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Yang Y, Ye Z, Qin Y, Pathirana S, Araujo LD, Culley NJ, Kilmartin PA. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes. Food Chem 2024; 447:138976. [PMID: 38492300 DOI: 10.1016/j.foodchem.2024.138976] [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: 01/24/2024] [Revised: 02/25/2024] [Accepted: 03/06/2024] [Indexed: 03/18/2024]
Abstract
This study examines the feasibility of replacing SO2 in a New Zealand Sauvignon Blanc wine with a green tea extract. The treatments included the control with no preservatives (C), the addition of green tea extract at 0.1 and 0.2 g/L (T1 and T2), and an SO2 treatment at 50 mg/L (T3). Five monomeric phenolic compounds were detected in the green tea extract used for the experiment, and their concentrations ranged in the order (-)-epigallocatechin gallate > (-)-epigallocatechin > (-)-epicatechin > (-)-epicatechin gallate > gallic acid. At the studied addition rates, these green tea-derived phenolic compounds contributed to ∼70% of the antioxidant capacity (ABTS), ∼71% of the total phenolic index (TPI), and ∼ 84% of tannin concentration (MCPT) of the extract dissolved in a model wine solution. Among wine treatments, T1 and T2 significantly increased the wine's colour absorbance at 420 nm, MCPT, gallic acid and total monomeric phenolic content. TPI and ABTS were significantly higher in wines with preservatives (i.e., T2 > T1 ≅ T3 > C, p < 0.05). These variations were observed both two weeks after the treatments and again after five months of wine aging. Additionally, an accelerated browning test and a quantitative sensory analysis of wine colour and mouthfeel attributes were performed after 5 months of wine aging. When exposed to excessive oxygen and high temperature (50 °C), T1 and T2 exhibited ∼29% and 24% higher browning capacity than the control, whereas T3 reduced the wine's browning capacity by ∼20%. Nonetheless, the results from sensory analysis did not show significant variations between the treatments. Thus, using green tea extract to replace SO2 at wine bottling appears to be a viable option, without inducing a negative impact on the perceptible colour and mouthfeel attributes of Sauvignon Blanc wine.
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Affiliation(s)
- Yi Yang
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
| | - Zhijing Ye
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Yunxuan Qin
- School of Viticulture and Wine Science, The Eastern Institute of Technology, 501 Gloucester Street, Napier 4112, New Zealand
| | - Sreeni Pathirana
- Food Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Leandro Dias Araujo
- Department of Wine Food & Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Neill J Culley
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, Faculty of Science, The University of Auckland, Auckland 1010, New Zealand.
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Suo A, Wu C, Fan G, Li T, Wu F, Cong K. Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1138-1147. [PMID: 38562590 PMCID: PMC10981636 DOI: 10.1007/s13197-024-05934-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2022] [Accepted: 01/09/2024] [Indexed: 04/04/2024]
Abstract
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05934-0.
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Affiliation(s)
- Andi Suo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Fangfang Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Kaiping Cong
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
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El Hachlafi N, Fikri-Benbrahim K, Al-Mijalli SH, Elbouzidi A, Jeddi M, Abdallah EM, Assaggaf H, Bouyahya A, Alnasser SM, Attar A, Goh KW, Ming LC, Ong SK, Mrabti HN, Chahdi FO. Tetraclinis articulata (Vahl) Mast. essential oil as a promising source of bioactive compounds with antimicrobial, antioxidant, anti-inflammatory and dermatoprotective properties: In vitro and in silico evidence. Heliyon 2024; 10:e23084. [PMID: 38169772 PMCID: PMC10758745 DOI: 10.1016/j.heliyon.2023.e23084] [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: 08/26/2023] [Revised: 11/19/2023] [Accepted: 11/27/2023] [Indexed: 01/05/2024] Open
Abstract
Tetraclinis articulata is a known traditional medicinal plant used to manage various ailments, such as diabetes, rheumatism and infectious diseases. This study aims to determine the chemical constituents of T. articulata essential oil (EO) and to evaluate its in vitro antibacterial, anti-candidal, antioxidant, anti-inflammatory and dermatoprotective properties. In addition, a computational docking approach was used to predict the potential antioxidant, antibacterial, antifungal, anti-inflammatory, and cytotoxic properties of the identified compounds. The volatile oil obtained by hydrodistillation was characterized using gas chromatography-mass spectrometry (GC-MS). The antioxidant activity of T. articulata EO was investigated using three complementary assays: DPPH, ABTS and FRAP. Lipoxygenase (5-LOX) and tyrosinase enzymes were used to assess the anti-inflammatory and dermatoprotective effects of this oil. Moreover, disc-diffusion technique, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) assays were employed for the antimicrobial screening. The GC-MS analysis revealed that bornyl acetate (41.80 %), α-pinene (17.97 %) and camphor (15.97 %) are the major components of the studied EO. Moreover, T. articulata EO has exhibited promising antioxidant effect on FRAP, DPPH, and ABTS experiments. It also significantly inhibited 5-LOX (IC50 = 67.82 ± 0.03 μg/mL) and tyrosinase (IC50 = 211.93 ± 0.02 μg/mL). The results of MIC and MBC assays indicated that T. articulata EO is able to inhibit the growth of all tested bacteria (Gram + and Gram -) and Candida species. The ratio of tolerance level indicated that the tested oil was bactericidal against the Gram + bacteria and Candida species, whereas it has a bacteriostatic behavior against the Gram- bacteria. In light of these findings, T. articulata EO may be suggested as a potential pharmaceutical agent to prevent inflammation and skin problems and may serve as a natural antimicrobial and antioxidant alternative for sustainable application in food products.
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Affiliation(s)
- Naoufal El Hachlafi
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Sciences and Technologies Faculty, Sidi Mohamed Ben Abdellah University, Imouzzer Road, Fez P.O. Box 2202, Morocco
| | - Kawtar Fikri-Benbrahim
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Sciences and Technologies Faculty, Sidi Mohamed Ben Abdellah University, Imouzzer Road, Fez P.O. Box 2202, Morocco
| | - Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, 17 Riyadh 11671, Saudi Arabia
| | - Amine Elbouzidi
- Laboratoire D’Amélioration des Productions Agricoles, Biotechnologie et Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, Oujda, 60000, Morocco
- Euro-Mediterranean University of Fes (UEMF), Fes, Morocco
| | - Mohamed Jeddi
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Sciences and Technologies Faculty, Sidi Mohamed Ben Abdellah University, Imouzzer Road, Fez P.O. Box 2202, Morocco
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Hamza Assaggaf
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University, Rabat, 10106, Morocco
| | - Sulaiman Mohammed Alnasser
- Department of Pharmacology and Toxicology, Unaizah College of Pharmacy, Qassim University, Buraidah, 51452, Saudi Arabia
| | - Ammar Attar
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, 21955, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, 71800, Nilai, Malaysia
| | - Long Chiau Ming
- School of Medical and Life Sciences, Sunway University, Sunway City, Malaysia
| | - Seng-Kai Ong
- School of Medical and Life Sciences, Sunway University, Sunway City, Malaysia
| | - Hanae Naceiri Mrabti
- High Institute of Nursing Professions and Health Techniques Casablanca, Morocco
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology of Fez- Morocco, Sidi Mohammed Ben Abdellah University, Morocco
| | - Fouad Ouazzani Chahdi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology of Fez- Morocco, Sidi Mohammed Ben Abdellah University, Morocco
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Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles. BEVERAGES 2022. [DOI: 10.3390/beverages8010010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The purpose of this review is to provide a general description of ancient winemaking techniques and wine styles that were most lauded in antiquity, in support of their revival and dissemination today. From the first fully excavated winery, dating from the late fifth to the early fourth millennium BC, the gentle crushing of grapes by foot and the probable absence of maceration indicate that most wines were made with the aim of reducing astringency. The oxidative nature of winemaking would have resulted in rapid browning, so that wines made from red grapes would have had a similar color to those made from white grapes after being aged in clay vats for several years. The difficulty in preventing the wine surface contact with the air would have resulted in biological ageing under the yeast pellicle being a common occurrence. This phenomenon was not considered a flaw, but a characteristic feature of highly prized wines. Dried grapes were used to make sweet wines, which were also highly prized, therefore justifying the construction of dedicated facilities. The addition of boiled juices, salt, resins, mixtures of herbs, spices, fruit juices, flowers, or honey to the wines would have increased their taste pleasantness while improving their preservability and medicinal properties. Indeed, today’s preference for flavored wines with a soft mouthfeel seems to have been representative of the ancient elite consumers. Overall, the technical interpretation of winemaking described in this review will provide solid historical support for the current rebirth of ancient production methods, particularly those using pottery vessels.
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Shih MK, Hsu QY, Liou BK, Peng YH, Hou CY. Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu. Foods 2020; 9:foods9121806. [PMID: 33291825 PMCID: PMC7762019 DOI: 10.3390/foods9121806] [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: 11/02/2020] [Revised: 11/26/2020] [Accepted: 12/01/2020] [Indexed: 11/23/2022] Open
Abstract
To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addition did not significantly affect the basic physicochemical properties during sake brewing, but it significantly reduced citric acid and malic acid contents in Taichung No. 10 indica rice sake sample by 52–66% and 73–93%, respectively. DOWC addition significantly increased citric acid content in Tainan No. 11 japonica rice sake sample by 32–202%. Rice shochu analysis results revealed that DOWC addition significantly increased isoamyl acetate, ethyl hexanoate, and ethyl octanoate contents in shochu made from japonica rice and indica rice, respectively. The results indicate that rice variety directly affects the types of volatile compounds in rice shochu. Principal component analysis and sensory evaluation results revealed that DOWC addition affected the composition of volatile compounds in the two types of rice shochu and resulted in differences in flavor evaluation. DOWC addition affects yeast metabolites and directly changes the volatile compound composition and flavor of rice shochu.
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Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan;
| | - Qiao-Yu Hsu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Bo-Kang Liou
- Department of Food Science and Technology, Central Taiwan University of Science and Technology, Taichung 406, Taiwan;
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 406, Taiwan
| | - Yu-Han Peng
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan;
- Correspondence: (Y.-H.P.); (C.-Y.H.); Tel.: +886-917545098 (Y.-H.P.); +886-985300345 (C.-Y.H.); Fax: +886-7-3640364 (Y.-H.P. & C.-Y.H.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
- Correspondence: (Y.-H.P.); (C.-Y.H.); Tel.: +886-917545098 (Y.-H.P.); +886-985300345 (C.-Y.H.); Fax: +886-7-3640364 (Y.-H.P. & C.-Y.H.)
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Shih MK, Lai YH, Lin CM, Chen YW, Hou ZT, Hou CY. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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