Article
Biochemistry & Molecular Biology
Rodrigo Oliver Simancas, Maria Consuelo Diaz-Maroto, Maria Elena Alanon Pardo, Paula Perez Porras, Ana Belen Bautista-Ortin, Encarna Gomez-Plaza, Maria Soledad Perez-Coello
Summary: The application of high-power ultrasound to crushed grapes at a winery-scale can increase the concentration of free varietal compounds and improve the sensory attributes of wines. The effect of sonication on volatile compounds extraction is dependent on frequency, maceration time, and compound type, with the potential to enhance aroma quality in wines.
Article
Food Science & Technology
Maria Perez-Jimenez, Carolina Munoz-Gonzalez, Maria Angeles Pozo-Bayon
Summary: The study investigates the oral release behavior of wine aroma compounds using an in-mouth headspace sorptive extraction procedure. Results show that different chemical classes of aroma compounds exhibit distinct trends in oral release behavior. Esters and linear alcohols show rapid losses in the mouth with low oral persistence, while terpenes, lactones, and C-13 norisoprenoids demonstrate more stable release patterns and higher oral persistence.
Article
Food Science & Technology
Xiaobo Gu, Xue Zhang, Keqing Wang, Xi Lv, Ruyi Li, Wen Ma
Summary: The aroma quality of wines is directly determined by grape volatile compounds. This study revealed that aroma maturity should be considered when determining grape harvest time. Monitoring several maturation indicators in four red wine grape varieties in Ningxia, China, it was found that the best aroma maturity time for the studied varieties was later than the sugars/acids ratio.
Article
Food Science & Technology
Raquel Munoz Garcia, Rodrigo Oliver Simancas, Maria Consuelo Diaz-Maroto, Maria Elena Alanon Pardo, Maria Soledad Perez-Coello
Summary: Microwave treatment in grape maceration increases the content of varietal compounds in wines, enhances fermentation kinetics, and improves sensory quality, especially in wines produced without SO2. This method has the potential to enhance wine aroma and reduce the use of SO2.
Article
Food Science & Technology
Angela Galvan-Lima, Sara C. Cunha, Zita E. Martins, Antonio G. Soares, Isabel M. P. L. V. O. Ferreira, Adriana Farah
Summary: This study characterized the volatile profile of citrus peel flours made from fruits commonly grown in Brazil using HSSPME/GC-MS, finding that volatile compounds followed specific patterns in different citruses, especially distinguishing lemon flours from the rest. The diverse volatile profiles and unique signatures in citrus peels could be explored for various applications related to food flavoring, preservation, and promoting good health, warranting further investigation in future studies.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agricultural Engineering
Zhong Zhang, Qingchen Zhang, Huiqing Wang, Hongchuan Xia, Lijun Sun, Junxiang Zhang
Summary: This study investigated the effect of micro-oxygenation (MOX) on the aroma quality of Ningxia wine for the first time. The dose and timing of oxygen addition were found to be key factors influencing the effectiveness of MOX. MOX treatment significantly modified the aroma compounds in the wine, improving the aroma quality by reducing unwanted odors and enhancing the olfactory intensities of dried fruits, flowers, and nuts.
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Lara Labrador Fernandez, M. Consuelo Diaz-Maroto, Paula Perez Porras, Ana Belen Bautista-Ortin, M. Elena Alanon, Encarna Gomez-Plaza, M. Soledad Perez-Coello
Summary: This study evaluates the effect of high-power ultrasound on the extraction of varietal volatile compounds in Viognier grapes. The results show that ultrasound treatment increases the content of these compounds in musts and wines, resulting in wines with higher aromatic intensity and varietal character.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Virginia Cardoso Schwindt, Mauricio M. Coletto, Monica F. Diaz, Ignacio Ponzoni
Summary: Food informatics is playing a significant role in improving the quality and efficiency of the food industry, particularly in the sensory analysis of wines. Machine learning models have been developed to predict wine-related characteristics, but accurate and sufficient data is still needed for reliable predictions. The use of quantitative structure-odour relationship (QSOR) models shows promise in quantitatively predicting wine sensory analysis.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Maria Joao Pereira, Antonio Ferreira, Carla Brazinha, Joao Crespo
Summary: A mathematical model is proposed to predict the recovery and fractionation of target aromas in red wine fermentation. Vapour permeation-fractionated condensation and fractionated condensation processes were assessed, with the former achieving a significant decrease in the amount of ethyl phenols. The model was validated experimentally and proven to be valuable for predicting aroma fractionation.
Article
Biochemical Research Methods
Catarina Pereira, Davide Mendes, Thomas Dias, Raquel Garcia, Marco Gomes da Silva, Maria Joao Cabrita
Summary: The importance of yeasts in aroma production during wine fermentation is crucial for wine producers aiming to improve complexity and enhance specific characteristics. This study aimed to investigate the impact of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. Results showed significant differences in AAs content and volatile profile among the Arinto wines, with Native yeast resulting in wines with a volatile profile richer in esters compared to other samples.
JOURNAL OF CHROMATOGRAPHY A
(2021)
Article
Plant Sciences
Rossarin Tansawat, Supawat Jindawatt, Paweena Ekkaphan, Siriphat Ruengphayak, Apichart Vanavichit, Nitima Suttipanta, Sornkanok Vimolmangkang, Wanchai De-Eknamkul
Summary: Thailand has numerous native-colored rice varieties with health benefits and economic potential. However, the chemical characteristics of aromatic substances in native-colored rice are largely unknown. This study aimed to identify key volatile aroma compounds and biosynthetic pathways in Thai native-colored rice, potentially leading to the development of colored rice with better aromatic properties.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Bojie Xie, Qian Wu, Shouhui Wei, Haiyan Li, Jinmei Wei, Medhia Hanif, Ju Li, Zeci Liu, Xuemei Xiao, Jihua Yu
Summary: This study optimized the headspace solid-phase micro-extraction conditions for Chinese chive and identified a total of 59 volatile compounds, with ethers being the most abundant. By calculating odor activity values, 11 major aroma-active compounds were identified.
Article
Food Science & Technology
J. A. Delgado, E. Sanchez-Palomo, M. Osorio Alises, M. A. Gonzalez Vinas
Summary: This study investigated the aroma of Petit Verdot wines from La Mancha region over a five-year period. A total of 77 volatile compounds were identified and quantified. The aroma sensory profile of Petit Verdot wines was characterized by red fruit, leather, tobacco, liquorice, and sweet attributes. Regression analysis revealed positive correlations between certain compounds and specific aroma descriptors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Michal Wojcicki, Olga Swider, Renata Choinska, Marzena Bujak, Barbara Sokolowska, Magdalena Szczepanska, Elzbieta Bartosiak, Marek Lukasz Roszko, Edyta Juszczuk-Kubiak
Summary: This study aimed to investigate the impact of grape varieties and native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. The results showed that red wines had higher levels of analytes compared to white wines, and red wines produced with native yeast strains exhibited higher content of alcohols and esters.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
R. Munoz Garcia, L. Martinez-Lapuente, Z. Guadalupe, B. Ayestaran, L. Marchante, M. C. Diaz-Maroto, P. Perez Porras, A. B. Bautista Ortin, E. Gomez-Plaza, M. S. Perez-Coello
Summary: This study evaluates the possibility of enhancing extraction of different compounds from lees by using combined strategies such as ultrasound or microwave and the addition of inactive dry yeasts, to reduce lees ageing time. The results show that combined treatments increased the release of total polysaccharides, mannoproteins, and total monosaccharides in the wines, as well as some amino acids. However, the wines treated with ultrasound and microwave showed a decrease in tannins and color intensity, and in some volatile compounds.
Article
Chemistry, Applied
Chuangchuang Zhang, Zekun Xu, Xingxun Liu, Mengting Ma, Sumbal Khalid, Matteo Bordiga, Zhongquan Sui, Harold Corke
Summary: The study investigated the effects of removing surface lipids on the structure of hull-less barley starch formed by heat-moisture treatment. The removal of surface lipids resulted in the disappearance of the peak at 2 theta of 13 degrees, increased lamellar peak intensity, and smaller reduction in mass fractal dimension and radius of gyration. Different changes were observed in lamellar thickness, linear crystallinity, peak temperatures, and enthalpy of gelatinization among the modified starches with increasing temperature and/or moisture content.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Lorenzo Cecchi, Diletta Balli, Silvia Urciuoli, Angelica Urciuolo, Matteo Bordiga, Fabiano Travaglia, Bruno Zanoni, Nadia Mulinacci
Summary: This study aimed to compare different methods of preparing chili-flavored olive oil. It was found that co-milling resulted in higher levels of capsaicinoids, while infusion resulted in higher levels of volatile compounds associated with defects and no fresh pepper flavor. Oils prepared by co-milling had better sensory quality, including pleasant hotness sensation and fresh pepper flavor.
Article
Food Science & Technology
Serkan Selli, Rosa Perestrelo, Hasim Kelebek, Onur Sevindik, Fabiano Travaglia, Jean Daniel Coisson, Jose S. Camara, Matteo Bordiga
Summary: The impact of Japanese beetles on the quality indicators of Nebbiolo and Erbaluce grapes, specifically their phenolic and volatile composition, was examined. The study revealed that grapes produced by plants attacked by Japanese beetles had higher levels of phenolic compounds compared to healthy plants. Similarly, the volatile composition of the affected grapes was also higher. The plants responded to the beetle attack by increasing the content of certain volatile compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Mukul Kumar, Deepika Kaushik, Ashwani Kumar, Prerna Gupta, Charalampos Proestos, Emel Oz, Elif Orhan, Jasjit Kaur, Mohammad Rizwan Khan, Tahra Elobeid, Matteo Bordiga, Fatih Oz
Summary: In this study, copper nanoparticles were synthesized using Nigella sativa seed extracts at different concentrations. The nanoparticles showed antibacterial activity against Pseudomonas aeruginosa and Escherichia coli, and also exhibited antiobesity effects through lipase and amylase inhibition.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Editorial Material
Food Science & Technology
Matteo Bordiga, Hasim Kelebek, Serkan Selli
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Xin Huang, Sarita Devi, Matteo Bordiga, Charles S. S. Brennan, Baojun Xu
Summary: Gold nanoparticles (AuNPs) have been widely used in various fields due to their unique physical and chemical properties. Phenolic compounds (PCs), which are the most abundant phytochemicals in foods, have attracted attention for their exceptional health benefits. Recent studies have focused on the synthesis and conjugation of PCs onto AuNPs (AuNP/PC), as well as their bioactivities such as antimicrobial, anticancer, and anti-inflammatory effects. The presence of PCs not only acts as a reductant but also stabilizes the AuNPs during the synthesis process. Evaluating the synthesis parameters and properties of AuNP/PCs is crucial for achieving highly efficient bioactivities. The successful conjugation of PCs with AuNPs is indicated by the presence of surface hydroxyl groups in AuNP/PCs, which greatly enhances their bioactivities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Arakkaveettil Kabeer Farha, Zijun Li, Yijuan Xu, Matteo Bordiga, Zhongquan Sui, Harold Corke
Summary: The spread of multidrug resistant bacteria has led to the development of new antibiotics. Disrupting the quorum sensing mechanism with biomolecules is a promising approach against bacterial infections. Traditional Chinese Medicine plants are valuable for identifying quorum sensing inhibitors.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Nutrition & Dietetics
Antonio Colasanto, Silvia Savastio, Erica Pozzi, Carlotta Gorla, Jean Daniel Coisson, Marco Arlorio, Ivana Rabbone
Summary: The study aimed to evaluate the chemical and nutritional composition of rice before and after cooking, as well as the postprandial glycemic impacts in children and adolescents with type 1 diabetes. The results showed that total dietary fiber increased after cooking rice, and cooking rice as risotto increased polyphenols and antioxidants. The glycemic response differed depending on the type of rice and cooking method, but was well controlled by a closed loop insulin delivery system.
Review
Food Science & Technology
Yassine Jaouhari, F. Travaglia, L. Giovannelli, A. Picco, E. Oz, F. Oz, M. Bordiga
Summary: According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The linear Take-Make-Dispose model is outdated and uneconomical, while circular thinking in production systems provides new opportunities. Recovering unavoidable food waste as by-products is a promising pathway, and utilizing last year's by-products rich in nutrients and bioactive compounds can drive innovation in the nutraceutical and cosmetic industry.
Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Polymer Science
Alessandro Candiani, Giada Diana, Manuel Martoccia, Fabiano Travaglia, Lorella Giovannelli, Jean Daniel Coisson, Lorena Segale
Summary: The ionotropic gelation technique was used to prepare vitamin D3-loaded microparticles from an oil-in-water Pickering emulsion stabilized by flaxseed flour. The hydrophobic phase contained a vitamin D3 solution in a blend of vegetable oils (90% extra virgin olive oil and 10% hemp oil), while the hydrophilic phase was a sodium alginate aqueous solution. The microparticles had a particle size of about 1 mm, 6% residual water content, and excellent flowability in the dried state. The polymeric structure of the microparticles preserved the vegetable oil blend from oxidation and maintained the integrity of vitamin D3, making it an innovative ingredient for pharmaceutical and food/nutraceutical purposes.
Article
Food Science & Technology
Matteo Bordiga, Raffaele Guzzon, Marcello Manfredi, Elettra Barberis, Simona Grasso, Ana M. Benitez-Gonzalez, Antonio J. Melendez Martinez, Fabiano Travaglia, Marco Arlorio, Jean Daniel Coisson
Summary: The aim of this study was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to assess their acidity, density, total phenolic content, and antioxidant activity. The study also analyzed the volatile fingerprinting of the vinegars using two different techniques and characterized the carotenoids present in each vinegar. The results showed that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals, and the vinegar fermented with Acetobacter_vino had a more complex flavor profile. Only the vinegar produced using a mixture of T. delbruekii and Acetobacter had a high concentration of carotenoids.
Review
Food Science & Technology
Rosa Perestrelo, Yassine Jaouhari, Teresa Abreu, Mariangie M. Castillo, Fabiano Travaglia, Jorge A. M. Pereira, Jose S. Camara, Matteo Bordiga
Summary: Fortified wines from Mediterranean countries have high alcohol content to increase their shelf-life during long journeys. Marsala, Madeira, Port, and Sherry are famous fortified wines due to their high alcoholic content, sweet taste, and intense aromatic profile. This review provides an overview of the traditional vinification process and regulatory aspects of Italian, Portuguese, and Spanish fortified wines, as well as the volatile organic compounds (VOCs) that contribute to their aroma and the compounds found during oxidative aging.
