we exposed Fischer 344 rats to three different photoperiods and fed them a cafeteria diet for five weeks. Afterwards, we supplemented them with 25 mg GSPE/kg/day for four weeks. Our results revealed that GSPE supplementation prevented excessive body weight gain under a long photoperiod, which could be explained by increased lipolysis in the adipose tissue. Moreover, cholesterol and non-esterified fatty acids (NEFAs) serum concentrations were restored by GSPE under standard photoperiod. GSPE consumption slightly helped combat the obesity-induced hypertrophy in adipocytes, and adiponectin mRNA levels were upregulated under all photoperiods. Overall, the administration of GSPE helped reduce the impact of obesity in the adipose tissue, depending on the photoperiod at which GSPE was consumed and on the type of adipose depots.
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22
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de Jesus M, Guerreiro C, Brandão E, Mateus N, de Freitas V, Soares S. Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2070-2081. [PMID: 36652684 DOI: 10.1021/acs.jafc.2c01918] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
It is well known that repeated exposure to phenolic compounds (PCs) raises astringency perception. However, the link between this increase and the oral cavity's interactions with salivary proteins (SPs) and other oral constituents is unknown. To delve deeper into this connection, a flavonoid-rich green tea extract was tested in a series of exposures to two oral cell-based models using a tongue cell line (HSC3) and a buccal mucosa cell line (TR146). Serial exposures show cumulative PC binding to all oral models at all concentrations of the green tea extract; however, the contribution for the first and second exposures varies. The tongue mucosal pellicle (HSC3-Mu-SP) may contribute more to first-stage astringency (retaining 0.15 ± 0.01 mg mL-1 PCs at the first exposure), whereas the buccal mucosal pellicle (TR146-Mu-SP) retained significantly less (0.08 ± 0.02 mg mL-1). Additionally, increased salivary volume (SV+), which simulates the stimulation of salivary flow brought by a food stimulus, significantly enhances PC binding, particularly for TR146 cells: TR46-Mu-SP_SV+ bound significantly higher total PC concentration (0.17 ± 0.02 mg mL-1) than the model without increased salivary volume TR146-Mu-SP_SV- (0.09 ± 0.03 mg mL-1). This could be associated with a higher contribution of these oral cells for astringency perception during repeated exposures. Furthermore, PCs adsorbed in the first exposure to cell monolayer models (+TR146 and +HSC3) change the profile of PCs bound to these models in the second exposure. Regarding the structure binding activity, PCs with a total higher number of hydroxyl groups were more bound by the models containing SP. Regarding the SP, basic proline-rich proteins (bPRPs) may be involved in the increased perception of astringency upon repeated exposures. The extent of bPRP precipitation by PCs in mucosal pellicle models for both cell lines (HSC3 and TR146) in the second exposure (76 ± 13 and 83 ± 6%, respectively) was significantly higher than in the first one (25 ± 14 and 5 ± 6%, respectively).
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Affiliation(s)
- Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
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23
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review. Curr Issues Mol Biol 2023; 45:782-798. [PMID: 36825997 PMCID: PMC9955827 DOI: 10.3390/cimb45020052] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/12/2023] [Accepted: 01/15/2023] [Indexed: 01/18/2023] Open
Abstract
Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of wines. Due to the development of highly sophisticated analytical devices, it is now possible to characterize the structure of highly polymerized polyphenols and obtain a full polyphenol profile of red wines. Red wine polyphenols include the ones present in grapes as well as new polyphenol products formed during the winemaking process. Among them, the most important groups and their representatives are flavanols (catechin), stilbenes (trans-resveratrol), flavonols (quercetin) and hydroxybenzoic acids (gallic acid). It is known that polyphenols exhibit beneficial effects on human health, such as anti-inflammatory, anticarcinogenic and cardio-protective effects. Many studies have been conducted on the health effects of red wine polyphenols in cancer chemopreventive activities, neuroprotective effects and impact on cardiovascular diseases, gut microbiota in humans, etc. This review will provide major scientific findings on the impact of red wine polyphenols on human health as well as a review of polyphenols present in red wines and their main features.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence:
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24
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Yan J, Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction. Compr Rev Food Sci Food Saf 2023; 22:187-232. [PMID: 36382875 DOI: 10.1111/1541-4337.13067] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 08/24/2022] [Accepted: 10/11/2022] [Indexed: 11/17/2022]
Abstract
The bitter taste is generally considered an undesirable sensory attribute. However, bitter-tasting compounds can significantly affect the overall flavor of many foods and beverages and endow them with various beneficial effects on human health. To better understand the relationship between chemical structure and bitterness, this paper has summarized the bitter compounds in foodstuffs and classified them based on the basic skeletons. Only those bitter compounds that are confirmed by human sensory evaluation have been included in this paper. To develop food products that satisfy consumer preferences, correctly ranking the key bitter compounds in foodstuffs according to their contributions to the overall bitterness intensity is the precondition. Generally, three methods were applied to screen out the key bitter compounds in foods and beverages and evaluate their sensory contributions, including dose-over-threshold factors, taste dilution analysis, and spectrum descriptive analysis method. This paper has discussed in detail the mechanisms and applications of these three methods. Typical procedures for separating and identifying the main bitter compounds in foodstuffs have also been summarized. Additionally, the activation of human bitter taste receptors (TAS2Rs) and the mechanisms of bitter taste transduction are outlined. Ultimately, a conclusion has been drawn to highlight the current problems and propose potential directions for further research.
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Affiliation(s)
- Jingna Yan
- College of Food Science, Southwest University, Chongqing, China
| | - Huarong Tong
- College of Food Science, Southwest University, Chongqing, China
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25
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Agorastos G, van Halsema E, Bast A, Klosse P. On the importance of saliva in mouthfeel sensations. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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26
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Costa JJ, Moreira FT, Soares S, Brandão E, Mateus N, De Freitas V, Sales MGF. Wine astringent compounds monitored by an electrochemical biosensor. Food Chem 2022; 395:133587. [DOI: 10.1016/j.foodchem.2022.133587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 05/30/2022] [Accepted: 06/25/2022] [Indexed: 11/30/2022]
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27
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Ramos-Pineda AM, Manjón E, Macías RIR, García-Estévez I, Escribano-Bailón MT. Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13027-13035. [PMID: 35640024 PMCID: PMC9585572 DOI: 10.1021/acs.jafc.1c08339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Astringency is a highly complex sensation which involves multiple mechanisms occurring simultaneously, such as the interaction between flavan-3-ols and salivary proteins (SP). Moreover, astringency development can be affected by the presence of polysaccharides such as mannoproteins (MP). The aim of this work was to evaluate the molecular mechanisms whereby MP could modulate the astringency elicited by tannins, using a cell-based model of the oral epithelium (TR146 cells), and the effect of salivary proteins on these interactions. The binding of flavan-3-ols to oral cells was evaluated by DMACA assay, while the content of unbound flavan-3-ols after the interactions was assessed by means of HPLC-DAD-MS. Results obtained confirm the existence of cell-tannin interactions, that can be partially inhibited by the presence of SP and/or MP. The most significant decrease was obtained in the system containing MPF (38.16%). Both mannoproteins assayed seem to have modulating effect on flavan-3-ol-SP interactions, acting by two different mechanisms: MPF would lead to the formation of SP/MPF/flavan-3-ols ternary soluble aggregates, while MPL seems to prevent flavan-3-ol-saliva interaction by a competitive mechanism, i.e., MPL would reduce cell-tannin interactions, similar to SP. This study suggests that mannoproteins with different compositional characteristics could exhibit preferential interaction with distinct flavan-3-ol families.
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Affiliation(s)
- A. M. Ramos-Pineda
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
- Natac
Biotech S.L., C/Electrónica
7, E28923 Alcorcón, Spain
| | - E. Manjón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
| | - R. I. R. Macías
- Experimental
Hepatology and Drug Targeting (HEVEPHARM) Group, Institute of Biomedical
Research of Salamanca (IBSAL), CIBERehd, Universidad de Salamanca, Salamanca, E37007, Spain
| | - I. García-Estévez
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
| | - M. T. Escribano-Bailón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
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28
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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines. Foods 2022; 11:foods11192970. [PMID: 36230046 PMCID: PMC9561964 DOI: 10.3390/foods11192970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/07/2022] [Accepted: 09/19/2022] [Indexed: 11/22/2022] Open
Abstract
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in each country. Unfortunately, there is no consensual and standardized approach for the development of sensory control methods for PDO wines. The aim of this work was to develop a sensory profile for the taste and mouthfeel descriptors that allows the characterization of wines from 11 existing PDOs in Catalonia (Spain), and with the purpose of advancing the process of harmonization of the official sensory analysis of wines. This paper includes the selection process of tasters, the procedure used for the definition and grouping of descriptors, and the development of references for the selected attributes. The use of this analytical tool should allow PDO/PGI product certification and control authorities to verify compliance with their specifications (descriptive and quantitative) based on objectively evaluated results.
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29
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Li X, Li W, Chen F, Xiao J, Liao X, Hu X, Ji J, Ma L. Guideline for measurement of condensed tannin. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Xiaohui Li
- 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 China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
| | - Wei Li
- 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 China
| | - Fang Chen
- 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 China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Department of Analytical Chemistry and Food Science University of Vigo—Ourense Campus Ourense Spain
| | - Xiaojun Liao
- 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 China
| | - XiaoSong Hu
- 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 China
| | - 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 China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
| | - 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 China
- Xinghua Industrial Research Centre for Food Science and Human Health China Agricultural University Xinghua China
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30
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Azevedo J, Lopes P, Mateus N, de Freitas V. Cork, a Natural Choice to Wine? Foods 2022; 11:foods11172638. [PMID: 36076822 PMCID: PMC9455254 DOI: 10.3390/foods11172638] [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: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.
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Affiliation(s)
- Joana Azevedo
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
- Correspondence:
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31
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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32
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Li R, Yang S, Lin M, Guo S, Han X, Ren M, Du L, Song Y, You Y, Zhan J, Huang W. The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance. Front Microbiol 2022; 12:636639. [PMID: 35281311 PMCID: PMC8914289 DOI: 10.3389/fmicb.2021.636639] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 12/20/2021] [Indexed: 11/30/2022] Open
Abstract
Chinese Marselan grapes are believed to possess the potential to become a characteristic regional variety, whose quality is internationally recognized. The fermentation-related mycobiota from six climatically diverse Marselan-producing regions in China were analyzed via high-throughput sequencing (HTS), while the influence of environmental factors was evaluated as well. The results implied that the phyla Ascomycota and genus Aureobasidium dominated the fungal communities in 166 Marselan must and fermented samples. Significant differences were detected in the fungal microbiota from the regions, as well as the wineries, while these discrepancies decreased as the fermentation progressed. Moreover, the discrepancy in fungal communities between the wineries exceeded the variation involving the regions. Geoclimatic elements (Gc) and physicochemical indexes (Pi) exerted a significant effect on the fungal must consortium, explaining 58.17% of the taxonomic information. Furthermore, a correlation was proposed between the spontaneous fermentation performance and their association with fungal taxonomic composition. In addition to depicting a fundamental landscape of fungal biogeography patterns across Chinese main wine-producing regions, we firstly proposed the correlation between the must polyphenol content and fungal microbiota, which may provide a new strategy for harnessing autochthonous “microbial terroir.”
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Affiliation(s)
- Ruilong Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Siyu Yang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengyuan Lin
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Sijiang Guo
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoyu Han
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengmeng Ren
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Le Du
- Wuhan Donghu Big Data Trading Center Co., Ltd., Wuhan, China
| | - Yinghui Song
- Penglai Grape and Wine Industry Development Service Center, Yantai, China
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Jicheng Zhan,
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Weidong Huang,
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Sancho-Galán P, Amores-Arrocha A, Palacios V, Jiménez-Cantizano A. Volatile Composition and Sensory Characterisation of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques. Foods 2022; 11:foods11040509. [PMID: 35205986 PMCID: PMC8871068 DOI: 10.3390/foods11040509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 12/04/2022] Open
Abstract
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterization and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.
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34
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Khakimov B, Bakhytkyzy I, Fauhl-Hassek C, Engelsen SB. Non-volatile molecular composition and discrimination of single grape white of chardonnay, riesling, sauvignon blanc and silvaner using untargeted GC-MS analysis. Food Chem 2022; 369:130878. [PMID: 34469837 DOI: 10.1016/j.foodchem.2021.130878] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 07/25/2021] [Accepted: 08/14/2021] [Indexed: 01/12/2023]
Abstract
This study developed and applied a GC-MS method aiming at molecular fingerprinting of 120 commercial single grape white wines (Chardonnay, Riesling, Sauvignon Blanc and Silvaner) for possible authentication according to grape variety. The method allowed detection of 372 peaks and tentative identification of 146 metabolites including alcohols, organic acids, esters, amino acids and sugars. The grape variety effect explained 8.3% of the total metabolite variation. Univariate tests showed two-thirds of the metabolites being different between grape varieties. Partial least squares-discriminant analysis based classification models were developed for each grape variety and a panel of classifiers (42 metabolites) was established. All the classification models for grape variety showed a high certainty (>91%) for an independent test set. Riesling contained the highest relative concentrations of sugars and organic acids, while concentrations of hydroxytyrosol and gallic acid, common antioxidants in wine, decreased in the order of Chardonnay > Riesling > Sauvignon Blanc > Silvaner.
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Affiliation(s)
- Bekzod Khakimov
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark.
| | - Inal Bakhytkyzy
- Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
| | - Carsten Fauhl-Hassek
- German Federal Institute for Risk Assessment, Head of Unit Product Identity, Supply Chains and Traceability Department Safety in the Food Chain, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
| | - Søren Balling Engelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark
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35
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Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion. NPJ Sci Food 2022; 6:8. [PMID: 35087059 PMCID: PMC8795203 DOI: 10.1038/s41538-022-00124-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 01/07/2022] [Indexed: 11/09/2022] Open
Abstract
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with the bitterness (r = 0.757, p < 0.01; r = 0.605, p < 0.05) and astringency (r = 0.870, p < 0.01; r = 0.576, p < 0.05) of green tea infusion. The phenolic acids have a sour and astringent taste, whereas Que-rut has a mild astringent taste. Phenolic acids and Que-rut can increase the bitterness of epigallocatechin gallate (EGCG). However, these components behaved differently for astringency on EGCG. Gallic acid (GA) enhances the astringency throughout all the concentrations in this study. While it seemed to be double effects of caffeic acid (CA), chlorogenic acid (CGA), and Que-rut on that, i.e., the inhibition at lower concentrations (CA: 0–0.2 mM; CGA: 0–0.2 mM; Que-rut: 0–0.05 mM) but enhancement at higher ones. The phenolic acids and Que-rut interacted synergistically with tea infusion and as their concentration increased, the synergistic enhancement of the bitterness and astringency of tea infusion increased. These findings help provide a theoretical basis for improving the taste of middle and green tea.
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36
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Pavez C, González-Muñoz B, O'Brien JA, Laurie VF, Osorio F, Núñez E, Vega RE, Bordeu E, Brossard N. Red wine astringency: Correlations between chemical and sensory features. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112656] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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Ahmad I, Sadiq MB, Liu A, Benjamin TA, Gump BH. Effect of Low-Frequency Ultrasonication on Red Wine Astringency. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.2002228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Muhammad B. Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - A. Liu
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - T-A. Benjamin
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Barry H. Gump
- Brew Science Program, Chaplin School of Hospitality and Tourism Management (FIU Brew Lab), Florida International University (Biscayne Bay Campus), North Miami, Florida USA
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38
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Lu S, Wang J, Zhuge Y, Zhang M, Liu C, Jia H, Fang J. Integrative Analyses of Metabolomes and Transcriptomes Provide Insights into Flavonoid Variation in Grape Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12354-12367. [PMID: 34632763 DOI: 10.1021/acs.jafc.1c02703] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Flavonoids in grapes contribute the quality of the berry, but the flavonoid diversity and the regulatory networks underlying the variation require a further investigation. In this study, we integrated multi-omics data to systematically explore the global metabolic and transcriptional profiles in the skins and pulps of three grape cultivars. The results revealed large-scale differences involved in the flavonoid metabolic pathway. A total of 133 flavonoids, including flavone and flavone C-glycosides, were identified. Beyond the visible differences of anthocyanins, there was large variation in other sub-branched flavonoids, most of which were positively correlated with anthocyanins in grapes. The expressions of most flavonoid biosynthetic genes and the major regulators MYBA1 were strongly consistent with the changes in flavonoids. Integrative analysis identified two novel transcription factors (MYB24 and MADS5) and two ubiquitin proteins (RHA2) as promising regulatory candidates for flavonoid biosynthesis in grapes. Further verification in various grape accessions indicated that five major genes including flavonol 3'5'-hydroxylase (F3'5'H), UDP-glucose:flavonoid 3-O-glycosyl-transferase, anthocyanin O-methyltransferase, acyltransferase (3AT), and glutathione S-transferase (GST4) controlled flavonoid variation in grape berries. These findings provide valuable information for understanding the mechanism of flavonoid biosynthesis in grape berries and the further development of grape health products.
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Affiliation(s)
- Suwen Lu
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiayang Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yaxian Zhuge
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Mengwei Zhang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Chang Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jinggui Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
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39
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Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021; 63:2277-2317. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
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Affiliation(s)
- He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China.,College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Feng Li
- School of Environment and Safety Engineering, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Chun-Jian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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40
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Li SY, Duan CQ, Han ZH. Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Crit Rev Food Sci Nutr 2021; 63:1119-1142. [PMID: 34342521 DOI: 10.1080/10408398.2021.1960476] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products.
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Affiliation(s)
- Si-Yu Li
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China.,Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Zhen-Hai Han
- Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China.,College of Horticulture, China Agricultural University, Beijing, China
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41
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Sparrow AM, Gill W, Dambergs RG, Close DC. Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine. Curr Res Food Sci 2021; 4:405-413. [PMID: 34189466 PMCID: PMC8215140 DOI: 10.1016/j.crfs.2021.05.007] [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: 02/08/2021] [Revised: 05/19/2021] [Accepted: 05/25/2021] [Indexed: 11/27/2022] Open
Abstract
Maceration techniques which promote the extraction of color pigments and tannin from grapes are often sought in Pinot noir winemaking to optimise color stability; alternatively, exogenous grape tannins may be included during fermentation. To examine the effect of seed-derived tannins and the use of pectolytic enzymes on color development in wines, conventional must preparations of Vitis vinifera L. cv Pinot noir grapes were compared with wines made using a supplementary addition of either a commercial seed tannin product or previously fermented seeds, while in a complementary experiment, seeds were sequentially removed during fermentation. After 6 months bottle aging, wines supplemented with either a commercial seed tannin solution (0.4 g/L), or fermented seeds (20% w/w seeds) had from 60% to 95% higher tannin concentration than the untreated wine, and up to 60% more monomeric anthocyanins. Conversely, when a third of the seeds were removed from the fermenting wine, the concentration of both tannin and non-bleachable pigments was 20-30% lower than in untreated wines and the wine hue had more red-purple tones. Exploration of the use of pectolytic enzymes in conjunction with seed removal was also found to have a significant impact on wine color parameters. Further insights on the timing of egress of tannin precursors from seeds was obtained from histochemical examination of the seeds that had been removed during alcoholic fermentation.
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Affiliation(s)
- Angela M Sparrow
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Warwick Gill
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Robert G Dambergs
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
| | - Dugald C Close
- Tasmanian Institute of Agriculture, Private Bag 98, Hobart, Tasmania, 7001, Australia
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42
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Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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43
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Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6. Int J Mol Sci 2021; 22:ijms22115677. [PMID: 34073604 PMCID: PMC8198779 DOI: 10.3390/ijms22115677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 12/18/2022] Open
Abstract
Dietary phenolic compounds possess potent bioactivity against inflammatory pathways of chronic inflammatory conditions, such as type 2 diabetes. Here, the phenolic profile and bioactivity of Italian red wines Gaglioppo, Magliocco, and Nerello Mascalese were characterized. NMR, HPLC/UV-Vis and spectrophotometric characterization showed that Magliocco was the richest wine in monomeric anthocyanins (two-fold), catechins, and low molecular weight phenolics (LMWP). A positive correlation was observed between the polyphenolic content and antioxidant capacity (p < 0.05), with Magliocco displaying the highest antioxidant capacity (p < 0.01). In vitro evidence on the endothelial cell models of insulin resistance and hyperglycemia showed the ability of Magliocco to reduce reactive oxygen species (ROS) (p < 0.01) and cytokine release (p < 0.01) and to upregulate SIRT1 and SIRT6 (p < 0.01). On the whole, the results indicated that the quantitative and qualitative phenolic profiles of red wines influence their in vitro beneficial effects on oxidative and proinflammatory milieu in endothelial cells, showing a positive modulation of SIRT1 and SIRT6, both implied in vascular aging.
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44
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Wine Polyphenols and Health: Quantitative Research Literature Analysis. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114762] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The relationship between wine polyphenols and health has been receiving growing scientific attention in the last few years. To confirm this point, the proposed paper identifies the major contributors to academic journals regarding the relationships between wine polyphenols and health. The endpoints of the proposed study are to provide a comprehensive overview and analysis of the literature regarding the relationships between wine polyphenol and health based on a bibliometric analysis. Bibliometric data were extracted from the Scopus online database using the search string TITLE-ABS-KEY (wine AND polyphenol* AND health OR (“french paradox” OR “cardiovascular disease*” OR atherosclerosis OR microbiota) and analyzed using the VOSviewer bibliometric software to generate bubble maps and to visualize the obtained results. This perspective paper analyzes: (i) the research themes addressing the relationships between wine polyphenols and health; (ii) the major contributors’ origin, e.g., country and/or regions; (iii) the institutions where the research is based; (iv) the authors; and (v) the type of paper. These results represent a useful tool to identify emerging research directions, collaboration networks, and suggestions for more in-depth literature searches.
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45
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Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis. Foods 2021; 10:foods10051098. [PMID: 34063422 PMCID: PMC8155871 DOI: 10.3390/foods10051098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 02/04/2023] Open
Abstract
The usefulness of digital image analysis in estimating sensory attributes of grape seeds in relation to maturation level was evaluated for the first time. Seeds from Syrah grapes harvested throughout the ripening period were grouped according to maturity using the DigiEye® system. The discriminant ability, homogeneity, repeatability, and uniformity of a sensory panel were assessed after training on grape seeds. The aim was to evaluate the use of digital image techniques in order to accurately establish the maturity level of grape seeds, based on sensory and textural features. All sensory attributes (color, hardness, cracking, vegetal, bitterness and astringency) showed significant (p < 0.05) correlations with the chemical maturity stage. Color and vegetal (sensory attributes), together with deformation energy (instrumental texture parameter) (De), allowed for the classification of the seeds into four real maturity stages, hence their usefulness as grape seed ripening indicators. Significant (p < 0.05) and high-correlation factors were also found between instrumental and sensory attributes. Therefore, digital analysis can be a useful tool to better define the maturity stage in the vineyard, and to dispose of grape seeds with well-defined sensory profiles for specific oenological applications. This could help to determine the optimal harvest date to manage winemaking, in order to produce high quality wines in warm climates.
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46
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Garrido-Bañuelos G, Buica A, du Toit W. Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Crit Rev Food Sci Nutr 2021; 62:7743-7759. [PMID: 33951953 DOI: 10.1080/10408398.2021.1918056] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually. In recent years, the number of publications interconnecting classes have increased dramatically. The present review relates the last decade's findings on the relationship between phenolics and polysaccharides from grapes, throughout the entire winemaking process up to evaluating the impact of their relationship on the red wine sensory perception. The combination and interconnection of the most recent research studies, from single interactions in model wines to the investigation of the formation of complex macromolecules, brings the perfect story line to relate the relationship between phenolics and polysaccharides from the vineyard to the glass. Grape pectin is highly reactive toward grape and grape derived phenolics. Differences between grape cultivars or changes during grape ripeness will affect the extractability of these compounds into the wines. Therefore, the nature of the grape components will be crucial to understand the subsequent reactions occurring between phenolics and polysaccharide of the corresponding wines. It has been demonstrated that they can form very complex macromolecules which affect wine color, stability and sensory properties.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa.,Product Design - Agriculture and Food, Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
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47
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A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models. Food Control 2021. [DOI: 10.1016/j.foodcont.2019.106810] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Abstract
Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.
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49
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Manjón E, Recio-Torrado A, Ramos-Pineda AM, García-Estévez I, Escribano-Bailón MT. Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins. Food Res Int 2021; 143:110279. [PMID: 33992379 DOI: 10.1016/j.foodres.2021.110279] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 02/26/2021] [Accepted: 02/26/2021] [Indexed: 12/12/2022]
Abstract
Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs) to wines. In this work, the main interactions responsible for the wine astringent sensation, namely, interactions between human salivary proteins and wine flavanols have been studied by Dynamic Light Scattering (DLS) and liquid chromatography coupled to DAD and MS detectors (HPLC-DAD-MS), in presence or absence of two MPs with different saccharide/protein ratio. The results indicate that there are differences on the substrate specificity for each mannoprotein and that its action mechanism could change not only depending on the mannoprotein composition but also on the flavanol structure. MPs with elevated carbohydrate content could act thought the stabilization of soluble aggregates with human salivary proteins and flavanols, mainly non-galloylated flavanol oligomers, whereas MPs with higher protein percentage mostly could precipitate flavanols (mainly non-galloylated ones with low degree of polymerization) which partially prevents the formation of insoluble flavanol-salivary protein aggregates.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
| | - Alberto Recio-Torrado
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
| | - Alba M Ramos-Pineda
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain; Natac Biotech S.L., C/Electrónica 7, E28923 Alcorcón, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain.
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031157] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
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