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The effects of grape juice consumption on oxidative stress, inflammation, physical performance, muscle damage, and recovery in physical activity practitioners were evaluated in clinical studies. However, to date, no studies have gathered these findings. Thus, we aimed to review all randomized clinical trials (RCTs) that evaluated the effects of grape juice consumption on these markers. The searched databases were MEDLINE/PubMed, Embase®, and Cochrane Central, considering an exhaustive search in the literature with keywords uva OR vitis. The PRISMA guideline was used to conduct and report the review. Seven RCTs with athletes (n = 3), recreational sportspeople (n = 3), and low-intensity physical activity practitioners (n = 1) were included. The qualitative results of the individual studies were controversial, and according to the meta-analysis, acute or chronic consumption of 10/ml/kg/day or 400 ml of grape juice improved antioxidant status but had no effects on markers of oxidative stress, inflammation, physical performance, muscle damage and recovery in physical activity practitioners. [ABSTRACT FROM AUTHOR]

The production of instant weaning food porridge is one of the most popular research topics. Granulation is the preferred method for producing instant foods. The advantages of granulation include easy storage, dissolution and shelf life. Whole-grain flour and high -fiber materials, in addition to replacing sugar with natural sweeteners, are a viable solution to reduce the adverse effects of a high -calorie diet. In this study, the effect of the granule content of almond oil cake oatmeal (65 - 70%), grape juice powder (25 -30%) and sugar (0 -5%) on the physicochemical properties, color brightness, emulsifying activity, stability and sensory parameters of the final porridge was investigated based on the statistical mixing design. According to the optimization results, the recipe of the instant porridge contains 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.89% sugar to achieve emulsifying ability, emulsion stability, color brightness and overall acceptability of 65.82, 64.16, 3.75 and 89.89, respectively. According to the optimization results, for emulsifying ability, emulsion stability, color brightness and total acceptance 65.82, 64.16, 3.75 and 89.89, respectively, the instant porridge formulation was found to contain 69.9% almond oatmeal granules, 9.26% grape juice powder and 3.13% sugar. The fluctuations in blood sugar after 120 minutes of consumption of the optimal sample were significantly lower than in consumers with glucose sugar. Generally speaking, the combination of extrusion, foam mat and granulation technologies for the production of instant weaning food is considered an innovative idea for the development of healthy food technology. [ABSTRACT FROM AUTHOR]

Twenty‐three amino acids and glutathione were profiled in 33 juices: Cabernet sauvignon, Cabernet franc, and Merlot grown in Bolgheri, Tuscany, Italy, and Napa Valley, CA, as well as Petit Verdot grown in Napa Valley, CA. The method was carried out by online pre‐column derivatization followed by ultra‐high performance liquid chromatography with fluorescence detection; residual standard deviation values for repeatability (n = 20) were <5%. All amino acids could be successfully separated in these samples within 18 min. The most abundant amino acids, PRO, γ‐aminobutyric acid, and ARG, varied by two‐, two‐, and three‐fold, respectively, across all of the grape juices sampled. Comparisons between grape juices based on their geographic origin and variety were made with principal component analysis and hierarchical cluster analysis. Merlot juices from both regions were correlated differently by amino acids profile than Cabernet sauvignon and Cabernet franc juices. The amino acids profile in Merlot juices was more similar between most sites in Bolgheri. In contrast, Cabernet sauvignon and Cabernet franc juices had a higher similarity between vineyards in Bolgheri and vineyards in Napa Valley. Overall, most of the amino acids quantified in Cabernet franc juices and, to a lesser degree, Cabernet sauvignon juices from Bolgheri and Napa Valley vineyards were strongly correlated with each other. [ABSTRACT FROM AUTHOR]

The quality of wine depends upon the quality of the grapes, which, in turn, are affected by different viticulture aspects and the climate during the grape-growing season. Obtaining wine professionals' judgments of the intrinsic qualities of selected wine products is a time-consuming task. It is also expensive. Instead of waiting for the wine to be produced, it is better to have an idea of the quality before harvesting, so that wine growers and wine manufacturers can use high-quality grapes. The main aim of the present study was to investigate the use of machine learning aspects in predicting Pinot Noir wine quality and to develop a pipeline which represents the major steps from vineyards to wine quality indices. This study is specifically related to Pinot Noir wines based on experiments conducted in vineyards and grapes produced from those vineyards. Climate factors and other wine production factors affect the wine quality, but our emphasis was to relate viticulture parameters to grape composition and then relate the chemical composition to quality as measured by the experts. This pipeline outputs the predicted yield, values for basic parameters of grape juice composition, values for basic parameters of the wine composition, and quality. We also found that the yield could be predicted because of input data related to the characteristics of the vineyards. Finally, through the creation of a web-based application, we investigated the balance of berry yield and wine quality. Using these tools further developed, vineyard owners should be able to predict the quality of the wine they intend to produce from their vineyards before the grapes are even harvested. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, extend shelf life, limit the swelling of the starch, give color and flavor to ripe products, and ensure the preservation of products), there have been attempts at substituting sugar in percentages of up to 100% in different products such as cakes, muffins, pies, biscuits, cookies, and bread. From the points of view of technology and consumer perception, the best substitutes are apple puree, inulin, oligofructose, stevia, apple pomace, polydextrose, dried apples, Nypa fruticans sap, grape juice/syrup, and date powder/syrup. Depending on the substituent, when substituting sugar in percentages from 10 to 100%, improvements were obtained in terms of texture, rheological properties, sensory properties, consumer acceptability, and physicochemical and nutritional properties. [ABSTRACT FROM AUTHOR]

This study aimed to provide novel information on the impact of indigenous non-Saccharomyces yeasts, including Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, and Pichia kluyveri, on metabolites related to the metabolism of tryptophan, phenylalanine, and tyrosine. The experiment included two fermentation practices: monoculture and sequential fermentation with commercial Saccharomyces cerevisiae, using sterile Maraština grape juice. A targeted approach through ultrahigh-resolution liquid chromatography associated with mass spectrometry was used to quantify 38 metabolites. All the indigenous yeasts demonstrated better consumption of tryptophan in monoculture than in interaction with S. cerevisiae. M. sinensis/shanxiensis was the only producer of indole-3-carboxylic acid, while its ethyl ester was detected in monoculture fermentation with H. guilliermondii. H. guilliermondii consumed the most phenylalanine among the other isolates. 5-hydroxy-L-tryptophan was detected in fermentations with M. pulcherrima and M. sinensis/shanxiensis. M. pulcherrima significantly increased tryptophol content and utilised tyrosine in monoculture fermentations. Sequential fermentation with M. sinensis/shanxiensis and S. cerevisiae produced higher amounts of N-acetyl derivatives of tryptophan and phenylalanine, while H. guilliermondii-S. cerevisiae fermentation resulted in wines with the highest concentrations of L-kynurenine and 3-hydroxyanthranilic acid. P. kluyveri produced the highest concentration of N-acetyl-L-tyrosine in monoculture fermentations. These findings highlight the different yeast metabolic pathways. [ABSTRACT FROM AUTHOR]

Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long‐term stability of the PL‐pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm−2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf‐life of the juice (<6 log10cfu·mL−1) from 5 to 35 days at 4°C. The PL and thermally‐pasteurized juice demonstrated a shelf‐life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally‐treated beverage when stored at 4°C. The sensory acceptability of the PL‐pasteurized juice after 35 days of refrigerated storage (6.9 ± 0.3) was close to the untreated juice (7.2 ± 0.3) and greater than thermally‐treated juice (6.2 ± 0.2). After the 35th day of storage at 4°C, PL‐treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally‐pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf‐life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. Practical Application: Exploring non‐thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry's adoption depends on understanding the shelf‐stability of PL‐pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations. [ABSTRACT FROM AUTHOR]

The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C. In addition, inoculated model solutions acidified to a pH of 5.00 with acetic, citric, malic, and tartaric acids were treated at 400 MPa for 1 min at 5 °C. The effect of refrigerated storage for 24 h after treatment on pathogen inactivation in both experiments was also assessed. A greater than 5-log reduction of the three pathogens inoculated was achieved in all juices immediately after HPP at the juices' original pH, and of L. monocytogenes under all experimental conditions. Refrigerated storage for 24 h after HPP treatment improved the inactivation of E. coli O157:H7, to >5-log reduction, at pH 4.00 in apple juice and of Salmonella in the three juices at pH 4.00. The type of acidulant did not significantly (p > 0.01) affect E. coli or Salmonella inactivation in acidified model solutions but a greater than 5-log reduction after HPP was only achieved for L. monocytogenes when acetic acid was used. The effectiveness of HPP for pathogen inactivation depended largely on product pH and the target pathogen of concern. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Norisoprenoids are important chemical compounds to grape and wine aroma, and their content in the grape berries can be greatly affected by varietal, terroir, and environmental factors. In this study, we investigate how major factors, such as genotype and climate conditions, influence the physicochemical properties of grape juice, volatile C13-norisoprenoid compounds, and gene expression profiles of three Vitis vinifera grape varieties: Muscat blanc à Petit grain, Muscat à petits grains rouges, and Gewürztraminer during the production period in 2010 and 2011. The total soluble solids (TSS) of both Muscat varieties were significantly higher in 2011 compared to 2010, reflecting interannual climatic variations, while Gewürztraminer showed no significant differences. At full maturity, total acid of all three cultivars was consistent between the years, indicating genetic determination. Thirteen norisoprenoids were identified, with Muscat varieties showing consistently higher levels than Gewürztraminer, irrespective of the production year. Varietal differences were significant for 13 out of 14 volatile compounds, and vintage effects were notable for 11 compounds, including key aroma contributors β-damascenone and β-ionone. OPLS-DA analysis highlighted distinct volatile profiles for each variety and vintage, influenced by climatic factors such as precipitation and sunlight hours. Gene expression analysis revealed strong correlations between VvCCD1, VvCCD4a, and VvCCD4b genes and C13-norisoprenoid accumulation, with these genes also implicated in the ABA biosynthesis pathway. Single nucleotide polymorphisms (SNPs) in VvCCD1, VvCCD4a, and VvCCD4b were linked to variations in norisoprenoid content among the cultivars. Altogether, these findings revealed the interaction of genetic and environmental factors in shaping the physicochemical properties for the grape, volatile profiles, and gene expression patterns of grape berries, with significant implications for viticulture and the winemaking process. [ABSTRACT FROM AUTHOR]

The choice of training system impacts the architecture and physiological characteristics of grapevines, affecting grape production and quality. Continuous studies are necessary to optimize viticulture production in Brazil. This study aimed to evaluate the effects of rootstocks and different training systems on the production and quality of 'IAC 138-22 Máximo' and 'BRS Violeta' grapevines for juice and wine. The experiment was conducted over two productive cycles (2019/2020 and 2020/2021) in an experimental vineyard at the Advanced Center for Fruit Research as part of the Agronomic Institute (IAC), in Jundiaí, São Paulo, Brazil (23°06′ S, 46°55′ W, and 745 m altitude). For each cultivar, a randomized block design in a 2 × 2 factorial scheme was used, with two rootstocks ('IAC 766 Campinas' and 106-8 'Mgt') and two training systems (low and high trellises), with five blocks of three plants per experimental plot. In both cycles, the gas exchange and grapevine production, the chemical characteristics of the grape juice (must), and the chemical compounds in the berry skins were evaluated. The rootstocks and training systems influenced the variables evaluated in both cultivars, with the high trellis system providing the best results. This approach increased the photosynthetic rate, improved water-use efficiency, elevated grapevine production, and enhanced fruit quality. Therefore, its use is recommended for training grapevines. Regarding rootstocks, the best scion–rootstock affinity was found between hybrid grapevines and 'IAC 766 Campinas'. [ABSTRACT FROM AUTHOR]

This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the 'Merlot Kanthus' grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) enzyme treatment substantially increased the yield of unpasteurized and pasteurized juice. Color intensity significantly improved in the pasteurized juice with a high enzyme concentration (CIRG 4.4) and the pasteurized juice without enzymes (4.5). No considerable differences in the total sugar concentration between the treatments were observed; however, the concentration of organic acids was improved by 27 and 13% in unpasteurized and pasteurized juice with a high enzyme concentration, respectively. A total of 78 individual phenolic compounds were identified, and the treatment with a high enzyme concentration had the most notable effect on the total anthocyanins, improving their concentration by 33.6% and increasing the concentration of 18 individual compounds. The heat treatment increased flavonol concentration by 41%. Overall, heat and enzyme treatment, mainly the high enzyme concentration, had a very favorable effect on the parameters of the analyzed 'Merlot Kanthus' grape juice, with a significant increase in the yield of bioactive components. [ABSTRACT FROM AUTHOR]

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate the incorporation of bioactive compounds, aiming at using a by-product generated in the production of grape juice. Craft beer was produced, incorporating GP at concentrations of 1%, 5%, and 10% (w/w), and the physicochemical, technological, bioactive, and sensory properties were evaluated. The beers with the highest concentrations of GP (10% w/w) exhibited higher bioactive concentrations, including phenolic compounds (308 mg GAE/L), flavonoids (0.05 g of quercetin/L), anthocyanins (754.6 mg cyanidin-3-glucoside/L), and antioxidant capacities, as measured by DPPH (1878.2 µM Trolox/L), ABTS (4294.5 µM Trolox/L), and FRAP (844.7 mg ascorbic acid/L) methods. Adding GP promoted lower brightness (62.2) and intensified the a*, b*, and chroma parameters (18.0, 10.1, and 20.6, respectively), with the pigments of GP contributing to changes in the color parameters. However, increased sedimentation was observed under both conditions analyzed (4 °C and 25 °C), due to the higher presence of particulate matter from GP (3.4% and 3.7%, respectively). In general, for sensory analysis, while the knowledge of beneficial effects did not significantly change emotional responses, there were distinct emotional profiles associated with different beer samples. Utilizing GP for the bioactivation of beer is a positive approach to enhance its overall properties and an effective way to address issues related to the disposal of this by-product. [ABSTRACT FROM AUTHOR]

This review aims to create a communication tool for low-alcohol and nonalcoholic wine production, catering to scientists, educators, students, and wine producers in the field. With health concerns regarding alcohol consumption, the need for information on low-alcohol wines is essential. This paper outlines the methods for the pre-fermentation (leaf area reduction, early grape harvest, grape must dilution, filtration of grape juice and addition of glucose oxidase), mid-fermentation (employing non-saccharomyces yeasts, using genetically modified yeasts through metabolic engineering, and controlling yeast nutrition), and post-fermentation (nanofiltration and reverse osmosis, osmotic distillation, pervaporation, spinning cone column, vacuum distillation, and multi-stage membrane-based systems) stages and their effects on wine quality. It also presents evidence of the impact of alcoholic, low-alcohol, and nonalcoholic wines on cardiovascular health. Finally, the potential market for low-alcohol and nonalcoholic wines is discussed. Key findings indicate a shift toward low-alcohol alternatives due to health, economic, and social factors and consumer interest in healthier lifestyles. Low-alcohol and nonalcoholic wines offer health benefits, particularly cardiovascular health, presenting an opportunity for winemakers to cater to a health-conscious market. From an economic perspective, the low-alcohol and nonalcoholic wine market is poised to grow and diversify its revenue streams. The development of high-quality low-alcohol and nonalcoholic wines, which can command premium prices, enhances profitability. The changing regulatory landscape in Europe, with a focus on transparency in alcohol labeling and nutritional information, aligns with the new consumer preferences and regulatory standards. [ABSTRACT FROM AUTHOR]

The phenolic profile and antioxidant activity of whole grape juices from Vitis labrusca and Brazilian hybrids in two training systems were analyzed. Genotypes of V. labrusca ('Bordô' and 'Isabel') and Brazilian hybrids ('IAC 138-22 Máximo' and 'BRS Violeta') were grafted onto the rootstock 'IAC 766 Campinas' (106-8 'Mgt' × Vitis caribaea) and trained on low and high trellis. After harvest, the grapes were destemmed and the berries macerated in a roller crusher. Following hot extraction without pressurization of the pomace and gentle pressing of the blend (skins, must, and seeds), the juices were bottled in amber glass bottles and pasteurized. The physicochemical and colorimetric parameters of the juices, as well as the levels of flavonoids, phenolic compounds, total monomeric anthocyanins, antioxidant activity, and polyphenolic profile, were evaluated. The juices were also subjected to sensory analysis (CAAE: 65549817.7.0000.5411). There was broad variation in all assessed characteristics. The results obtained demonstrate that the training system and grape genotype used in juice production are highly related to the presence of sugars, acidity, and bioactive compounds. Juices made from 'Bordô', 'IAC 138-22 Máximo' and 'BRS Violeta' grapes stood out from 'Isabel' juices, the main grape variety used in Brazilian juice and wine production. All juices contain bioactive compounds in considerable concentrations, indicating beverages with high antioxidant activity and, consequently, high biological potential, with the use of high trellis in vine cultivation potentially increasing concentrations. [ABSTRACT FROM AUTHOR]

Grapes (Vitis vinifera L) are a recommended fibrous food, advised to be consumed in quantities of 300g – 400g per capita per day. Grapes are popular due to their delicious, sweet, and fresh taste, and their high nutritional content, especially vitamins C and A. However, grapes are climacteric fruits that quickly deteriorate and contain tannins, which can impart an astringent, bitter, and cloudy taste if not processed into juice. Therefore, it is necessary to conduct research on grape juice processing to extend its shelf life and enhance the quality of the juice. The method used in this research is an experimental method with a Completely Randomized Design (CRD), consisting of 5 treatments with one factor. The treatment variations are: 250 ml grape juice with 0% egg white (albumin), 250 ml grape juice with 7.2% egg white (albumin), 250 ml grape juice with 14.4% egg white (albumin), 250 ml grape juice with 21.6% egg white (albumin), and 250 ml grape juice with 28.8% egg white (albumin). An organoleptic test on the grape juice was conducted using a preference or hedonic test on each variable: color, aroma, taste, and viscosity. The results of these 5 treatments were then analyzed using analysis of variance (ANOVA), and if there were significant differences between treatments, they were further tested with the Least Significant Difference (LSD) test at a 5% significance level. The results of adding egg white to grape juice processed into grape juice were analyzed with the following average values: color with an average value ranging from 2.20 (A) to 3.40 (E), aroma with an average value ranging from 2.07 (A) to 3.60 (B), taste with an average value ranging from 2.20 (A) to 4.20 (C), and viscosity with an average value ranging from 1.93 (A) to 4.33 (C). This research shows that the best formulation for making grape juice (Vitis vinifera L) with the addition of 36 ml or 14.4% egg white (albumin), 250 grams of grapes, 500 grams of granulated sugar, and 2500 ml of distilled water has the highest score of 15.19 compared to other treatments. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection. [ABSTRACT FROM AUTHOR]

The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian 'Shulaveri-Shomutepe' or 'Aratashen-Shulaveri-Shomutepe culture' (SSC/AShSh: c. 6000–5200 BC). Western European 'Bell Beaker culture' (BB: c. 2500–2000 BC) is characterized by bell-shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats, the absence of wine during the Bell Beaker period remains to be explained. The main goal of this work was to investigate whether the shape of the vessels could influence the performance of spontaneous fermentation, specifically regarding the production of volatile acidity. Crushed grapes or juices from various grape cultivars were fermented in two types of vessels: (i) borosilicate glass beakers (4–5 L) to imitate bell beakers and (ii) Erlenmeyer flasks (5 L) to imitate SSC/AShSh vessels. Fermentations occurred spontaneously, and the wines were analyzed for their conventional physical–chemical parameters (e.g., ethanol content, total acidity, volatile acidity, pH), chromatic characteristics (e.g., wine color intensity, wine hue), and volatile composition by gas-chromatography-flame ionization detection (GC-FID). At the end of fermentation, the yeast species were identified by molecular methods. In addition, wine yields and phenolic composition (e.g., total phenols, anthocyanins, total pigments) were determined for wild grapes in comparison with six red varieties Vitis vinifera L. subsp. sativa (Vinhão, Marufo, Branjo, Melhorio, Castelão and Tempranillo Tinto), chosen as a function of their genetic relatedness with the wild counterpart. Wines produced from V. sylvestris grapes showed higher total acidity and color intensity when compared to the cultivated varieties. Saccharomyces cerevisiae dominated at the end of all spontaneous fermentations in all types of vessels and conditions. Wines fermented in Erlenmeyers showed ethanol concentrations as high as 14.30% (v/v), while the highest ethanol level was 12.30% (v/v) in beakers. Volatile acidity increased to a maximum of 4.33 g/L (acetic acid) in Erlenmeyers and 8.89 g/L in beakers. Therefore, the shape of the vessels influenced the performance of fermentation, probably due to the different exposures to air, leading to vinegary ferments more frequently in open mouths than in conical-shaped flasks. These results provide a hypothesis based on fermentation performance for the absence of wine produced in the Iberian Peninsula until the arrival of Phoenician settlers. [ABSTRACT FROM AUTHOR]

Alternariol (AOH), an emerging mycotoxin, inevitably exists widely in various food and feed commodities with cereals and fruits being particularly susceptible, raising global concerns over its harm to human and livestock health. The development of eco-friendly and efficient strategies to decontaminate AOH has been an urgent task. This study provided insight into the utilization of crude soybean hull peroxidase as a powerful biocatalyst for degrading AOH. The results confirmed that crude soybean hull peroxidase (SHP) could catalyze the oxidation of AOH by use of H2O2 as a co-substrate. The optimum reaction conditions for SHP-catalyzed AOH degradation were recorded at pH 4.0–8.0, at 42–57 °C, and at H2O2 concentration of 100–500 μM. Mass analysis elucidated the degradation of AOH through hydroxylation and methylation by crude SHP. Moreover, toxicological analysis indicated that crude SHP-catalyzed AOH degradation detoxified the hepatotoxicity of this mycotoxin. The performance of crude SHP to degrade AOH in food matrices was further evaluated, and it was found that the enzyme agent could achieve AOH degradation by 77% in wheat flour, 84% in corn flour, 34% in grape juice, and 26% in apple juice. Collectively, these findings establish crude SHP as a promising candidate for effective AOH degradation, with potential applications in the food and feed industry. [ABSTRACT FROM AUTHOR]

Laponite® (Lap) is a synthetic layered nanoclay that is considered a potential candidate for improving the physicochemical properties of gelatin films. However, there is limited information in the literature about the interaction between Lap platelets and gelatin chains and its impact on the physicochemical film properties. Therefore, the current research aimed to systematically study the mechanism of interaction and the effect of Lap on the physicochemical properties of gelatin films (moisture content, optical properties, water contact angle, surface energy, water adsorption, water solubility, water vapor permeability, and mechanical properties). Furthermore, gelatin films with Lap were applied as UV-barrier materials in grape juice. Gelatin films were produced by casting method containing 0, 3, 5, 10, and 15% of Lap (based on the weight of the biopolymer). The incorporation of Lap reduced the formation of the gelatin triple helix structure and consequently film crystallinity. Hydrogen bonds and electrostatic interactions could be the principal interactions between gelatin/glycerol/Lap. The incorporation of Lap increased the thickness and moisture content. Lap platelets were completely exfoliated and did not modify the color and opacity of the gelatin films. The UV-barrier capacity of the gelatin films was improved with the incorporation of Lap. Gelatin films with 15% Lap exhibited a transmittance decreases of 86% and 5% in ultraviolet (280 nm) and visible (470 nm) light, respectively. Furthermore, a reduction of 29% in film water solubility was observed with 15% Lap. Other properties such as water contact angle, surface free energy, water vapor permeability, and mechanical properties were not modified by the incorporation of Lap. Gelatin films containing Lap (15%) reduced the degradation of anthocyanins (50%) in grape juice exposed to UV light when compared with samples covered with gelatin films without Lap. [ABSTRACT FROM AUTHOR]

Nutrient signaling pathways play a pivotal role in regulating the balance among metabolism, growth and stress response depending on the available food supply. They are key factors for the biotechnological success of the yeast Saccharomyces cerevisiae during food-producing fermentations. One such pathway is Retrograde Response, which controls the alpha-ketoglutarate supply required for the synthesis of amino acids like glutamate and lysine. Repressor MKS1 is linked with the TORC1 complex and negatively regulates this pathway. Deleting MKS1 from a variety of industrial strains causes glycerol to increase during winemaking, brewing and baking. This increase is accompanied by a reduction in ethanol production during grape juice fermentation in four commercial wine strains. Interestingly, this does not lead volatile acidity to increase because acetic acid levels actually lower. Aeration during winemaking usually increases acetic acid levels, but this effect reduces in the MKS1 mutant. Despite the improvement in the metabolites of oenological interest, it comes at a cost given that the mutant shows slower fermentation kinetics when grown in grape juice, malt and laboratory media and using glucose, sucrose and maltose as carbon sources. The deletion of RTG2 , an activator of Retrograde Response that acts as an antagonist of MKS1 , also results in a defect in wine fermentation speed. These findings suggest that the deregulation of this pathway causes a fitness defect. Therefore, manipulating repressor MKS1 is a promising approach to modulate yeast metabolism and to produce low-ethanol drinks. • MKS1 gene deletion increases glycerol and reduces ethanol during winemaking. • This increase in glycerol does not imply an overproduction of acetic acid. • Glycerol also increases in brewing and baking yeasts. [ABSTRACT FROM AUTHOR]

AbstractGrapes are renowned for their health-promoting properties due to polyphenols, particularly anthocyanins in red grapes and flavonols in white grapes. This study evaluated the total antioxidant capacities (TAC) of specific grape varieties (Sultaniye, Chardonnay, Shiraz, Carignan, Alicante Bouschet, and Merlot) using the CUPRAC (CUPric Reducing Antioxidant Capacity) and ABTS/HRP (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)/horseradish peroxidase) methods. Additionally, total phenolic, flavonoid, and anthocyanin contents were determined via Folin Ciocalteu, AlCl3/NaNO2, and pH differential methods. Primary phenolic compounds were identified with High-Performance Liquid Chromatography-Photodiode Array (HPLC-PDA). TAC values of the grape juices (mmol Trolox L−1) ranked as Alicante > Shiraz > Sultaniye > Carignan > Merlot > Chardonnay by CUPRAC, and Shiraz > Alicante > Merlot > Carignan ≥ Sultaniye >  Chardonnay by ABTS/HRP and for skin extracts (mmol Trolox g−1), Carignan > Alicante > Shiraz > Merlot > Chardonnay > Sultaniye by CUPRAC, and Carignan > Shiraz > Alicante > Merlot > Chardonnay >  Sultaniye by ABTS/HRP. The study demonstrated a strong correlation between phenolic composition and TAC values in grape samples, with anthocyanins as the predominant family contributing significantly to TAC. Varietal and intra-fruit differences in specific phenolic compounds were found to account for variations in observed TAC levels. Specifically, grape skin samples showed a more robust correlation between antioxidant capacity and total phenolic content (r = 0.986) than grape juices (r = 0.777). These findings underscore the considerable variation in antioxidant potential among grape varieties and emphasize the critical role of phenolic composition in the health-related benefits of grape consumption. [ABSTRACT FROM AUTHOR]

Copyright of Extensão em Foco is the property of Universidade Federal do Parana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Garnacha variety is one of the most important red Mediterranean grape cultivars grown in the world. However, it may not reach optimum chromatic characteristics in warm climates such as Andalusia (Southern Spain). This study analyses the impact of the application of microwaves over the crushed grapes (MW) at laboratory scale over two vintages on the characteristics of Garnacha wines elaborated from grapes cultivated in a warm climate as an additional procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the effects of this treatment on wines throughout the winemaking process. Overall, wines made by MW had a higher phenolic content and colour intensity. The analysis of the detailed composition of the wine showed that the treatment with microwaves before the alcoholic fermentation leads to important differences in its colour properties. Thus, the treatment with microwaves induced easily perceptible changes in CIELab coordinates (lower L* and higher a* and C*ab values than CT). Additionally, it also showed to be significantly effective to increase the extraction of phenolic compounds from grape solids into grape juice, both globally (total polyphenol index and Folin–Ciocalteu index), and particularly regarding flavanols and flavonols content. Most of the above-mentioned significant differences remained with ageing. The reported results are promising and the treatment with microwaves in the optimized conditions seems a feasible auxiliary alternative in warm climates, where wines produced from some red grape cultivars often show suboptimal colour characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

PURPOSE. The purpose of this study was to investigate the effects of surface treatments, liquids, and aging on color, translucency, and surface properties of monolithic ceramics. MATERIALS AND METHODS. Lithium disilicate (LDS) and zirconia-reinforced lithium silicate (ZLS) ceramics (n = 135 each) were cut and divided into three groups [crystallization+glaze (single stage), crystallization-glaze (two stages), and crystallization-polish (two stages)]. One sample from each group was examined using scanning electron microscopy (SEM). Remaining samples were divided into four subgroups (distilled water, coffee, grape juice, and smoothie) (n = 11 each), stored for 12 d in the respective liquids, and thermally aged. One sample from each subgroup was analyzed using SEM. The color, gloss, and roughness values of the samples were analyzed after surface treatment (initial) and storage under different liquids+aging conditions. The initial data and both the aged data and data change values were analyzed using robust two- and three-way analyses of variance. RESULTS. The glazed groups exhibited smoother surfaces. Ceramic type and ceramic-surface treatment interactions affected the initial translucency parameter (TP) (P < .001) and the initial and aged roughness values (P ≤ .001). Surface treatment type affected the color change (P < .001), and ceramic type affected the aged TP values (P < .001). Type of ceramic, surface treatment, and their interactions affected both the initial and aged gloss (P ≤ .001) and TP change values (P ≤ .015). Surface treatment type and ceramic-surface treatment interactions affected the gloss change values (P ≤ .001). CONCLUSION. Although both ceramics and all surface treatments are clinically applicable, crystallization-glaze is recommended. When gloss and smoothness are important or when translucency is important, ZLS or LDS may be preferred, respectively. [ABSTRACT FROM AUTHOR]

Background and purpose: Stress is a behavioral process that helps humans to increase survival. Stress refers to any biological response to an internal or external stimulator. Stress is difficult to study because of its widespread effect on different parts of the body. A good diet is essential for maintaining mental and physical health. During stress time, eating habits are greatly disrupted and this can cause nutritional deficiencies that may lead to more stress on the body. In stressful situations, the body uses more nutrients than usual. So a good diet is required, as a poor diet causes deficiencies that lead to more stress and health problems. Since 2004, many scientific studies have proven the functional and health-promoting properties of non-living probiotics. In recent years, research has been conducted on the consumption of deactivated cells of probiotics (paraprobiotics) whose positive effects have been proven in some studies. In the current research, lactobacillus plantarum paraprobiotic cells have been used in Shahani grape drinks to reduce stress in master's degree students. Materials and methods: The production of paraprobiotics is done in different ways, including heating, applying ultrasound, ultraviolet radiation, infrared radiation, ionizing rays, applying high hydrostatic pressure, and using some chemical compounds. Each of these inactivation methods cause changes in the structure and functional characteristics of non-living probiotic cells. High-power ultrasound was used for deactivation. the suspension containing parapsychobiotic was evaluated for the amount of the active ingredient gamma-aminobutyric acid using a high- performance liquid chromatography. Inactivated cells were added to the reconstituted Shahani grape juice. 32 healthy students consumed a control drink and a drink containing paraprobiotics daily for 10 weeks during the end-of-semester exams. Results: The use of paraprobiotics obtained from inactivation methods is useful when the health-giving compounds and metabolites are not completely reduced or destroyed under the influence of the inactivation method. Gamma-aminobutyric acid (GABA) is the most important inhibitory neurotransmitter in the central nervous system and plays an important role in coordinating brain function and reducing anxiety and stress. The results showed that the amount of gamma-aminobutyric acid in the suspension of parapsychobiotics was higher than in the suspension of live bacteria. Subjects who consumed a grape juice drink containing parapsychobiotics had higher general health scores than the control group during exams. The use of paraprobiotics in drinks improved the quality of sleep. At the end of the test, the amount of cortisol in the saliva of the control group was higher than the parapsychobiotic treated group. Conclusion: The results of this research showed that Lactobacillus plantarum paraprobiotic has potential benefits for improving mental health. Based on the results of this research, paraprobiotics, by affecting the human brain axis, reduce the secretion of stress hormones such as cortisol and, as a result, increase mental stability during the final semester exams of students. (Clinical Trials Registry Number: IRCT20240128060833N1)

In this study, a product of clear juice was developed with the grape berries of a resistant rootstock variety 'Beda' cultivated in cold regions. The product overcomed the shortcomings of 'low sugar and high acidity' in the original juice and enhanced the flavor feature inherent to the American Vitis grapes. The secondary utilization of the pomace after pressing fully reserved the nutritional and bioactive constituents of berry into the juice. The optimum process conditions for the phenolic extraction from grape pomace were obtained by single-factor tests, including ethanol concentration of 60%, material-liquid ratio of 1:25, extraction duration of 1.5 h and 3 extraction times. And the optimum formula for clear grape juice made from 'Beda' in cold regions was determined by single-factor and orthogonal tests, containing 45% original juice, 8.2% sugar, 0.035% citric acid, 0.4% phenolic extracts from grape skin pomace and 0.5% phenolic extracts from grape seed pomace. The clear grape juice had a deep ruby red color, the appropriate sweetness and acidity and an outstanding grape flavor. There were 3.27 mg/100 mL of vitamin C, 831.08 mg GAE/L of total phenolics, 25.37 mg CAE/L of flavan-3-ols and 15.75 mg CGE/L of anthocyanins as well as 3.71 mmol Trolox/L of DPPH radical scavenging capacity in the clear juice. Compared with the commercially available products of pure grape juice, the new clear juice decreased the proportion of pure juice, but also reduced the additive amount of sugar. At the same time, the addition of phenolic extracts from grape pomace made the clear juice exhibit higher nutritional and bioactive properties. The clear grape juice made from 'Beda' in cold regions would meet the current consumers demand for both quality and health.

A large amount of residues called secondary raw materials are formed during grape processing, the majority of which are pomace-containing seeds. Pomace is obtained by crushing grapes with subsequent juice separation and appears as a mass consisting of skin, seeds, as well as stalk and comb residues. When compared to the control, the amount of skin in the fermented pomace increased 15 %, while the amount of seeds decreased by about 50 %. The objects of research is juice, wine materials, functional drinks, technological methods and means. The problem is that the samples of juice and dark wine prepared by the "White method" are not provided with a sufficient amount of extract substances, especially compounds that provide functionality. The results of the experiment show that adding 25–30 % wine-alcohol extract of marc to the wine material obtained by the “white method” from the Bayanshira grape variety, and adding 25–30 % alcohol-juice extract to the juice obtained from its own stream, give a positive result. Compared to the control, in the prepared functional wine samples the content of phenolic compounds increased by 100 mg/dm³, and there was also an increase in the amount of vitamins B2, C, PP, B6 and resveratrol. Rational technological parameters for the extraction of biologically active substances from grapes and their structural components have been established. It has been established that mixing fermented pomace with a 30 % wine-alcohol (juice-alcohol or aqueous-alcohol solution) extractant in a 1:3 hydromodule gives the best result. It is of practical importance to enrich low-extracted juices and wines with extracts obtained from the solid parts of the cluster to produce functional drinks [ABSTRACT FROM AUTHOR]

Marselan is a red wine grape variety with great brewing prospects. The aim of this study was to investigate the effect of postharvest indoor dehydration on the quality of Marselan grapes. For two consecutive years, the harvested grapes were dehydrated naturally indoors (24–28°C). Fresh grapes were used as a control, and dehydrated samples were taken every 7 days during the period of dehydration until ending at day 28. Dehydration treatment increased degrees Brix, reducing sugars, glycerol, and malic acid. On day 7, there was an increase in protocatechuic acid, p‐coumaric acid, and total tannin of 26.00%–27.73%, 11.43%–52.52%, and 39.74%–70.45%, respectively. With increasing dehydration time, total phenols, total flavonoids and total flavanols in the skins were decreased by 17.05%–38.13%, 24.32%–57.38%, and 17.05%–59.48%, respectively, with an increase in pH, citric acid, and ascorbic acid contents of grape juice by 7.66%–21.43%, 100%–137.50%, and 61.29%–258.82%, respectively. On day 21, the esters were increased by 1.10–1.75 factors. Partial least square–discriminant analysis result of volatile compounds showed that ethyl acetate, 1‐propanol, 1‐propanol, 2‐methyl‐, 1‐hexanol, and 1‐butanol, 3‐methyl‐ were the predominant characteristic flavor compounds during dehydration of Marselan grapes. The effect of indoor dehydration on Marselan grape quality offered application value for China's later dehydration wine production. [ABSTRACT FROM AUTHOR]

Background and purpose: Stress is a behavioral process that helps humans to increase survival. Stress refers to any biological response to an internal or external stimulator. Stress is difficult to study because of its widespread effect on different parts of the body. A good diet is essential for maintaining mental and physical health. During stress time, eating habits are greatly disrupted and this can cause nutritional deficiencies that may lead to more stress on the body. In stressful situations, the body uses more nutrients than usual. So a good diet is required, as a poor diet causes deficiencies that lead to more stress and health problems. Since 2004, many scientific studies have proven the functional and health-promoting properties of non-living probiotics. In recent years, research has been conducted on the consumption of deactivated cells of probiotics (paraprobiotics) whose positive effects have been proven in some studies. In the current research, lactobacillus plantarum paraprobiotic cells have been used in Shahani grape drinks to reduce stress in master's degree students. Materials and methods: The production of paraprobiotics is done in different ways, including heating, applying ultrasound, ultraviolet radiation, infrared radiation, ionizing rays, applying high hydrostatic pressure, and using some chemical compounds. Each of these inactivation methods cause changes in the structure and functional characteristics of non-living probiotic cells. High-power ultrasound was used for deactivation. the suspension containing parapsychobiotic was evaluated for the amount of the active ingredient gamma-aminobutyric acid using a high- performance liquid chromatography. Inactivated cells were added to the reconstituted Shahani grape juice. 32 healthy students consumed a control drink and a drink containing paraprobiotics daily for 10 weeks during the end-of-semester exams. Results: The use of paraprobiotics obtained from inactivation methods is useful when the health-giving compounds and metabolites are not completely reduced or destroyed under the influence of the inactivation method. Gamma-aminobutyric acid (GABA) is the most important inhibitory neurotransmitter in the central nervous system and plays an important role in coordinating brain function and reducing anxiety and stress. The results showed that the amount of gamma-aminobutyric acid in the suspension of parapsychobiotics was higher than in the suspension of live bacteria. Subjects who consumed a grape juice drink containing parapsychobiotics had higher general health scores than the control group during exams. The use of paraprobiotics in drinks improved the quality of sleep. At the end of the test, the amount of cortisol in the saliva of the control group was higher than the parapsychobiotic treated group. Conclusion: The results of this research showed that Lactobacillus plantarum paraprobiotic has potential benefits for improving mental health. Based on the results of this research, paraprobiotics, by affecting the human brain axis, reduce the secretion of stress hormones such as cortisol and, as a result, increase mental stability during the final semester exams of students. [ABSTRACT FROM AUTHOR]

Objective: Hardaliye, a traditional fermented grape juice, can prevent imbalances in the antioxidant defense systems of soccer players. Hardaliye is mainly produced through the fermentation of grapes, sour cherry leaves, and mustard seeds and is consumed as a drink. This study was aimed at investigating the effects of hardaliye consumption on oxidative stress parameters, lipid profile, and blood pressure in young elite soccer players. Methods: In this single-blind, randomized, placebo-controlled, parallel-design study, while the participants in one of the groups consumed 250mL/d of hardaliye drink (Hardaliye Group), the participants in the other group consumed placebo drink (Placebo Group) for 28days. Three-day food record and blood samples were taken from the soccer players and their blood pressure was measured. Results: Nutrient intakes in both groups were similar at the beginning and end of the study (p>0.05). Dietary carbohydrates and vitamin A, E, and C intakes were below the recommended levels in both groups. Hardaliye consumption significantly increased the serum total antioxidant capacity level but significantly decreased serum total oxidation status, oxidative stress index, malondialdehyde, and nitric oxide levels compared to the Placebo Group (p<0.05). Lipid parameters and diastolic blood pressure levels were not significantly different between the groups (p>0.05). Hardaliye consumption significantly decreased systolic blood pressure compared to that in the Placebo Group (p<0.05). Conclusion: Hardaliye consumption in young elite soccer players showed antioxidative effects and decreased systolic blood pressure but did not affect their lipid profiles. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods. [ABSTRACT FROM AUTHOR]

Binapacryl is a fungicide and miticide from the dinitrophenol group and is used to control fungi and mites in agricultural areas. Since even trace amounts of pesticides can be highly toxic to humans and the environment, accurate and sensitive analytical methods are needed for their determination. Therefore, the electrochemical behavior of binapacryl fungicide on the glassy carbon electrode (GCE) was investigated using square wave cathodic stripping voltammetry (SWCSV) and cyclic voltammetry (CV). Some parameters such as accumulation potential, accumulation time, pulse amplitude, frequency, and step potential were optimized on GCE. From the plotted calibration graph, the linear operating range was found to be 0.16–6.20 μM (0.06–2.0 mg/L), and accordingly the limit of detection (LOD) and limit of quantification (LOQ) for the first and second peak were 0.060 μM/0.201 μM and 0.0627 μM/0.209 μM, respectively. The proposed method was applied for spiked tap water, apple juice and grape juice samples. An electroreduction mechanism has also been proposed for binapacryl with the participation of 2e−/2H+ via the nitro group of the molecule. Also, the selectivity of the method was demonstrated by investigating the interference effects of some pesticides on the determination of binapacryl. [ABSTRACT FROM AUTHOR]

In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray‐dried grape juice powder containing GP was utilized in a jelly recipe (4%–10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray‐drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH‐sensitive edible films and functional beverage formulations. [ABSTRACT FROM AUTHOR]

Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt‐reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt‐reduced foods. Two trials were conducted using hedonic scales and temporal check‐all‐that‐apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. Practical Application: There is a consumer demand to create salt‐reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization. [ABSTRACT FROM AUTHOR]

BACKGROUND: Yield, disease tolerance, and climate adaptation are important traits in grapevine genetic breeding programs. Selection for these characteristics causes unpredictable changes in primary and specialized metabolism, affecting the physicochemical properties and chemical composition of the berries and their processed products, juice, and wine. In this study, we investigated the influence of the genetic distance between grapevine genotypes on the chemical signatures of the juices, by integrating comprehensive metabolic profiling to genetic analyses. RESULTS: The studied grapevine cultivars exhibited low genetic diversity. Breeding for agronomic traits promoted higher contents of soluble sugars, total phenolics, and anthocyanins in the juices. Untargeted juice metabolomics identified a total of 147 metabolites, consisting of 30 volatiles, 21 phenolics, and 96 ultra‐high‐performance liquid chromatography–mass spectrometry (UHPLC‐MS) features. Juices from grapes of the most recent cultivars exhibited increased levels of trans‐resveratrol, catechin, and luteolin. The blend of volatiles from juices of later cultivars was also more complex, consisting of 29 distinct metabolites in 'BRS Magna'. Grapes from 'BRS Carmem', an intermediate cultivar, gave the most divergent UHPLC‐MS juice profile. CONCLUSION: Contents of soluble solids, total phenolics, and anthocyanins in grape juices were increased by controlled crosses and hybrid selection. Integrative analyses demonstrated that the juices' metabolic profiles accurately represent the cultivars' genetic distances. Juices from 'BRS Violeta' and 'BRS Magna' show relevant positive association with health‐related phenolics and a distinct set of odor volatiles, although these characteristics were specifically sought by breeding. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure and harvest on the nutritional and antioxidant properties of these products. This study investigates the control of sunlight and ripening as tools to tailor nutritional and antioxidant properties of grape juices (GJ) and their byproducts (pomace GP). The compositional analysis showed no significant (p ≥ 0.05) differences associated to either harvesting timing or exposure to sunlight for either of the two studied varieties. However, differences (p ≤ 0.05) were observed between varieties of protein and total dietary fibre (TDF). CS protein content ranged from 0.52 to 3.88 (g 100 g−1) in GJ and from 1.0 to 1.32 (g 100 g−1) in GP; meanwhile, GN had higher protein values in GJ (from 2.11 to 4.77 g 100 g−1) and GP (from 5.11 to 6.75 g 100 g−1). The opposite behaviour was observed in TDF; CS grape had higher values for juice (from 11.43 to 19.53 g 100 g−1) and pomace (from 42.20 to 65.80 g 100 g−1) than GN (from 11.43 to 17.22 g 100 g−1 in juice and from 25.90 to 54.0 g 100 g−1 in pomace). The total phenolic content (TP) in GP was 100 times higher than in the juices and showed a much less pronounced evolution compared to the GJ during the harvesting time. GN TP values ranged from 5835 to 8772 mg GAE 100 g−1; meanwhile, CS values ranged from 7637 to 9040 mg GAE 100 g−1. A significant (p ≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the control of different factors can contribute to obtain modified grape-derived products from conventional varieties beyond the wine market. [ABSTRACT FROM AUTHOR]

Background: The new trend demanding for "natural" agri-food products has encouraged the application of more sustainable and eco-friendly farming methods, which limit or avoid the use of synthetic chemicals. This approach is increasing in viticulture, one of the sectors with the highest commercial value since grapes and derived products are largely consumed foodstuffs, with appreciated nutritional and sensory features. In this work, 1H Nuclear Magnetic Resonance spectroscopy (1H NMR) was applied for the metabolic profiling of cv. Italia table grapes samples, from the same origin area, cultivated with different treatments (biodynamic, organic and integrated) and collected in three subsequent vintages. Multivariate statistical analysis was performed on NMR-data with the aim of comprehensively researching the possible influences on metabolites due to the use of diverse agricultural practices. Results: Both inter-annual variability (2020, 2021 and 2022 vintages) and different vineyard treatments (biodynamic, organic and integrated) resulted as significant drivers for samples differentiation in the preliminary unsupervised analysis of the (1H NMR spectra derived) metabolic profile data. Nevertheless, supervised data analyses showed that inter-vineyards variability, due to application of diverse farming methods, had a comparable discriminating effect with respect to harvesting years. Ethanol, sugars (as α-/β-glucose), organic acids (as malate) and amino acids (as arginine, leucine, glutamine) resulted the most viticultural practices-dependent metabolites. Interestingly, results from pairwise comparisons between treatments indicated the biodynamic samples with respect to the organic ones as the best-observed differentiation. This was followed by the biodynamic vs integrated and organic vs integrated samples comparisons, in decreasing discrimination order, as confirmed by the descriptiveness and predictive ability parameters of the corresponding pairwise OPLS-DA models. Conclusions: Results highlighted that metabolites' composition in cv. Italia table grapes juice is significantly affected by the use of different kinds of vineyard managements (biodynamic, organic and integrated, here investigated). Metabolomics study, here employing 1H NMR spectroscopy combined with multivariate statistical analysis, offers powerful tools to elucidate the metabolic differences among classes of samples. [ABSTRACT FROM AUTHOR]

Dynamic crossflow filtration (DCF) is the state-of-the-art technology for solid–liquid separation from viscous and sensitive feed streams in the food and biopharma industry. Up to now, the potential of industrial processes is often not fully exploited, because fixed recipes are usually applied to run the processes. In order to take the varying properties of biological feed materials into account, we aim to develop a digital twin of an industrial brownfield DCF plant, allowing to optimize setpoint decisions in almost real time. The core of the digital twin is a mechanistic–empirical process model combining fundamental filtration laws with process expert knowledge. The effect of variation in the selected process and model parameters on plant productivity has been assessed using a model-based design-of-experiments approach, and a regression metamodel has been trained with the data. A cyclic program that bidirectionally communicates with the DCF asset serves as frame of the digital twin. It monitors the process dynamics membrane torque and transmembrane pressure and feeds back the optimum permeate flow rate setpoint to the physical asset in almost real-time during process runs. We considered a total of 24 industrial production batches from the filtration of grape juice from the years 2022 and 2023 in the study. After implementation of the digital twin on site, the campaign mean productivity increased by 15% over the course of the year 2023. The presented digital twin framework is a simple example how an industrial established process can be controlled by a hybrid model-based algorithm. With a digital process dynamics model at hand, the presented metamodel optimization approach can be easily transferred to other (bio)chemical processes. [ABSTRACT FROM AUTHOR]

Grapes are among the most commonly produced fruits worldwide, thanks to their ease of cultivation in terms of climate and soil requirements. Owing to their abundant vitamins, bioactive compounds and minerals incorporating them into one's diet is advised for promoting human health. The bioactive components of ultrasound-treated white grape juice were optimised by response surface methodology (RSM). In addition, untreated white grape juice (C-WGJ), ultrasound treated white grape juice (U-WGJ) and thermally pasteurized white grape juice (P-WGJ) samples were compared for total phenolics compound (mg GAE/L), total flavonoids (mg CE/L) and DPPH (% Inhibition) parameters. The scientific investigation employed RSM, a widely favored approach. During the study, ultrasound process parameters such as amplitude (40, 50, 60, 70 and 80%) and duration (2, 4, 6, 8 and 10 minutes) were manipulated. The responses to the process application were assessed through analyses of total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-Diphenyl-2-Picryl Hydrazyl). The model achieved commendably high R² values following optimization through RSM. Oneway ANOVA for DPPH value, TFC and TPC of samples, both amplitude and duration exhibited statistically significant effects (p<0.001). The effectiveness of ultrasound treatment in increasing bioactive components in untreated white grape juice is higher than thermal pasteurization treatment. Through the optimization process, the best bioactive values for white grape juice were achieved, measuring 42.3 mg CE/L for TFC, 55.5% inhibition for DPPH and 440.3 mg GAE/L for TPC. Ultrasound applied to white grape juice proved to be more effective in preserving and enhancing bioactive compounds than thermal pasteurization. Consequently, the findings suggest the need for further investigations to assess the impacts of both thermal pasteurization and ultrasound technology on additional quality parameters of white grape juice. [ABSTRACT FROM AUTHOR]

The knowledge of a product's origin is an important aspect for consumers who demand quality and authenticity. Grape juice is a beverage that has currently gained more attention due to the tendency of people towards a more natural and healthy lifestyle. The aim of this study was to discriminate the origin of grape juice samples. For this purpose, chemometric techniques were applied to commercial samples of grape juice from Argentina and Brazil, and the feasibility of classification models of predicting the origin of samples based on elemental composition, was investigated. Inductively coupled plasma mass spectrometry (ICP-MS) was used to determine 10 elements (V, Cr, Mn, Fe, Ni, Cu, As, Rb, Y and Mo). Unsupervised methods, such as principal component analysis (PCA) and cluster analysis (CA) and the supervised technique, linear discriminant analysis (LDA) with bootstrapping and k-fold cross-validation were assessed. The best result was achieved for LDA with 4 fold cross validation with a prediction accuracy of 81%. [ABSTRACT FROM AUTHOR]