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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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Pieck A, Crampon C, Fabien A, Badens E. A new correlation for predicting flooding point in supercritical fractionation packed columns. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3014793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.
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Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
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Use of hexamethyldisilazane as a silanizing agent in microwave-assisted derivatization for determining phenolic compounds in wine by gas chromatography. Microchem J 2021. [DOI: 10.1016/j.microc.2020.105785] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Di Giacomo G, Romano P. Advanced fractionation process for wine-based products diversification. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4685-4692. [PMID: 33487735 PMCID: PMC7812032 DOI: 10.1007/s13197-020-04957-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 10/24/2020] [Accepted: 12/21/2020] [Indexed: 11/27/2022]
Abstract
Wine fractionation is an old practice widely applied for many reasons, including the production of food-grade alcohol and spirits, alcohol-reduced wines and beverages, functional products, and aromas. The purpose is the need to satisfy different lifestyles and legal constraints. The raw material, usually called industrial wine, includes wine overproduction and wine not used as such: mainly table wine, the fermented juice of unsold table grapes, and quality wine. Three technologies are currently in use: Vacuum distillation, Reverse osmosis in dialyzing mode, and the Spinning cone column. The process developed in this work results from the integration of a multistage reverse osmosis section operating in dialyzing mode, with the Atmospheric distillation of the permeate stream; the two most applied technologies for fractionating liquid mixtures. This process allows the fractionation of the wine into four products (the vegetation water, the azeotropic Ethanol, a concentrated aqueous solution of the solid extract, and a concentrated alcoholic solution of volatile aroma compounds) while preserving sensorial, nutritional and functional properties of the individual compounds. Then, the proper recombination of these products gives rise to a wide variety of wine-based products to meet the specifications of each market segment. The process is environmentally friendly and, in comparison with the competitors, is less energy-intensive, other than resilient and flexible regarding the production potentiality.
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Affiliation(s)
- Gabriele Di Giacomo
- Department of Industrial and Information Engineering and Economics, University of L'Aquila, Via Giovanni Gronchi, n. 18, 67100 L'Aquila, Italy
| | - Pietro Romano
- Department of Industrial and Information Engineering and Economics, University of L'Aquila, Via Giovanni Gronchi, n. 18, 67100 L'Aquila, Italy
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Geffroy O, Morère M, Lopez R, Pasquier G, Condoret JS. Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO 2-Dearomatized Wine as a Matrix for Reconstitution Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11512-11523. [PMID: 32924472 DOI: 10.1021/acs.jafc.0c04328] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aimed to investigate the key compounds involved in the aroma of French Syrah wines from the northern Rhone valley from two vintages characterized by distinct climatic conditions. The volatile composition of the wines was assessed through the determination of 76 molecules. After identifying the best matrix and best model for aroma reconstitution studies, omission tests were conducted using the Pivot profile method. For both vintages, 35 molecules with odor activity values (OAVs) above 0.5 were identified. While remarkably high levels of 2-furfurylthiol (FFT) were reported in both wines, rotundone and 3-sulfanylhexanol (3SH) enabled the strongest discrimination between the two wines. Wine dearomatized using supercritical carbon dioxide (sCO2) was identified as the best matrix. The best models built using this matrix were composed of molecules with OAV > 5 and OAV > 10 highlighting that this dearomatization approach can be valuable to reconstitute the aroma of wine using a small number of molecules. For the cool vintage wine, the omission of rotundone and FFT had the greatest impact on the olfactive profile for nonanosmic and anosmic respondents to rotundone, respectively. 3SH, whose omission decreased the rating of the "fruity" attribute, was identified as the main contributor to the aroma of Syrah wine produced in the warm vintage.
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Affiliation(s)
- Olivier Geffroy
- Physiologie, Pathologie et Génétique Végétales (PPGV), Université de Toulouse, INP-PURPAN, 75 Voie du TOEC, P.O. Box 57611, 31076 Toulouse Cedex 3, France
| | - Marie Morère
- CRITT Génie des Procédés et des Technologies Environnementales (GPTE), 4 Allée Émile Monso, 311030 Toulouse Cedex 4, France
| | - Ricardo Lopez
- Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, E50009 Zaragoza, Spain
| | - Grégory Pasquier
- Université de Toulouse, INP-PURPAN, 75 Voie du TOEC, BP57611, 31076 Toulouse Cedex 3, France
| | - Jean-Stéphane Condoret
- Laboratoire de Génie Chimique, UMR CNRS 5503, INP-ENSIACET, 4 Allée Émile Monso, 31030 Toulouse Cedex 4, France
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MULLER C, NEVES LE, GOMES L, GUIMARÃES M, GHESTI G. Processes for alcohol-free beer production: a review. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.32318] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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9
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Brockkötter J, Jupke A. Modeling the fluid dynamics of a high-pressure extraction column. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104636] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Chen W, Zhu J, Niu H, Song Y, Zhang W, Chen H, Chen W. Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, Lactobacillus plantarum (LP), alone or in combination with Streptococcus thermophilus, was used to ferment yam juice. Changes in the composition (phenols, organic acids, reducing sugars and volatile substances) and functional characteristics (antioxidative activity and ability to regulate the intestinal flora) of yam juice during fermentation were investigated. The results showed that the total phenolic (TP) content increased from 201.27 to 281.27 and 285.77 μg/mL for LP- and L. plantarum and S. thermophilus (LPST)-fermented yam juice, respectively. The antioxidative activity of yam juice improved significantly after fermentation, highly correlating with its TP content. In addition, LP- or LPST-fermented yam juice had positive effects on members of the human intestinal flora, improving the activity of Bifidobacterium and inhibiting the growth of Escherichia coli. Sensory analysis showed that LPST-fermented yam juice had a highest score. The results of this study showed that fermented yam juice can serve as a healthy beverage for consumers with low immunity or an imbalance of the intestinal flora.
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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9172-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Müller M, Bellut K, Tippmann J, Becker T. Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes. CHEMBIOENG REVIEWS 2017. [DOI: 10.1002/cben.201700010] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Magdalena Müller
- Technische Universität München; Institute of Brewing and Beverage Technology; Weihenstephaner Steig 20 85354 Freising Deutschland
| | - Konstantin Bellut
- Technische Universität München; Institute of Brewing and Beverage Technology; Weihenstephaner Steig 20 85354 Freising Deutschland
| | - Johannes Tippmann
- Technische Universität München; Institute of Brewing and Beverage Technology; Weihenstephaner Steig 20 85354 Freising Deutschland
| | - Thomas Becker
- Technische Universität München; Institute of Brewing and Beverage Technology; Weihenstephaner Steig 20 85354 Freising Deutschland
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Prieto C, Calvo L, Duarte CM. Continuous supercritical fluid extraction of emulsions to produce nanocapsules of vitamin E in polycaprolactone. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.01.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Müller M, Bellut K, Tippmann J, Becker T. Physikalische Verfahren zur Entalkoholisierung verschiedener Getränkematrizes und deren Einfluss auf qualitätsrelevante Merkmale. CHEM-ING-TECH 2016. [DOI: 10.1002/cite.201600071] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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15
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Capuzzo A, Maffei ME, Occhipinti A. Supercritical fluid extraction of plant flavors and fragrances. Molecules 2013; 18:7194-238. [PMID: 23783457 PMCID: PMC6270407 DOI: 10.3390/molecules18067194] [Citation(s) in RCA: 100] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Revised: 06/13/2013] [Accepted: 06/14/2013] [Indexed: 11/16/2022] Open
Abstract
Supercritical fluid extraction (SFE) of plant material with solvents like CO₂, propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.
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Affiliation(s)
- Andrea Capuzzo
- Department of Life Sciences and Systems Biology, University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy; E-Mails: (A.C.); (M.E.M.)
- Biosfered S.r.l., Academic Spin Off of the University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy
| | - Massimo E. Maffei
- Department of Life Sciences and Systems Biology, University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy; E-Mails: (A.C.); (M.E.M.)
- Biosfered S.r.l., Academic Spin Off of the University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy
| | - Andrea Occhipinti
- Department of Life Sciences and Systems Biology, University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy; E-Mails: (A.C.); (M.E.M.)
- Biosfered S.r.l., Academic Spin Off of the University of Turin, Innovation Centre, Via Quarello 15/A, 10135 Turin, Italy
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Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.057] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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