Article
Biotechnology & Applied Microbiology
Konrad Miller, Even Arefaine, Ardic Arikal, Annegret Cantu, Raul Cauduro Girardello, Anita Oberholster, Hildegarde Heymann, David E. Block
Summary: This study achieved significant time reduction in white wine fermentation by optimizing the relationship between yeast nutrient concentration and fermentation progression, resulting in wines with no significant sensory differences compared to traditional methods. This intensified fermentation process is of great importance for improving equipment utilization and resolving bottlenecks in fermentation facilities.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Diana Farinha, Helio Faustino, Catarina Nunes, Helia Sales, Rita Pontes, Joao Nunes
Summary: The European Union has set up Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) to ensure the authenticity of products originating from specific regions. This promotes the cultivation of regional fruit varieties, preserving biodiversity and enabling the development of bio-based products. Portugal, with its diverse climates, is home to fruits with unique flavors and appearances that are recognized with PDO or PGI seals. Studies on these fruits highlight the presence of bioactive compounds associated with health benefits.
Article
Food Science & Technology
Nikola Major, Iva Bazon, Nina Isic, Tvrtko Karlo Kovacevic, Dean Ban, Sanja Radeka, Smiljana Goreta Ban
Summary: This study compared the properties of sauerkrauts from traditional cabbage cultivars and commercial samples. It found that sauerkrauts from traditional cultivars had higher total phenolic contents and total antioxidant capacities. Differences in the volatile profile were observed among the sauerkrauts, and the sensory properties of traditional cabbage cultivars were comparable, if not better, than commercially available sauerkraut products. Cold storage conditions preserved the antioxidant capacity and color characteristics of sauerkraut.
Article
Food Science & Technology
Andoni Zuriarrain-Ocio, Juan Zuriarrain, Oier Etxebeste, Maria Teresa Duenas, Inaki Berregi
Summary: The study found that some polyphenolic compounds in the cidermaking process fluctuate during alcoholic fermentation, followed by stabilization, while others do not show a general evolution rule.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Spiros Paramithiotis, Gitishree Das, Han-Seung Shin, Jayanta Kumar Patra
Summary: Consumption of lactic acid fermented fruits and vegetables is associated with health benefits, mainly due to the probiotic potential and production of bioactive compounds.
Article
Food Science & Technology
Xueshan Yang, Fangqin Zhao, Liu Yang, June Li, Xia Zhu
Summary: Zaosu pear, a high-yield cultivar widely planted in Northwest China, is facing huge losses as a large number of ripe fruits are spoiled in orchards due to poor market conditions. A novel fermentation strategy using mixed inoculation of M. pulcherrima 346 and S. cerevisiae ES488 has been explored to enhance the aroma compounds in pear wine, resulting in floral and fruity aromas and more complex and rounded flavors. Mixing Zaosu pear juice with apple juice has also been found to increase the total content of aroma compounds in the wine, making it a potential solution to reduce waste and improve quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fumica Orbanic, Sara Rossi, Ena Bestulic, Irena Budic-Leto, Karin Kovacevic Ganic, Ivana Horvat, Tomislav Plavsa, Marijan Bubola, Igor Lukic, Ana Jeromel, Sanja Radeka
Summary: The effects of non-standard vinification techniques on bioactive compounds and sensory attributes of Teran red wine were studied. The results showed that these techniques significantly affected the composition of bioactive compounds and improved the sensory profile of the wine, thereby increasing its market value.
Article
Food Science & Technology
Mehmet Musa Ozcan, Nurhan Uslu
Summary: The salt amounts in the brine samples decreased significantly with the addition of different additives, ranging from 4.47% (with flower honey) to 6.08% (with citric acid). The pH values of the brines varied from 4.14 (with citric acid) to 4.98 (with glucose), and the titration acidity values ranged from 0.35% (plain salt) to 0.49% (with citric acid). The study also found that fermented caperfruits had different amounts of carotenoids, flavonoids, and fatty acids, while the dominant phenolic components and mineral contents were identified. The preference for fermented caperfruits in brine with added citric acid was highest, followed by those brined only with salt, and samples with various sweeteners added.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Review
Biotechnology & Applied Microbiology
A. Perez-Alva, A. J. MacIntosh, D. K. Baigts-Allende, R. Garcia-Torres, M. M. Ramirez-Rodrigues
Summary: This article provides an overview of using fermentation to obtain bioactive compounds from algae, including the fermentation substrates of micro and macroalgae, types of fermentation, microorganisms and fermentation conditions.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Rio Segade, Matteo Pollon, Giorgio Gambino, Luca Rolle, Ilario Ferrocino, Kalliopi Rantsiou
Summary: This study compared the effect of alternative and conventional chemical antifungal compounds on the fungal community of grapes. It found that the treatment had a significant impact on the quantity and diversity of yeast populations on grapes. However, these effects did not correlate with the chemical composition of the resulting wine.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jing Peng, Wei Wei, Haocheng Lu, Wu Chen, Shude Li, Chifang Cheng, Jun Wang, Changqing Duan, Fei He
Summary: Inter-row peanut growing can effectively solve the problem of premature grape ripening due to global warming. This study found that inter-row peanut growing can reduce reflected solar radiation and temperature in the fruit zone, thereby improving the quality of grapes and enhancing the sensory value of wines.
Article
Microbiology
Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, Du Zhu
Summary: This study found that sequential fermentation with non-Saccharomyces yeast and Saccharomyces cerevisiae can significantly increase the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines. These findings can be used to improve the sensory quality of tangerine wines and guide the selection of yeast and fermentation styles in fruit wine fermentation.
Review
Chemistry, Analytical
Marija Sigurnjak Bures, Luna Maslov Bandic, Kristina Vlahovicek-Kahlina
Summary: Over the past decade, there has been an increasing consumption of fresh easy-to-peel mandarins. However, research on mandarins is limited compared to other citrus fruits. Sample preparation is a crucial step in the analytical process, especially for mandarin fruit with complex matrices. Extraction techniques are commonly used to analyze bioactive compounds in mandarins. Modern analytical techniques have been applied to handle the numerous bioactive compounds in mandarins.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2022)
Review
Food Science & Technology
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agricultural Engineering
Anuradha N. Kagalkar, Umesh B. Jagtap, Jyoti P. Jadhav, Vishwas A. Bapat, Sanjay P. Govindwar
BIORESOURCE TECHNOLOGY
(2009)
Article
Agricultural Engineering
Umesh B. Jagtap, Shailesh R. Waghmare, Vinayak H. Lokhande, Penna Suprasanna, Vishwas A. Bapat
INDUSTRIAL CROPS AND PRODUCTS
(2011)
Article
Agricultural Engineering
Umesh B. Jagtap, Vishwas A. Bapat
INDUSTRIAL CROPS AND PRODUCTS
(2013)
Review
Plant Sciences
U. B. Jagtap, V. A. Bapat
JOURNAL OF ETHNOPHARMACOLOGY
(2010)
Article
Food Science & Technology
Umesh B. Jagtap, Vishwas A. Bapat
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2015)
Article
Engineering, Environmental
Vinayak S. Adki, Utkarsha U. Shedbalkar, Umesh B. Jagtap, Jyoti P. Jadhav, Vishwas A. Bapat
JOURNAL OF HAZARDOUS MATERIALS
(2011)
Article
Biochemistry & Molecular Biology
U. B. Jagtap, V. A. Bapat
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY
(2013)
Review
Multidisciplinary Sciences
Umesh Balkrishna Jagtap, Ranjit Gajanan Gurav, Vishwas Anant Bapat
NATURWISSENSCHAFTEN
(2011)
Article
Plant Sciences
Umesh B. Jagtap, Shrimant N. Panaskar, V. A. Bapat
PLANT FOODS FOR HUMAN NUTRITION
(2010)
Article
Plant Sciences
Anuradha N. Kagalkar, Umesh B. Jagtap, Jyoti P. Jadhav, Sanjay P. Govindwar, Vishwas A. Bapat
Article
Plant Sciences
Amar A. Telke, Anuradha N. Kagalkar, Umesh B. Jagtap, Neetin S. Desai, Vishwas A. Bapat, Sanjay P. Govindwar
Article
Multidisciplinary Sciences
U. B. Jagtap, M. M. Lekhak, D. P. Fulzele, S. R. Yadav, V. A. Bapat
Article
Multidisciplinary Sciences
Umesh B. Jagtap, Laxman. B. More, Shrirang R. Yadav, Ghansham B. Dixit, Vishwas A. Bapat
NATIONAL ACADEMY SCIENCE LETTERS-INDIA
(2010)
