1
|
Cherian E, Ts K, Kn S, Ks A, Poothicote NG. Investigation into pectin extraction and technological implementations in the food industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38850093 DOI: 10.1002/jsfa.13638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/09/2024]
Abstract
Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme-assisted extraction and microwave-assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Elsa Cherian
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Khadeeja Ts
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Saheersha Kn
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Ashitha Ks
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Nisha G Poothicote
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| |
Collapse
|
2
|
Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04053-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
3
|
Larsen LR, van der Weem J, Caspers-Weiffenbach R, Schieber A, Weber F. Effects of ultrasound on the enzymatic degradation of pectin. ULTRASONICS SONOCHEMISTRY 2021; 72:105465. [PMID: 33497958 PMCID: PMC7838710 DOI: 10.1016/j.ultsonch.2021.105465] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 05/09/2023]
Abstract
Ultrasound-assisted enzymatic maceration (UAEM) has gained considerable interest in the fruit juice industry, owing to its potential to increase juice yield and content of polyphenols while simultaneously saving time and energy. In this study, the effects of UAEM (ultrasonic probe, 20 kHz, 21 W*cm-2 and 33 W*cm-2) on pectin degradation in a continuous circulation system were investigated over 60 and 90 min. Main pectinolytic enzymes activities of (polygalacturonase, pectin lyase and pectin methylesterase) of a commercial enzyme preparation were examined for individual synergistic effects with US. Pectin hydrolysis by UAEM differed significantly compared to treatment with ultrasound or enzymes alone regarding the profile of degradation products compared to treatment with ultrasound or enzymes alone. Ultrasound fragmented pectin to less branched oligomers of medium molecular weight (Mp approx. 150 kDa), which were further degraded by pectinolytic activities. The low molecular weight fraction (<30 kDa), which is known to be beneficial for juice-quality by adding nutritional value and stabilizing polyphenols, was enriched in small oligomers of homogalacturonan-derived, rhamnogalacturonan I-derived, and rhamnogalacturonan II-derived residues. Synergistic effects of ultrasound application enhanced the effective activities of polygalacturonase and pectin lyase and even prolonged their performance over 90 min, whereas the effective activity of pectin methylesterase was not affected. Final marker concentrations determined by each enzyme assay revealed a considerable higher total process output after UAEM treatment at reduced temperature (30 °C) comparable to the output after conventional batch maceration at 50 °C. The obtained results demonstrate the high potential of UAEM to produce high-quality juice by controlling pectin degradation while reducing process temperature and equally highlight the matrix and enzyme specific effects of a simultaneous US treatment.
Collapse
Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Judith van der Weem
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Rita Caspers-Weiffenbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich Hirzebruch Allee 7, D-53115 Bonn, Germany.
| |
Collapse
|
4
|
Apolinar-Valiente R, Williams P, Doco T. Recent advances in the knowledge of wine oligosaccharides. Food Chem 2020; 342:128330. [PMID: 33067045 DOI: 10.1016/j.foodchem.2020.128330] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Oligosaccharides are carbohydrates with a low polymerization degree containing between three and fifteen monosaccharide residues covalently linked through glycosidic bonds. Oligosaccharides are related to plant defense responses and possess beneficial attributes for human health. Research has focused in wine oligosaccharides only in the last decade. In this paper, a summary of these works is provided. They include: (i) wine oligosaccharides origins, (ii) techniques for isolating oligosaccharide fraction and determining their content, composition and structure, (iii) their dependence on the grape origin and cultivar and winemaking process, and (iv) the connection between oligosaccharides and wine sensorial attributes. Further research is required regarding the impact of agricultural aspects and winemaking techniques on wine oligosaccharides. The knowledge concerning their influence on sensorial and physicochemical properties of wines and on human health should also be improved. The implementation of laboratory methods will provide better understanding of these compounds and their performance within wine's matrix.
Collapse
Affiliation(s)
- Rafael Apolinar-Valiente
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Pascale Williams
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Thierry Doco
- INRAE, Supagro, UM, Joint Research Unit 1083, Sciences for Enology, Biomolecules of Interest in Oenology (B.I.O.) Research Team, 2 Place Pierre Viala, F-34060 Montpellier, France.
| |
Collapse
|
5
|
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis. Food Microbiol 2020; 92:103577. [PMID: 32950161 DOI: 10.1016/j.fm.2020.103577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/30/2020] [Accepted: 06/21/2020] [Indexed: 01/16/2023]
Abstract
Wine is generally considered as hostile medium in which spoilage microbes have to manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 wineries were sampled during the first summer of aging over two consecutive vintages, and analysed for carbohydrate composition. This revealed the systematic presence of many carbohydrates including those useful for the spoilage yeast Brettanomyces bruxellensis. However, during the first summer of aging, the changes in wine carbohydrate composition were low and it was difficult to assess how much carbohydrate composition contributed to wine spoilage by B. bruxellensis. Subsequent laboratory experiments in inoculated wines showed that the sugars preferentially consumed in wine by the spoilage yeast are d-glucose, d-fructose, and trehalose, whatever the yeast strain considered. The addition of these sugars to red wines accelerates the yeast growth and the volatile phenols formation. Although probably not the only promoting factor, the presence of high amounts of metabolisable sugars thus really increases the risk of "brett" spoilage.
Collapse
|
6
|
Ottone C, Romero O, Aburto C, Illanes A, Wilson L. Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes. Compr Rev Food Sci Food Saf 2020; 19:595-621. [PMID: 33325181 DOI: 10.1111/1541-4337.12538] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 12/02/2019] [Accepted: 12/17/2019] [Indexed: 12/18/2022]
Abstract
Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.
Collapse
Affiliation(s)
- Carminna Ottone
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Oscar Romero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Andrés Illanes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Lorena Wilson
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| |
Collapse
|
7
|
Larsen LR, Buerschaper J, Schieber A, Weber F. Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9344-9353. [PMID: 31361957 DOI: 10.1021/acs.jafc.9b03108] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Anthocyanins determine the color and potential health-promoting properties of red fruit juices, but the juices contain remarkably less anthocyanins than the fruits, which is partly caused by the interactions of anthocyanins with the residues of cell wall polysaccharides like pectin. In this study, pectin was modified by ultrasound and enzyme treatments to residues of polysaccharides and oligosaccharides widely differing in their molecular weight. Modifications decreased viscosity and degrees of acetylation and methylation and released smooth and hairy region fragments. Native and modified pectin induced different effects on the concentrations of individual anthocyanins after short-term and long-term incubation caused by both hydrophobic and hydrophilic interactions. Results indicate that both pectin and anthocyanin structure influence these interactions. Linear polymers generated by ultrasound formed insoluble anthocyanin complexes, whereas oligosaccharides produced by enzymes formed soluble complexes with protective properties. The structure of the anthocyanin aglycone apparently influenced interactions more than the sugar moiety.
Collapse
Affiliation(s)
- Lena Rebecca Larsen
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Julia Buerschaper
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology , University of Bonn , Endenicher Allee 19b , D-53111 Bonn , Germany
| |
Collapse
|
8
|
Lerno LA, Panprivech S, Ponangi R, Brenneman CA, Block DE, Oberholster A. Impact of cold soak duration on Cabernet Sauvignon fermentation and phenolic composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:805-815. [PMID: 30003547 DOI: 10.1002/jsfa.9249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 06/29/2018] [Accepted: 07/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cold soak is a prefermentative maceration technique believed to enhance grape skin extraction. Studies show variable results depending on cold soak and winemaking conditions. To investigate the effect of cold soak more fully, systematic and highly reproducible Cabernet Sauvignon fermentations with increasing cold-soak durations were performed. RESULTS Phenolic extraction during cold soak and fermentation showed significant differences among all treatments for monitored phenolics at the end of the cold soak. At the end of alcoholic fermentation only gallic acid, (-)-epicatechin, and the flavonols were significant, and only (-)-epicatechin was significant after bottle ageing. Descriptive analysis of the bottled wines showed that the 4- and 7-day treatments were significantly higher in caramelized/vanilla/browned flavor compared to the 1-day treatment and lower levels of bitterness were observed up to 2 days of cold soak. While oligosaccharide content increased with increasing cold-soak duration, differences were not large enough to result in sensory differences. CONCLUSION While increased cold soak duration led to differences in phenolic extraction during early fermentation, these differences did not last through to the end product. Thus, under the conditions of this study, cold-soak duration had little overall impact on Cabernet Sauvignon wine composition and style. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - Siriwan Panprivech
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
- School of Biotechnology, Assumption University, Bangkok, Thailand
| | | | - Charles A Brenneman
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - David E Block
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, CA, USA
| |
Collapse
|
9
|
Coelho C, Parot J, Gonsior M, Nikolantonaki M, Schmitt-Kopplin P, Parlanti E, Gougeon RD. Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter. Anal Bioanal Chem 2017; 409:2757-2766. [DOI: 10.1007/s00216-017-0221-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/09/2017] [Accepted: 01/23/2017] [Indexed: 12/31/2022]
|
10
|
Miljić U, Puškaš V, Vučurović V. Investigation of technological approaches for reduction of methanol formation in plum wines. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Uroš Miljić
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vladimir Puškaš
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vesna Vučurović
- University of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| |
Collapse
|
11
|
Martínez-Lapuente L, Apolinar-Valiente R, Guadalupe Z, Ayestarán B, Pérez-Magariño S, Williams P, Doco T. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5020-5030. [PMID: 27226011 DOI: 10.1021/acs.jafc.6b00207] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines.
Collapse
Affiliation(s)
- Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Rafael Apolinar-Valiente
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC) , Finca La Grajera, Ctra. De Burgos Km. 6, 26080 Logroño, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Pascale Williams
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
| | - Thierry Doco
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France
| |
Collapse
|
12
|
Buffetto F, Cornuault V, Rydahl MG, Ropartz D, Alvarado C, Echasserieau V, Le Gall S, Bouchet B, Tranquet O, Verhertbruggen Y, Willats WGT, Knox JP, Ralet MC, Guillon F. The Deconstruction of Pectic Rhamnogalacturonan I Unmasks the Occurrence of a Novel Arabinogalactan Oligosaccharide Epitope. PLANT & CELL PHYSIOLOGY 2015; 56:2181-96. [PMID: 26384432 DOI: 10.1093/pcp/pcv128] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 09/02/2015] [Indexed: 05/18/2023]
Abstract
Rhamnogalacturonan I (RGI) is a pectic polysaccharide composed of a backbone of alternating rhamnose and galacturonic acid residues with side chains containing galactose and/or arabinose residues. The structure of these side chains and the degree of substitution of rhamnose residues are extremely variable and depend on species, organs, cell types and developmental stages. Deciphering RGI function requires extending the current set of monoclonal antibodies (mAbs) directed to this polymer. Here, we describe the generation of a new mAb that recognizes a heterogeneous subdomain of RGI. The mAb, INRA-AGI-1, was produced by immunization of mice with RGI oligosaccharides isolated from potato tubers. These oligomers consisted of highly branched RGI backbones substituted with short side chains. INRA-AGI-1 bound specifically to RGI isolated from galactan-rich cell walls and displayed no binding to other pectic domains. In order to identify its RGI-related epitope, potato RGI oligosaccharides were fractionated by anion-exchange chromatography. Antibody recognition was assessed for each chromatographic fraction. INRA-AGI-1 recognizes a linear chain of (1→4)-linked galactose and (1→5)-linked arabinose residues. By combining the use of INRA-AGI-1 with LM5, LM6 and INRA-RU1 mAbs and enzymatic pre-treatments, evidence is presented of spatial differences in RGI motif distribution within individual cell walls of potato tubers and carrot roots. These observations raise questions about the biosynthesis and assembly of pectin structural domains and their integration and remodeling in cell walls.
Collapse
Affiliation(s)
- Fanny Buffetto
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France Present address: Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
| | - Valérie Cornuault
- Centre for Plant Sciences, Faculty of Biological Sciences University of Leeds, Leeds LS2 9JT, UK
| | - Maja Gro Rydahl
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - David Ropartz
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - Camille Alvarado
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | | | - Sophie Le Gall
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - Brigitte Bouchet
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | - Olivier Tranquet
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| | | | - William G T Willats
- Department of Plant and Environmental Sciences, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - J Paul Knox
- Centre for Plant Sciences, Faculty of Biological Sciences University of Leeds, Leeds LS2 9JT, UK
| | | | - Fabienne Guillon
- INRA, UR1268 Biopolymères Interactions Assemblages, 44300 Nantes, France
| |
Collapse
|
13
|
Apolinar-Valiente R, Romero-Cascales I, Williams P, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines. Food Chem 2015; 179:311-7. [PMID: 25722170 DOI: 10.1016/j.foodchem.2015.01.139] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 01/20/2015] [Accepted: 01/31/2015] [Indexed: 10/24/2022]
Abstract
Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high resolution size-exclusion chromatography. The neutral and acidic sugar composition was determined by gas chromatography. The MS spectra of the oligosaccharides were performed on an AccuTOF mass spectrometer. Molar-mass distributions were determined by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS) and a differential refractive index detector. Results showed significant differences in the oligosaccharidic fraction from Cabernet Sauvignon, Syrah and Monastrell wines. This study shows the influence that the grape variety seems have on the quantity, composition and structure of oligosaccharides in the finished wine. To our knowledge, this is the first report to research the oligosaccharides composition of Cabernet Sauvignon, Syrah and Monastrell wines.
Collapse
Affiliation(s)
- Rafael Apolinar-Valiente
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
| | - Inmaculada Romero-Cascales
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
| | - Pascale Williams
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | - Encarna Gómez-Plaza
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
| | - José María López-Roca
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
| | - José María Ros-García
- Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain.
| | - Thierry Doco
- INRA, Joint Research Unit 1083, Sciences for Enology, 2 Place Pierre Viala, F-34060 Montpellier, France.
| |
Collapse
|
14
|
Doco T, Williams P, Meudec E, Cheynier V, Sommerer N. Complex carbohydrates of red wine: characterization of the extreme diversity of neutral oligosaccharides by ESI-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:671-682. [PMID: 25530549 DOI: 10.1021/jf504795g] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The major neutral oligosaccharides of a Carignan red wine have been characterized for the first time. The oligosaccharides were prepared after removal of phenolic compounds by polyamide chromatography and of polysaccharides by alcohol precipitation and then were fractionated by anion exchange and size-exclusion chromatography. In a second step, the glycosyl composition and linkages of wine oligosaccharides were determined. Oligosaccharide fractions were analyzed by mass spectrometry (MS) with an electrospray ionization (ESI) source and an ion trap mass analyzer after separation by hydrophilic interaction liquid chromatography on a Nucleodur HILIC column (zwitterionic sulfoalkyl betaine stationary phase). Glycosyl residue composition analysis showed the predominant presence of arabinose, with galactose, rhamnose, and mannose in lower proportion. Neutral oligosaccharides were present at a concentration of 185 mg/L in this wine. The MS spectra in the negative ion mode of the oligosaccharide fractions showed a series of oligosaccharidic structures corresponding to oligo-arabinans often linked to the basic unit α-l-Rhap-(1 → 4)-α-d-GalpA. The wine oligosaccharides identified correspond to arabino-oligosaccharides, rhamno-arabino-oligosaccharides, and different rhamnogalacturonan-arabino-oligosaccharides with DP ranging from 5 to 49, resulting from the degradation of grape cell wall pectins. Oligosaccharides have an extreme diversity, with more than 100 peaks detected in HPLC-ESI-MS spectra corresponding each to at least one oligosaccharidic structure.
Collapse
Affiliation(s)
- Thierry Doco
- Team BCP2, and ‡Polyphenols Platform, UMR1083 Sciences pour l'Œnologie, INRA , 2 Place Viala, F-34060 Montpellier, France
| | | | | | | | | |
Collapse
|
15
|
Guadalupe Z, Ayestarán B, Williams P, Doco T. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC). POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_56] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
16
|
Apolinar-Valiente R, Williams P, Mazerolles G, Romero-Cascales I, Gómez-Plaza E, López-Roca JM, Ros-García JM, Doco T. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain. Food Chem 2014; 156:151-9. [DOI: 10.1016/j.foodchem.2014.01.093] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 12/12/2013] [Accepted: 01/23/2014] [Indexed: 11/29/2022]
|
17
|
Determination of Must and Wine Polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC). POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_56-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
18
|
Guadalupe Z, Ayestarán B, Williams P, Doco T. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC). POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_56-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
|
19
|
Pellerin P, Doco T, Scollary GR. The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12264] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patrice Pellerin
- Joint Research Unit 1083 Sciences for Oenology; INRA; 2 Place Viala F-34060 Montpellier France
| | - Thierry Doco
- Joint Research Unit 1083 Sciences for Oenology; INRA; 2 Place Viala F-34060 Montpellier France
| | | |
Collapse
|