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Mostashari P, Gavahian M, Jafarzadeh S, Guo JH, Hadidi M, Pandiselvam R, Huseyn E, Mousavi Khaneghah A. Ozone in wineries and wine processing: A review of the benefits, application, and perspectives. Compr Rev Food Sci Food Saf 2022; 21:3129-3152. [PMID: 35674465 DOI: 10.1111/1541-4337.12971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 03/30/2022] [Accepted: 04/07/2022] [Indexed: 12/13/2022]
Abstract
Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3 on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Washington, Australia
| | - Jia-Hsin Guo
- Department of Food Science, National Pingtung University of Science & Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Taiwan
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Elcin Huseyn
- Research Laboratory of Intelligent Control and Decision-Making Systems in Industry and Economics, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.,Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, Warsaw, 02-532, Poland
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Vejarano R, Luján-Corro M. Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking. Front Nutr 2022; 9:890066. [PMID: 35694174 PMCID: PMC9174943 DOI: 10.3389/fnut.2022.890066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 05/05/2022] [Indexed: 12/25/2022] Open
Abstract
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent various diseases, being the implementation of procedures that allow a greater extraction and stability of phenolic compounds during the elaboration a key aspect. The first part of this review summarizes some studies, mostly at the preclinical level, on the mechanisms by which phenolic compounds act in the human organism, taking advantage of their antioxidant, anti-inflammatory, antitumor, antithrombotic, antiatherogenic, antimicrobial, antiviral, and other activities. Although the migration of grape components into the must/wine occurs during the winemaking process, the application of new technologies may contribute to increasing the content of phenolic compounds in the finished wine. Some of these technologies have been evaluated on an industrial scale, and in some cases, they have been included in the International Code of Oenological Practice by the International Organization of Vine and Wine (OIV). In this sense, the second part of this review deals with the use of these novel technologies that can increase, or at least maintain, the polyphenol content. For example, in the pre-fermentative stage, phenolic extraction can be increased by treating the berries or must with high pressures, pulsed electric fields (PEF), ultrasound (US), e-beam radiation or ozone. At fermentative level, yeasts with high production of pyranoanthocyanins and/or their precursor molecules, low polyphenol absorption, and low anthocyanin-β-glucosidase activity can be used. Whereas, at the post-fermentative level, aging-on-lees (AOL) can contribute to maintaining polyphenol levels, and therefore transmitting health benefits to the consumer.
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Affiliation(s)
- Ricardo Vejarano
- Department of Research, Innovation and Social Responsibility, Universidad Privada del Norte (UPN), Trujillo, Peru
| | - Mariano Luján-Corro
- School of Agroindustrial Engineering, Universidad Nacional de Trujillo (UNT), Trujillo, Peru
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3
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Modesti M, Macaluso M, Taglieri I, Bellincontro A, Sanmartin C. Ozone and Bioactive Compounds in Grapes and Wine. Foods 2021; 10:2934. [PMID: 34945485 PMCID: PMC8701297 DOI: 10.3390/foods10122934] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 12/11/2022] Open
Abstract
Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.
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Affiliation(s)
- Margherita Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy;
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (M.M.); (C.S.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Liu Y, Wang J, Zhu X, Liu Y, Cheng M, Xing W, Wan Y, Li N, Yang L, Song P. Effects of electrolyzed water treatment on pesticide removal and texture quality in fresh-cut cabbage, broccoli, and color pepper. Food Chem 2021; 353:129408. [PMID: 33714792 DOI: 10.1016/j.foodchem.2021.129408] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 02/16/2021] [Accepted: 02/16/2021] [Indexed: 02/08/2023]
Abstract
The effects of alkaline and acidic electrolyzed water (AlEW, AcEW) treatment on the removal of pesticides (phorate, chlorpyrifos, lambda-cyhalothrin, cyfluthrin, procymidone, and chlorothalonil) and texture quality of fresh-cut cabbage, broccoli, and color pepper were investigated. AlEW efficiently removed pesticides from color pepper, whereas AcEW was the optimal treatment for pesticide removal from cabbage and broccoli. AcEW resulted in greater losses of pyrethroid and organophosphates than fungicides, while AlEW was superior for removing fungicides. The best pesticide removal from cabbage (72.28%-91.04%) was achieved by continuous oscillation treatment, while intermittent oscillation for 20 min achieved optimal results for broccoli and color pepper (72.28%-90.11% and 72.24%-88.12%, respectively). No significant deterioration in texture was detected in samples treated with electrolyzed water for 5-25 min. The results suggest that electrolyzed water treatment is effective for removing organophosphate, pyrethroid, and fungicide residues from fresh-cut vegetables while not negatively affecting their texture quality.
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Affiliation(s)
- Yuan Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Jian Wang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China; Zhangjiakou Key Laboratory of Quality & Safety for Charactenistics Agro-Products, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China.
| | - Xuran Zhu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yang Liu
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Ming Cheng
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Weihai Xing
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Yuping Wan
- Beijing Kwinbon Biotechnology Co., Ltd., No.8, High Ave 4, Beijing 102206, China
| | - Na Li
- Hebei Kingmoral Biotech Co., Ltd., 136 Yellow River Street, Shijiazhuang 050000, China
| | - Liting Yang
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
| | - Pengfei Song
- Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Hebei North University, 11 Diamond South Road, Zhangjiakou 075000, China
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Magistà D, Cozzi G, Gambacorta L, Logrieco AF, Solfrizzo M, Perrone G. Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape. Int J Food Microbiol 2020; 338:108996. [PMID: 33279787 DOI: 10.1016/j.ijfoodmicro.2020.108996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 11/10/2020] [Accepted: 11/20/2020] [Indexed: 12/25/2022]
Abstract
Ochratoxin A (OTA) occurrence in grapes is caused by black Aspergilli (Aspergillus carbonarius followed by A. niger) vineyards contamination. It depends on climatic conditions, geographical regions, damage by insects, and grape varieties. Good agricultural practices, pesticides, and fungicides seem adequate to manage the problem during low OTA risk vintages, but the development of new strategies is always encouraged, especially when an extremely favourable condition occurs in the vineyard. Electrolysed oxidising water (EOW) has become an interesting alternative to chemicals in agriculture, mainly during the post-harvest phase. This study tested the fungicidal efficacy of EOW generated by potassium chloride, in vitro, on black Aspergilli conidia, and detached grape berries infected by A. carbonarius. Then, during field trials on Primitivo cv vineyard treated with EOW, A. carbonarius contamination, and OTA levels were compared with Switch® fungicide treatment (0.8 g/l). Black Aspergilli conidia were killed on plate assay after 2 min of treatment by EOW containing >0.4 g/l of active chlorine. EOW (0.6 g/l active chlorine) treatment reduced the rate of A. carbonarius infections in vitro of about 87-92% on detached berries and, more than half in the field trials, although Switch® showed better performance. A significant reduction in the OTA concentration was observed for the EOW and Switch® treatments in vitro (92% and 96%, respectively), while in the field trials, although the average decrease in OTA was recorded in the treated grapes, it was not statistically significant. These results highlighted that EOW could be considered effective, as a substitute for fungicides, to reduce the contamination of A. carbonarius and OTA on grapes.
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Affiliation(s)
- Donato Magistà
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
| | - Giuseppe Cozzi
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Lucia Gambacorta
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Antonio F Logrieco
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Michele Solfrizzo
- National Research Council, Institute of Sciences of Food Production, Bari, Italy
| | - Giancarlo Perrone
- National Research Council, Institute of Sciences of Food Production, Bari, Italy.
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Gabrielli M, Englezos V, Rolle L, Río Segade S, Giacosa S, Cocolin L, Paissoni MA, Lambri M, Rantsiou K, Maury C. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard. Food Res Int 2020; 137:109704. [PMID: 33233278 DOI: 10.1016/j.foodres.2020.109704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 08/31/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.
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Affiliation(s)
- Mario Gabrielli
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France; Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Chantal Maury
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France
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7
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Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality. Biomolecules 2020; 10:biom10020213. [PMID: 32024131 PMCID: PMC7072419 DOI: 10.3390/biom10020213] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/24/2020] [Accepted: 01/30/2020] [Indexed: 11/17/2022] Open
Abstract
Ozonated water is being introduced as an alternative phytosanitary treatment to control grapevine diseases in a context in which the reduction of chemical pesticides has become an urgent necessity. In this study, we evaluated the effect of spraying grapevines with ozonated water on the enological, phenolic, and aromatic qualities of Bobal wines during two consecutive growing seasons. In the first season, ozonated water was applied once during the ripening period on grapevines trained on the traditional gobelet system (S1). In the second season, three applications were performed between fruit set and harvest on grapevines grown on a vertical trellis system (S2). The S1 treatment led to a wine with an increased alcoholic degree and a remarkably higher phenolic content, which resulted in preferable chromatic characteristics. The S2 treatment maintained the total phenolic content but significantly enhanced stilbenes and flavanols and also reduced anthocyanins, which negatively affected the wine colour. Regarding aroma, both treatments reduced the content of glycosylated precursors and had different effects on free volatiles, both varietal and fermentative. Thus, the metabolic response of grapevines to the ozonated water stress, and therefore the quality of wines, depended on the ozone dose received by the plants.
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Campayo A, Serrano de la Hoz K, García-Martínez MM, Sánchez-Martínez JF, Salinas MR, Alonso GL. Spraying ozonated water on Bobal grapevines: Effect on grape quality. Food Res Int 2019; 125:108540. [PMID: 31554081 DOI: 10.1016/j.foodres.2019.108540] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 05/20/2019] [Accepted: 07/06/2019] [Indexed: 01/14/2023]
Abstract
Ozone is a powerful oxidant that is increasingly used as sanitizing agent in the wine industry and even in the vineyard to control grapevine diseases. In this study, we evaluated the effect on grape enological quality of ozonated water spraying treatments carried out in Bobal grapevines during two consecutive harvest seasons. In the first season, ozonated water was applied once during the ripening period on grapevines trained on the traditional gobelet system (S1). In the second season, ozonated water was applied three times between the fruit set and harvest on grapevines grown on a vertical trellis system (S2). Grape quality on harvest day was evaluated through several enological and chromatic parameters, the phenolic maturity, the Varietal Aroma Potential Index (IPAv) and the phenolic and volatile composition. The S1 treatment had a positive effect on the technological maturity, the chromatic parameters, the seed maturity and the content of glycosylated aroma precursors, phenolic compounds and free terpenoids of grapes. The S2 treatment also improved the technological maturity and the content of total anthocyanins (pH 1.0) and free terpenoids, but had a negative impact on the chromatic parameters, the anthocyanin extractability and the content of glycosylated aroma precursors and phenolic compounds. Therefore, ozonated water sprayed on Bobal grapevines affected the quality of grapes, but the effect seemed to depend on the number of applications.
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Affiliation(s)
- A Campayo
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain; BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071 Albacete, Spain
| | - K Serrano de la Hoz
- BetterRID (Better Research, Innovation and Development, S.L.), Carretera de Las Peñas (CM-3203), Km 3.2, Campo de Prácticas-UCLM, 02071 Albacete, Spain
| | - M M García-Martínez
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - J F Sánchez-Martínez
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - M R Salinas
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain
| | - G L Alonso
- Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Cátedra de Química Agrícola, Avda. de España s/n, 02071 Albacete, Spain.
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9
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Responses to "Comments on Botta et al. (2018). Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolysed water. International Journal of Food Microbiology, 266, 337-345". Int J Food Microbiol 2019; 291:207-209. [PMID: 30392740 DOI: 10.1016/j.ijfoodmicro.2018.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Río Segade S, Vilanova M, Pollon M, Giacosa S, Torchio F, Rolle L. Grape VOCs Response to Postharvest Short-Term Ozone Treatments. FRONTIERS IN PLANT SCIENCE 2018; 9:1826. [PMID: 30619399 PMCID: PMC6297214 DOI: 10.3389/fpls.2018.01826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 11/23/2018] [Indexed: 06/09/2023]
Abstract
Ozone has been recently recognized as an efficient sanitizing agent in wine industry because of its powerful oxidizing properties. Furthermore, postharvest treatments of grapes with ozone can stimulate defense responses by synthetizing secondary metabolites against oxidative stress. In this study, the effect of postharvest short-term ozone treatments was assessed for the first time on free and glycosylated volatile organic compounds (VOCs) of winegrapes. Two different ozone concentrations (30 and 60 μL/L) and exposure times (24 and 48 h) were investigated just after treatment (fresh grapes) and after partial dehydration up to 20% weight loss (withered grapes). The study was carried out on Moscato bianco winegrapes (Vitis vinifera L.) due to the importance of terpenes in white aromatic cultivars to produce high quality wines. The results obtained showed that short-term ozone treatment caused a significant decrease in total contents of free VOCs in fresh grapes, mainly due to terpenes. Among them, linalool, geraniol, and nerol are the major aromatic markers of Moscato bianco grapes. Ozone entailed a significant decrease of free linalool contents in fresh grapes, the less stressful ozone treatment showing the smaller linalool degradation. However, the stronger and longer ozone treatment induced the synthesis of this compound probably in response to higher abiotic stress. Instead, significant changes were not observed in geraniol and nerol contents in fresh grapes. This last ozone treatment also reduced the loss of free linalool by water loss in withered grapes even though total VOCs and terpenes remained relatively stable. Furthermore, ozone seems to promote the synthesis of free (+)-4-carene and 4-terpineol in withered grapes under certain treatment conditions. Regarding glycosylated compounds, total VOCs and terpenes were less sensitive to ozone. Our findings highlight that ozone can be used as sanitizing agent in aromatic grape varieties prior to winemaking without affecting sharply the aromatic profile of fresh grapes and even improving it in withered grapes.
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Affiliation(s)
- Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy
| | - Mar Vilanova
- Misión Biológica de Galicia – Consejo Superior de Investigaciones Científicas, Pontevedra, Spain
| | - Matteo Pollon
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy
| | - Fabrizio Torchio
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Turin, Italy
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11
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SILVA LDS, RESENDE O, BESSA JFV, BEZERRA IMC, TFOUNI SAV. Ozone in polycyclic aromatic hydrocarbon degradation. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.06817] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Osvaldo RESENDE
- Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brasil
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Cisterna B, Boschi F, Croce AC, Podda R, Zanzoni S, Degl'Innocenti D, Bernardi P, Costanzo M, Marzola P, Covi V, Tabaracci G, Malatesta M. Ozone Treatment of Grapes During Withering for Amarone Wine: A Multimodal Imaging and Spectroscopic Analysis. MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2018; 24:564-573. [PMID: 30334518 DOI: 10.1017/s1431927618015209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The production of Amarone wine is governed by a disciplinary guideline to preserve its typical features; however, postharvest infections by the fungus Botrytis cinerea (B. cinerea) not only represent a phytosanitary problem but also cause a significant loss of product. In this study, we tested a treatment with mild ozoniztion on grapes for Amarone wine production during withering in the fruttaio (the environment imposed by the disciplinary guideline) and evaluated the impact on berry features by a multimodal imaging approach. The results indicate that short and repeated treatments with low O3 concentrations speed up the naturally occurring berry withering, probably inducing a reorganization of the epicuticular wax layer, and inhibit the development of B. cinerea, blocking the fungus in an intermediate vegetative stage. This pilot study will pave the way to long-term research on Amarone wine obtained from O3-treated grapes.
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Affiliation(s)
- Barbara Cisterna
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Federico Boschi
- 2Department of Computer Science,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Anna C Croce
- 3Institute of Molecular Genetics(CNR),Via Abbiategrasso 207,Pavia 27100,Italy
| | - Rachele Podda
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Serena Zanzoni
- 4Centro Piattaforme Tecnologiche,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Daniele Degl'Innocenti
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Paolo Bernardi
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Manuela Costanzo
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
| | - Pasquina Marzola
- 2Department of Computer Science,University of Verona,Strada Le Grazie 15,Verona 37134,Italy
| | - Viviana Covi
- 5San Rocco Clinic,Via Monsignor G. V. Moreni 95,Montichari 25018,Italy
| | | | - Manuela Malatesta
- 1Department of Neurosciences,Biomedicine and Movement Sciences,University of Verona,Strada Le Grazie 8,Verona 37134,Italy
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Río Segade S, Paissoni MA, Giacosa S, Bautista-Ortín AB, Gómez-Plaza E, Gerbi V, Rolle L. Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties. Food Chem 2018; 271:673-684. [PMID: 30236730 DOI: 10.1016/j.foodchem.2018.07.218] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 07/20/2018] [Accepted: 07/30/2018] [Indexed: 01/08/2023]
Abstract
Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceration. The results showed that the ozone effect depends on the profile and content of anthocyanins and flavanols. For varieties characterized by prevalence of di-substituted anthocyanins and high flavanol contents, no significant differences were observed in phenolic compounds contents, but lower anthocyanin extractability was found. Instead, for varieties rich in anthocyanins and with a tri-substituted prevalent profile, lower anthocyanin contents were found at 20% WL, but their extractability was significantly increased. Using multivariate analysis, the extractability was correlated with skin cell wall composition and mechanical properties. Proteins, non-cellulosic glucose and total phenols contributed mainly to explain phenolic compounds extractability in withered grapes.
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Affiliation(s)
- Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Ana Belén Bautista-Ortín
- University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain
| | - Encarna Gómez-Plaza
- University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
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Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Toti M, Carboni C, Botondi R. Postharvest gaseous ozone treatment enhances quality parameters and delays softening in cantaloupe melon during storage at 6 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:487-494. [PMID: 28612399 DOI: 10.1002/jsfa.8485] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/09/2017] [Accepted: 06/09/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A trial was conducted to evaluate the effect of postharvest gaseous ozone (O3 ) treatment on quality parameters and cell wall enzymes of cantaloupe melon cv. Caldeo during storage at 6 °C for 13 days. Fruits were kept in cold storage and treated with 0.15 ppm gaseous O3 during the day and 0.3 ppm overnight; control fruits (CK) were stored in normal atmosphere. RESULTS Firmness was higher and ethylene concentration significantly lower in O3 fruits compared with CK fruits. During storage, microbial counts were lower in both O3 and CK fruits; from day 9, O3 fruits showed a significant decrease in mesophilic aerobes. Additionally, total carotenoids had a tendency to be higher, with no significant differences between CK and O3 fruits. The same trend was observed for ascorbic acid, colour, total soluble solids content and acidity. Finally, O3 treatment reduced the activities of cell wall enzymes α-arabinopyranosidase, β-galactopyranosidase and polygalacturonase starting from day 3 of storage. Pectin methyl esterase activity did not seem to be affected by O3 treatment. CONCLUSION Gaseous O3 treatment during cold storage was effective in decreasing ethylene production and delaying fruit softening in cantaloupe melon by extending quality maintenance. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mauro Toti
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
| | | | - Rinaldo Botondi
- Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF), University of Tuscia, Viterbo, Italy
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16
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Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality. Food Chem 2018; 239:561-568. [DOI: 10.1016/j.foodchem.2017.06.144] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 05/31/2017] [Accepted: 06/27/2017] [Indexed: 11/23/2022]
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17
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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19
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Paissoni MA, Río Segade S, Giacosa S, Torchio F, Cravero F, Englezos V, Rantsiou K, Carboni C, Gerbi V, Teissedre PL, Rolle L. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.). Food Res Int 2016; 98:68-78. [PMID: 28610734 DOI: 10.1016/j.foodres.2016.11.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 10/27/2016] [Accepted: 11/11/2016] [Indexed: 11/18/2022]
Abstract
Recently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols.
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Affiliation(s)
- Maria Alessandra Paissoni
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; Université Bordeaux Segalen, Unité de recherche Oenologie, EA 4577, USC 1219 INRA, IPB, Faculté d'Oenologie, Institut des Sciences de la Vigne et du Vin, 210, Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Susana Río Segade
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Fabrizio Torchio
- Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francesco Cravero
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Vasileios Englezos
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Kalliopi Rantsiou
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | | | - Vincenzo Gerbi
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Pierre-Louis Teissedre
- Université Bordeaux Segalen, Unité de recherche Oenologie, EA 4577, USC 1219 INRA, IPB, Faculté d'Oenologie, Institut des Sciences de la Vigne et du Vin, 210, Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France
| | - Luca Rolle
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
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Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties. Food Res Int 2016; 87:134-141. [DOI: 10.1016/j.foodres.2016.06.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2016] [Revised: 06/19/2016] [Accepted: 06/30/2016] [Indexed: 11/17/2022]
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21
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Cravero F, Englezos V, Torchio F, Giacosa S, Río Segade S, Gerbi V, Rantsiou K, Rolle L, Cocolin L. Post-harvest control of wine-grape mycobiota using electrolyzed water. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Tzortzakis N, Chrysargyris A. Postharvest ozone application for the preservation of fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175015] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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