Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

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Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Molecules ◽

10.3390/molecules26040874 ◽

2021 ◽

Vol 26 (4) ◽

pp. 874

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Vladimir Jukić ◽

Martina Bošnjak ◽

Matea Maglica ◽

...

Keyword(s):

Chemical Composition ◽

Reverse Osmosis ◽

Red Wine ◽

Processing Parameters ◽

Aroma Compounds ◽

Operating Conditions ◽

Structure Stability ◽

Cabernet Sauvignon ◽

Wine Aroma ◽

Temperature Regimes

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

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Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration

Processes ◽

10.3390/pr9010089 ◽

2021 ◽

Vol 9 (1) ◽

pp. 89

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Lidija Jakobek ◽

Vladimir Jukić ◽

Suzana Korbar ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Reverse Osmosis ◽

Membrane Fouling ◽

Red Wine ◽

Color Change ◽

Applied Pressure ◽

Operating Conditions ◽

Membrane Properties ◽

Cabernet Sauvignon

In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3-ols and phenolic acids were analyzed on a high-performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.

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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

Membranes ◽

10.3390/membranes11050322 ◽

2021 ◽

Vol 11 (5) ◽

pp. 322

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Dubravko Pichler ◽

Ivana Buljeta ◽

Anita Pichler

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Chemical Properties ◽

Processing Parameters ◽

Operating Conditions ◽

Total Phenolic ◽

Cabernet Sauvignon ◽

Temperature Regimes ◽

Colour Parameters ◽

Membrane Type

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition

Membranes ◽

10.3390/membranes11050320 ◽

2021 ◽

Vol 11 (5) ◽

pp. 320

Author(s):

Ivana Ivić ◽

Mirela Kopjar ◽

Jasmina Obhođaš ◽

Andrija Vinković ◽

Dubravko Pichler ◽

...

Keyword(s):

Chemical Composition ◽

Volatile Compounds ◽

Red Wine ◽

Chemical Properties ◽

Processing Parameters ◽

Cabernet Sauvignon ◽

Individual Compound ◽

Permeate Flux ◽

Temperature Regimes ◽

The Impact

Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.

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Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

Acta Agronómica ◽

10.15446/acag.v66n4.61821 ◽

2017 ◽

Vol 66 (4) ◽

pp. 473-479 ◽

Cited By ~ 1

Author(s):

Laura Cuellar Alvarez ◽

Natalia Cuellar Alvarez ◽

Paula Galeano Garcia ◽

Juan Carlos Suárez Salazar

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Phenolic Content ◽

Chemical Properties ◽

Negative Influence ◽

Bioactive Substances ◽

Fermentation Time ◽

Theobroma Grandiflorum ◽

Cosmetic Industry ◽

Nutritional Qualities

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans.

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Evolution of Phenolic Content, Antioxidant Capacity and Phenolic Profile during Cold Pre-fermentative Maceration and Subsequent Fermentation of Cabernet Sauvignon Red Wine

South African Journal of Enology and Viticulture ◽

10.21548/41-1-3778 ◽

2020 ◽

Vol 41 (1) ◽

Cited By ~ 1

Author(s):

Ó.A. Muñoz-Bernal ◽

A.J. Coria-Oliveros ◽

A.A. Vazquez-Flores ◽

L.A. de la Rosa ◽

J.A. Núñez-Gastélum ◽

...

Keyword(s):

Antioxidant Capacity ◽

Red Wine ◽

Phenolic Content ◽

Cabernet Sauvignon ◽

Phenolic Profile

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Red Wine-Enriched Olive Oil Emulsions: Role of Wine Polyphenols in the Oxidative Stability

Colloids and Interfaces ◽

10.3390/colloids3030059 ◽

2019 ◽

Vol 3 (3) ◽

pp. 59 ◽

Cited By ~ 4

Author(s):

Cinelli ◽

Sbrocchi ◽

Iacovino ◽

Ambrosone ◽

Ceglie ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Red Wine ◽

Classical Method ◽

Produce Water ◽

Dry Extract ◽

Wine Polyphenols ◽

Oil Emulsions ◽

The Right ◽

Religious Reasons

The benefits associated with the consumption of red wine due to its rich pool of phenolic compounds are well-recognized, thanks to the antioxidant activity related to these kinds of molecules. However, wine drinking should be done in moderation, or is forbidden for some populations for ethnic or religious reasons. One way to still enjoy the advantages of red wine is to use its dry extract. In order to test the ability of the red wine dry extract to reveal its antioxidant activity, it was solubilized in water to produce water-in-oil (W/O) emulsions based on olive oil. After the selection of the right emulsion composition, kinetics of oil oxidation were carried out in oil and emulsions in the presence of an increasing amount of red wine extract, whose presence influenced the rate of oxidation by slowing it down. This behavior was confirmed by monitoring the oxidation reaction in two ways; i.e., with the classical method that consists of the determination of the peroxide value, and with an accelerated test making use of 2,2′-azobis(2,4-dimethylvaleronitrile) (AMVN) and diphenyl1-pyrenylphosphine (DPPP). The first is a molecule that triggers the reaction at 40 °C, and the other is a molecule that by reacting with hydroperoxides becomes fluorescent (DPPP=O). Moreover, by comparing the emulsion structures observed by optical microscopy, no differences in the size of the dispersed aqueous phase were detected with the increase of the wine dry extract, which is an aspect that confirmed that the antioxidant activity was directly proportional to the wine extract concentration, and thus to the phenolic content.

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