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Zhai H, Ling M, Li S, Chen B, Zhao X, Tong W, Cheng C, Li J, Shi Y, Duan C, Lan Y. The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques. Food Chem X 2024; 22:101283. [PMID: 38524777 PMCID: PMC10957457 DOI: 10.1016/j.fochx.2024.101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 03/26/2024] Open
Abstract
In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.
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Affiliation(s)
- Hongyue 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
| | - Mengqi Ling
- 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
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bainian Chen
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenzhe Tong
- 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
| | - Chifang Cheng
- Xinjiang CITIC Guoan Wine Co. Ltd., Manasi, Changji 832200, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Ying Shi
- 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
| | - Changqing 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
| | - Yibin Lan
- 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
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Bechir S, Lachi O, Taouzinet L, Messaoudene L, Allam A, Madani K, Si Mohammed K. Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:5221-5241. [PMID: 38112869 DOI: 10.1007/s11356-023-31311-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Accepted: 11/27/2023] [Indexed: 12/21/2023]
Abstract
Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.
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Affiliation(s)
- Sabiha Bechir
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Oualid Lachi
- Faculty of Economic sciences, management sciences, and commercial sciences, Department of Economics, University of Adrar, Adrar, Algeria
| | - Lamia Taouzinet
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Lynda Messaoudene
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Ayoub Allam
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
| | - Khodir Madani
- Centre de Recherche en Technologies Agroalimentaires, Route de Targa Ouzemmour, Campus Universitaire, 06000, Bejaia, Algeria
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