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Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.
Food Chem. 2017 Dec 15; 237:756-765.FC

Abstract

Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes.

Authors+Show Affiliations

University of Tuscia, Department for Innovation in Biological, Agro-food and Forest Systems, Via S. Camillo de Lellis, 01100 Viterbo, Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Tuscia, Department for Innovation in Biological, Agro-food and Forest Systems, Via S. Camillo de Lellis, 01100 Viterbo, Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: simone.giacosa@unito.it.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Tuscia, Department for Innovation in Biological, Agro-food and Forest Systems, Via S. Camillo de Lellis, 01100 Viterbo, Italy.University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain.University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.University of Tuscia, Department for Innovation in Biological, Agro-food and Forest Systems, Via S. Camillo de Lellis, 01100 Viterbo, Italy.Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28764064

Citation

Benucci, I, et al. "Application of Enzyme Preparations for Extraction of Berry Skin Phenolics in Withered Winegrapes." Food Chemistry, vol. 237, 2017, pp. 756-765.
Benucci I, Río Segade S, Cerreti M, et al. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. Food Chem. 2017;237:756-765.
Benucci, I., Río Segade, S., Cerreti, M., Giacosa, S., Paissoni, M. A., Liburdi, K., Bautista-Ortín, A. B., Gómez-Plaza, E., Gerbi, V., Esti, M., & Rolle, L. (2017). Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. Food Chemistry, 237, 756-765. https://doi.org/10.1016/j.foodchem.2017.06.003
Benucci I, et al. Application of Enzyme Preparations for Extraction of Berry Skin Phenolics in Withered Winegrapes. Food Chem. 2017 Dec 15;237:756-765. PubMed PMID: 28764064.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes. AU - Benucci,I, AU - Río Segade,S, AU - Cerreti,M, AU - Giacosa,S, AU - Paissoni,M A, AU - Liburdi,K, AU - Bautista-Ortín,A B, AU - Gómez-Plaza,E, AU - Gerbi,V, AU - Esti,M, AU - Rolle,L, Y1 - 2017/06/02/ PY - 2017/03/21/received PY - 2017/05/31/revised PY - 2017/06/01/accepted PY - 2017/8/3/entrez PY - 2017/8/3/pubmed PY - 2017/11/1/medline KW - Cell wall composition KW - Extractability KW - Macerating enzymes KW - Phenolic compounds KW - Postharvest withered grapes KW - Skin mechanical properties SP - 756 EP - 765 JF - Food chemistry JO - Food Chem VL - 237 N2 - Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28764064/Application_of_enzyme_preparations_for_extraction_of_berry_skin_phenolics_in_withered_winegrapes_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)30985-8 DB - PRIME DP - Unbound Medicine ER -