Article
Agriculture, Multidisciplinary
Liudis L. Pino-Ramos, Paula A. Pena-Martinez, V. Felipe Laurie
Summary: This study investigated the fining ability of quinoa protein extracts on red wines. The results showed that quinoa protein extracts had similar effects to commercial fining agents in reducing turbidity, phenolics, tannins, and color characteristics of the wines.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Taiki Igari, Yukinori Chikada, Riku Hoshino, Eri Inoue, Fumie Watanabe-Saito, Masashi Hisamoto, Tohru Okuda
Summary: Phenolics in red wines made from three cultivars were separated into four fractions, with approximately 28% of total phenolics in two cultivars being non-precipitable tannins. The major cultivar in Japan had a very low tannin content, indicating a genetic characteristic. The study revealed the abundant existence of non-precipitable tannins and showed the overall aspect of tannins in red wines with a unified quantification method.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Raffaele Cucciniello, Martino Forino, Luigi Picariello, Francesca Coppola, Luigi Moio, Angelita Gambuti
Summary: Acetaldehyde plays a key role in determining wine color evolution and sensory properties. Studies have shown that acetaldehyde reacts differently in white and red wines, leading to the formation of specific compounds that impact the color properties of the wines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Gonzalo Garrido-Banuelos, Astrid Buica, Wessel du Toit
Summary: Research indicates a close relationship between phenolics and polysaccharides in grapes, playing a crucial role in winemaking. The ripeness and variety of grapes affect the extractability of these compounds. The interactions between these compounds directly impact the color, stability, and sensory properties of the wines.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Cristina Medina-Plaza, Haley Meade, Nick Dokoozlian, Ravi Ponangi, Tom Blair, David E. Block, Anita Oberholster
Summary: This study investigated the phenolic extractability of Cabernet Sauvignon grapes from two regions in California and its relationship with skin cell wall composition. The results showed that the growing region had a significant impact on grape phenolics and the composition of grape cell wall material (CWM). The fermentation process also affected CWM composition, making it more similar for grapes from Sonoma County and more different for grapes from the Central Coast. In addition, lignin and the amount of cell wall isolated were found to have a significant impact on phenolic extractability.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Natalia Brossard, Beatriz Gonzalez-Munoz, Carolina Pavez, Arianna Ricci, Xinmiao Wang, Fernando Osorio, Edmundo Bordeu, Giuseppina Paola Parpinello, Jianshe Chen
Summary: Astringency is a sensory attribute related to red wine quality and mouthfeel, but the origin of sub-qualities like drying astringency in immature grapes remains unclear. The study examined red wines with similar tannin content but different astringency sub-qualities from various harvest dates. Results showed differences in tannin-protein aggregates and their impact on sensory perception and oral lubrication.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Robert C. Bruce, Pauline Lestringant, Charles A. Brenneman, Hildegarde Heymann, Anita Oberholster
Summary: Optical berry sorting successfully removed underripe berries and material other than grapes, but did not significantly affect the final ethanol content and phenolic composition of the wines. Wines made from rejected material showed lower ethanol levels, higher concentrations of total phenolics and tannin, and exhibited different aroma profiles compared to the sort and control treatments.
Article
Chemistry, Analytical
Michaela Jakubikova, Jana Sadecka, Katarina Hrobonova
Summary: The aim of this study was to develop a simple, fast, and reagent-free method for predicting the total phenolic content and selected phenolic compounds in Slovak botrytized Tokaj wines using spectral data and partial least squares regression. The best predictive model achieved an RPD of 5.8, R2 of 0.972, and RMSE of 20.2 mg/L for TPC. The PLS calibration models for gallic, protocatechic, caffeic, p-coumaric acids, and (+)-catechin had high prediction accuracy with RPD > 4.0 and R2 > 0.9.
MICROCHEMICAL JOURNAL
(2022)
Article
Food Science & Technology
Gonzalo Garrido-Banuelos, Astrid Buica, Brock Kuhlman, Julia Schuckel, Anscha J. J. Zietsman, William G. T. Willats, John P. Moore, Wessel J. du Toit
Summary: The study explores the impact of different maceration times on the phenolic levels and evolution in young red wines, finding that longer maceration times do not always result in increased phenolic concentration, although complexity seems to be higher. Continuous depectination and possible solubilization of pectin observed during extended maceration may affect sensory perception of the wines, and maceration time also influences the polymeric fraction and sensory perception of the wines.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Agnieszka Mierczynska-Vasilev, Keren Bindon, Richard Gawel, Paul Smith, Krasimir Vasilev, Hans-Jurgen (Hans-Juergen) Butt, Kaloian Koynov
Summary: The study used FCS to investigate the interaction between wine macromolecules and BSA, showing changes in protein conformation and complex formation with the addition of wine macromolecules. Different fractions in wine had varied effects on aggregation, with polysaccharides preventing protein-tannin complex precipitation. The application of FCS in real wines demonstrated live monitoring of heat-induced aggregation to study protein haze formation.
Article
Food Science & Technology
Alicia Jouin, Liming Zeng, Marina Riveiro Canosa, Pierre-Louis Teissedre, Michael Jourdes
Summary: Condensed tannins, particularly crown procyanidins, have been identified as playing a crucial role in the quality of red wine. Their unique macrocyclic structure and strong resistance to oxidation make them stand out in the winemaking process. During aging, crown procyanidins remain stable while non-cyclic tannins decrease significantly, showcasing their unique characteristics in the wine.
Article
Food Science & Technology
Irini F. Strati, Panagiotis Tataridis, Adnan Shehadeh, Arhontoula Chatzilazarou, Vasileios Bartzis, Anthimia Batrinou, Vassilia J. Sinanoglou
Summary: The study demonstrates that adding enological tannins to white wine can effectively enhance antioxidant stability and sensory quality, especially at a concentration of 300 mg/L. The addition of enological tannins not only increased the total phenolic content and antioxidant activity, but also effectively prevented color deterioration.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Engineering, Chemical
Yihe Sui, David Wollan, Jacqui McRae, Richard Muhlack, Jonathan Tuke, Kerry Wilkinson
Summary: This study demonstrates the effectiveness of ultrafiltration (UF) in removing astringent compounds from wines, resulting in clarified and stabilized permeate with reduced negative impacts from excess phenolics and proteins.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Raul C. Girardello, Arran Rumbaugh, Anji Perry, Hildegarde Heymann, Charles Brenneman, Anita Oberholster
Summary: The study found that the Grapevine red blotch virus (GRBV) decreases sugar accumulation and anthocyanin synthesis in grapes, impacting the composition of wines made from infected fruit. However, wines made from GRBV grapes harvested at a later ripening stage showed similarities to wines made from healthy fruit both chemically and sensorially.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Cheng-Chun Lai, Hong Pan, Jing Zhang, Qi Wang, Qiu-Xia Que, Ruo Pan, Zhong-Xiong Lai, Gong-Ti Lai
Summary: This study investigated the effects of different light qualities on the growth of red callus, accumulation of phenolic compounds, and total antioxidant capacity in spine grape. Blue and purple light increased red coloration in the callus, while yellow light promoted the greatest callus proliferation. White, blue, and purple light induced increased anthocyanin accumulation. Mixed-wavelength light was beneficial for flavonoid accumulation. Blue and purple light facilitated the accumulation of proanthocyanidins. The total antioxidant capacity of the callus cultures varied significantly depending on the light quality. These findings provide evidence for using abiotic elicitors to stimulate callus growth and enhance the accumulation of phenolic compounds in the red callus of spine grape.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
R. Pandiselvam, N. U. Sruthi, Ankit Kumar, Anjineyulu Kothakota, Rohit Thirumdas, S. V. Ramesh, Daniel Cozzolino
Summary: Classical methods for assessing the quality of food grains are either destructive or time-consuming, calling for an alternative approach. Spectroscopic techniques, such as FT-IR, NIR, and Raman spectroscopy, have been extensively studied for efficient determination of grain quality. This review focuses on the working principles and recent applications of these techniques in the grain industry, including quality discrimination, adulterant detection, process optimization, and production monitoring, while also highlighting challenges, limitations, advantages, and future trends.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Eshetu M. Bobasa, Sukirtha Srivarathan, Anh Dao Thi Phan, Michael E. Netzel, Daniel Cozzolino, Yasmina Sultanbawa
Summary: The study evaluated the influence of blanching on the content of vitamin C and ellagic acid (EA) in Kakadu plum fruits during storage. The results showed that vitamin C decreased over the storage period, while EA content remained stable. The KP fruits also demonstrated excellent antioxidative properties and protected against fatty acid oxidation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Editorial Material
Food Science & Technology
Daniel Cozzolino
Article
Food Science & Technology
Daniel Cozzolino, Daniel Bures, Louwrens C. Hoffman
Summary: This study evaluated the use of a hand-held near infrared spectrophotometer and a similarity index (SI) method to identify meat samples from different animal species. Lamb, emu, camel, and beef samples obtained from a commercial abattoir were analyzed using the spectrophotometer. The results indicated that the combination of SI and NIR spectroscopy can distinguish meat samples from different species. This method has potential for improvement in the meat and food industries due to its rapidity, portability, affordability, and user-friendly nature.
Article
Chemistry, Multidisciplinary
P. Rajapaksha, R. Orrell-Trigg, D. Shah, S. Cheeseman, K. B. Vu, S. T. Ngo, B. J. Murdoch, N. R. Choudhury, H. Yin, D. Cozzolino, Y. B. Truong, A. F. Lee, V. K. Truong, J. Chapman
Summary: Antimicrobial resistance is a global health challenge, which requires innovative nanomaterials and antimicrobial strategies. In this study, a broad-spectrum antimicrobial nanomaterial combining light-responsive ZnO nanoparticles and reduced graphene oxide was developed for water depollution. The nanocomposite demonstrated strong antimicrobial efficacy against methicillin-resistant Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium bacteria, and also showed potential for photocatalytic degradation of dye.
MATERIALS TODAY CHEMISTRY
(2023)
Review
Chemistry, Analytical
B. Dayananda, S. Owen, A. Kolobaric, J. Chapman, D. Cozzolino
Summary: The availability of advanced instrumentation has greatly advanced the field of analytical chemistry, enabling the development of new applications. However, direct interpretation of recorded data is often not straightforward, necessitating pre-processing techniques. This paper provides an overview of the most commonly used pre-processing methods in instrumental analytical methods, such as spectroscopy and chromatography. It also highlights the importance of pre-processing techniques in data analysis, interpretation, and the development of accurate chemometric models.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2023)
Review
Food Science & Technology
Ali Ali Redha, Luciana Torquati, Faye Langston, Geoffrey R. Nash, Michael J. Gidley, Daniel Cozzolino
Summary: Cruciferous vegetables and oilseeds are rich in glucosinolates that can transform into isothiocyanates upon enzymic hydrolysis. Monitoring and assessing glucosinolates and isothiocyanates content in the food value chain is important. Infrared spectroscopy has been used as a nondestructive and low-cost method to determine glucosinolates and isothiocyanates in vegetables and oilseeds, but further evaluation and interpretation of the results are needed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Gayatri Mishra, Prashant Sahni, Ravi Pandiselvam, Brajesh Kumar Panda, Dolly Bhati, Naveen Kumar Mahanti, Anjineyulu Kothakota, Manoj Kumar, Daniel Cozzolino
Summary: Texture is a crucial sensory attribute affecting consumer acceptance of food. However, traditional texture measurement methods have limitations in terms of subjectivity and time consumption. This has led to the exploration of nondestructive texture analysis techniques, such as micro-deformation, acoustic, and optical methods, which are feasible for in-line applications. This review provides an overview of the working principles, recent applications, and challenges associated with the commercialization of nondestructive texture analysis techniques.
JOURNAL OF TEXTURE STUDIES
(2023)
Review
Chemistry, Analytical
Ni Dongdong, Daniel Cozzolino
Summary: The main role of precision nutrition is to personalize nutrition recommendations based on various factors such as historical diet, phenotype data, genotype, microbiome, proteome, and metabolome. Recent advances in digital technologies and data analytics have allowed for the development of practical and robust analytical tools in personalized nutrition. This review focuses on the application of non-destructive techniques, specifically vibrational spectroscopy combined with data analytics, in analyzing metabolites and biomarkers in biofluids other than blood in human nutrition.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
Article
Green & Sustainable Science & Technology
Rahul Sreekumar, Nanjappa Ashwath, Daniel Cozzolino
Summary: The aim of this study was to assess the biogeographic variability in the contents of fruit, kernel, kernel-oil, and press-cake of beauty leaf tree (C. inophyllum L.) accessions collected from multiple locations in Australia. The results showed that the NIR spectra of crushed kernels helped differentiate different genotypes, making it a useful tool for genotype screening and seed preservation.
Article
Food Science & Technology
Maninder Meenu, Daniel Cozzolino, Baojun Xu
Summary: Oats from different parts of China, Canada, and the United States were investigated for their phenolic and flavonoid content as well as antioxidant potential. NIR spectra combined with PLSR were used to develop calibration models for the non-destructive prediction of these attributes. However, more diverse samples are needed to establish robust calibration models for accurate prediction.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Ali Ali Redha, Hung T. Hong, Luciana Torquati, Geoffrey R. Nash, Michael J. Gidley, Daniel Cozzolino
Summary: A liquid chromatography-mass spectrometry method was developed to accurately identify and quantify broccoli sulforaphane. The method demonstrated highly reproducible retention time and a sharp sulforaphane peak, indicating high sensitivity and selectivity.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Ramanah Visnupriyan, Bernadine Flanagan, Karen Harper, Daniel Cozzolino
Summary: This study uses mid-infrared spectroscopy to rapidly measure the concentration of maltose and % digested starch during in-vitro digestion experiments. The method shows potential to decrease the time and effort required for determining maltose concentration and % digested starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Shanmugam Alagappan, Anran Dong, Deirdre Mikkelsen, Louwrens C. Hoffman, Sandra Milena Olarte Mantilla, Peter James, Olympia Yarger, Daniel Cozzolino
Summary: This study investigated the ability of NIR spectroscopy combined with chemometrics to predict yeast and mould counts (YMC) in BSFL. The results showed that NIR spectroscopy can be used to monitor YMC in feed and assist in the selection of suitable processing methods and control systems for feed or larvae quality control.
Article
Chemistry, Analytical
Adam Kolobaric, Rebecca Orrell-Trigg, Seth Orloff, Vanessa Fraser, James Chapman, Daniel Cozzolino
Summary: This study evaluated the ability of a droplet collar accessory attached to a portable NIR instrument in characterizing the artificial contamination of methanol in commercial whisky samples. The results showed that the new sample presentation attachment can analyze the adulteration of whisky with methanol, but it was not effective in predicting low levels of methanol adulteration.
