Article
Food Science & Technology
Hanan Issa-Issa, Luis Noguera-Artiaga, Maria Mora, Angel A. Carbonell-Barrachina, David Lopez-Lluch
Summary: The study found that the main consumption drivers of Fondillon include good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillon consumer is a 42-52 year-old man with a higher education level, an income of 25,000-50,000 euros/year, and who mainly drinks it at home. The online study revealed that 50% of respondents do not consume Fondillon due to lack of knowledge, high price, or difficulty in finding it.
Article
Agriculture, Multidisciplinary
Edouard Pelonnier-Magimel, Georgia Lytra, Celine Franc, Laura Farris, Philippe Darriet, Jean-Christophe Barbe
Summary: Red wines produced without the addition of any SO2 have become a new consumer trend. Research has shown that sensory differences exist between wines produced with and without the use of SO2. This study aims to further understand the aromatic characteristics of these wines and identifies methyl salicylate as a compound impacted by the use of SO2. The research also found that methyl salicylate is significantly higher in wines without added SO2 and has a significant impact on the fruity aromas and freshness of the wine.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Luca Garcia, Cedrine Perrin, Valerie Nolleau, Teddy Godet, Vincent Farines, Francois Garcia, Soline Caille, Cedric Saucier
Summary: This study investigated the impact of acetaldehyde addition on olfactory perception using two experimental Syrah red wines with different polyphenol contents. The results showed significant differences in sensory threshold and acetaldehyde combination for the wines. Acetaldehyde addition affected both classical cited sensory descriptors and non-acetaldehyde related descriptors, suggesting possible interactions between acetaldehyde and other volatile compounds.
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
Plant Sciences
Bat-Chen R. Lubin, Nimrod Inbar, Ania Pinkus, Maria Stanevsky, Jonathan Cohen, Oshrit Rahimi, Yaakov Anker, Oded Shoseyov, Elyashiv Drori
Summary: This study examines the impact of different climate regions and terroirs in Israel on grapevine performance. The results show a correlation between trans-resveratrol concentrations and variety/terroir properties, as well as humidity levels, precipitation, and soil permeability.
Article
Agriculture, Multidisciplinary
Eva Lopez-Rituerto, Klavs M. Sorensen, Francesco Savorani, Soren B. Engelsen, Alberto Avenoza, Jesus M. Peregrina, Jesus H. Busto
Summary: Proton nuclear magnetic resonance (H-1-NMR) is a quantitative and unbiased analytical technique that can be used to monitor quantitative changes in wine metabolites during the winemaking process. This study demonstrates the potential of NMR as a process analytical technology tool in the wine industry, by monitoring amino acids, organic acids, and polyphenols.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Margaux Cameleyre, Clemence Monsant, Sophie Tempere, Georgia Lytra, Jean-Christophe Barbe
Summary: The study evaluated the impact of commercial proanthocyanidic tannins on the fruity pool of esters in Bordeaux red wines using model solutions. It was found that the presence of tannins significantly attenuated perception of fruity notes. Physicochemical analysis revealed a decrease in ester contents in the headspace due to the presence of proanthocyanidic tannins. A new sensory tool was developed to compare perceived odors, demonstrating the implications of pre-sensory levels on odor perception.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Qi Zhang, Chao Zhang, Yibin Ying, Jianfeng Ping
Summary: By using an ordered mesoporous carbon modified electrochemical sensor, this study successfully quantified TRA in red wines with high sensitivity and selectivity, demonstrating excellent performance for routine TRA analysis in real samples.
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
Food Science & Technology
Carlota Sanchez-Cordoba, Enrique Duran-Guerrero, Remedios Castro
Summary: This study investigated the effects of extraction techniques such as ultrasound or microwaves on the aroma of red wines. While pre-fermentative treatment with microwaves or ultrasound did not significantly modify the sensory profile, the application of these energies during the ageing phase showed positive trends. Ultrasound during ageing resulted in greater contribution of red fruits, aromatic intensity, and wood compared to microwaves, with Spanish oak chips providing more volatile compounds and less undesirable aromas than French oak, preferred for their aromatic intensity and wood descriptors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Oscar A. Munoz-Bernal, Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquin Rodrigo-Garcia, Nina R. Martinez-Ruiz, Emilio Alvarez-Parrilla
Summary: The phenolic content in red wines, which plays a significant role in their health benefits, is influenced by various factors. Enriching red wines has been suggested as a way to increase phenolic content, but it must strike a balance between phenolic content and sensory characteristics. In this study, a Merlot red wine was enriched with a phenolic extract from Cabernet Sauvignon grape pomace, resulting in an increase in flavonols and procyanidins. The enrichment affected the perceived astringency and sweetness. This study offers an alternative to increase phenolic content in wines without altering other sensory characteristics, potentially benefiting consumer health.
Article
Chemistry, Applied
Olga Viegas, Cristina Esteves, Janete Rocha, Armindo Melo, Isabel M. P. L. V. O. Ferreira
Summary: The discovery of melatonin in wines led to a new interest in health benefits and wine consumption, often attributed to trans-resveratrol. A new method for analyzing melatonin and trans-resveratrol in wines using dispersive liquid-liquid microextraction was developed, showing excellent linearity, repeatability, and accuracy. The method was successfully applied to various wine varieties, highlighting its overall advantages compared to existing methods.
Article
Food Science & Technology
Laura Brianso-Llort, Olga Simo-Servat, Lorena Ramos-Perez, Javier Torres-Torronteras, Cristina Hernandez, Rafael Simo, David M. Selva
Summary: The study found that red wine rich in resveratrol can reduce total cholesterol in both men and women, and only increase SHBG levels in women, which may be beneficial for cardiovascular protection. Further research is needed to explore the potential enhancement of SHBG by resveratrol in cardiovascular protection between women and men.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Review
Nutrition & Dietetics
Samuel R. Weaver, Catarina Rendeiro, Helen M. McGettrick, Andrew Philp, Samuel J. E. Lucas
Summary: Red wine polyphenols (RWP) have shown significant improvements in blood pressure and vascular health in both animal and human studies. However, the benefits are more prominent in animal models compared to human populations.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Neziha Yagmur Diker, Vahap Murat Kutluay
Summary: Moderate red wine consumption has shown to decrease the risk of cardiovascular diseases and have beneficial effects on patients with type 2 diabetes mellitus. This study analyzed 116 red wine compounds with a polyphenolic structure using network pharmacology, and identified key compounds that target AKT1, STAT3, and IL6.
Article
Green & Sustainable Science & Technology
Varineja Drasler, Jasna Bertoncelj, Mojca Korosec, Tanja Pajk Zontar, Natasa Poklar Ulrih, Blaz Cigic
Summary: The study reveals that the main advantages of WFH include saving time and improving quality of life, while the main issues are high stress levels, low efficiency, and poor home working environment; Online education compared to traditional education lacks traditional laboratory work, social interactions, and has limitations in online knowledge assessment.
Article
Nutrition & Dietetics
Barbara Korousic Seljak, Eva Valencic, Hristo Hristov, Masa Hribar, Ziva Lavrisa, Anita Kusar, Katja Zmitek, Sanja Krusic, Matej Gregoric, Urska Blaznik, Blaz Ferjancic, Jasna Bertoncelj, Mojca Korosec, Igor Pravst
Summary: The dietary fiber intake in Slovenia is lower than recommended, with over 80% of adolescents, adults, and elderlies having inadequate intake. Fruits and vegetables are the main sources of dietary fiber, with significant differences observed between population groups. Public health strategies focusing on food reformulation and promotion of whole foods of plant origin could help improve overall dietary fiber intake in the population.
Editorial Material
Cell Biology
Gordana Kocic, Andrej Veljkovic, Dusan Sokolovic, Natasa Poklar Ulrih
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY
(2022)
Article
Biology
Iztok Prislan, Tomaz Urbic, Natasa Poklar Ulrih
Summary: G-quadruplexes are DNA sequences rich in guanines that can form four-stranded structures. Due to their potential role in important biological processes, they have attracted the interest of researchers. This study investigates the complex polymorphism of d(G(4)T(4)G(3)) quadruplexes at different K+ concentrations and shows that the population size of different conformations can be manipulated by cooling rate and/or K+ concentration. A kinetic model is used to describe the observed conformational transitions.
Article
Biochemistry & Molecular Biology
Dino Jordanoski, Damjana Drobne, Neza Repar, Iztok Dogsa, Polona Mrak, Romana Cerc-Korosec, Andrijana Sever Skapin, Peter Nadrah, Natasa Poklar Ulrih
Summary: By using heulandite-calcium as a carrier material, the structure and stability of hemoglobin can be improved, and its loading capacity can be increased. Introducing a PEGylated lipid bilayer can decrease the premature release of hemoglobin and increase colloidal stability, while showing no cytotoxicity to cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Polymer Science
Polona Megusar, David Stopar, Natasa Poklar Ulrih, Iztok Dogsa, Iztok Prislan
Summary: Understanding the effects of hydroxypropyl methyl cellulose and xanthan gum on gluten-free dough can contribute to the development of better quality gluten-free bread with optimized ingredients.
Article
Engineering, Chemical
Ana Todorovic, Luka Sturm, Ana Salevic-Jelic, Steva Levic, Ilja Gasan Osojnik Crnivec, Iztok Prislan, Mihaela Skrt, Ana Bjekovic, Natasa Poklar Ulrih, Viktor Nedovic
Summary: This study aimed to encapsulate anthocyanin-rich bilberry extract using freeze-drying and investigate the effects of different wall materials and extract contents on the properties of the encapsulates. The use of maltodextrin provided the best protection to the anthocyanins. The obtained encapsulates have potential for the development of food products with added nutritional benefits.
Article
Food Science & Technology
Mihaela Skrt, Alen Albreht, Irena Vovk, Oana Emilia Constantin, Gabriela Rapeanu, Mija Sezun, Ilja Gasan Osojnik Crnivec, Uros Zalar, Natasa Poklar Ulrih
Summary: This study comprehensively examined the phenolic composition and antioxidative activity of a new pomegranate cultivar grown in the Northwest Istria region. The results showed that pomegranate peel extracts had the highest total phenolic content, while water peel extracts exhibited the highest antioxidative activity. Additionally, the degradation of anthocyanins in pomegranate juice increased after storage. Pomegranate peel was also found to be a sustainable inedible food source for papermaking.
Article
Agriculture, Multidisciplinary
Rodrigo Gonzalez-Ortega, Carla Daniela Di Mattia, Paola Pittia, Poklar Ulrih Natasa
Summary: The study investigated the impact of isothermal treatment and pH on the degradation kinetics of phenolic compounds in olive leaf extract solutions and their radical scavenging activity. It was found that oleuropein, the major compound, degraded more rapidly at lower pH and higher temperatures. Hydroxytyrosol concentration increased at the same pH due to oleuropein hydrolysis. Verbascoside degradation only occurred at pH 6.0. Despite changes in individual compounds, the overall reducing capacity of the compounds remained relatively constant after thermal treatments. These findings provide insights for predicting and optimizing thermal treatments in foods enriched with olive leaf extracts.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Luka Sturm, Ilja Gasan Osojnik Crnivec, Iztok Prislan, Natasa Poklar Ulrih
Summary: Propolis, a resinous compound made by bees, has well-known biological activity. This study compared the antibacterial activity, lipid phase transition effect, and inhibition of UV-induced lipid oxidation between encapsulated and non-encapsulated propolis. The results showed that non-encapsulated propolis had quicker effects, particularly in antibacterial activity. Furthermore, the synergistic effects of propolis compounds on lipid membranes were studied, revealing complex interactions and the need for mathematical modeling.
Article
Biochemistry & Molecular Biology
Nikola Stamenkovic, Janez Cerkovnik, Natasa Poklar Ulrih
Summary: Antioxidants, which connect biology and chemistry, are now being studied theoretically with the advancement of theoretical and computational methods. This paper presents a novel method that aims to reduce the wall times for DFT calculations in the study of antioxidants. By applying the inversion of theory level to the universal chemical scavenger model, the accuracy and wall time obtained suggest that this methodology can be generally applied to antioxidant thermodynamics for some costly DFT methods.
Review
Chemistry, Multidisciplinary
Jan Kejzar, Ilja Gasan Osojnik Crnivec, Natasa Poklar Ulrih
Summary: Archaeosomes, made from archaeal lipids, possess remarkable thermostability, resistance to enzymatic degradation, long-term stability, and immunomodulatory properties. This review focuses on the physicochemical properties and stability of total polar lipids from Aeropyrum pernix K1, specifically glycerol ether lipids with isoprenoid groups attached to glycerol via ether linkages. The effects of temperature and pH on the stability, structure, fluidity, and permeability of pure C-25,C-25 archaeosomes were examined using various techniques. The potential use of archaeal lipids as a targeted drug delivery system is also discussed.
Article
Food Science & Technology
Spela Gruden, Jernej Oberckal, Bojana Bogovic, Natasa Poklar Ulrih
Summary: Lactoperoxidase, a glycoprotein with potential as a natural biopreservative, exhibits antimicrobial activity. Its structural stability and enzymatic activity rely on factors such as pH, buffer concentration, and ions. Depletion of iron and calcium ions can lower thermal stability and enzymatic activity.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Poornima Budime Santhosh, Tihomir Tenev, Luka Sturm, Natasa Poklar Ulrih, Julia Genova
Summary: Gold nanoparticles were used to assess their effects on the structure and fluidity of lipid membranes. The study found that the nanoparticles did not significantly alter the membrane structure and fluidity, suggesting their suitability for biomedical applications.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Nutrition & Dietetics
Maja Berlic, Tadej Battelino, Mojca Korosec
Summary: This study aimed to investigate whether a meticulously crafted meal plan could effectively enhance the daily intake of nutritious foods for kindergarten children. The findings showed that the meal plan adhering to dietary guidelines significantly improved the intake of vegetables, whole grains, and nuts in kindergarten children. Importantly, only meals consumed within the kindergarten setting had a significant effect on overall intake.
