ACS food science & technology最新文献_第10页

Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties. 探索非离心糖作为低甲氧基果胶糖果凝胶中白糖的部分替代品：对物理和流变特性的影响。

IF 2.6

ACS food science & technology Pub Date : 2024-12-10 eCollection Date: 2024-12-20 DOI: 10.1021/acsfoodscitech.4c00603

Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A Janjua, Mecit Halil Oztop

{"title":"Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties.","authors":"Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A Janjua, Mecit Halil Oztop","doi":"10.1021/acsfoodscitech.4c00603","DOIUrl":"10.1021/acsfoodscitech.4c00603","url":null,"abstract":"Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl2 concentration (0.075 M). Gels with up to 50% WS replaced by NCS showed comparable hardness to standard LMP gels made solely with WS at a 0.15 M CaCl2 concentration, attributed to NCS's unique constituents. The NCS-WS gel exhibited the shortest T2 values (139.8 ms) and self-diffusion coefficient values (4.99 × 10-10 m2/s), indicating a denser, more cross-linked structure that restricted water mobility. These findings suggest NCS's complex role in affecting LMP gels' chemical and physical properties, highlighting its potential as a partial WS replacement in LMP gelation-based products, with an additional source of minerals and antioxidants.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3036-3046"},"PeriodicalIF":2.6,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11667725/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142899387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of a Dynamic High-Pressure Microjet Combined with Tyrosinase Treatment on a Pea Protein–Chlorogenic Acid Complex System 动态高压微射流联合酪氨酸酶处理对豌豆蛋白-绿原酸复合物体系的影响

IF 2.6

ACS food science & technology Pub Date : 2024-12-10 DOI: 10.1021/acsfoodscitech.4c0067410.1021/acsfoodscitech.4c00674

Yajie Li, Guihua Sheng, Yidan Ni, Tingting Guo, Haimei Bai, Qinshuo Han, Jiayi Li, Honglei Wang and Quancheng Zhou*,

{"title":"Effect of a Dynamic High-Pressure Microjet Combined with Tyrosinase Treatment on a Pea Protein–Chlorogenic Acid Complex System","authors":"Yajie Li, Guihua Sheng, Yidan Ni, Tingting Guo, Haimei Bai, Qinshuo Han, Jiayi Li, Honglei Wang and Quancheng Zhou*, ","doi":"10.1021/acsfoodscitech.4c0067410.1021/acsfoodscitech.4c00674","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00674https://doi.org/10.1021/acsfoodscitech.4c00674","url":null,"abstract":"At present, the use of polyphenolic substances, particularly chlorogenic acid, in conjunction with pea protein to create raw materials for food processing is becoming increasingly common in the food industry. This study aims to modify the composite solution of pea protein (PP) and chlorogenic acid (CA) using DHPM and tyrosinase (Tyr) to enhance its properties, thereby overcoming the limitations of applicability of the pea protein. The effects of Tyr and DHPM on the structure and functional properties of the PP/CA complex under various treatment conditions were examined, along with the mechanisms and impact of Tyr within the PP/CA binary system. The results indicated that compared to the PP/CA liquid phase without Tyr and DHPM treatment, the PP/CA treated with Tyr at 1000 U/g, 3 h, and 50 °C and DHPM exhibited less color change and the most favorable cross-linking effect. The structure of the composite liquid was stable, with D50 and D[4,3] decreasing by 39.85 and 35.18%, respectively. Additionally, the protein emulsification activity increased significantly by 40.67%. Microstructural analysis revealed a relatively complete sheet, and the hydrogen bond interaction was enhanced. The content of the sulfhydryl groups decreased significantly by 21.14%, while the content of disulfide bonds increased significantly by 13.40%. This study offers insights into the modification of PP, providing a theoretical basis for its application in the preparation of emulsions and the incorporation of functional substances, thereby contributing to the development of high-value protein products.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3097–3107 3097–3107"},"PeriodicalIF":2.6,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142867887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties 探索非离心糖作为低甲氧基果胶糖果凝胶中白糖的部分替代品：对物理和流变特性的影响

IF 2.6

ACS food science & technology Pub Date : 2024-12-09 DOI: 10.1021/acsfoodscitech.4c0060310.1021/acsfoodscitech.4c00603

Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua and Mecit Halil Oztop*,

{"title":"Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties","authors":"Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A. Janjua and Mecit Halil Oztop*, ","doi":"10.1021/acsfoodscitech.4c0060310.1021/acsfoodscitech.4c00603","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00603https://doi.org/10.1021/acsfoodscitech.4c00603","url":null,"abstract":"Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl2 concentration (0.075 M). Gels with up to 50% WS replaced by NCS showed comparable hardness to standard LMP gels made solely with WS at a 0.15 M CaCl2 concentration, attributed to NCS’s unique constituents. The NCS–WS gel exhibited the shortest T2 values (139.8 ms) and self-diffusion coefficient values (4.99 × 10–10 m2/s), indicating a denser, more cross-linked structure that restricted water mobility. These findings suggest NCS’s complex role in affecting LMP gels’ chemical and physical properties, highlighting its potential as a partial WS replacement in LMP gelation-based products, with an additional source of minerals and antioxidants.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3036–3046 3036–3046"},"PeriodicalIF":2.6,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00603","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Dynamics of the Colloidal Interplay of Bile and Vitamin K1 胆汁和维生素K1胶体相互作用的动力学

IF 2.6

ACS food science & technology Pub Date : 2024-12-08 DOI: 10.1021/acsfoodscitech.4c0059010.1021/acsfoodscitech.4c00590

Lena Scheller, Mara Ludescher, Malte Mildner, Theresa Zorn, Simon Hanio, Susanne Morgenroth, Tessa Lühmann, Ann-Christin Pöppler* and Lorenz Meinel*,

{"title":"The Dynamics of the Colloidal Interplay of Bile and Vitamin K1","authors":"Lena Scheller, Mara Ludescher, Malte Mildner, Theresa Zorn, Simon Hanio, Susanne Morgenroth, Tessa Lühmann, Ann-Christin Pöppler* and Lorenz Meinel*, ","doi":"10.1021/acsfoodscitech.4c0059010.1021/acsfoodscitech.4c00590","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00590https://doi.org/10.1021/acsfoodscitech.4c00590","url":null,"abstract":"Vitamin K1 is an essential cofactor for the posttranslational modification of Vitamin K1-dependent proteins, regulating blood coagulation, bone mineralization, and anti-inflammatory processes. Its bile-dependent bioavailability points toward the importance of understanding its largely unknown interplay with bile. We detailed the interaction of Vitamin K1 with bile using simulating intestinal fluids and studied the effects of bile on Vitamin K1 solubilization and permeation across artificial membranes. Our results indicate that transitioning from fasted to the fed-state bile concentrations critically impacted Vitamin K1 performances. In the fasted state, flux inversely correlated with the bile concentrations. Starting at the fasted-to-fed transition, this flipped, and Vitamin K1 solubility increased 8-fold, while the flux increased up to 5-fold. When fed, Vitamin K1 was mainly present in small colloidal species, maintaining Vitamin K1 solubility and rapid exchange dynamics with the surrounding fluids. In conclusion, a fed state is a critical prerequisite for effective Vitamin K1 solubilization and molecular presentation within the gastrointestinal tract. Analogous studies with Vitamin D3, another lipophilic vitamin, provided evidence that the mechanism of bile interaction now detailed for Vitamin K1 is not conserved across different vitamins. These outcomes detail Nature’s strategy for the nutritional exploitation of Vitamin K1 by bile, with immediate relevance for diet plans and future nutraceutical designs.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"2989–2997 2989–2997"},"PeriodicalIF":2.6,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical Characterization and Evaluation of Antioxidant Activity in Differently Polished Proso Millet 不同磨粒玉米抗氧化活性的植物化学特性及评价

IF 2.6

ACS food science & technology Pub Date : 2024-12-05 DOI: 10.1021/acsfoodscitech.4c0054410.1021/acsfoodscitech.4c00544

Chandankumar Kabbare Puttaswamy, A Jayadeep and Suresh Kumar Gurusiddaiah*,

{"title":"Phytochemical Characterization and Evaluation of Antioxidant Activity in Differently Polished Proso Millet","authors":"Chandankumar Kabbare Puttaswamy, A Jayadeep and Suresh Kumar Gurusiddaiah*, ","doi":"10.1021/acsfoodscitech.4c0054410.1021/acsfoodscitech.4c00544","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00544https://doi.org/10.1021/acsfoodscitech.4c00544","url":null,"abstract":"Proso millet (PM) was polished to different degrees (4, 7, and 10%), and its nutraceutical components and antioxidant activities are characterized. PM has phenolic acids, flavonoids, carotenoids, vitamin-E, and phytosterols. Of the phenolics and flavonoids, chlorogenic acid and epicatechin were found to be highest. Among carotenoids, lutein was found to be the major component. Characterization of phytosterols showed the presence of stigmasterol, β-sitosterol, and campesterol. Stigmasterol was found to be highest in unpolished millet, and β-sitosterol was found to be highest in polished millet. Among vitamin E forms, namely, tocopherols and tocotrienols, γ-tocopherol was found to be highest. Unpolished PM showed promising antioxidant activities through DPPH, ABTS, ferric reducing antioxidant power, and radical scavenging activities. With increased degree of polishing, there was a decrease of 20–60%, 10–30%, 40–80%, and 40–60% in the contents of phenolics, carotenoids, phytosterols, and vitamin E forms, respectively, and 40–70% reduction in antioxidant activities. The higher degree of polishing significantly affected the nutraceuticals and antioxidant activities. However, after 4% polishing, the nutraceuticals offered better health benefits.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"2958–2966 2958–2966"},"PeriodicalIF":2.6,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Inositol Extraction from Japanese Rice Bran and Its Potential Application in Inhibiting Calcium Oxalate Crystallization for Urolithiasis Prevention 日本米糠肌醇提取工艺优化及其在抑制草酸钙结晶预防尿石症中的潜在应用

IF 2.6

ACS food science & technology Pub Date : 2024-12-03 DOI: 10.1021/acsfoodscitech.4c0077010.1021/acsfoodscitech.4c00770

Sayeree Joardar, Prangan Duarah*, Emiko Yanase and Mihir Kumar Purkait,

引用次数: 0

Green Synthesis of Antioxidant and Degradable Biomass-Based Preservative Films for Efficient Strawberry Preservation 绿色合成抗氧化可降解草莓保鲜膜的研究

IF 2.6

ACS food science & technology Pub Date : 2024-11-29 DOI: 10.1021/acsfoodscitech.4c0076410.1021/acsfoodscitech.4c00764

Danya Zhan, Qiongfen Yu*, Ming Li, Ying Liu, Shengnan Sun, Rong Zhu, Run Zhang, Zhongfan Mo and Runfang Ma,

{"title":"Green Synthesis of Antioxidant and Degradable Biomass-Based Preservative Films for Efficient Strawberry Preservation","authors":"Danya Zhan, Qiongfen Yu*, Ming Li, Ying Liu, Shengnan Sun, Rong Zhu, Run Zhang, Zhongfan Mo and Runfang Ma, ","doi":"10.1021/acsfoodscitech.4c0076410.1021/acsfoodscitech.4c00764","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00764https://doi.org/10.1021/acsfoodscitech.4c00764","url":null,"abstract":"Utilizing biological resources facilitates alleviating energy shortage and environmental pollution problems. This work aims to develop edible packaging material that performs well and can be used for fresh fruit preservation. Tea polyphenol (TP) was successfully added to a composite-forming solution of tobacco stem cellulose (TSC) and xanthan gum (XG) to synthesize greenly the TSC/XG/TP composite film. Subsequently, the effects of TP dosage on the physicochemical and functional properties of TSC/XG/TP composite films were systematically evaluated. Results showed that the tensile strength (7.89 MPa) and elongation at break (5.27%) were maximums when the optimum TP dosage of 0.4% composite film was achieved. In addition, water vapor and oxygen barrier properties were increased by 159.57 and 7.50%, respectively, and the antioxidant activity was also enhanced by 251.59%. The composite film could maintain the strawberries’ appearance excellently and effectively inhibit color deterioration, thereby delaying postharvest decay, weight loss, and softening. It naturally follows that strawberries’ freshness is prolonged up to 14 days. Practical applications of composite films in preserving fresh strawberries have also shown positive results, making it possible as a potential food packaging material.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3135–3148 3135–3148"},"PeriodicalIF":2.6,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142867845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

β-Cyclodextrin Inclusion Complex with Essential Oil from Lippia (Aloysia citriodora): Preparation, Physicochemical Characterization, and Its Application on Beef 甘草精油β-环糊精包合物的制备、理化性质及其在牛肉上的应用

IF 2.6

ACS food science & technology Pub Date : 2024-11-28 DOI: 10.1021/acsfoodscitech.4c0065410.1021/acsfoodscitech.4c00654

Scarlette Lizeth Recio-Cázares, Paulina Isabel Comett-Figueroa, Ricardo Navarro-Amador, Aurelio López-Malo and Enrique Palou*,

{"title":"β-Cyclodextrin Inclusion Complex with Essential Oil from Lippia (Aloysia citriodora): Preparation, Physicochemical Characterization, and Its Application on Beef","authors":"Scarlette Lizeth Recio-Cázares, Paulina Isabel Comett-Figueroa, Ricardo Navarro-Amador, Aurelio López-Malo and Enrique Palou*, ","doi":"10.1021/acsfoodscitech.4c0065410.1021/acsfoodscitech.4c00654","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00654https://doi.org/10.1021/acsfoodscitech.4c00654","url":null,"abstract":"Encapsulation techniques have been studied and applied as an effective strategy to protect essential oils (EOs) while minimizing their negative impact on the sensory properties of food, without compromising their antimicrobial and antifungal activities. This study evaluated the antimicrobial efficacy and physicochemical properties of an inclusion complex formed between β-cyclodextrin and Aloysia citriodora essential oil (β-CD/LEO), produced via freeze-drying. The selection of this EO was based on its antioxidant, antimicrobial, insecticidal, neuroprotective, and anesthetic properties. The inclusion complex was tested against various foodborne bacteria and applied to beef samples. Physicochemical characterization using TGA, SEM, and FT-IR techniques support the formation of the β-CD/LEO complex, showing changes in thermal behavior, morphology, and chemical functionality. The antimicrobial tests revealed that Listeria monocytogenes was more susceptible than Escherichia coli. Additionally, in an in vitro experiment on beef, the β-CD/LEO complex slowed bacterial growth, extending the lifespan of the meat by 3 days when stored at 4 ± 1 °C. Furthermore, sensory evaluations indicated high acceptance across all attributes by the judges. These findings suggest that the β-CD/LEO complex holds promise as a natural antimicrobial agent for potential use in the food industry as a preservative.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3076–3087 3076–3087"},"PeriodicalIF":2.6,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00654","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thermal and Enzymatic Treatment of Rice Starch from Underutilized Cultivars to Improve Resistant Starch III for Sustainability and Future Foods: Physicochemical, Morphological, and Thermal Characteristics 利用未充分利用品种的大米淀粉进行热和酶处理以提高抗性淀粉III的可持续性和未来食品：物理化学，形态和热特性

IF 2.6

ACS food science & technology Pub Date : 2024-11-27 DOI: 10.1021/acsfoodscitech.4c0076210.1021/acsfoodscitech.4c00762

Kamatchi A Rajalechumi, Anjali K.U, Haripriya Sundaramoorthy* and Parvathy M,

{"title":"Thermal and Enzymatic Treatment of Rice Starch from Underutilized Cultivars to Improve Resistant Starch III for Sustainability and Future Foods: Physicochemical, Morphological, and Thermal Characteristics","authors":"Kamatchi A Rajalechumi, Anjali K.U, Haripriya Sundaramoorthy* and Parvathy M, ","doi":"10.1021/acsfoodscitech.4c0076210.1021/acsfoodscitech.4c00762","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00762https://doi.org/10.1021/acsfoodscitech.4c00762","url":null,"abstract":"This study investigated the efficacy of a combined thermal and pullulanase treatment to improve resistant starch (RS) III from six traditional rice cultivars. These treatments significantly influenced the physical, morphological, and thermal characteristics, improving RS III in thermal and pullulanase-treated rice starch samples. The RS content ranged from 15.46 to 19.22 g/100 g, with varying amylose from 28.12% to 32.28%. X-ray diffraction analysis revealed a transition in crystallinity from A-type to a combination of B-type and V-type, attributed to retrogradation processes. Differential scanning calorimetry analysis indicated an augmented gelatinization enthalpy change with increasing RS concentrations. Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy confirmed structural alterations induced by the treatments. Microscopic observations illustrated surface disturbances, folds, and ruptures on the starch granules. These collective findings highlight the effectiveness of thermal and pullulanase treatments in enhancing RS III, thus expanding its potential for sustainable food production and innovative future food developments.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"3161–3169 3161–3169"},"PeriodicalIF":2.6,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging 新型传统酒窖材料的表征及其对陈酿过程中红酒氧化还原状态的影响

IF 2.6

ACS food science & technology Pub Date : 2024-11-26 DOI: 10.1021/acsfoodscitech.4c0042310.1021/acsfoodscitech.4c00423

Francesco Maioli*, Maria del Alamo-Sanza, Ignacio Nevares Domínguez, Tania Martellini, Alessandra Cincinelli, Stefano Caporali, Samuele Ciattini, Lorenzo Guerrini, Alessandro Parenti and Valentina Canuti,

{"title":"Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging","authors":"Francesco Maioli*, Maria del Alamo-Sanza, Ignacio Nevares Domínguez, Tania Martellini, Alessandra Cincinelli, Stefano Caporali, Samuele Ciattini, Lorenzo Guerrini, Alessandro Parenti and Valentina Canuti, ","doi":"10.1021/acsfoodscitech.4c0042310.1021/acsfoodscitech.4c00423","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00423https://doi.org/10.1021/acsfoodscitech.4c00423","url":null,"abstract":"The aim of this study was to investigate the properties of materials used for tank manufacturing and to test their effect on a Sangiovese wine dissolved oxygen (DO), and redox potential (ORp) during aging in an industrial scale experiment. Uncoated (UC) and epoxy-coated concrete (EC) and raw earthenware (RE) were characterized for their morphology (scanning electronic microscopy), thickness, density, dry weight, water absorption, porosity, microtomography analysis, and oxygen transmission rate (OTR). The results of this characterization show that different materials have different microstructures and OTR values. EC material was impermeable to oxygen, and RE showed a lower OTR compared to UC, and a higher water absorption rate. The tank material’s oxygen permeability was reflected in the ORp and DO values of wines during the aging test. Wines that are aged in RE and UC showed an ORp and DO higher than those aged in EC and SS tanks.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 12","pages":"2847–2856 2847–2856"},"PeriodicalIF":2.6,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142858856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0