Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Matos, Amanda Dupas de; Marangon, Matteo; Magli, Massimiliano; Cianciabella, Marta; Predieri, S.; Curioni, Andrea; Vincenzi, Simone

doi:10.1016/j.foodchem.2019.01.216

Cited by 33 publications

(35 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results confirmed that verjuice can be a suitable alternative to common acidic salad seasoning 20 . In another report, Dupas de Matos et al 84 . showed that pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects and no differences were found in appearance and texture.…”

Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentssupporting

confidence: 64%

“…showed that pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects and no differences were found in appearance and texture. An important advantage is that the pickles prepared using verjuice lacks acetic acid potentially conferring them an additional value 84 . Therefore, unripe grape juices represent a feasible alternative to vinegar for the pickles production with distinctive sensorial properties (Table 2).…”

Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentsmentioning

confidence: 99%

See 1 more Smart Citation

Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

View full text Add to dashboard Cite

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

show abstract

Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentssupporting

confidence: 64%

Section: Potential Opportunities Of Thinned Grapes Due To Their Bioactive Componentsmentioning

confidence: 99%

Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Thanks to its acidity and antioxidant activity, the "verjuice" also has some preserving properties, which are related to the organic acid and phenolic compound contents. The literature data has shown that it has an inhibiting effect on the enzymatic browning of fruit [11,12], an acidifying effect in food preparations [13][14][15], as well as a protecting one from fish lipid oxidation [16] and microbial activity [17,18].…”

Section: Introductionmentioning

confidence: 99%

Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction

Fia

Bucalossi

Gori

et al. 2020

Foods

View full text Add to dashboard Cite

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.

show abstract

“…The quality -measured based on taste, flavor, and color-varied depending on the manufacturing process. Here, the score was mainly based on color, flavor, and crispness, with 5 point score for each, as shown in Table 1 (de Matos et al, 2019). Sixty members of the laboratory and related major students were selected for the test, and the total score was calculated as follows: total score = color × 30% + crispness × 30% + fragrance × 40%.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Inactivation of Inulinase and Marination of High-Quality Jerusalem Artichoke (Helianthus tuberosus L.) Pickles With Screened Dominant Strains

Zhang

Liu

et al. 2021

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

Freshly harvested Jerusalem artichoke tubers contain inulinase, an enzyme that requires inactivation, because of its ability to hydrolysis inulin into fructose, which can be consumed by microorganism during marination. As the traditional pickling process takes 6 months, and involves the addition of a large amount of salt (18–20%), this production strategy is uneconomical and increases the nitrite intake. Additionally, miscellaneous bacteria produced during pickling affect the product taste. In this study, the enzyme inactivation effects of NaCl, NaHCO3, and ultrasound were evaluated. NaHCO3 treatment results in the highest degree of enzyme inactivation; however, the quality and flavor of the obtained Jerusalem artichoke pickles were not ideal. The Jerusalem artichoke pickles in which the enzymes were inactivated using a combination of NaCl and ultrasound exhibited better flavor than those exposed to NaHCO3; further, this combination reduced the inulinase activity of the Jerusalem artichokes to 2.50 U/mL, and maintained the inulin content at 61.22%. The strains LS3 and YS2, identified as Enterococcus faecalis and the salt-tolerant yeast Meyerozyma guilliermondii, respectively, were the dominant microorganisms isolated from the pickle juice. Jerusalem artichokes with inactivated inulinase were pickled with microbial powder, separated, purified, and dried to remove the natural Jerusalem artichoke sauce. This process shortened the fermentation cycle and improved product quality.

show abstract

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Cited by 33 publications

References 29 publications

Potential opportunities of thinned clusters in viticulture: a mini review

Potential opportunities of thinned clusters in viticulture: a mini review

Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction

Inactivation of Inulinase and Marination of High-Quality Jerusalem Artichoke (Helianthus tuberosus L.) Pickles With Screened Dominant Strains

Contact Info

Product

Resources

About