European Food Research and Technology最新文献_第2页

The effect of year and variety on the nutritional value of Camelina sativa meal 年、品种对亚麻荠粕营养价值的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-02-11 DOI: 10.1007/s00217-025-04672-7

Angela Rosa Piergiovanni, Barbara Alberghini, Federica Zanetti, Elena Ponzoni, Ida Melania Brambilla, Incoronata Galasso

{"title":"The effect of year and variety on the nutritional value of Camelina sativa meal","authors":"Angela Rosa Piergiovanni, Barbara Alberghini, Federica Zanetti, Elena Ponzoni, Ida Melania Brambilla, Incoronata Galasso","doi":"10.1007/s00217-025-04672-7","DOIUrl":"10.1007/s00217-025-04672-7","url":null,"abstract":"<div><p>Camelina [<i>Camelina sativa</i> (L.) Crantz] is emerging as a promising crop due to its high oil content of seeds with a predominance of unsaturated fatty acids, and good protein content of defatted meal. This study investigated the nutritional composition of defatted camelina meal obtained from four varieties (three from Canada and one from Austria) grown in the Padana Plain (northern Italy) for four consecutive years (2016–2019). Statistical analyses were performed based on the collected data. Principal Component Analysis (PCA) revealed distinct nutritional profiles among varieties and growing seasons. Calena, the Austrian variety, exhibited good nutritional quality and stability over the years. Pearl showed an intermediate year-to-year stability but promising values for trypsin inhibitors, condensed tannins and <i>in vitro</i> digestibility. The anomalous quantity of rainfall recorded during the early stage of seed development in 2019 allowed us to state that extreme climatic events can significantly affect the seed composition of the camelina varieties. This makes it clear that varietal and environmental factors need to be considered to produce a crop that can be fed to livestock.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"841 - 849"},"PeriodicalIF":3.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04672-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the lipid changes and oxidative degradation mechanisms during walnut kernel storage based on lipidomics 基于脂质组学研究核桃仁贮藏过程中脂质变化及氧化降解机制

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-02-10 DOI: 10.1007/s00217-024-04621-w

Xiaolong Liu, Wu Peng, Hui Ouyang, Ping Wang, Xiongwei Yu, Tingting Xie, Jiaying Huo, Shugang Li

{"title":"Exploring the lipid changes and oxidative degradation mechanisms during walnut kernel storage based on lipidomics","authors":"Xiaolong Liu, Wu Peng, Hui Ouyang, Ping Wang, Xiongwei Yu, Tingting Xie, Jiaying Huo, Shugang Li","doi":"10.1007/s00217-024-04621-w","DOIUrl":"10.1007/s00217-024-04621-w","url":null,"abstract":"<div><p>The oxidative stability of walnut kernels during storage has a significant impact on their industrial development. However, the effect of storage conditions on the oxidation of walnut kernel lipids and its mechanism have not been systematically elucidated. Therefore, in this study, the lipid oxidation process in walnut kernels under different storage conditions (room temperature-air, room temperature-vacuum, low temperature-air, and low temperature-vacuum) was systematically studied from the perspective of phenomena, substances, and mechanisms using HPLC–MS and GC–MS methods. Experimental results found the walnut kernels stored at room temperature in air showed the highest PV (7.78 mmol/kg), conjugated diene (1.29), and hexanal (848.65 ng/g) after a 9-month storage. A total of 597 lipid substances were detected in walnut kernels under the four storage conditions, including 5 classes and 26 subclasses, of which 115 were significantly different. Differential lipid metabolite analyses indicated that storage conditions mainly affected the glycerophospholipid and glycerolipid metabolic pathways of walnut kernels, followed by linoleic acid metabolism. It revealed that temperature, rather than air conditions, played a dominant role in the lipid oxidation of walnut kernels during storage. This experiment could provide a comprehensive understanding of the lipid oxidation of stored walnut kernels and technical support for quality control.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"653 - 665"},"PeriodicalIF":3.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts 不同桃李提取物抗hmg - coa还原酶能力的酚类成分、硅质及体外评价

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-02-01 DOI: 10.1007/s00217-025-04670-9

Cyrine Landolsi, Zoran Minic, Moncef Feki, Sharon Curtis, Farah Hosseinian, Saoussem Harrabi

{"title":"Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts","authors":"Cyrine Landolsi, Zoran Minic, Moncef Feki, Sharon Curtis, Farah Hosseinian, Saoussem Harrabi","doi":"10.1007/s00217-025-04670-9","DOIUrl":"10.1007/s00217-025-04670-9","url":null,"abstract":"<div><p>Peach processing produces considerable amounts of by-products including peels and kernels that are a rich source of health promoting compounds. Despite their rich content of bioactive compounds, there is a lack of information about the chemical and biological properties of peach extracts, which depend on different factors including the extraction method. Therefore, this study assessed the phenolic profile of peach extracts obtained from seeds and flesh with skin parts by two methods (maceration and ultrasound-assisted extraction (UAE) as well as their hypocholesterolemia potential. The results show that total polyphenol content (TPC) was affected by both the extraction method and tissue type. The peach seeds were found to have the highest TPC (11.98–18.29 g/100 g) compared with the flesh and skin extracts (TPC 6.62–9.29 g/100 g). Peach extracts obtained by UAE exhibited higher in vitro anti-HMG-CoA reductase (HMGCR) activity (35.52–37.14%) than those extracted with maceration (30.70–33.53%), which could be linked to the difference in their TPC. All the tested extracts have the same phenolic profile and Nano-LC-ESI-MS/MS analysis yielded a comprehensive identification of 21 compounds. In silico docking study of these compounds revealed the ability of medicarpin derivative and hydroxy-ethyl gallate to establish different interactions with HMGCR active site, acting so as competitive inhibitors against the enzyme. Peach by-products have an excellent potential for the development of new functional foods or drugs.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"815 - 827"},"PeriodicalIF":3.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of chemical compounds of fractions from four different bee pollens with chemometric classification 四种不同蜜蜂花粉组分化合物的化学计量学分类

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-024-04645-2

Gülsen Tel-Çayan, Fatih Çayan, Ebru Deveci, Şükrü Karataş, Mehmet Emin Duru

{"title":"Characterization of chemical compounds of fractions from four different bee pollens with chemometric classification","authors":"Gülsen Tel-Çayan, Fatih Çayan, Ebru Deveci, Şükrü Karataş, Mehmet Emin Duru","doi":"10.1007/s00217-024-04645-2","DOIUrl":"10.1007/s00217-024-04645-2","url":null,"abstract":"<div><p>Bee pollen continues to increase its popularity as a ‘complete food’ among natural resources with its high health value and therapeutic chemical compounds. This study focused on HPLC-DAD (high-performance liquid chromatography-diode array detection) based on the identification of chemical compounds of <i>Cistus creticus</i>, <i>Helianthus annuus</i>, <i>Papaver somniferum</i> and <i>Salix</i> sp. bee pollens. Also, water extracts and the fractions (hexane, dichloromethane, ethyl acetate, butanol, water) obtained from the methanol extracts of all bee pollens were investigated for chemical compounds. A total of 29 chemical compounds were screened and kaempferol was detected in all studied bee pollen samples at concentration of 0.4 and 331.6 µg/g. Luteolin (68.7–694.8 µg/g), <i>trans</i>-aconitic acid (12.2–479.1 µg/g), myricetin (160.4–1534.2 µg/g), quercetin (162.1–608.1 µg/g), rosmarinic acid (273.8–435.6 µg/g), rutin (3.6–202.8 µg/g), and <i>trans</i>-cinnamic acid (5.1–1854.6 µg/g) were found as the most abundant chemical compounds. Additionally, nonpolar and polar fractions of the bee pollens were chemometrically clustered for similarities and differences of chemical compounds via principal component analysis (PCA) and hierarchical cluster analysis (HCA). In nonpolar fractions, <i>C. creticus</i>,<i> H. annuus</i>,<i> P. somniferum</i>, and <i>Salix</i> sp. ethyl acetate fractions (CEA, HEA, PEA, SEA) were separated from other fractions, while in polar fractions, <i>C. creticus</i>,<i> H. annuus</i>,<i> P. somniferum</i>, and <i>Salix</i> sp. butanol fractions (CB, HB, PB, SB) were separated from other fractions. This study provides additional data on the characterization of valuable chemical compounds in bee pollens and constitutes a beginning in the chemometric classification of chemical compounds.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"667 - 683"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04645-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Altitude and regional differentiation of dark tea using non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS 基于UHPLC-Q-Exactive Orbitrap MS的黑茶非靶向代谢组学研究

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-025-04668-3

Zhiwei Zhang, Yuanxi Han, Zhendong Liu, Liang Li

{"title":"Altitude and regional differentiation of dark tea using non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS","authors":"Zhiwei Zhang, Yuanxi Han, Zhendong Liu, Liang Li","doi":"10.1007/s00217-025-04668-3","DOIUrl":"10.1007/s00217-025-04668-3","url":null,"abstract":"<div><p>Dark tea, being a fermented variety, is intrinsically linked to its regional provenance in terms of its quality and market value. Therefore, precisely verifying the geographical origin of dark tea is essential for guaranteeing its quality and establishing its market value. The study used a method called non-targeted metabolomics and ultra-high-performance liquid chromatography-quadrupole-electrostatic field Orbitrap mass spectrometry (UHPLC-Q-Exactive Orbitrap MS) to find out what chemicals are in dark tea from different parts of the world. Chemometric modeling was utilized to ascertain the origin of the tea. Through non-targeted metabolomics analysis of 47 dark tea samples, 12 principal metabolites were identified, predominantly determined by altitude. An orthogonal partial least squares-discriminant analysis (OPLS-DA) validation model was built utilizing these differential metabolites. Additionally, this study developed a method that integrates geographical characteristics, including altitude, and created OPLS-DA validation models for each region. Following model fitting, validation, and discrimination training, the findings indicated no overfitting, with accuracy rates for both the training and validation sets achieving 100%. This study’s method demonstrates considerable promise for identifying the geographical origin of dark tea and establishes a robust basis for origin identification in fermented foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"785 - 798"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions 路易波士（山茶）和茶（茶树）冲剂的抗氧化特性和生物活性化合物

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-025-04661-w

Julia Płatkiewicz, Anna Łapawa, Robert Frankowski, Tomasz Grześkowiak, Magdalena Jeszka-Skowron, Justyna Werner, Agnieszka Zgoła-Grześkowiak

{"title":"Antioxidant properties and bioactive compounds in rooibos (Aspalathus linearis) and tea (Camellia sinensis) infusions","authors":"Julia Płatkiewicz, Anna Łapawa, Robert Frankowski, Tomasz Grześkowiak, Magdalena Jeszka-Skowron, Justyna Werner, Agnieszka Zgoła-Grześkowiak","doi":"10.1007/s00217-025-04661-w","DOIUrl":"10.1007/s00217-025-04661-w","url":null,"abstract":"<div><p>Rooibos herbal tea prepared from <i>Aspalathus linearis</i> is becoming increasingly popular. The main aim of this study was to compare the differences in the content of antioxidant compounds between green and fermented rooibos, and white, green, Pu-erh, and black <i>Camellia sinensis</i> teas. Overall, higher antioxidant capacity was measured for infusions prepared from unfermented leaves than fermented of both plants. The use of high-performance liquid chromatography-tandem mass spectrometry showed the differences in bioactive compounds between unfermented and fermented samples. Trigonelline, determined for the first time in rooibos, ferulic acid and sinapic acid were mainly found in rooibos infusions in comparison to <i>Camellia sinensis</i> teas where these compounds were in lower amounts. Rooibos infusions and <i>Camellia sinensis</i> teas possessed a similar level of 5-, 4-, 3- and 4,5-caffeoylquinic acids. The level of catechins and epicatechin derivatives was in lower amounts in rooibos infusions compared to green tea infusions. In addition, Principal Component Analysis was done to show the significant difference between these two plants.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"719 - 734"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of selenium in different types of bee products by hydride generation atomic fluorescence spectrometry 氢化物发生原子荧光光谱法测定不同种类蜂产品中的硒

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-025-04671-8

Jiaxuan Zhang, Dan Su, Shuwen Xue, Guochen Li, Sunan Xu, Ying Zhang

{"title":"Determination of selenium in different types of bee products by hydride generation atomic fluorescence spectrometry","authors":"Jiaxuan Zhang, Dan Su, Shuwen Xue, Guochen Li, Sunan Xu, Ying Zhang","doi":"10.1007/s00217-025-04671-8","DOIUrl":"10.1007/s00217-025-04671-8","url":null,"abstract":"<div><p>Bee products, natural substances with medicinal and dietary properties, have garnered significant attention due to their rich trace element content and distinct nutritional and medicinal values. Selenium is a vital component of several essential enzymes and plays a crucial role in maintaining human health. However, the low concentration of selenium in biological samples and its tendency to be lost present significant analytical challenges. In this study, we optimized the sample pretreatment process based on the compositional characteristics of bee products to establish an analytical method for precise selenium content determination. The results revealed that microwave digestion significantly enhanced selenium extraction efficiency in bee pollen, which is characterized by high protein and fiber content. For royal jelly, characterized by high protein and fat content, wet digestion was employed to ensure component stability. Honey samples were processed using dry ashing, a simple procedure that efficiently decomposes the sample. Validation results indicated that the recovery rate of selenium ranged from 93–106%, with a relative standard deviation (RSD) of 2.80–4.90%, demonstrating good accuracy and precision of the method.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"829 - 840"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation 用磨碎的香菇和奇亚籽强化小麦面包的配方优化

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-024-04652-3

Yannik Schneider, Viktoria Zettel

{"title":"Using ground oyster mushroom and chia seeds for the fortification of wheat bread-Nelder–Mead simplex optimisation","authors":"Yannik Schneider, Viktoria Zettel","doi":"10.1007/s00217-024-04652-3","DOIUrl":"10.1007/s00217-024-04652-3","url":null,"abstract":"<div><p>Wheat bread was enriched with ground chia and ground oyster mushroom to improve its nutritional properties regarding protein and fibre content within the context of food fortification while maintaining a high specific volume and a soft crumb. A bread made from 100% wheat flour was used as reference. The Nelder–Mead simplex algorithm was used to determine the optimal proportions of chia and oyster mushroom substitution in the recipe. Bread quality was analysed and rated. Chia has a positive effect on the baking result due to its water-binding capacity, while mushrooms have a rather negative effect caused by the enzymes they contain. It was possible to replace 1.6% of wheat flour with ground oyster mushroom and 1.2% chia without any deviations from the control within 7 steps Furthermore, the partially substituted breads showed 3.8% lower contents of carbohydrates with a reduction of 4.1% of total sugar and higher contents of dietary fibre and protein, 22.7% and 2.3% respectively in comparison with the control sample. The wheat flour in bread can be replaced by chia flour and ground oyster mushrooms in small quantities without compromising the quality of the bread while improving some nutritional values.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"685 - 692"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04652-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation 射线处理草莓的植物化学特性和生物活性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-024-04654-1

Salma Barkaoui, Joana Madureira, Maria Inês Dias, Lillian Barros, Isabel C. F. R. Ferreira, Fernanda M. A. Margaça, Nourhène Boudhrioua, Sandra Cabo Verde

{"title":"Phytochemical characterization and bioactive properties of strawberries treated by gamma radiation","authors":"Salma Barkaoui, Joana Madureira, Maria Inês Dias, Lillian Barros, Isabel C. F. R. Ferreira, Fernanda M. A. Margaça, Nourhène Boudhrioua, Sandra Cabo Verde","doi":"10.1007/s00217-024-04654-1","DOIUrl":"10.1007/s00217-024-04654-1","url":null,"abstract":"<div><p>Strawberry is one of the most consumed berries worldwide and the compounds on its extracts present numerous health benefits, including antioxidant potential. In this work, the effects of processing strawberries by gamma radiation at 2 kGy and 7 days storage at 4 °C were evaluated regarding their phenolic profile and bioactive properties. From the HPLC–DAD-ESI/MS analysis, pelargonidin-3-<i>O</i>-glucoside was the main compound identified in extracts from non-stored and non-irradiated strawberries (1040 ± 53 mg/100 g dry weight). Gamma radiation and refrigerated storage preserved or improved the antioxidant activity of the strawberry extracts, while keeping the phenolic and ascorbic acid contents. Furthermore, all strawberry extracts exhibited high α-glucosidase inhibition, whereas α-amylase inhibition seemed to be enhanced by gamma radiation treatment at 2 kGy. These findings can provide useful information to develop new ingredients from irradiated fruits to be used by industries, with high added value especially as natural and promising antidiabetic agents.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"693 - 704"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution 在葡萄酒酿造过程中对SO2降低潜力的评价：对葡萄酒酚类化合物的影响及其在瓶中的演变

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2025-01-31 DOI: 10.1007/s00217-025-04660-x

L. L. Torres-Díaz, I. Sáenz de Urturi, M. Iribarren, R. Murillo-Peña, S. Marín-San Román, M. González-Lázaro, E. P. Pérez-Álvarez, T. Garde-Cerdán

{"title":"Evaluation of the potential of Metschnikowia pulcherrima to reduce SO2 in winemaking: impact on wine phenolic compounds and their bottle evolution","authors":"L. L. Torres-Díaz, I. Sáenz de Urturi, M. Iribarren, R. Murillo-Peña, S. Marín-San Román, M. González-Lázaro, E. P. Pérez-Álvarez, T. Garde-Cerdán","doi":"10.1007/s00217-025-04660-x","DOIUrl":"10.1007/s00217-025-04660-x","url":null,"abstract":"<div><p>Due to its antimicrobial and antioxidant activities, the use of SO<sub>2</sub> has been of great importance in enology. However, its use has been linked to the generation of non-communicable diseases, and delayed malolactic fermentation (MLF), leading to wine discolouration. Adding non-<i>Saccharomyces</i> yeasts has been proposed as an alternative to improve wines’ sensory and nutritional characteristics. In this sense, this work aimed to use <i>Metschnikowia pulcherrima</i> as a wine colour enhancer, mainly analysing Tempranillo red wine’s phenolic composition. Four assays were conducted in duplicate, comparing sequential fermentations with SO<sub>2</sub> and/or non-<i>Saccharomyces</i> and <i>Saccharomyces</i> yeast as starter, using <i>M. pulcherrima</i> concentrations of 10 and 50 g/hL. Analyses were performed at the end of MLF, 6 and 9 months of wine ageing in bottles. Phenolic compounds in wines, including anthocyanins and non-anthocyanins, were analysed by HPLC–DAD. A slight increase was observed in most phenolic families in co-fermentations with mixed cultures after 9 months of bottling, suggesting the potential of <i>M. pulcherrima</i> as an initiator to enhance the sensory profile and act as a stabilizing agent in wines, potentially replacing SO<sub>2</sub>. Overall, the results indicated that the selection of non-<i>Saccharomyces</i> yeasts has a great impact on the wine quality, mainly on the composition of anthocyanins, flavonols and flavanols. In this sense, the use of <i>M. pulcherrima</i> as fermentation starters could be of great interest to achieve iniquitous, stable and better-coloured wines.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"705 - 718"},"PeriodicalIF":3.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04660-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0