High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

The stability of major and trace element concentrations from musts to Champagne during the production process

Thirty-nine Champagnes from six different brands originating from the AOC Champagne area were analyzed for major and trace element concentrations in the context of their production processes and in relation to their geographical origins. Inorganic analyses were performed on the must (i.e., grape juice) originating from different AOC areas and the final Champagne. The observed elemental concentrations displayed a very narrow range of variability. Typical concentrations observed in Champagne are expressed in mg/L for elements such as K, Ca, Mg, Na, B, Fe, A, and Mn. They are expressed in µg/L for trace elements such as Sr, Rb, Ba, Cu, Ni, Pb Cr and Li in decreasing order of concentrations. This overall homogeneity was observed for Sr and Rb in particular, which showed a very narrow range of concentrations (150 < Rb < 300 µg/L and 150 < Sr < 350 µg/L) in Champagne. The musts contained similar levels of concentration but showed slightly higher variability since they are directly influenced by the bedrock, which is quite homogenous in the AOC area being studied. Besides the homogeneity of the bedrock, the overall stability of the concentrations recorded in the samples can also be directly linked to the successive blending steps, both at the must level and prior to the final bottling. A detailed analysis of the main additives, sugar, yeast and bentonite, during the Champagne production process, did not show a major impact on the elemental signature of Champagne.

Wine Yeasts 1.0

The conversion of grape juice into wine is a complex biochemical process involving alcoholic fermentation, production of wide range of metabolites and interactions of yeast strains, bacteria and fungi [...]

Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection

Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO2. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO2. The population of the target species was monitored by quantitative-PCR, and yeast and filamentous fungi diversity was determined by 18S rDNA metabarcoding. A gradual decrease of the α-diversity during the maceration process was highlighted. Maturity level played a significant role in yeast and fungal abundance, which was lower at advanced maturity, while vintage had a strong impact on Hanseniaspora spp. population level and abundance. The presence of SO2 altered the abundance of yeast and filamentous fungi, but not their nature. The absence of sulfiting led to an unexpected reduction in diversity compared to the presence of SO2, which might result from the occupation of the niche by certain dominant species, namely Hanseniaspora spp. Inoculation of the grape juice with non-Saccharomyces yeast resulted in a decrease in the abundance of filamentous fungi generally associated with a decline in grape must quality. Lower abundance and niche occupation by bioprotection agents were observed at the overripened stage, thus suggesting that doses applied should be reconsidered at advanced maturity. Our study confirmed the bioprotective role of Metschnikowia pulcherrima and Torulaspora delbrueckii in a context of vinification without sulfites.

Development of technology for the production of functional beverages with improved consumer properties

Производство напитков функционального назначения в настоящее время имеет актуальное значение, при этом наиболее перспективными являются напитки, приготовленные на основе натуральных соков с добавлением ингредиентов, выделенных из растительного сырья, в том числе из плодово-ягодного. Помимо органических кислот, аминокислот, витаминов, пектиновых веществ, полифенолов и природных углеводов, эти напитки насыщены также дефицитными микронутриентами, оказывающими позитивное действие на состояние человеческого организма. В статье представлены результаты исследований по разработке рецептур и технологии производства высококачественных функциональных напитков на основе виноградного сока прямого отжима, обладающих улучшенными потребительскими свойствами за счет включения в их состав экстрактов плодово-ягодного сырья - фейхоа, ежевики и черной смородины. Приведена оценка показателей качества и безопасности разработанных напитков и процессуально-технологическая схема их производства. Работа выполнена на базе учебно-научной лаборатории технологии виноделия и продуктов питания из растительного сырья Ставропольского ГАУ. Для определения физико-химических показателей и пищевой ценности сырья, полупродуктов и приготовленных функциональных напитков применяли современные общепринятые методы исследований согласно действующих ГОСТ. Разработка технологии производства напитков на основе виноградного сока с применением плодово-ягодных экстрактов является особенно важной и актуальной задачей в связи с наличием разнообразной и доступной сырьевой базы на Юге России, а также высокой концентрацией в данном регионе плодоперерабатывающих производств, оснащенных современным высокопроизводительным оборудованием. Полученные нами результаты могут способствовать целенаправленному применению разработанных напитков в санаторно-курортном лечении населения для решения проблемы оптимизации питания и повышения пищевого статуса населения России. The production of functional beverages is currently of urgent importance, while the most promising are drinks prepared on the basis of natural juices with the addition of ingredients extracted from vegetable raw materials, including fruit and berry. In addition to organic acids, amino acids, vitamins, pectin substances, polyphenols and natural carbohydrates, these drinks are also saturated with scarce micronutrients that have a positive effect on the state of the human body. The article presents the results of research on the development of recipes and technology for the production of high-quality functional beverages based on direct-pressed grape juice, which have improved consumer properties due to the inclusion of extracts of fruit and berry raw materials - feijoa, blackberry and black currant in their composition. The evaluation of quality and safety indicators of the developed beverages and procedural and technological scheme of their production is given. The work was carried out on the basis of the educational and scientific laboratory of winemaking technology and food products from vegetable raw materials of the Stavropol State Agrarian University. To determine physicochemical parameters and nutritional value of raw materials, intermediates and prepared functional beverages, modern generally accepted research methods were used in accordance with the current GOST. The development of technology for the production of beverages based on grape juice using fruit and berry extracts is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Russia, as well as a high concentration of fruit processing plants accomplished by modern high-performance equipment in this region. The results obtained by us can contribute to the purposeful use of the developed beverages in sanatorium treatment of the population to solve the problem of optimizing the nutrition and improving the nutritional status of the population of Russia.

Chemical, Manufacturing, and Standardization Controls of Grape Polyphenol Dietary Supplements in Support of a Clinical Study: Mass Uniformity, Polyphenol Dosage, and Profiles

Bioactive dietary polyphenols in grape (Vitis vinifera) have been used in Dietary Supplements (DSs) with the aim to prevent numerous diseases, including cardiovascular and neurodegenerative diseases, and to reduce depression and anxiety. Given prior recognition that DSs can be quality challenged from the purity, authentication, adulteration, and actual concentration of targeted bioactives, to ensure consumer health protection as well as the quality and safety of grape polyphenol-based DSs, the present investigation was aimed at establishing a comprehensive quality control (QC) approach for grape polyphenol-based DSs in support of a human clinical study. In this study, the manufactured grape seed polyphenol extract (GSPE) and trans-resveratrol (RSV) capsules and Concord Grape Juice (CGJ) along with the corresponding original drug materials were analyzed using the developed different liquid chromatography/UV-visible spectroscopy/mass spectrometry (LC/UV-Vis/MS) methods. The weight variation of GSPE and RSV capsules was also evaluated according to the US Pharmacopeia (USP) tests. The results indicate that the total identified polyphenol content in each grape seed extract (GSE) capsule/CGJ is very similar and all GSE/RSV capsules pass the content/weight uniformity test. Given the complexity of these and many botanical products from the issues of purity, quality, adulteration, consistency, and their coupling to the complex chemistry in each grape-derived botanical, quality assurance and the steps needed to ensure grape-derived DSs being well homogeneous and stable and containing the known and expected bioactives at specific concentration ranges are fundamental to any research study and in particular to a clinical trial. Each of these issues is essential to provide a solid foundation upon which clinical trials with botanicals can be conducted with the goal of realizing measurable mental health outcomes such as reducing depression and anxiety as well as understanding of their underlying biological mechanisms.