Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate.


:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm climate. The phenolic composition was assessed by rapid resolution liquid chromatography, copigmentation/polymerization processes by spectrophotometry, and color quality and stability by Differential Colorimetry. OSW and RSW wines enriched their total phenolic content, being the effect more pronounced with overripe seeds (by 23% versus 10%). OSW differences were found for gallic acid, monomeric flavan-3-ols, and procyanidins compared to CW, and for (+)-catechin, procyanidin B2-3-O-gallate and the tetramer to RSW. Phenolic changes were related to higher color intensity in seed-added wines. OSW having higher percentage of polymeric pigments maintained for longer time the chromatic improvement, being visually darker and more intense than final CW and RSW.


Food Chem


Food chemistry


Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJ




Has Abstract


2021-06-01 00:00:00












  • Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.).

    abstract::Flaxseed (Linum usitatissimum L.) is a rich source of nutritive and bioactive compounds. The research evaluated the disparity in phytochemical profiles along with total and cellular antioxidant activities between oil and fiber flaxseeds. There were significant differences in total phenolics, total flavonoids and antio...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang H,Wang J,Qiu C,Ye Y,Guo X,Chen G,Li T,Wang Y,Fu X,Liu RH

    更新日期:2017-01-01 00:00:00

  • Sonication treatment convalesce the overall quality of hand-pressed strawberry juice.

    abstract::Hand-pressed strawberry juice samples were subjected to sonication treatments (0, 15 and 30min at 20°C, 25kHz frequency). Physicochemical properties (°Brix, pH, water activity, viscosity, titratable acidity, cloud assessment and turbidity), antioxidant compounds and activity (total phenolics, ascorbic acid, anthocyani...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bhat R,Goh KM

    更新日期:2017-01-15 00:00:00

  • Rice α-globulin decreases serum cholesterol concentrations in rats fed a hypercholesterolemic diet and ameliorates atherosclerotic lesions in apolipoprotein E-deficient mice.

    abstract::The hypocholesterolemic and antiatherogenic effects of rice α-globulin remain unclear. We investigated the hypocholesterolemic effect of rice α-globulin in rats fed a hypercholesterolemic diet. The rats were divided into 4 groups and were orally administrated the following three proteins or a vehicle for 4weeks: rice ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tong LT,Fujimoto Y,Shimizu N,Tsukino M,Akasaka T,Kato Y,Iwamoto W,Shiratake S,Imaizumi K,Sato M

    更新日期:2012-05-01 00:00:00

  • Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.

    abstract::The impact of peeling and three cooking treatments (boiling, baking and microwaving) on the content of selected phytochemicals in white-, yellow-, red- and purple-fleshed potatoes was investigated. Ascorbic acid and chlorogenic acid contents were determined by HPLC-DAD, total anthocyanin content by pH-differential spe...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Lachman J,Hamouz K,Musilová J,Hejtmánková K,Kotíková Z,Pazderů K,Domkářová J,Pivec V,Cimr J

    更新日期:2013-06-01 00:00:00

  • Near-infrared reflectance spectroscopy-based fast versicolorin A detection in maize for early aflatoxin warning and safety sorting.

    abstract::Aflatoxins (AFs) are potent carcinogens present in numerous crops. Access to accurate methods for evaluating contamination is a critical factor in aflatoxin risk assessment. Versicolorin A (Ver A), a precursor of aflatoxin B1 (AFB1), can be used as an indicator for the presence of AFB1, even when the AF is not yet det...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zheng SY,Wei ZS,Li S,Zhang SJ,Xie CF,Yao DS,Liu DL

    更新日期:2020-12-01 00:00:00

  • Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia.

    abstract::The antioxidant activities of crude extract and its derived soluble fractions from the flower of Sophora viciifolia were evaluated in five different test systems (DPPH, ABTS, FRAP, reducing power and inhibition of lipid peroxidant models) for the first time. The ethylacetate soluble fraction exhibited the highest anti...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tai Z,Cai L,Dai L,Dong L,Wang M,Yang Y,Cao Q,Ding Z

    更新日期:2011-06-15 00:00:00

  • Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.

    abstract::The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Moser P,Telis VRN,de Andrade Neves N,García-Romero E,Gómez-Alonso S,Hermosín-Gutiérrez I

    更新日期:2017-01-01 00:00:00

  • Isolation and identification of polysaccharides from Pythium arrhenomanes and application to strawberry fruit (Fragaria ananassa Duch.) preservation.

    abstract::In this study, we extracted exopolysaccharides from Pythium arrhenomanes and purified them to obtain three polysaccharides (PEPS-1, PEPS-2, PEPS-3). The composition of these polysaccharides was determined. PEPS-2 and PEPS-3 showed outstanding antioxidant activities. PEPS-2 was chosen as a polysaccharide-based coating ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yuan Z,Shi Y,Cai F,Zhao J,Xiong Q,Wang Y,Wang X,Zheng Y

    更新日期:2020-03-30 00:00:00

  • Preparation and characterization of multilayer films composed of chitosan, sodium alginate and carboxymethyl chitosan-ZnO nanoparticles.

    abstract::To deal with serious environmental pollution resulting from plastic packaging materials, biodegradable films using chitosan (CS) are gaining considerable increase gradually. However, chitosan films lack important properties to meet the preserved demands. This study aimed to develop new bio-based films incorporated wit...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang H,Gong X,Miao Y,Guo X,Liu C,Fan YY,Zhang J,Niu B,Li W

    更新日期:2019-06-15 00:00:00

  • Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase.

    abstract::Histidine decarboxylase (HDC) catalyses the formation of histamine, a bioactive amine. Agents that control HDC activity are beneficial for treating histamine-mediated symptoms, such as allergies and stomach ulceration. We searched for inhibitors of HDC from the ethyl acetate extract of the petal of Filipendula ulmaria...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Nitta Y,Kikuzaki H,Azuma T,Ye Y,Sakaue M,Higuchi Y,Komori H,Ueno H

    更新日期:2013-06-01 00:00:00

  • FTIR analysis of β-lactoglobulin at the oil/water-interface.

    abstract::Knowledge about the critical interfacial concentration of a protein supports our understanding of the kinetic stability of an emulsion. Its determination is currently limited to either invasive or indirect methods. The aim of our study was the determination of the critical interfacial concentration of whey protein β-l...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Schestkowa H,Drusch S,Wagemans AM

    更新日期:2020-01-01 00:00:00

  • Anthocyanin and antioxidant activity of snacks with coloured potato.

    abstract::Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- a...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Nemś A,Pęksa A,Kucharska AZ,Sokół-Łętowska A,Kita A,Drożdż W,Hamouz K

    更新日期:2015-04-01 00:00:00

  • The search for a microbiological inhibition method for the rapid, broad-spectrum and high-throughput screening of six kinds of antibiotic residues in swine urine.

    abstract::In this study, a microbiological inhibition method for rapidly screening antibiotics in swine urine was established with an easy sample pre-treatment. The microbiological system consisted of an agar medium mixed with nutrients, sensitizers, a test bacterium (Geobacillus stearothermophilus ATCC12980) and pH indicator (...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wu Q,Zhu Q,Shabbir MAB,Sattar A,Peng D,Tao Y,Chen D,Yuan Z,Wang Y

    更新日期:2021-03-01 00:00:00

  • Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin.

    abstract::High methyl-esterified citrus pectin (HMCP) molecules could be self-assembled into micelles in water. The morphology of HMCP micelles in water was irregular spheres, long rods, and arc-shaped. Most of HMCP molecules cross-linked with HMCP micelles in the presence of calcium chloride and increased the range of size dis...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Fan C,Chen X,He J

    更新日期:2020-12-01 00:00:00

  • Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide.

    abstract::Properties of gelatin films from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide (H(2)O(2)) at various concentrations (0-8% w/v) were investigated. Tensile strength (TS) and water vapour permeability (WVP) of films decreased, but elongation at break (EAB) increased (p<0.05) as the concentration ...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Nagarajan M,Benjakul S,Prodpran T,Songtipya P,Nuthong P

    更新日期:2013-06-01 00:00:00

  • Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius).

    abstract::Activity-guided fractionation in combination with taste dilution and comparative taste dilution analysis, followed by LC-MS and 1D/2D-NMR experiments, enabled the identification of several C18-acetylenic acids in chanterelles among which (9Z,15E)-14,17,18-trihydroxy-9,15-octadecadien-12-ynoic acid, (9Z,15E)-14-oxo-9,1...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Mittermeier VK,Dunkel A,Hofmann T

    更新日期:2018-12-15 00:00:00

  • Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates.

    abstract::Multi-functional phenolic emulsifiers were prepared by covalently coupling β-Lactoglobulin (βLg) to caffeic acid (CA) using crosslinker chemistry at different pH conditions (pH 2.5, 6.0, and 8.5). The resulting bioconjugates were characterized by MALDI-TOF MS, differential scanning calorimetry (DSC), fluorescence-quen...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Abd El-Maksoud AA,Abd El-Ghany IH,El-Beltagi HS,Anankanbil S,Banerjee C,Petersen SV,Pérez B,Guo Z

    更新日期:2018-02-15 00:00:00

  • HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: performances of local accredited laboratories via proficiency tests in Turkey.

    abstract::High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ket...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gören AC,Bilsel G,Şimşek A,Bilsel M,Akçadağ F,Topal K,Ozgen H

    更新日期:2015-05-15 00:00:00

  • A new variant of antimetabolic protein, arcelin from an Indian bean, Lablab purpureus (Linn.) and its effect on the stored product pest, Callosobruchus maculatus.

    abstract::The anti-metabolic or insecticidal gene, arcelin (Arl) was isolated, cloned and sequenced using sequence specific degenerate primers from the seeds of Lablab purpureus collected from the Western Ghats, Tamil Nadu, India. The L. purpureus arcelin nucleotide sequence was homologous to Arl-3 and Arl-4 alleles from Phaseo...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Janarthanan S,Sakthivelkumar S,Veeramani V,Radhika D,Muthukrishanan S

    更新日期:2012-12-15 00:00:00

  • Electrooxidation of morin hydrate at a Pt electrode studied by cyclic voltammetry.

    abstract::The process and the kinetics of the electrochemical oxidation of morin in an anhydrous electrolyte have been investigated using cyclic and differential pulse voltammetry. The oxidation mechanism proceeds in sequential steps related to the hydroxyl groups in the three aromatic rings. The oxidation of the 2',4'dihydroxy...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Masek A,Chrzescijanska E,Zaborski M

    更新日期:2014-04-01 00:00:00

  • Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage.

    abstract::Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytoche...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Correia R,Grace MH,Esposito D,Lila MA

    更新日期:2017-11-15 00:00:00

  • Antifungal effects of thymol and salicylic acid on cell membrane and mitochondria of Rhizopus stolonifer and their application in postharvest preservation of tomatoes.

    abstract::This study investigated effects of the simultaneous application of thymol and salicylic acid (SIMTSA) on the target sites of Rhizopus stolonifer, as well as the defenceenzymes of postharvest tomato, when applied as edible coating. SIMTSA induced the changes of ultrastructure and membrane integrity of R. stolonifer. Wh...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kong J,Zhang Y,Ju J,Xie Y,Guo Y,Cheng Y,Qian H,Quek SY,Yao W

    更新日期:2019-07-01 00:00:00

  • Detection of pork adulteration by highly-specific PCR assay of mitochondrial D-loop.

    abstract::We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement (D-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Karabasanavar NS,Singh SP,Kumar D,Shebannavar SN

    更新日期:2014-02-15 00:00:00

  • Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. 'Cabernet Sauvignon' under a semiarid continental climate over two consecutive years.

    abstract::The ripeness of a grape is critical to berry composition and to the resultant wine. For wineries with a single cultivar occupying an extensive area, the total soluble solid of grapes can range from 22°Brix to 28°Brix. Accordingly, the influence of different harvest dates (ripeness) on berry compositions and on the res...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gao XT,Li HQ,Wang Y,Peng WT,Chen W,Cai XD,Li SD,He F,Duan CQ,Wang J

    更新日期:2019-09-15 00:00:00

  • Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage.

    abstract::The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.4...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Li D,Xie H,Liu Z,Li A,Li J,Liu B,Liu X,Zhou D

    更新日期:2019-11-01 00:00:00

  • Structure characterisation of polysaccharides in vegetable "okra" and evaluation of hypoglycemic activity.

    abstract::Okra is a widely accepted vegetable in subtropical and tropical regions due to the good palatability. However, the polysaccharide compositions remain unclear. In this work, the water extract of okra pod was prepared and the leading polysaccharide fraction was purified. The precise structural characteristics were ident...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Liu J,Zhao Y,Wu Q,John A,Jiang Y,Yang J,Liu H,Yang B

    更新日期:2018-03-01 00:00:00

  • Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.

    abstract::In order to elucidate the heat-induced wheat gluten gel formation mechanism, changes in chemical interactions and protein conformation were investigated during gelation. The contribution of ionic and hydrogen bonds were found to decrease from 0.746 and 4.133g/L to 0.397 and 2.733g/L, respectively, as the temperature i...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Wang KQ,Luo SZ,Zhong XY,Cai J,Jiang ST,Zheng Z

    更新日期:2017-01-01 00:00:00

  • Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential.

    abstract::In this study, black chokeberry concentrate was added (5% w/v) to lemon juice, since previous reports suggested potential health benefits of this blend. The phytochemical composition, antioxidant capacity (scavenging of DPPH, superoxide and hydroxyl radicals, and hypochlorous acid), and inhibitory activity against cho...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gironés-Vilaplana A,Valentão P,Andrade PB,Ferreres F,Moreno DA,García-Viguera C

    更新日期:2012-10-15 00:00:00

  • Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements.

    abstract::This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory accep...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Torri L,Bondioli P,Folegatti L,Rovellini P,Piochi M,Morini G

    更新日期:2019-07-15 00:00:00

  • Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.

    abstract::Investigations were made in order to evaluate the influence of the flour type, chemical acidification and fermentation on characteristics of doughs obtained with durum wheat and KAMUT® Khorasan flour. Doughs were observed immediately after mixing, 90 and 360 min of leavening at 30 °C. Fundamental rheology, yeasts heat...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Balestra F,Laghi L,Taneyo Saa D,Gianotti A,Rocculi P,Pinnavaia G

    更新日期:2015-11-15 00:00:00