Article
Food Science & Technology
Raquel Munoz-Garcia, M. Conuelo Diaz-Maroto, Maria Arvalo Villena, M. Soledad Perez-Coello, M. Elena Alanon
Summary: The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines using ultrasound and microwave techniques was evaluated. Results showed that wines treated with ultrasound for 12 hours at 400W with hourly pulses, or with microwave for 20 minutes at 700W, had similar concentrations of released compounds as wines macerated with oak chips for 8 days. Wines treated with microwave had more oak wood compounds, while ultrasound enhanced the extraction of more relevant compounds from a sensory perspective. Therefore, ultrasound-assisted ageing resulted in wines acquiring more pronounced aged aromas in shorter times, resembling or even enhancing the sensorial profile of wines in contact with oak chips.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Review
Biotechnology & Applied Microbiology
Cristian Varela, Anthony R. Borneman
Summary: Brettanomyces yeasts, particularly B. bruxellensis, play a significant role in industrial fermentation processes, either positively or negatively depending on the industry. Recent molecular biology tools can enhance our understanding of Brettanomyces physiology and improve its industrial potential.
FEMS YEAST RESEARCH
(2022)
Article
Chemistry, Analytical
Tatevik Chalyan, Indy Magnus, Maria Konstantaki, Stavros Pissadakis, Zacharias Diamantakis, Hugo Thienpont, Heidi Ottevaere
Summary: This study examines noninvasive optical biosensing techniques for characterizing oak barrels used in wine aging, with the goal of developing a model to predict their lifespan without causing structural damage. Spectroscopic diagnostic techniques are used to assess chemical composition changes in the oakwood barrel and their relationship to repeated refills. Reflectance spectroscopy is found to be a valuable tool for characterizing oak barrels, with the most accurate classification performance achieved using a Partial Least Squares Discriminant Analysis model. These preliminary results show the potential for cost-effective and non-invasive biosensing techniques based on reflectance spectroscopy in assessing oak barrel quality.
Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Food Science & Technology
A. Dubois, M. Shelton, M. Qian, J. P. Osborne
Summary: This study compared the impact of Oenocococcus oeni and chemical hydrolysis on the concentration of rho-coumaric acid in wine, finding that O. oeni had a more significant effect. Additionally, it was highlighted that the use of CE (+) O. oeni strains should be avoided in wines at risk of Brettanomyces spoilage.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Article
Food Science & Technology
Dongxu Guo, Jinfeng Li, Guoxin Yue, Miao Li, Wenze Hu, Ying Shi, Fengming Ma
Summary: The feasibility of magnetization treatment using neodymium magnets for blueberry wine aging was studied. Two magnetization aging devices with different operating modes were used to treat new blueberry wine. The magnetization treatment resulted in faster changes in the basic characteristics of the wine and improved the phenolic substances, antioxidant capacity, and sensory properties of the wine. The M1 mode had a greater positive influence on these properties compared to the M2 mode.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Food Science & Technology
Elise Da-Silva, Anais Surribas, Cyril Gambari, Daniel Granes, Lucile Pic, Lise Barthelmebs
Summary: This study describes the development of a colorimetric molecular diagnostic test for the rapid and specific detection of Brettanomyces bruxellensis in red wine. The test shows high specificity and sensitivity, and can detect the presence of B. bruxellensis in wine samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jules Harrouard, Etienne Pilard, Cecile Miot-Sertier, Lena Pouget, Philippe Marullo, Giovanna Ferrari, Gianpiero Pataro, Warren Albertin
Summary: This study investigates the efficiency of pulsed light (PL) treatment for managing microorganisms in wine, particularly focusing on the sensitivity of Brettanomyces bruxellensis strains. The results show that PL treatment can effectively reduce the number of different B. bruxellensis strains in wine, highlighting its potential for wine microbial stabilization.
Article
Food Science & Technology
Joao M. Leca, Vanda Pereira, Andreia Miranda, Jose Luis Vilchez, Jose C. Marques
Summary: The study found that arginine can induce the formation of ethyl carbamate in fortified wines under accelerated aging conditions, even though it has lower reactivity, it can still play a significant role when residual levels are high. Additionally, glucose and fructose were shown to suppress the formation of ethyl carbamate through the urea and citrulline pathways.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Antonio Morata, Iris Loira, Carmen Gonzalez, Carlos Escott
Summary: Off-flavors due to microbial spoilage are a major concern for wineries, especially in warm regions affected by global warming. Natural biotechnologies such as bioacidification and the use of non-Saccharomyces yeasts can help control these processes and reduce the use of chemical preservatives. By promoting fermentative formation of stable pigments and inhibiting the formation of ethylphenols, these biotechnologies can improve wine quality even in the presence of Brettanomyces contamination.
Article
Chemistry, Applied
Luca Garcia, Stacy Deshaies, Thibaut Constantin, Francois Garcia, Cedric Saucier
Summary: This study selected 14 Syrah red wines with different initial composition and antioxidant properties and conducted three different accelerated ageing tests. The results showed high correlations between the initial phenolic composition and antioxidant properties of the samples. Partial least squares (PLS) regressions were used to establish models that can predict the AATs test results based on their different initial composition and antioxidant properties. The PLS regression models had overall very good accuracy with correlation coefficients (r2) > 0.89.
Article
Food Science & Technology
T. Garde-Cerdan, P. Santamaria, P. Rubio-Breton, L. Gonzalez-Arenzana, I. Lopez-Alfaro, R. Lopez
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Lucia Gonzalez-Arenzana, Pilar Santamaria, Ana Rosa Gutierrez, Rosa Lopez, Isabel Lopez-Alfaro
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Patrocinio Garijo, Ana Rosa Gutierrez, Rosa Lopez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Isabel Lopez-Alfaro, Teresa Garde-Cerdan, Carmen Olarte, Susana Sanz
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2017)
Article
Chemistry, Applied
G. Gutierrez-Gamboa, S. Marin-San Roman, V. Jofre, P. Rubio-Breton, E. P. Perez-Alvarez, T. Garde-Cerdan
Article
Food Science & Technology
Teresa Garde-Cerdan, Gaston Gutierrez-Gamboa, Elisa Baroja, Pilar Rubio-Breton, Eva P. Perez-Alvarez
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Food Science & Technology
P. Garijo, L. Gonzalez-Arenzana, I. Lopez-Alfaro, T. Garde-Cerdan, R. Lopez, P. Santamaria, A. R. Gutierrez
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Pilar Rubio-Breton, Ana Gonzalo-Diago, Miquel Iribarren, Teresa Garde-Cerdan, Eva P. Perez-Alvarez
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Gaston Gutierrez-Gamboa, Eva P. Perez-Alvarez, Pilar Rubio-Breton, Teresa Garde-Cerdan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Horticulture
G. Gutierrez-Gamboa, E. P. Perez-Alvarez, P. Rubio-Breton, T. Garde-Cerdan
SCIENTIA HORTICULTURAE
(2019)
Article
Food Science & Technology
Maria del Alamo-Sanza, Ignacio Nevares, Ana Martinez-Gil, Pilar Rubio-Breton, Teresa Garde-Cerdan
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Gaston Gutierrez-Gamboa, Eva Pilar Perez-Alvarez, Pilar Rubio-Breton, Teresa Garde-Cerdan
Article
Food Science & Technology
P. Rubio-Breton, G. Gutierrez-Gambola, E. P. Perez-Alvarez, P. Santamaria, T. Garde-Cerdan
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2018)
Article
Agriculture, Multidisciplinary
Gaston Gutierrez-Gamboa, Eva P. Perez-Alvarez, Pilar Rubio-Breton, Teresa Garde-Cerdan
SPANISH JOURNAL OF AGRICULTURAL RESEARCH
(2018)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.