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Rossello S, Mandrone M, Cerchiara T, Chiocchio I, Rossi M, Chinnici F, Sallustio V, Aponte M, Blaiotta G, Luppi B, Abruzzo A, Bigucci F, Cappadone C. A New Wound-Healing Tool Based on Glycyrrhiza glabra Extract-Loaded Ufasomes on Spanish Broom Dressings. Molecules 2024; 29:3811. [PMID: 39202890 PMCID: PMC11357027 DOI: 10.3390/molecules29163811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/31/2024] [Accepted: 08/09/2024] [Indexed: 09/03/2024] Open
Abstract
The development of innovative products for restoring skin integrity and promoting wound healing is still a challenge. The aim of this work was to evaluate an innovative Spanish broom wound dressing impregnated with Glycyrrhiza glabra extract-loaded ufasomes to improve wound healing. Ufasomes were characterized in terms of size, polydispersity index, entrapment efficiency, zeta potential, and stability. In addition, in vitro release studies and biocompatibility, biosafety, and scratch tests on WS1 fibroblasts were performed. The loaded ufasomes showed a nanometric size (<250 nm), good size distribution (lower than 0.3), and appropriate encapsulation efficiency (~67%). Moreover, the lipid vesicles showed good stability during the storage period and allowed for a slow release of glycyrrhizin, the main bioactive compound of the extract. Biological studies revealed that loaded vesicles are not cytotoxic, are hemocompatible, and lead to the complete closure of the scratch after about 33 h. To conclude, the results suggest that the developed dressings can be efficiently used to promote the healing process.
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Affiliation(s)
- Simone Rossello
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Manuela Mandrone
- Pharmaceutical Botany Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40127 Bologna, Italy; (M.M.); (I.C.)
| | - Teresa Cerchiara
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Ilaria Chiocchio
- Pharmaceutical Botany Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via Irnerio 42, 40127 Bologna, Italy; (M.M.); (I.C.)
| | - Martina Rossi
- Pharmaceutical Biochemistry Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (M.R.); (C.C.)
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, 40127 Bologna, Italy;
| | - Valentina Sallustio
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples “Federico II”, 80055 Portici, Italy; (M.A.); (G.B.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples “Federico II”, 80055 Portici, Italy; (M.A.); (G.B.)
| | - Barbara Luppi
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Angela Abruzzo
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Federica Bigucci
- Drug Delivery Research Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (S.R.); (V.S.); (A.A.); (F.B.)
| | - Concettina Cappadone
- Pharmaceutical Biochemistry Laboratory, Department of Pharmacy and Biotechnology, Alma Mater Studiorum, University of Bologna, Via San Donato 19/2, 40127 Bologna, Italy; (M.R.); (C.C.)
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Montevecchi G, Ricci A, Masino F, Ferrari V, Versari A, Antonelli A. Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds. Curr Res Food Sci 2024; 8:100776. [PMID: 38846016 PMCID: PMC11153939 DOI: 10.1016/j.crfs.2024.100776] [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: 01/30/2024] [Revised: 05/21/2024] [Accepted: 05/23/2024] [Indexed: 06/09/2024] Open
Abstract
In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol. To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%. Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C13-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine's sensory profile. The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.
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Affiliation(s)
- Giuseppe Montevecchi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Arianna Ricci
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - Francesca Masino
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Valentina Ferrari
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
| | - Andrea Versari
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, University of Bologna, Piazza Goidanich 60, 47521, Cesena, Italy
| | - Andrea Antonelli
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124, Reggio Emilia, Italy
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Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes. Food Res Int 2022; 151:110874. [PMID: 34980406 DOI: 10.1016/j.foodres.2021.110874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 12/02/2021] [Accepted: 12/04/2021] [Indexed: 11/22/2022]
Abstract
'Nebbiolo' is a well-known grapevine variety used to produce prestigious monovarietal Italian red wines. Genetic traceability is an important tool used to protect the authenticity of high-quality wines. SNP-based assays are an effective method to reach this aim in wines, but several issues have been reported for the authentication of commercial wines. In this study, the impact of the most common commercial additives and processing aids used in winemaking was analysed in 'Nebbiolo' wine using SNP-based traceability. Gelatine and bentonite had the strongest impact on the turbidity, colour and phenolic composition of wines and on residual grapevine DNA. The DNA reduction associated with the use of bentonite and gelatine (>99% compared to the untreated control) caused issues in the SNP-based assay, especially when the DNA concentration was below 0.5 pg/mL of wine. This study contributed to explaining the causes of the reduced varietal identification efficiency in commercial wines.
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.
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