Preliminary study of the effects of ultrasound on red wine polyphenols

Ferraretto, Paola; Celotti, E.

doi:10.1080/19476337.2016.1149520

Cited by 28 publications

(24 citation statements)

References 19 publications

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“…Although concentration of these acids increases over time, the results are the combination of several mechanisms that would have led to the lack of significance. Nevertheless, the positive trend for all the parameters and the significant increase of conductivity, catechins, and total phenols would confirm the efficacy of the treatment in breaking down different berry tissues as previously reported for phenols during maceration of sonicated grapes in red winemaking [20,22].…”

Section: Ultrasound Application On Grape Mustsupporting

confidence: 84%

“…Sonication was performed using an ultrasonic processor (Sonoplus HD 2200, Bandelin electronic, Berlin, Germany) with a 13 mm titanium sonotrode probe. Treatment times and amplitude applied were set according to the results of a previous work [22], adjusting the conditions to white winemaking protocols. All samples were treated using a 20 kHz frequency in continuous setting, an energy input of 153 µm amplitude, with a total nominal output of 200 W.…”

Section: Ultrasound Application In Grape Mustmentioning

confidence: 99%

“…However, this step could be harmful due to the risk of development of spoilage microorganisms or of uncontrolled oxidation processes. For this reason, we wanted to investigate whether US could be useful in speeding up and enhancing the extraction of thiol precursors from white grape skins, based on the results reported by Ferraretto and Celotti [22] who applied this technology in red winemaking.…”

Section: Precursors Concentration In Marc and Juicementioning

confidence: 99%

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Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Román

Tonidandel

Nicolini

et al. 2020

Foods

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The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the duration (untreated, 3 and 5 min) and the conductivity or the concentration of catechins and total phenols, significantly differentiated after 5 min. Nevertheless, the concentration of the thiol precursors in grape juice not only remained undifferentiated, but that of 3-S-glutathionyl mercaptohexan-1-ol showed a negative trend with the treatment time applied (168 ± 43, 156 ± 36, and 149 ± 32 μg/L, respectively, for control, 3 and 5 min). The divergence on the effect between families of compounds suggests an interaction between the sonication treatment and thiol precursor molecules. In order to evaluate the possible degradation properly, ultrasound was applied in a model solution spiked with 3MH and 4MMP precursors, reproducing the conditions of grapes. Except for Cys-3MH, the mean concentration (n = 5) for the rest of the precursors was significantly lower in treated samples, predominantly in those linked to glutathione (~−22% and ~18% for GSH-3MH and GSH-4MMP) rather than to cysteine (~−6%~−8% for Cys-3MH and Cys-4MMP). The degradation of precursors was associated with a significant increase of 3MH and 4MMP. The formation of volatile thiols following sonication is interesting from a technological point of view, as they are key aroma compounds of wine and potentially exploitable in the wine industry through specific vinification protocols.

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Section: Ultrasound Application On Grape Mustsupporting

confidence: 84%

Section: Ultrasound Application In Grape Mustmentioning

confidence: 99%

Section: Precursors Concentration In Marc and Juicementioning

confidence: 99%

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Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Román

Tonidandel

Nicolini

et al. 2020

Foods

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“…The effects of high-power US on red wine polyphenols have been evaluated to improve product quality. Ferraretto et al [ 107 , 108 , 109 ] evaluated the effects of high-power US on the phenolic structure of red wines with significant differences in the tannic fraction, and no anthocyanin degradation was observed following the treatment. By studying the effects on the raw material and during the vinification process, the researchers evaluated the effectiveness of this method for the extraction of phenolic compounds from grapes.…”

Section: Cost Reduction and Improvements In Quality With Us Technomentioning

confidence: 99%

Application of Ultrasound in Food Science and Technology: A Perspective

Gallo

Ferrara

Naviglio

2018

Foods

295

147

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Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and high-intensity waves) and cannot be perceived by the human ear. Nature has created the first ultrasound applications. Bats use ultrasound to navigate in the dark, and many cetaceans use echolocation to detect prey or obstacles using ultrasound produced by their vocal system. Ultrasound is commonly associated with the biomedical field. Today, ultrasound-based methods and equipment are available to detect organs, motion, tumour masses, and pre/post-natal handicaps, and for kidney stone removal, physiotherapy, and aesthetic cures. However, ultrasound has found multiple applications in many other fields as well. In particular, ultrasound has recently been used in the food industry to develop various effective and reliable food processing applications. Therefore, this review summarizes the major applications of ultrasound in the food industry. The most common applications in the food industry include cell destruction and extraction of intracellular material. Depending on its intensity, ultrasound is used for the activation or deactivation of enzymes, mixing and homogenization, emulsification, dispersion, preservation, stabilization, dissolution and crystallization, hydrogenation, tenderization of meat, ripening, ageing and oxidation, and as an adjuvant for solid-liquid extraction for maceration to accelerate and to improve the extraction of active ingredients from different matrices, as well as the degassing and atomization of food preparations.

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“…Thus, many methods have been proposed, such as ultrasonication, microwaves, PEF, and high-voltage electrical discharge (Azmir et al, 2013;Ferraretto & Celotti, 2016). The application of PEF to different vegetal matrices is based on the electroporation mechanism that determines the breaking of the cell membranes, thus facilitating the release of intracellular content.…”

Section: Introductionmentioning

confidence: 99%

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Vicaş

Bandici

Teușdea

et al. 2017

CyTA - Journal of Food

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The aim of this work was to study the effect of pulsed electric field (PEF) treatment on the content of bioactive compounds (total phenols, total flavonoids, monomeric anthocyanin content), antioxidant capacity, color intensity (CI), and sensory quality of wines derived from three varieties of grapes (Muscat Ottonel, Pinot Noir, and Merlot). PEF treatment resulted in an increase in all bioactive compounds, and consequently, an increase in their antioxidant capacity, which was evaluated by different methods. Applying PEF treatment to red grapes resulted in obtaining wines with higher CI compared to the control sample. For a better interpretation of the results and a proper discrimination of the samples in terms of the variety of grapes and PEF treatment, multivariate analyses, such as the principal component analysis, multivariate analysis of variance, and hierarchical cluster analysis, were applied.Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados RESUMEN El presente estudio se propuso examinar los efectos que tiene el tratamiento de campos eléctricos pulsados (CEP) en el contenido de compuestos bioactivos (fenoles totales, flavonoides totales, contenido de antocianina monomérica), la capacidad antioxidante, la intensidad de color y la calidad sensorial de vinos derivados de tres variedades de uvas (Muscat Ottonel, Pinot Noir y Merlot). El tratamiento de CEP produjo un aumento en todos los compuestos bioactivos y, como consecuencia, un incremento de su capacidad antioxidante, la cual fue evaluada mediante métodos distintos. Después de someter uvas rojas al tratamientos de CEP se produjeron vinos con una intensidad de color más elevada en comparación con la muestra de control. A efectos de lograr una interpretación más profunda de los resultados y una correcta discriminación de las muestras en términos de la variedad de uvas y el tratamiento de CEP, se realizaron análisis multivariantes, entre los que se incluyeron: análisis del componente principal, análisis multivariante de varianza y análisis cluster jerárquico. ARTICLE HISTORY

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Preliminary study of the effects of ultrasound on red wine polyphenols

Cited by 28 publications

References 19 publications

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Evidence of the Possible Interaction between Ultrasound and Thiol Precursors

Application of Ultrasound in Food Science and Technology: A Perspective

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

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