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Comuzzo P, del Fresno JM, Voce S, Loira I, Morata A. Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming. Front Microbiol 2023; 14:1273940. [PMID: 37869658 PMCID: PMC10588647 DOI: 10.3389/fmicb.2023.1273940] [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: 08/07/2023] [Accepted: 09/12/2023] [Indexed: 10/24/2023] Open
Abstract
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnologies allows to control or manage such problems. Emerging non-Saccharomyces as Lachancea thermotolerans are very useful for controlling pH by the formation of stable lactic acid from sugars with a slight concomitant alcohol reduction. Lower pH improves freshness increasing simultaneously microbiological stability. The use of Hanseniaspora spp. (specially H. vineae and H. opuntiae) or Metschnikowia pulcherrima promotes a better aroma complexity and improves wine sensory profile by the expression of a more complex metabolic pattern and the release of extracellular enzymes. Some of them are also compatible or synergic with the acidification by L. thermotolerans, and M. pulcherrima is an interesting biotool for reductive winemaking and bioprotection. The use of bioprotection is a powerful tool in this context, allowing oxidation control by oxygen depletion, the inhibition of some wild microorganisms, improving the implantation of some starters and limiting SO2. This can be complemented with the use of reductive yeast derivatives with high contents of reducing peptides and relevant compounds such as glutathione that also are interesting to reduce SO2. Finally, the use of emerging non-thermal technologies as Ultra High-Pressure Homogenization (UHPH) and Pulsed Light (PL) increases wine stability by microbial control and inactivation of oxidative enzymes, improving the implantation of emerging non-Saccharomyces and lowering SO2 additions. GRAPHICAL ABSTRACT.
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Affiliation(s)
- Piergiorgio Comuzzo
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | | | - Sabrina Voce
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Iris Loira
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
| | - Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
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Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity. Food Microbiol 2022; 109:104121. [DOI: 10.1016/j.fm.2022.104121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
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Javanmard Dakheli M, Shavandi M. Novel pulsed infrared radiation: Effect on microbial, chemical, and sensory properties of saffron (Crocus sativus L.). J Appl Microbiol 2022; 133:1757-1768. [PMID: 35736958 DOI: 10.1111/jam.15680] [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: 04/15/2022] [Revised: 05/25/2022] [Accepted: 06/20/2022] [Indexed: 11/28/2022]
Abstract
AIM In this study, the effect of pulsed infrared (PIR) irradiation on saffron microbial, chemical, and sensory properties were evaluated. METHODS AND RESULTS The PIR power (250, 350, and 450W), the distance of sample with irradiation source (10, 20, and 30cm), irradiation time (0-20min), and PIR pulse (1, 2, and 3pulse/s) were investigated. Decontamination of total bacteria and total mold and yeast flora and microbial inactivation kinetics were determined. Saffron quality by FTIR and HPLC and sensory attributes were also measured. The highest reduction of the total bacterial count (2.203 Log10 CFU/g) and total mold and yeast counts (2.194 Log10 CFU/g) were obtained in Sargol Negin saffron at 350 W PIR power, 10 cm distance, 1.5 min treatment time, and 3 pulse/s. The Double Weibull model is the best-fit model for the prediction of the microbial population. CONCLUSION Until now, there have been no reports of application for PIR in food processing and decontamination. According to the results, it can be concluded that PIR can be used as a safe method of saffron processing. SIGNIFICANCE AND IMPACT OF THE STUDY Utilization of a proper decontamination method for spices especially saffron as the most expensive agricultural product is challengeable. It is recommended to use the PIR method for food processing because due to the reduction of microbial population, it can maintain foodstuff quality at an acceptable level.
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Affiliation(s)
- Majid Javanmard Dakheli
- Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran-, Iran
| | - Mahdi Shavandi
- Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran-, Iran
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Gómez-López VM, Noguera-Artiaga L, Figueroa-Morales F, Girón F, Carbonell-Barrachina ÁA, Gabaldón JA, Pérez-López AJ. Effect of Pulsed Light on Quality of Shelled Walnuts. Foods 2022; 11:foods11091186. [PMID: 35563906 PMCID: PMC9103840 DOI: 10.3390/foods11091186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/20/2022] Open
Abstract
Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on some quality attributes of walnuts. To do this, measurements of rancidity, volatiles, total phenols, antioxidant activity, and descriptive sensory analysis were carried out on untreated and PL (43 J/cm2)-treated kernels. PL had no statistically significant (p > 0.05) effects on TBARS, peroxide value, total phenols, and antioxidant activity but significantly increased the concentration of volatiles related to green/herbaceous odors and decreased compounds related to fruity and citrus odors. The descriptors nut overall, walnut odor and flavor, and aftertaste were given statistically significantly (p < 0.05) higher scores, while descriptors woody odor and sweet received lower scores; 16 other traits such as all those related to color, texture, and rancidity were unaffected. No significant (p > 0.05) effects on total phenols and antioxidant activity in general were observed during the course of PL treatment. It can be concluded that PL technology may be used in shelled walnuts with only mild effects on their quality; a storage study must be carried out in order to determine the effect of PL treatment on its shelf-life.
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Affiliation(s)
- Vicente Manuel Gómez-López
- Catedra Alimentos para la Salud, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia (UCAM), 30107 Murcia, Spain;
| | - Luis Noguera-Artiaga
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University of Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - Fernando Figueroa-Morales
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Francisco Girón
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Ángel Antonio Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University of Elche (UMH), Carretera de Beniel km 3.2, 03312 Orihuela, Spain; (L.N.-A.); (Á.A.C.-B.)
| | - José Antonio Gabaldón
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
| | - Antonio Jose Pérez-López
- Department of Food Technology and Nutrition, Catholic University of San Antonio, Campus de los Jerónimos s/n, Guadalupe, 30107 Murcia, Spain; (F.F.-M.); (F.G.); (J.A.G.)
- Correspondence: ; Tel.: + 34-968-278-622
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Escott C, López C, Loira I, González C, Bañuelos MA, Tesfaye W, Suárez-Lepe JA, Morata A. Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light. Foods 2021; 10:1416. [PMID: 34207285 PMCID: PMC8234009 DOI: 10.3390/foods10061416] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 12/21/2022] Open
Abstract
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector-HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy-UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector-GC-FID), oenological parameters (Fourier transform Infrared spectroscopy-FT-IR) and structural damage of the skin (atomic force microscopy-AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.
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Affiliation(s)
- Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen López
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - María Antonia Bañuelos
- Biotechnology and Vegetal Biology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain;
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
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