The composition of cell walls from grape marcs is affected by grape origin and enological technique.

Abstract:

:The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked with three different techniques (cold pre-fermentative maceration, β-galactosidase enzyme addition and enzymatic preparation addition) and the marc skin cell walls were studied to determine their composition. The results suggest that terroir influenced the percentage of grape skin, the amount of cell wall material isolated from the grape skin, the carbohydrate composition of the cell wall material, and the lignin and protein content of the cell wall material from grape skin. A similar trend has been found within the influence of terroir on cell wall material isolated from the skin separated from the marc, being the differences also due to the enological technique.

journal_name

Food Chem

journal_title

Food chemistry

authors

Apolinar-Valiente R,Romero-Cascales I,Gómez-Plaza E,López-Roca JM,Ros-García JM

doi

10.1016/j.foodchem.2014.07.030

subject

Has Abstract

pub_date

2015-01-15 00:00:00

pages

370-7

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(14)01062-0

journal_volume

167

pub_type

杂志文章
  • Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.

    abstract::Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteol...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125800

    authors: Kristoffersen KA,Afseth NK,Böcker U,Lindberg D,de Vogel-van den Bosch H,Ruud ML,Wubshet SG

    更新日期:2020-04-25 00:00:00

  • Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin.

    abstract::Channel catfish skin is a by-product from catfish fillet production. Collagens were extracted from catfish skins by: (1) acid; (2) homogenization-aided; and (3) pepsin-aided extraction methods. Kinetic analysis of extraction was performed. SDS-PAGE was carried out for all collagens extracted under different conditions...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.013

    authors: Tan Y,Chang SKC

    更新日期:2018-03-01 00:00:00

  • The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification.

    abstract::Protein microparticles were formed through emulsification of 25% (w/w) whey protein isolate (WPI) solutions containing various concentrations of calcium (0.0-400.0mM) in an oil phase stabilized by polyglycerol polyricinoleate (PGPR). The emulsions were heated (at 80°C) and the microparticles subsequently re-dispersed ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.12.095

    authors: Westerik N,Scholten E,Corredig M

    更新日期:2015-06-15 00:00:00

  • Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation.

    abstract::To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.09.103

    authors: Fan L,Wang Y,Xie P,Zhang L,Li Y,Zhou J

    更新日期:2019-03-01 00:00:00

  • Quercetin binds to calcineurin at a similar region to cyclosporin A and tacrolimus.

    abstract::Quercetin, the primary dietary flavonol, exerts a strong inhibitory effect on calcineurin (CN), a unique Ca(2+)/calmodulin-dependent serine/threonine protein phosphatase. Using fluorescence spectroscopy (FS) we showed quercetin strongly bound to calcineurin catalytic subunit (CNA) with a ratio of 1:1; we also showed t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.119

    authors: Lei H,Luo J,Tong L,Peng LQ,Qi Y,Jia ZG,Wei Q

    更新日期:2011-08-01 00:00:00

  • Proteomic analysis of honey. Identification of unique peptide markers for authentication of NZ mānuka (Leptospermum scoparium) honey.

    abstract::Proteomics is an emerging tool in food authentication that has not been optimised for honey analysis. In this study, we present a qualitative proteomic analysis of New Zealand mānuka (Leptospermum scoparium) honey. A total of fifty bee-derived proteins were identified in the honey, the most predominant being major roy...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128442

    authors: Bong J,Middleditch M,Loomes KM,Stephens JM

    更新日期:2020-11-02 00:00:00

  • Honeybee apisimin and plant arabinogalactans in honey costimulate monocytes.

    abstract::Here we determined whether immunostimulatory plant-derived arabinogalactan proteins (AGPs) and the honeybee-derived protein apisimin are present in varieties of New Zealand honey. Apisimin is a protein of unknown function secreted from the glands of honeybees into Royal Jelly, forming a complex with apalbumin1 capable...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.007

    authors: Gannabathula S,Krissansen GW,Skinner M,Steinhorn G,Schlothauer R

    更新日期:2015-02-01 00:00:00

  • FTIR-ATR spectroscopy applied to quality control of grape-derived spirits.

    abstract::The Fourier transform infrared (FTIR) spectroscopic method with attenuated total reflectance (ATR) was used for predicting the alcoholic strength, the methanol, acetaldehyde and fusel alcohols content of grape-derived spirits. FTIR-ATR spectrum in the mid-IR region (4000-400 cm(-1)) was used for the quantitative estim...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.128

    authors: Anjos O,Santos AJ,Estevinho LM,Caldeira I

    更新日期:2016-08-15 00:00:00

  • NMR metabolomics demonstrates phenotypic plasticity of sea buckthorn (Hippophaë rhamnoides) berries with respect to growth conditions in Finland and Canada.

    abstract::The berries of sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) cultivars 'Terhi' and 'Tytti' were studied with respect to their growth location, 60° and 68°N latitude in Finland and 46°N in Canada, using 1H NMR metabolomics. The berries of 'Terhi' were characterised by stronger signals of quinic acid, while 'Tytt...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.09.125

    authors: Kortesniemi M,Sinkkonen J,Yang B,Kallio H

    更新日期:2017-03-15 00:00:00

  • Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue?

    abstract::Normand cull-cows received a diet enriched in n-3 polyunsaturated fatty acids (PUFA), known to enhance nutritional quality, but to decrease beef lipid stability. Half of the cows received a supplementation of vitamin E and plant extracts rich in polyphenols during the finishing period. Half of each feeding group was s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125668

    authors: Delosière M,Durand D,Bourguet C,Terlouw EMC

    更新日期:2020-03-30 00:00:00

  • γ-Oryzanol and tocopherol contents in residues of rice bran oil refining.

    abstract::Rice bran oil (RBO) contains significant amounts of the natural antioxidants γ-oryzanol and tocopherols, which are lost to a large degree during oil refining. This results in a number of industrial residues with high contents of these phytochemicals. With the aim of supporting the development of profitable industrial ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.059

    authors: Pestana-Bauer VR,Zambiazi RC,Mendonça CR,Beneito-Cambra M,Ramis-Ramos G

    更新日期:2012-10-01 00:00:00

  • Development and validation of a highly sensitive quantitative/confirmatory method for the determination of ivermectin residues in bovine tissues by UHPLC-MS/MS.

    abstract::In this work, a highly sensitive quantitative/confirmatory method was developed for the selective determination of marker residue 22,23-dihydroavermectin B1a in fat, kidney, liver and muscle bovine tissues using UHPLC-MS/MS. A QuEChERS method and a subsequent d-SPE cleaning with MgSO4 and C18 were used for samples pre...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.11.077

    authors: Hoyos O DE,Cuartas O YA,Peñuela M GA

    更新日期:2017-04-15 00:00:00

  • An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission.

    abstract::Eight carbon (C8) compounds are the key characteristic flavors of mushrooms. The quantitative analysis of the volatiles in mushrooms is challenging especially with the unattended HS-SPME-GC-MS. An unattended HS-SPME-GC-MS/MS in combination with novel sample preparation of the complete control of volatile emissions was...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128998

    authors: Jung MY,Lee DE,Baek SH,Lim SM,Chung IM,Han JG,Kim SH

    更新日期:2021-01-07 00:00:00

  • Extraction of carbamate pesticides in fruit samples by graphene reinforced hollow fibre liquid microextraction followed by high performance liquid chromatographic detection.

    abstract::Graphene reinforced hollow fibre liquid phase microextraction combined with high performance liquid chromatography-diode array detection was developed for the determination of some carbamate pesticides (metolcarb, carbaryl, isoprocarb, and diethofencarb) in fruit samples. The main parameters that affect the extraction...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.007

    authors: Ma X,Wang J,Wu Q,Wang C,Wang Z

    更新日期:2014-08-15 00:00:00

  • Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp.

    abstract::Pawpaw (Asimina triloba [L.] Dunal) is a tree fruit with the potential to become a high-value fruit crop, however, its rapid perishability is a significant obstacle. The objective was to determine the phytochemical content and quality characteristics of pawpaw pulp from ten varieties. This study reports for the first ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.018

    authors: Brannan RG,Peters T,Talcott ST

    更新日期:2015-02-01 00:00:00

  • OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.

    abstract::The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myo...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.116

    authors: Naveena BM,Jagadeesh DS,Jagadeesh Babu A,Madhava Rao T,Kamuni V,Vaithiyanathan S,Kulkarni VV,Rapole S

    更新日期:2017-10-15 00:00:00

  • Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability.

    abstract::Lutein may be utilized in foods as a natural pigment or nutraceutical ingredient to improve eye health. Nevertheless, its use is limited by its poor water-solubility and chemical instability. We evaluated the effect of storage temperature and pH on the physical and chemical stability of lutein-enriched emulsions prepa...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.10.018

    authors: Davidov-Pardo G,Gumus CE,McClements DJ

    更新日期:2016-04-01 00:00:00

  • Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis.

    abstract::Anchovy (Engraulis japonicus) cooking wastewater (ACWW) is a by-product resulted from the production of boiled-dried anchovies in the seafood processing industry. In this study, the protein hydrolysate of ACWW (ACWWPH) was found to have antimicrobial activity after enzymatic hydrolysis with Protamex. For the targeted ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.07.027

    authors: Tang W,Zhang H,Wang L,Qian H,Qi X

    更新日期:2015-02-01 00:00:00

  • Obtaining extracts rich in antioxidant polysaccharides from the edible mushroom Pleurotus ostreatus using binary system with hot water and supercritical CO2.

    abstract::Pleurotus ostreatus is an edible mushroom with pharmacological potential, due to its metabolites, mainly polysaccharides. On here, the development of a new methodology for the recovery of extract rich in antioxidant polysaccharide was reported. The extracts were characterized, evaluated for antioxidant activity in vit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127173

    authors: Barbosa JR,S Freitas MM,Oliveira LC,S Martins LH,Almada-Vilhena AO,Oliveira RM,Pieczarka JC,B Brasil DDS,Carvalho Junior RN

    更新日期:2020-11-15 00:00:00

  • Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.

    abstract::A comparative study of the aroma (volatile composition and olfactometric profiles) of Asturian and Basque still ciders in two maturation stages was conducted. Among the major volatile compounds, amyl alcohols, ethyl lactate and ethyl acetate were quantitatively relevant in all of the ciders studied. The minor fraction...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.063

    authors: Picinelli Lobo A,Antón-Díaz MJ,Mangas Alonso JJ,Suárez Valles B

    更新日期:2016-12-15 00:00:00

  • Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

    abstract::This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile wa...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.02.194

    authors: Gómez García-Carpintero E,Gómez Gallego MA,Sánchez-Palomo E,González Viñas MA

    更新日期:2012-09-15 00:00:00

  • Multivariate optimization techniques in food analysis - A review.

    abstract::This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2017.11.114

    authors: Ferreira SLC,Silva Junior MM,Felix CSA,da Silva DLF,Santos AS,Santos Neto JH,de Souza CT,Cruz Junior RA,Souza AS

    更新日期:2019-02-01 00:00:00

  • Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.

    abstract::The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability and in vitro digestibility kinetics was evaluated. Submicron LNPs (d43 ≈ 570-780 nm) were stab...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.039

    authors: Salvia-Trujillo L,Verkempinck S,Rijal SK,Van Loey A,Grauwet T,Hendrickx M

    更新日期:2019-04-25 00:00:00

  • Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran.

    abstract::Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma co...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.05.095

    authors: Pasqualone A,Summo C,Laddomada B,Mudura E,Coldea TE

    更新日期:2018-11-01 00:00:00

  • Miniaturized dielectric barrier discharge-molecular emission spectrometer for determination of total sulfur dioxide in food.

    abstract::SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126437

    authors: Qian B,Zhao J,He Y,Peng L,Ge H,Han B

    更新日期:2020-07-01 00:00:00

  • Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD.

    abstract::The objective of this study was to develop an accurate and fast method to determine malondialdehyde (MDA) levels in raw and processed meat. This method is based on extraction with trichloroacetic acid (TCA), reaction with 2-thiobarbituric acid (TBA) and quantification with ultraperformance liquid chromatography with a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125009

    authors: Bertolín JR,Joy M,Blanco M

    更新日期:2019-11-15 00:00:00

  • Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking.

    abstract::Enzymatic processing could reduce the allergenicity of peanut proteins while may lose the functional properties. Transglutaminase (TGase) is an enzyme for improving the functional properties of proteins/hydrolysates. No studies have been conducted on peanut hydrolysates that are crosslinked with TGase. In this study, ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125186

    authors: Meng S,Tan Y,Chang S,Li J,Maleki S,Puppala N

    更新日期:2020-01-01 00:00:00

  • Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity.

    abstract::Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126298

    authors: Jesus MS,Ballesteros LF,Pereira RN,Genisheva Z,Carvalho AC,Pereira-Wilson C,Teixeira JA,Domingues L

    更新日期:2020-06-30 00:00:00

  • Capillary zone electrophoresis for fatty acids with chemometrics for the determination of milk adulteration by whey addition.

    abstract::Adulteration of milk with whey is difficult to detect because these two have similar physical and chemical characteristics. The traditional methodologies to monitor this fraud are based on the analysis of caseinomacropeptide. The present study proposes a new approach to detect and quantify this fraud using the fatty a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.07.035

    authors: de Oliveira Mendes T,Porto BLS,Bell MJV,Perrone ÍT,de Oliveira MAL

    更新日期:2016-12-15 00:00:00

  • Survey of T-2/HT-2 toxins in unprocessed cereals, food and feed coming from Croatia and Bosnia & Herzegovina.

    abstract::The aim of this study was to investigate into the level of T-2/HT-2 toxins in different unprocessed cereals (n=201), as well as in marketed cereal-based products (n=58), feed components (n=191) and feedstuffs (n=91) coming from Croatia and Bosnia & Herzegovina. The number of positive samples of unprocessed cereals for...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.12.063

    authors: Pleadin J,Vasilj V,Kudumija N,Petrović D,Vilušić M,Škrivanko M

    更新日期:2017-06-01 00:00:00