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.

Abstract:

: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.

journal_name

Food Chem

journal_title

Food chemistry

authors

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

doi

10.1016/j.foodchem.2020.128919

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

128919

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32794-1

journal_volume

346

pub_type

杂志文章
  • Simultaneous characterisation of silver nanoparticles and determination of dissolved silver in chicken meat subjected to in vitro human gastrointestinal digestion using single particle inductively coupled plasma mass spectrometry.

    abstract::In this study, a chicken meat containing AgNPs (candidate reference material Nanolyse 14) has been used as a model matrix to study the fate and behaviour of AgNPs upon oral ingestion following an in vitro model that included saliva, gastric and intestinal digestions. The behaviour of a 40nm AgNPs standard solution dur...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.11.091

    authors: Ramos K,Ramos L,Gómez-Gómez MM

    更新日期:2017-04-15 00:00:00

  • Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen.

    abstract::A large and diverse material collection of whole grain wheat samples (n=129) was analysed for total dietary fibre (TDF) content and composition, including fructan (11.5-15.5%). Correlations between the dietary fibre components, associated bioactive components (e.g. tocols, sterols, phenolic acids and folates) and agro...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.09.074

    authors: Andersson AA,Andersson R,Piironen V,Lampi AM,Nyström L,Boros D,Fraś A,Gebruers K,Courtin CM,Delcour JA,Rakszegi M,Bedo Z,Ward JL,Shewry PR,Man P

    更新日期:2013-02-15 00:00:00

  • Facile preparation of hydroxyl bearing covalent organic frameworks for analysis of phenoxy carboxylic acid pesticide residue in plant-derived food.

    abstract::The development of sensitive method for analysis ofpesticide residue is of great significance to ensure food safety and promote globalization of food trade. An original method was proposed for analysis of phenoxy carboxylic acids (PCAs) pesticide in plant-derived food. To concentrate trace PCAs, the TAPT-DHTA-COF was ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128749

    authors: Xu G,Hou L,Li B,Wang X,Liu L,Li N,Wang ML,Zhao RS

    更新日期:2020-12-01 00:00:00

  • The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds.

    abstract::Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxida...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126549

    authors: Martinović A,Cavoski I

    更新日期:2020-07-15 00:00:00

  • Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic scheme.

    abstract::Thermally accelerated oxidative degradation of wolfberry pulp was kinetically monitored using model-free and model-based approaches. Kinetic calculations were performed based on simultaneous thermal analysis measurements in an air at four different heating rates. From kinetic analysis, new developed mechanistic scheme...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128530

    authors: Janković B,Manić N

    更新日期:2021-05-01 00:00:00

  • Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry.

    abstract::The data obtained with a polar or non-polar gas chromatography (GC) column coupled to ion mobility spectrometry (IMS) has been explored to classify Iberian ham, to detect possible frauds in their labelling. GC-IMS was used to detect the volatile compound profile of dry-cured Iberian ham from pigs fattened on acorn and...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.008

    authors: Arroyo-Manzanares N,Martín-Gómez A,Jurado-Campos N,Garrido-Delgado R,Arce C,Arce L

    更新日期:2018-04-25 00:00:00

  • Citrus phenylpropanoids and defence against pathogens. Part I: metabolic profiling in elicited fruits.

    abstract::Penicillium spp. are among the major postharvest pathogens of citrus fruit. Induction of natural resistance in fruits constitutes one of the alternatives to chemical fungicides. Here, we investigated the involvement of the phenylpropanoid pathway in the induction of resistance in Navelate oranges by examining changes ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.114

    authors: Ballester AR,Lafuente MT,de Vos RC,Bovy AG,González-Candelas L

    更新日期:2013-01-01 00:00:00

  • Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis.

    abstract::The application of attenuated total reflectance mid-infrared microspectroscopy (MIR-microspectroscopy) was evaluated as a rapid method for detection and quantification of milk adulteration. Milk samples were purchased from local grocery stores (Columbus, OH, USA) and spiked at different concentrations of whey, hydroge...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.10.024

    authors: Santos PM,Pereira-Filho ER,Rodriguez-Saona LE

    更新日期:2013-05-01 00:00:00

  • Determination of polychlorinated biphenyls in tea using gas chromatography-tandem mass spectrometry combined with dispersive solid phase extraction.

    abstract::A gas chromatography-tandem mass spectrometry method was developed for simultaneous determination of 38 polychlorinated biphenyls (PCBs) in tea. Sample preparation was based on a dispersive solid phase extraction procedure through an extraction of target compounds. An appropriate amount of polyvinylpolypyrrolidone was...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126290

    authors: Gao G,Chen H,Dai J,Jin L,Chai Y,Zhu L,Liu X,Lu C

    更新日期:2020-06-30 00:00:00

  • A fast, simple and green method for the extraction of carbamate pesticides from rice by microwave assisted steam extraction coupled with solid phase extraction.

    abstract::This paper presented a fast, simple and green sample pretreatment method for the extraction of 8 carbamate pesticides in rice. The carbamate pesticides were extracted by microwave assisted water steam extraction method, and the extract obtained was immediately applied on a C18 solid phase extraction cartridge for clea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.101

    authors: Song W,Zhang Y,Li G,Chen H,Wang H,Zhao Q,He D,Zhao C,Ding L

    更新日期:2014-01-15 00:00:00

  • A single pump cycling-column-switching technique coupled with homemade high exchange capacity columns for the determination of iodate in iodized edible salt by ion chromatography with UV detection.

    abstract::A single pump cycling-column-switching technique has been developed for the iodate analysis in edible salt. Homemade high exchange capacity columns were adopted for the separation of iodate and chloride. Iodate could be retained and concentrated in a homemade concentrator column after eluents passing through the suppr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.01.070

    authors: Huang Z,Subhani Q,Zhu Z,Guo W,Zhu Y

    更新日期:2013-08-15 00:00:00

  • Production and faecal fermentation of pentose oligomers of hemicellulose: Study of variables influencing bioprocess efficiency.

    abstract::Almond shell, a by-product obtained from the nut industry, was valorised into low degree of polymerisation xylooligosaccharides using alkaline pretreatment and enzymatic hydrolysis. The effect of particle size on hemicellulose recovery upon pretreatment was studied using 1 and 2 M NaOH. It was observed that particle s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.06.012

    authors: Singh RD,So D,Yao CK,Gill P,Pillai N,Muir J,Arora A

    更新日期:2019-11-01 00:00:00

  • Quantifying the efficiency of o-benzoquinones reaction with amino acids and related nucleophiles by cyclic voltammetry.

    abstract::The reaction efficiency of o-benzoquinones with amines (L-lysine, Nα-acetyl-L-lysine, glycine, L-methionine and L-arginine), thiols (L-cysteine and Nα-acetyl-L-cysteine) and protein (bovine serum albumin) were determined at pH 5.0, 7.0 and 8.0 and scan rate of 10, 50 and 100 mV/s by cyclic voltammetry. Nucleophiles co...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126454

    authors: Li Y,Qi H,Fan M,Zhu Z,Zhan S,Li L,Li B,Zhang X,Zhao X,Ma J,Wang L

    更新日期:2020-07-01 00:00:00

  • A cell-penetrating peptide analogue, P7, exerts antimicrobial activity against Escherichia coli ATCC25922 via penetrating cell membrane and targeting intracellular DNA.

    abstract::The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.113

    authors: Li L,Shi Y,Cheng X,Xia S,Cheserek MJ,Le G

    更新日期:2015-01-01 00:00:00

  • Establishment of magnetic beads-based enzyme immunoassay for detection of chloramphenicol in milk.

    abstract::In this research, magnetic beads-based enzyme immunoassays were investigated for rapid analysis of chloramphenicol (CAP) in milk. To improve sensitivity of CAP determination, two kinds of immunomagnetic separation methods were designed and compared. Magnetic polystyrene microspheres were conjugated with anti-CAP antib...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.04.083

    authors: Xu J,Yin W,Zhang Y,Yi J,Meng M,Wang Y,Xue H,Zhang T,Xi R

    更新日期:2012-10-15 00:00:00

  • Rapid qualitative and quantitative determination of food colorants by both Raman spectra and Surface-enhanced Raman Scattering (SERS).

    abstract::Surface Enhanced Raman Scattering (SERS) spectroscopy technology is widely used in materials analysis, environmental monitoring, biomedical, food security and other fields. Flower-shaped silver nanoparticles have been successfully synthesized by a simple aqueous phase silver nitrate reduction by ascorbic acid in the p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.019

    authors: Ai YJ,Liang P,Wu YX,Dong QM,Li JB,Bai Y,Xu BJ,Yu Z,Ni D

    更新日期:2018-02-15 00:00:00

  • Development of a reliable extraction and quantification method for glucosinolates in Moringa oleifera.

    abstract::Glucosinolates are the characteristic secondary metabolites of plants in the order Brassicales. To date the common DIN extraction 'desulfo glucosinolates' method remains the common procedure for determination and quantification of glucosinolates. However, the desulfation step in the extraction of glucosinolates from M...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.06.043

    authors: Förster N,Ulrichs C,Schreiner M,Müller CT,Mewis I

    更新日期:2015-01-01 00:00:00

  • Rapid purification of lysozyme by mixed-mode adsorption chromatography in stirred fluidized bed.

    abstract::The commercial STREAMLINE Direct HST adsorbent was employed to investigate the adsorption characteristics of lysozyme in complex chicken egg white (CEW). The effects of operating parameters, including adsorption pH, ionic strength, and hydrophobicity of liquids on binding capacity, were examined using a well-mixed con...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.06.050

    authors: Chen KH,Chou SY,Chang YK

    更新日期:2019-01-30 00:00:00

  • Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters.

    abstract::For the first time, polyaldehyde kefiran was applied to immobilize the pectinase on the glass bead and the finding was compared with free enzyme. Polyaldehyde kefiran, produced by periodate oxidation of kefiran, showed an aldehyde content of 23.6 ± 0.9% that was confirmed by FTIR. The results showed although the optim...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125777

    authors: Hosseini SS,Khodaiyan F,E Mousavi SM,Azimi SZ,Gharaghani M

    更新日期:2020-03-30 00:00:00

  • Dynamic modeling of in vitro lipid digestion: individual fatty acid release and bioaccessibility kinetics.

    abstract::The aim of this study was to gain knowledge about the role of triacylglycerol (TAG) composition in fatty acids (FA) of o/w emulsions on both the pancreatic lipolysis kinetics and the bioaccessibility of released products (i.e. contained within the bile salt micellar phase). A mathematical model was developed and its p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.08.125

    authors: Giang TM,Gaucel S,Brestaz P,Anton M,Meynier A,Trelea IC,Le Feunteun S

    更新日期:2016-03-01 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

  • Surfactant mediated extraction of total phenolic contents (TPC) and antioxidants from fruits juices.

    abstract::The aim of this study was to enhance the extraction of total phenolic contents (TPC) and antioxidants from fruit juices by the application of surfactants formulations instead of conventional solvents (methanol, ethanol and acetone). A variety of fruit infusions: apple red delicious (apple (rd)) (Malus domestica), Mcin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.03.106

    authors: Sharma S,Kori S,Parmar A

    更新日期:2015-10-15 00:00:00

  • Cross priming amplification with nucleic acid test strip analysis of mutton in meat mixtures.

    abstract::A simple, sensitive, accurate and affordable rapid detection of meat species authentication is urgently needed in food industry. In this study, a cross priming amplification (CPA) combining nucleic acid test strip (CPA-Strip) assay for rapid detection of mutton from meat mixture were developed and its feasibility was ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.08.107

    authors: Feng T,Li S,Wang S,Pan J

    更新日期:2018-04-15 00:00:00

  • Effects of feed crops and boiling on chicken egg yolk and white determined by a metabolome analysis.

    abstract::Compositional analyses of eggs have primarily focused on nutritional components, including large molecules, such as proteins. However, few reports have investigated the effects of heating and hen feed crops on taste components, such as free amino acids and sugars. Herein, water-soluble metabolites in raw and boiled eg...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127077

    authors: Ogura T,Wakayama M,Ashino Y,Kadowaki R,Sato M,Soga T,Tomita M

    更新日期:2020-10-15 00:00:00

  • Chemical composition and antibacterial activity of Indian seagrasses against urinary tract pathogens.

    abstract::Seagrasses have a long history of being used for a variety of remedial purposes, such as the fever, skin diseases, muscle pains, wounds and stomach problems. Hence it is essential to study their bioactive metabolites and medicinal properties when considering their food applications. The chemical composition of six sea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.070

    authors: Ragupathi Raja Kannan R,Arumugam R,Anantharaman P

    更新日期:2012-12-15 00:00:00

  • Stable carbon isotope ratios for organic acids in commercial honey samples.

    abstract::Stable carbon isotope ratios (δ13C) for glucose, fructose, disaccharides, trisaccharides, and organic acids in 116 commercial honey samples were measured by LC/IRMS. On the basis of EA/IRMS and LC/IRMS authenticity criteria, 39 of the samples were judged to have been adulterated. The δ13C values for organic acids from...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.03.053

    authors: Kawashima H,Suto M,Suto N

    更新日期:2019-08-15 00:00:00

  • On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics.

    abstract::The present study aimed to extend application of the FT-MIR technique to the quality control of traded saffron that suffers various types of fraud or mislabelling. Spectroscopic data were obtained for samples stored for different periods in the dark. Samples with the highest quality according to ISO 3632 specification...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.014

    authors: Ordoudi SA,de los Mozos Pascual M,Tsimidou MZ

    更新日期:2014-05-01 00:00:00

  • Whole genome sequence analysis of unidentified genetically modified papaya for development of a specific detection method.

    abstract::Identification of transgenic sequences in an unknown genetically modified (GM) papaya (Carica papaya L.) by whole genome sequence analysis was demonstrated. Whole genome sequence data were generated for a GM-positive fresh papaya fruit commodity detected in monitoring using real-time polymerase chain reaction (PCR). T...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.157

    authors: Nakamura K,Kondo K,Akiyama H,Ishigaki T,Noguchi A,Katsumata H,Takasaki K,Futo S,Sakata K,Fukuda N,Mano J,Kitta K,Tanaka H,Akashi R,Nishimaki-Mogami T

    更新日期:2016-08-15 00:00:00

  • Formation of lactoferrin/sodium caseinate complexes and their adsorption behaviour at the air/water interface.

    abstract::This research investigated the complexation behaviour between lactoferrin (Lf) and sodium caseinate (NaCas) before and after heat treatment. The results showed that heating facilitated their interaction and different complexes were formed at different Lf/NaCas ratios. The presence of low concentrations of NaCas result...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.072

    authors: Li Q,Zhao Z

    更新日期:2017-10-01 00:00:00

  • Thermodynamic criteria analysis for the use of taro starch spherical aggregates as microencapsulant matrix.

    abstract::Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and anal...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.03.130

    authors: Hoyos-Leyva JD,Bello-Pérez LA,Alvarez-Ramirez J

    更新日期:2018-09-01 00:00:00