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Zhang Y, Suo K, Feng Y, Yang Z, Zhu Y, Wang J, Zhou C, Shi L, Chen W. Catalytic infrared radiation dry-peeling Technology for non-Frozen and Frozen Grapes: Effects on temperature, peeling performance, and quality attributes. Food Chem 2024; 455:139854. [PMID: 38823121 DOI: 10.1016/j.foodchem.2024.139854] [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: 02/23/2024] [Revised: 05/04/2024] [Accepted: 05/25/2024] [Indexed: 06/03/2024]
Abstract
This study introduces catalytic infrared radiation (CIR) heating technology as an eco-friendly alternative to conventional grape lye peeling (LP). The effects of heating time and distance on non-frozen and frozen grapes were assessed for temperature, peeling performance, and quality attributes. The findings indicate that CIR heating achieves complete dry-peeling of grapes. Extended heating times and reduced distances improve peeling performance, with more favorable results observed in frozen grapes compared to non-frozen ones. Grapes peeled using CIR demonstrated enhanced hardness, color, sugar-acid ratio, bioactive compounds, and antioxidant capacity, compared to those peeled using LP. Importantly, the frozen samples preserved their quality after CIR dry-peeling treatment. Based on peeling performance and quality attributes, the optimum heating times are established at 160 s for non-frozen grapes and 50 s for frozen grapes, at a heating distance of 5 cm. Therefore, CIR dry-peeling is recommended as an eco-friendly and quality-enhancing sustainable grape processing technology.
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Affiliation(s)
- Yang Zhang
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Kui Suo
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Yabin Feng
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China; Haitong Food (Ninghai) Co., Ltd, Ningbo 315602, China.
| | - Zhenfeng Yang
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China.
| | - Yulin Zhu
- College of Life Science, Yantai University, Yantai 264005, China
| | | | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Liyu Shi
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
| | - Wei Chen
- Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China
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Gençdağ E, Görgüç A, Anakiz S, Yilmaz FM. Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties. FOOD SCI TECHNOL INT 2024; 30:545-554. [PMID: 37207287 DOI: 10.1177/10820132231176580] [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] [Indexed: 05/21/2023]
Abstract
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.
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Affiliation(s)
- Esra Gençdağ
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Ahmet Görgüç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Sena Anakiz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
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Dupas de Matos A, Gomes Reis M, Maggs R, Hort J. Understanding consumer acceptability of verjuice, its potential applications and sensory and chemical drivers of liking. Food Res Int 2024; 188:114480. [PMID: 38823868 DOI: 10.1016/j.foodres.2024.114480] [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: 03/14/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The wine sector is working to add value, enhance sustainability and reduce waste, yet often creating new products with unknown consumer acceptance. Verjuice, juice made from discarded unripe thinned grapes, is an example. Whilst verjuice has various culinary uses, its versatility in beverages continues to expand. However, its sensory drivers of liking when consumed as a drink, and their potential impact on its application remain unclear. Chemical drivers of sensory characteristics are also unknown representing a critical knowledge gap needed to guide product innovation. This study aimed to provide new knowledge regarding consumer acceptability of verjuice by identifying its sensory drivers of liking as a beverage, evaluating its potential use in different applications and identifying chemical drivers of its sensory characteristics. New Zealand consumers (n = 93) evaluated 13 verjuice samples from different countries. Furthermore, verjuice familiarity and its influence on emotional response was investigated to determine likely future consumer engagement. Sweetness was the most positive driver of liking in verjuice overall, followed by fruity and floral notes, smoothness, and to a lesser extent citrus flavour. Consumers expressed varied preferences for verjuice's sensory profile, with fruity, floral, and honey flavours driving beverage application, whilst winey and green apple notes were more associated with culinary scenarios. Some association between chemical parameters and sensory attributes were evident (e.g. sugars were highly associated with perceived sweetness, fruity, and floral attributes; these attributes also shared proximity with 1-hexanol and cyclohexanol). The general idea of verjuice elicited positive valence emotions, but consumers who were 'not familiar' felt more curious, and those 'familiar' felt happier and more satisfied. Findings highlight the potential to tailor verjuice for specific applications by understanding desired sensory profiles and related chemical parameters. Recognising the interplay between familiarity level and emotional response is crucial for positioning the product in the marketplace and fostering consumer engagement. Marketing initiatives are needed to increase verjuice familiarity and support product innovation, leading to increased product appeal.
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Affiliation(s)
- Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand.
| | | | - Robyn Maggs
- Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand
| | - Joanne Hort
- Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand
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4
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Li X, Wang SC. Upcycling flavanol-rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa-based products. Food Sci Nutr 2023; 11:3497-3505. [PMID: 37324846 PMCID: PMC10261795 DOI: 10.1002/fsn3.3338] [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: 11/03/2022] [Revised: 03/04/2023] [Accepted: 03/12/2023] [Indexed: 06/17/2023] Open
Abstract
In California, over 3.4 million tons of wine grapes were crushed in 2020 while every year roughly 20% of the grape mass goes unused. Grape cluster thinning at veraison, a common agricultural practice to ensure color homogeneity in wine grapes, adds to the production costs and generates substantial on-farm loss during grapevine cultivation in which the health-promoting values of thinned clusters (unripe grapes) are usually overlooked. In particular, the health-promoting properties of flavanol monomers, specifically (+)-catechin and (-)-epicatechin, and their oligomeric procyanidins, have been extensively studied in cocoa and chocolate but not so much in grape thinned clusters in recent epidemiology studies. As part of the important agricultural by-products upcycling effort, the current study compared thinned clusters from Chardonnay and Pinot noir, two premium wine grape varieties cultivated in California, to a traditionally Dutch (alkalized) cocoa powder that has been widely used in food applications. Thinned cluster fractions from Chardonnay and Pinot noir grapes grown in the North Coast of California showed much higher concentrations of flavanol monomers and procyanidins, with 208.8-763.5 times more (+)-catechin, 3.4-19.4 times more (-)-epicatechin, and 3.8-12.3 times more procyanidins (by degree of polymerization DP 1-7) than those in the traditionally Dutch cocoa powder. These flavanol-rich thinned clusters that are also considered as plant-based natural products suggested great potential to be functional ingredients in cocoa-based products-which have been ubiquitously perceived as flavanol-rich products by consumers-to enhance their overall dietary flavanol content.
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Affiliation(s)
- Xueqi Li
- Department of Food Science and TechnologyUniversity of California‐DavisDavisCalifornia95616USA
| | - Selina C. Wang
- Department of Food Science and TechnologyUniversity of California‐DavisDavisCalifornia95616USA
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5
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Çöl BG, Akhan M, Sancar BÇ, Türkol M, Yıkmış S, Hecer C. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice. Foods 2023; 12:foods12112167. [PMID: 37297411 DOI: 10.3390/foods12112167] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Thermosonication is a process that can be used as an alternative to thermal pasteurization by combining mild temperature and ultrasound treatments. This study evaluated the effects of verjuice on the thermosonication process and its bioactive values modeled with the RSM (response surface method). The bioactive components of verjuice were found to increase with high predictive values. Additionally, the presence and amounts of 20 free amino acids in C-VJ (untreated verjuice), P-VJ (thermally pasteurized verjuice) and TS-VJ (thermosonicated verjuice) samples were investigated. Significant (p < 0.05) differences were detected among C-VJ, P-VJ and TS-VJ samples in all free amino acid values except methionine. Although 17 free amino acids were detected at various concentrations, glycine, taurine and cystine were not found in any samples. Thirteen phenolic filters in C-VJ, P-VJ and TS-VJ samples were also examined in this study. Eight phenolic donors with various abilities were detected in the C-VJ sample, along with nine phenolic acceptors in the P-VJ sample and eleven phenolic contents in the TS-VJ sample. The content of phenolic products in the TS-VJ sample increased by 37.5% compared to the C-VJ techniques and by 22.22% compared to the P-VJ techniques. Thermosonication did not significantly affect color and physiochemical values. Panelists generally appreciated the effects of thermosonication. It is concluded that the thermosonication process is a good alternative to thermal pasteurization. The results of this study provide essential data for future in vivo studies and show that the bioactive values of verjuice can be increased by using the thermosonication process.
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Affiliation(s)
- Başak Gökçe Çöl
- Department of Nutrition and Dietetics, İstanbul Gelisim University, Istanbul 34000, Turkey
| | - Meryem Akhan
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Burcu Çakmak Sancar
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Melikenur Türkol
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey
| | - Canan Hecer
- Department of Nutrition and Dietetics, İstanbul Esenyurt University, Istanbul 34510, Turkey
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MUKHAMETOV A, PALIIVETS M, BERECHIKIDZE I, SERIKKYZY M. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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7
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Bayram Y, Elgin Karabacak C. Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.909894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thinning pruning is a process in modern viticulture to improve product quality when grapes are still in the immature fruit stage. Unripe grapes, which are waste, are mostly consumed locally as verjuices to meet domestic demand. This study aims to optimize a more efficient “green” technique for the extraction of total phenolic compounds (TPC) and antioxidant capacity (AC) from three varieties of unripe grape juice by response surface method (RSM) using ultrasound-assisted extraction (UAE). The influence of temperature (25–65°C) and extraction time (5–30 min) on total phenolic content (TPC) and antioxidant capacity (DPPH and CUPRAC) was investigated. In this study, physicochemical properties, mineral composition, phenolic and organic acid components of three different verjuices were also investigated. As a result, the optimal extraction points for extraction time (12 min) and temperature (30°C) were determined. All independent variables were found to be significantly effective on TPC and AC content during UAE. Verjuices are a rich source of antioxidants, phenols, organic acids, minerals, and vitamin C. This study is expected to contribute to the evaluation of unripe grape wastes, which are very rich in bioactive components, and to increase its economic potential by expanding local production, thus contributing to sustainable agri-food processing.
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8
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Mirzabe AH, Hajiahmad A. Physico‐mechanical properties of unripe grape berries relevant in the design of juicing machine. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amir Hossein Mirzabe
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources, University of Tehran Karaj Alborz Iran
| | - Ali Hajiahmad
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources, University of Tehran Karaj Alborz Iran
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9
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Gutiérrez-Gamboa G, Mengyuan W, Moreno-Simunovic Y, Sun X, Fang Y. Potential opportunities of thinned clusters in viticulture: a mini review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4435-4443. [PMID: 33611788 DOI: 10.1002/jsfa.11170] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 02/05/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini-review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Wei Mengyuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | | | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China
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10
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Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops. Foods 2021; 10:foods10092043. [PMID: 34574153 PMCID: PMC8467360 DOI: 10.3390/foods10092043] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 12/11/2022] Open
Abstract
Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain high-quality horticultural crops. This practice results in the discarding of a large number of thinned unripe fruits in orchards each year, which produces a great waste of agricultural resources and causes soil pollution that may be an important reservoir for pest and plant diseases. Current studies showed that bioactive compounds such as polyphenols, organic acids, monosaccharides and starches are present in unripe fruits. Therefore, we reviewed the bioactive components obtained from thinned unripe fruits, their revalorization for the food industry, their beneficial effects for human health and the methods for obtaining these components. We also performed a calculation of the costs and benefits of obtaining these bioactive compounds, and we proposed future research directions. This review provides a reference for the effective utilization and industrial development of thinned unripe fruits obtained from horticultural crops. Furthermore, revalorizing the waste from this cultural practice may increase the economic benefits and relieve the environmental stress.
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11
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Gargi A, Sengun IY. Marination liquids enriched with probiotics and their inactivation effects against food-borne pathogens inoculated on meat. Meat Sci 2021; 182:108624. [PMID: 34273762 DOI: 10.1016/j.meatsci.2021.108624] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 06/30/2021] [Accepted: 07/07/2021] [Indexed: 11/18/2022]
Abstract
The aim of the study was to develop marination liquids (MLs) enriched with probiotics (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus or their combination) to improve the safety and sensory quality of meat during marination. The total acidity, total phenolic content, antioxidant and antimicrobial activities of MLs were in the range of 0.70-0.92 g tartaric acid/100 mL, 331.00-513.80 mg GAE/L, 71.10%-93.37% and 6.50-10.00 mm, respectively. At the end of the marination, the numbers of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella Typhimurium on meat samples (≅6 log CFU/g) were decreased in the range of 0.7-2.7, 2.1-3.3 and 0.8-2.0 log CFU/g, respectively, depending on the type of ML and the treatment time used. Additionally, meat sample marinated with MLs containing L. casei was the most preferred sample in terms of appearance, color, flavor and general acceptability. These results showed that the existing effects of koruk juice were increased by probiotics.
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Affiliation(s)
- Ahmet Gargi
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
| | - Ilkin Yucel Sengun
- Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey.
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12
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Cevik M. Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13672] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mutlu Cevik
- Faculty of Fine Arts, Department of Gastronomy and Culinary Arts Munzur University Tunceli Turkey
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13
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Kaya Z, Unluturk S, Martin-Belloso O, Soliva-Fortuny R. Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:6457982. [PMID: 32766302 PMCID: PMC7374221 DOI: 10.1155/2020/6457982] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/03/2020] [Accepted: 06/25/2020] [Indexed: 02/01/2023]
Abstract
Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes. The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the losses of lower quality grapes and waste from grape thinning. In this study, a survey for the common Lebanese traditional preparation methods for verjuice was done and physicochemical properties of four Lebanese verjuice varieties Tfayfihi, Baytamoni, Black, and Obeideh along with their sensory evaluation by consumers were studied. Results showed that "Black" grape verjuice has the highest density (1.01 ± 0.003 g/L), titratable acidity (4.51 g/L ± 0.03), total soluble solids (5.38°Brix ± 0.3), and polyphenol content (676.1 mg/L ± 6.8); verjuice processed from the Baytamoni grape variety has the highest browning index (0.432 ± 0.002) and color intensity (1.18 ± 0.007); "Obeideh" grape verjuice has the highest pH (2.55 ± 0.006); and "Tfayfihi" grape verjuice has the highest radical scavenging potential (91.76% ± 0.43) and moisture content (95.85% ± 0.19). Both "Tfayfihi" and "Black" grape verjuice has the highest total suspended solids (40 g/L ± 1.3 and 40 g/L ± 2.9, respectively) among all studied verjuice. There is no difference in taste between the four verjuice varieties which we studied, but there is a color preference for the "Tfayfihi" verjuice. The use of different varieties of grapes in the processing of verjuice affects the physicochemical and sensory properties and results in selection of grape varieties being favorable in the processing of verjuice with respect to factors such as polyphenol content and color of the final product.
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15
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Bucalossi G, Fia G, Dinnella C, De Toffoli A, Canuti V, Zanoni B, Servili M, Pagliarini E, Gallina Toschi T, Monteleone E. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chem 2020; 315:126291. [PMID: 32018082 DOI: 10.1016/j.foodchem.2020.126291] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/09/2020] [Accepted: 01/22/2020] [Indexed: 11/20/2022]
Abstract
Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet - beetroot purée, proteins/neutral pH/sweet - pea purée and starch/neutral pH - potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.
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Affiliation(s)
- Ginevra Bucalossi
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Giovanna Fia
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Caterina Dinnella
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Alessandra De Toffoli
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Valentina Canuti
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Bruno Zanoni
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Giovanni Celoria, 2, 20133 Milano, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, Italy.
| | - Erminio Monteleone
- Department of Agricultural, Food, Environmental and Forestry Sciences and Technologies (DAGRI), University of Florence, Piazzale delle Cascine, 18 50144 Firenze, Italy.
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Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods 2020; 9:foods9050566. [PMID: 32375293 PMCID: PMC7278622 DOI: 10.3390/foods9050566] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/19/2020] [Accepted: 04/24/2020] [Indexed: 11/16/2022] Open
Abstract
Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale "green" extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.
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17
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Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chem 2019; 286:78-86. [PMID: 30827669 DOI: 10.1016/j.foodchem.2019.01.216] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 01/07/2019] [Accepted: 01/30/2019] [Indexed: 11/21/2022]
Abstract
Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as acidifying agent and compared with the traditional vinegar-pickled samples. Samples were chemically characterized and subjected to sensory analyses using a trained panel and consumers. The different acidifying agents resulted in pickled cucumbers giving different olfactory and gustatory evaluations. No differences in appearance and texture were found. Despite showing chemical and sensory differences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects. A key feature of pickles prepared with verjuice is their lack of acetic acid potentially conferring them an additional value, suggesting that verjuice represents a viable alternative to vinegar for the production of pickles with distinctive sensorial properties.
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18
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Kaya Z, Unluturk S. Pasteurization of verjuice by UV‐C irradiation and mild heat treatment. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13131] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zehra Kaya
- Department of Food EngineeringIzmir Institute of Technology Izmir Turkey
| | - Sevcan Unluturk
- Department of Food EngineeringIzmir Institute of Technology Izmir Turkey
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19
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Turkmen FU, Takci HM, Saglam H, Sekeroglu N. Investigation of some quality parameters of pomegranate, sumac and unripe grape sour products from Kilis markets. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1293] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- F. Ucan Turkmen
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
| | - H.A. Mercimek Takci
- Kilis 7 Aralık University, Faculty of Arts and Science, Molecular Biology and Genetics Department, 79000 Kilis, Turkey
| | - H. Saglam
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
| | - N. Sekeroglu
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
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20
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Guler A, Tokusoglu O, Artik N. Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302136] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0- 1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.
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21
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Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View. BEVERAGES 2018. [DOI: 10.3390/beverages4010022] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Fia G, Gori C, Bucalossi G, Borghini F, Zanoni B. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants (Basel) 2018; 7:antiox7020027. [PMID: 29419774 PMCID: PMC5836017 DOI: 10.3390/antiox7020027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/31/2018] [Accepted: 02/06/2018] [Indexed: 11/16/2022] Open
Abstract
The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.
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Affiliation(s)
- Giovanna Fia
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
| | - Claudio Gori
- Vino Vigna, Via Claudio Monteverdi, 9, 50053 Empoli, Italy.
| | - Ginevra Bucalossi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
| | - Francesca Borghini
- ISVEA Srl, Servizi Analitici di Eccellenza per i Settori Enologico, Viticolo e il Comparto Alimentare, Via Basilicata 1/3, Poggibonsi, 53036 Siena, Italy.
| | - Bruno Zanoni
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Via Donizetti, 6, 50144 Firenze, Italy.
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23
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Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.09.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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25
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Karabiyikli Ş, Öncül N. Inhibitory Effect of Unripe Grape Products on Foodborne Pathogens. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12731] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Şeniz Karabiyikli
- Gaziosmanpaşa University, Faculty of Engineering and Natural Science; Food Engineering Department; Tokat 60250 Turkey
| | - Nilgün Öncül
- Gaziosmanpaşa University, Faculty of Engineering and Natural Science; Food Engineering Department; Tokat 60250 Turkey
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