Article
Food Science & Technology
Meng Sun, Brian Jordan, Glen Creasy, Yi-Fan Zhu
Summary: UV-B radiation affects the amino acids, phenolic composition, and aroma compounds of Pinot noir fruit. The research shows an increase in skin anthocyanin and skin total phenolics under UV-B. Canopy management is crucial for vineyard management.
Article
Food Science & Technology
Peipei Wang, Aishui Yu, Xinglong Ji, Qian Mu, Muhammad Salman Haider, Ruonan Wei, Xiangpeng Leng, Jinggui Fang
Summary: This study reveals the regulatory mechanisms of ethylene in the ripening of non-climacteric grapevine berries. Ethylene treatment stimulates fruit color, anthocyanin accumulation, ABA biosynthesis, and sugar accumulation, while inhibiting cellulose synthesis and promoting pectin degradation. The study also confirms the involvement of ethylene biosynthesis and signaling genes in fruit ripening.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Maisa M. M. Lima, Desmon Hernandez, Alexander Yeh, Taylor Reiter, Ron C. Runnebaum
Summary: The study focused on the reproducibility of elemental profile in wines produced across vintages of 2015 and 2016 from grapes of a single scion clone of Vitis vinifera L. cv. Pinot noir. The analysis showed that there is a certain level of consistency in the elemental composition of wines from different vintages and growing environments.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Plant Sciences
Michele Faralli, Stefania Pilati, Massimo Bertamini
Summary: The balance between vegetative and reproductive growth in grapevines is crucial for grape quality and productivity. Field experiments showed that a decrease in sink availability significantly affected the physiological functionality of leaves, but only minimal effects were observed when only the grape bunches were removed.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2022)
Article
Agronomy
Massimo Bertamini, Michele Faralli
Summary: Targeted pruning techniques can manipulate phenological progression and berry ripening dynamics in grapevines, with potential benefits such as escaping late frost and delaying ripening. Different pruning methods were tested in the Trento DOC area of Italy, showing the ability to delay phenological onset and increase must quality components, although some drawbacks were observed in dry and hot years.
Article
Chemistry, Applied
Maisa M. M. Lima, Ying Yng Choy, Jandy Tran, Mason Lydon, Ron C. Runnebaum
Summary: The main goal of this study was to evaluate the organic acids profiles of Pinot noir wines from different vineyards and to characterize grape juices of 'Bordeaux grape varieties' using the HPLC-DAD method. The concentrations of organic acids varied in wines and grape juices from different regions, and the method proved to be reliable for characterizing grape juices and wines from different growing regions.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Aline Priscilla Gomes da Silva, Paolo Sabbatini, Joshua VanderWeide, Ilce Gabriela Medina-Meza
Summary: The study aimed to evaluate the impact of early leaf removal on the accumulation of flavonoids and antioxidant capacity in Merlot berry components. The results showed that early leaf removal treatment significantly modulated the accumulation of proanthocyanidins, while non-extractable proanthocyanidins accumulation differed by tissue type. At harvest, both whole berries and skins had higher DPPH and FRAP capacity under early leaf removal treatments.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Plant Sciences
Romy Moukarzel, Amber K. Parker, Olaf J. Schelezki, Scott M. Gregan, Brian Jordan
Summary: This study investigates the impact of temperature changes on the microclimate of grapevine bunches during veraison, and the results show significant effects on fresh weight, total soluble solids, anthocyanins, phenolics, and amino acids in grape berries. The accumulation of amino acids increased at mid-ripening and ripening stage with the higher temperature. This study provides valuable insights for developing adaptation strategies for viticulture in the future.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Multidisciplinary Sciences
Kjersti Aaby, Mathias Rudolf Amundsen
Summary: The aim of this study was to investigate the effects of sweeteners (sucrose, acesulfame K, or sucralose) and temperature on the stability of phenolic compounds and color of lingonberry juice. The results showed that the addition of sweeteners had no impact on the stability of phenolic compounds or the color of lingonberry juice, while temperature significantly affected the stability of phenolic compounds. In general, after thermal treatment, the lingonberry juice became darker and bluer with lower chromaticity, while after storage, the juice became lighter, more yellow, and had higher chromaticity.
Article
Multidisciplinary Sciences
Kerri L. Steenwerth, Ian Morelan, Ruby Stahel, Rosa Figueroa-Balderas, Dario Cantu, Jungmin Lee, Ron C. Runnebaum, Amisha T. Poret-Peterson
Summary: The study described the microbial composition in 'Pinot noir' grape must under different geographical and temporal conditions, finding that fungal beta diversity reflects growing season precipitation and growing degree days, while bacterial beta diversity is structured by growing season precipitation. Furthermore, microbial differential abundances are associated with vintage, growing season precipitation, and fruit maturity metrics.
Article
Food Science & Technology
Ezzat Mohamad Azman, Nurfarhana Diana Mohd Nor, Dimitris Charalampopoulos, Afroditi Chatzifragkou
Summary: This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile, antioxidant activity and colour characteristics of dried blackcurrant pomaces extracts. Results showed that pH and extraction time significantly influenced the phenolics, antioxidant activity and colour of DBP extracts, with pH 1.5 showing the highest phenolic content and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Angela Diaz-Fernandez, Emilia Diaz-Losada, Anxo Vazquez-Arias, Anna Puig Pujol, Daniel Moreno Cardona, Maria Esperanza Valdes-Sanchez
Summary: Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids play an important role in the characterization of red grapevine varieties as they are involved in copigmentation reactions and possess strong antioxidant properties.
Article
Agronomy
Alberto Calderan, Paolo Sivilotti, Riccardo Braidotti, Alenka Mihelcic, Klemen Lisjak, Andreja Vanzo
Summary: An irrigation trial conducted in the Karst region showed that a deficit irrigation regime of 20% ETC led to a significant increase in both total and extractable anthocyanin concentrations in grapes, along with a higher degree of galloylation in proanthocyanidins. These findings may contribute to enhancing the potential quality of wine.
AGRICULTURAL WATER MANAGEMENT
(2021)
Article
Plant Sciences
Jens Theine, Daniela Holtgraewe, Katja Herzog, Florian Schwander, Anna Kicherer, Ludger Hausmann, Prisca Viehoever, Reinhard Toepfer, Bernd Weisshaar
Summary: Different grapevine cultivars of the Pinot family show major phenotypic and physiological differences, such as varied ripening times and color changes in berries. Differences in gene expression profiles were investigated between the cultivars 'Pinot Noir' and 'Pinot Noir Precoce' to reveal regulatory genes affecting veraison onset timing. The study identified numerous differentially expressed genes related to berry development and ripening time control, including two candidate genes designated VviRTIC1 and VviRTIC2. These genes likely contribute to the observed phenotypic differences between the cultivars.
Article
Biology
Elham Jamshidi, Sergio Murolo, Sareh Baghaee Ravari, Mohammad Salehi, Gianfranco Romanazzi
Summary: This study investigates the molecular variants of 'Candidatus Phytoplasma solani' in Iranian vineyards, discovering new variants and providing valuable information for understanding the epidemiological cycle(s) of Bois noir (BN) and managing the disease. The findings highlight the importance of genotyping 'Ca. P. solani' strains for accurately identifying and controlling the disease.
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)