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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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2
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Torres-Rochera B, Manjón E, Brás N, Escribano-Bailón MT, García-Estévez I. Supramolecular Study of the Interactions between Malvidin-3- O-Glucoside and Wine Phenolic Compounds: Influence on Color. J Agric Food Chem 2024; 72:1894-1901. [PMID: 36748888 PMCID: PMC10835720 DOI: 10.1021/acs.jafc.2c08502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/26/2023] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Supramolecular study of the interactions between the major wine anthocyanin, malvidin-3-O-glucoside (Mv3G) and different wine phenolic compounds (quercetin 3-O-β-glucopyranoside (QG), caffeic acid, (-)-epicatechin, (+)-catechin, and gallic acid) has been performed at two different molar ratios (1:1 and 1:2) in acidic medium where flavylium cation predominates (pH ≤ 2). Color variations have been evaluated by differential colorimetry using CIELAB color space. These studies have been complemented with isothermal titration calorimetry assays and molecular dynamics simulations. The color of Mv3G flavylium cation is modified by the interaction with QG toward more bluish and intense colors. Interaction constants between the anthocyanin and the different phenolic compounds were obtained, ranging from 9.72 × 108 M-1 for QG to 1.50 × 102 M-1 for catechin. Hydrophobic interactions and H-bonds are the main driving forces in the pigment/copigment aggregation, except for the interactions where caffeic acid is involved, in which hydrophobic interactions acquire greater preponderance.
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Affiliation(s)
- Bárbara Torres-Rochera
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Elvira Manjón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Natércia
F Brás
- LAQV,
REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
| | - María Teresa Escribano-Bailón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Ignacio García-Estévez
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
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3
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Oyón-Ardoiz M, Manjón E, Escribano-Bailón MT, García-Estévez I. Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols. Food Chem 2024; 430:137044. [PMID: 37536068 DOI: 10.1016/j.foodchem.2023.137044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/02/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
In this work, three mannoprotein extracts were obtained from T. delbrueckii by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.
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Affiliation(s)
- María Oyón-Ardoiz
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | - Elvira Manjón
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
| | | | - Ignacio García-Estévez
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, Salamanca E37007, Spain.
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Bergonzi MC, De Stefani C, Vasarri M, Ivanova Stojcheva E, Ramos-Pineda AM, Baldi F, Bilia AR, Degl’Innocenti D. Encapsulation of Olive Leaf Polyphenol-Rich Extract in Polymeric Micelles to Improve Its Intestinal Permeability. Nanomaterials (Basel) 2023; 13:3147. [PMID: 38133044 PMCID: PMC10745506 DOI: 10.3390/nano13243147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023]
Abstract
In the present study, polymeric micelles were developed to improve the intestinal permeability of an extract of Olea europaea L. leaf with a high content of total polyphenols (49% w/w), with 41% w/w corresponding to the oleuropein amount. A pre-formulation study was conducted to obtain a stable formulation with a high loading capacity for extract. The freeze-drying process was considered to improve the stability of the formulation during storage. Micelles were characterized in terms of physical and chemical properties, encapsulation efficiency, stability, and in vitro release. The optimized system consisted of 15 mg/mL of extract, 20 mg/mL of Pluronic L121, 20 mg/mL of Pluronic F68, and 10 mg/mL of D-α-tocopheryl polyethylene glycol succinate (TPGS), with dimensions of 14.21 ± 0.14 nm, a polydisersity index (PdI) of 0.19 ± 0.05 and an encapsulation efficiency of 66.21 ± 1.11%. The influence of the micelles on polyphenol permeability was evaluated using both Parallel Artificial Membrane Permeability Assay (PAMPA) and the Caco-2 cell monolayer. In both assays, the polymeric micelles improved the permeation of polyphenols, as demonstrated by the increase in Pe and Papp values.
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Affiliation(s)
- Maria Camilla Bergonzi
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Chiara De Stefani
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Marzia Vasarri
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, Viale Morgagni 50, 50134 Florence, Italy;
| | | | | | - Francesco Baldi
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Anna Rita Bilia
- Department of Chemistry Ugo Schiff, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy; (C.D.S.); (M.V.); (F.B.); (A.R.B.)
| | - Donatella Degl’Innocenti
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, Viale Morgagni 50, 50134 Florence, Italy;
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Torres-Rochera B, Manjón E, Escribano-Bailón MT, García-Estévez I. Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds. Foods 2023; 12:3623. [PMID: 37835279 PMCID: PMC10572847 DOI: 10.3390/foods12193623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can interact with PRPs, but there is no information about their potential role on the interactions with mucins. In this work, the molecular interactions between salivary mucins (M) and different wine phenolic compounds, such as catechin (C), epicatechin (E) and quercetin 3-β-glucopyranoside (QG), as well as the effect of the anthocyanin malvidin 3-O-glucoside (Mv) on the interactions with mucins, were assessed by isothermal titration calorimetry (ITC). Results showed that the interaction between anthocyanin and mucins is stronger than that of both flavanols analyzed, since the affinity constant values were 10 times higher for anthocyanin than for catechin, the only flavanol showing interaction in binary assay. Moreover, at the concentration at which polyphenols are usually found in wine, flavonols seem not to be involved in the interactions with mucins. These results showed, for the first time, the importance of wine anthocyanins in the mechanisms of astringency involving high-molecular-weight salivary proteins like mucins.
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Affiliation(s)
| | | | - María Teresa Escribano-Bailón
- Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca, E37007 Salamanca, Spain; (B.T.-R.); (E.M.); (I.G.-E.)
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Gardiman M, De Rosso M, De Marchi F, Flamini R. Metabolomic profiling of different clones of vitis vinifera L. cv. "Glera" and "Glera lunga" grapes by high-resolution mass spectrometry. Metabolomics 2023; 19:25. [PMID: 36976385 DOI: 10.1007/s11306-023-01997-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 03/14/2023] [Indexed: 03/29/2023]
Abstract
INTRODUCTION Prosecco wine production has been strongly extended in the last decade and several new clones have been introduced. "Glera" (minimum 85%) and "Glera lunga" are grape varieties of great economic impact used to produce Prosecco wines. Study of grape berry secondary metabolites is effective in the classification of vine varieties and clones. High-resolution mass spectrometry provides complete panorama of these metabolites in single analysis and coupling to statistical multivariate analysis is successfully applied in vine chemotaxonomy. OBJECTIVES update and deepen the knowledge on the "Glera" and "Glera lunga" berry grapes chemotaxonomy and investigate some of the most produced and marketed clones by using the modern analytical and statistical tools. METHODS five clones of "Glera" and two of "Glera lunga" grown in the same vineyard with same agronomical practices were studied for three vintages. Grape berry metabolomics was characterized by UHPLC/QTOF and multivariate statistical analysis was performed on the signals of main metabolites of oenological interest. RESULTS "Glera" and "Glera lunga" showed different monoterpene profiles ("Glera" is richer in glycosidic linalool and nerol) and differences in polyphenols (catechin, epicatechin and procyanidins, trans-feruloyltartaric acid, E-ε-viniferin, isorhamnetin-glucoside, quercetin galactoside). Vintage affected the accumulation of these metabolites in berry. No statistical differentiation among the clones of each variety, was found. CONCLUSIONS Coupling HRMS metabolomics/statistical multivariate analysis enabled clear differentiation between the two varieties. The examined clones of same variety showed similar metabolomic profiles and enological characteristics, but vineyard planting using different clones can result in more consistent final wines reducing the vintage variability linked to genotype × environment interaction.
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Affiliation(s)
- Massimo Gardiman
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Mirko De Rosso
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy
| | - Riccardo Flamini
- Council for Agricultural Research and Economics - Research Center for Viticulture & Enology (CREA-VE), Conegliano (TV), 31015, Italy.
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7
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Manjón E, Li S, Dueñas M, García-Estévez I, Escribano-Bailón MT. Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines. Food Chem 2023; 400:134110. [PMID: 36096051 DOI: 10.1016/j.foodchem.2022.134110] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/08/2022] [Accepted: 09/01/2022] [Indexed: 11/28/2022]
Abstract
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency of a Tempranillo red wine. The modulation of astringency was evaluated by a sensory panel and it seemed to be related to the changes in the polyphenolic profile. Isothermal Titration Calorimetry (ITC) studies, employed to characterize flavan-3-ol-polysaccharide interactions, showed that PSR decreased noticeably wine astringency causing a great flavan-3-ol loss (ca. 40 %), since they interacted more spontaneously with the flavan-3-ols (ca. ΔGtotal = -2.14 × 104 cal/mol) than PSW (ca. ΔGtotal = -1.32 × 104 cal/mol). The strength of these interactions seems to be related to the polysaccharide molecular size and to the presence of arabinogalactans in the structure. On the contrary, PSW showed no relevant effects on wine astringency. Furthermore, potential variations of color were also assessed and no deleterious effect was observed after the addition of any polysaccharide.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Siyu Li
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain; Institute for Horticultural Plants, College of Horticulture, China Agricultural University, Beijing 100083, China
| | - Montserrat Dueñas
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain.
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Alcalde-Eon C, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines. Curr Res Food Sci 2023; 6:100467. [PMID: 36910918 PMCID: PMC9996384 DOI: 10.1016/j.crfs.2023.100467] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/10/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023] Open
Abstract
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MSn) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and C ab * (greater in TW) and by %monomeric procyanindins and L* (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3-O-glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - María-Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
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9
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Alvarez Gaona IJ, Fanzone ML, Galmarini MV, Chirife J, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Ramos-Pineda AM, Manjón E, Macías RIR, García-Estévez I, Escribano-Bailón MT. Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium. J Agric Food Chem 2022; 70:13027-13035. [PMID: 35640024 PMCID: PMC9585572 DOI: 10.1021/acs.jafc.1c08339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Astringency is a highly complex sensation which involves multiple mechanisms occurring simultaneously, such as the interaction between flavan-3-ols and salivary proteins (SP). Moreover, astringency development can be affected by the presence of polysaccharides such as mannoproteins (MP). The aim of this work was to evaluate the molecular mechanisms whereby MP could modulate the astringency elicited by tannins, using a cell-based model of the oral epithelium (TR146 cells), and the effect of salivary proteins on these interactions. The binding of flavan-3-ols to oral cells was evaluated by DMACA assay, while the content of unbound flavan-3-ols after the interactions was assessed by means of HPLC-DAD-MS. Results obtained confirm the existence of cell-tannin interactions, that can be partially inhibited by the presence of SP and/or MP. The most significant decrease was obtained in the system containing MPF (38.16%). Both mannoproteins assayed seem to have modulating effect on flavan-3-ol-SP interactions, acting by two different mechanisms: MPF would lead to the formation of SP/MPF/flavan-3-ols ternary soluble aggregates, while MPL seems to prevent flavan-3-ol-saliva interaction by a competitive mechanism, i.e., MPL would reduce cell-tannin interactions, similar to SP. This study suggests that mannoproteins with different compositional characteristics could exhibit preferential interaction with distinct flavan-3-ol families.
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Affiliation(s)
- A. M. Ramos-Pineda
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
- Natac
Biotech S.L., C/Electrónica
7, E28923 Alcorcón, Spain
| | - E. Manjón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
| | - R. I. R. Macías
- Experimental
Hepatology and Drug Targeting (HEVEPHARM) Group, Institute of Biomedical
Research of Salamanca (IBSAL), CIBERehd, Universidad de Salamanca, Salamanca, E37007, Spain
| | - I. García-Estévez
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
| | - M. T. Escribano-Bailón
- Grupo
de Investigación en Polifenoles (GIP), Departamento de Química
Analítica, Nutrición y Bromatología, Facultad
de Farmacia, Universidad de Salamanca, Salamanca, E37007, España
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11
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Royo C, Ferradás Y, Martínez-Zapater JM, Motilva MJ. Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling. Food Chem 2021; 360:130049. [PMID: 34022521 DOI: 10.1016/j.foodchem.2021.130049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/04/2021] [Accepted: 05/04/2021] [Indexed: 11/26/2022]
Abstract
Grapevine cultivar and clone genotype is an important factor in the phenolic composition of wine. In this study, a new intense dark black berry color variant of Tempranillo, known as Tempranillo negro or VN21, is described. A targeted chromatographic approach based on UHPLC-QqQ-MS/MS was used to study the anthocyanins and non-colored phenols of the grape berry (skin and seeds) and wine. RJ43, one of the most cultivated clones in D.O.Ca. Rioja (Spain), was analyzed for comparison. Results suggest that the unique color of the grape skin in Tempranillo negro could be explained by higher concentrations of peonidin and cyanidin derivatives. This genotype accumulated anthocyanins in the seeds. Those differences in the berry were enhanced in the VN21 wines, which displayed notably higher concentrations of anthocyanins, and significantly increased contents of proanthocyanidins and stilbenes. This study exemplifies the application of phenol chromatographic analyses of spontaneous somatic variants to grapevine clonal selection.
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Affiliation(s)
- Carolina Royo
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, - salida 13), 26007 Logroño (La Rioja), Spain
| | - Yolanda Ferradás
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, - salida 13), 26007 Logroño (La Rioja), Spain
| | - José Miguel Martínez-Zapater
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, - salida 13), 26007 Logroño (La Rioja), Spain
| | - Maria-Jose Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, - salida 13), 26007 Logroño (La Rioja), Spain.
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12
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Cittadini MC, García-Estévez I, Escribano-Bailón MT, Bodoira RM, Barrionuevo D, Maestri D. Nutritional and nutraceutical compounds of fruits from native trees (Ziziphus mistol and Geoffroea decorticans) of the dry chaco forest. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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13
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Manjón E, Recio-Torrado A, Ramos-Pineda AM, García-Estévez I, Escribano-Bailón MT. Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins. Food Res Int 2021; 143:110279. [PMID: 33992379 DOI: 10.1016/j.foodres.2021.110279] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 02/26/2021] [Accepted: 02/26/2021] [Indexed: 12/12/2022]
Abstract
Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs) to wines. In this work, the main interactions responsible for the wine astringent sensation, namely, interactions between human salivary proteins and wine flavanols have been studied by Dynamic Light Scattering (DLS) and liquid chromatography coupled to DAD and MS detectors (HPLC-DAD-MS), in presence or absence of two MPs with different saccharide/protein ratio. The results indicate that there are differences on the substrate specificity for each mannoprotein and that its action mechanism could change not only depending on the mannoprotein composition but also on the flavanol structure. MPs with elevated carbohydrate content could act thought the stabilization of soluble aggregates with human salivary proteins and flavanols, mainly non-galloylated flavanol oligomers, whereas MPs with higher protein percentage mostly could precipitate flavanols (mainly non-galloylated ones with low degree of polymerization) which partially prevents the formation of insoluble flavanol-salivary protein aggregates.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
| | - Alberto Recio-Torrado
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
| | - Alba M Ramos-Pineda
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain; Natac Biotech S.L., C/Electrónica 7, E28923 Alcorcón, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain.
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain
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14
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Manjón E, Brás NF, García-Estévez I, Escribano-Bailón MT. Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms. J Agric Food Chem 2020; 68:13459-13468. [PMID: 32153192 DOI: 10.1021/acs.jafc.9b08083] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
It is known that interactions between wine flavanols and salivary proline-rich proteins (PRPs) are one of the main factors responsible for wine astringency. The addition of commercial yeast mannoproteins (MPs) to wines has been pointed to as a possible tool to modulate the excessive astringency due to a lack of phenolic maturity at harvest time that might occur as a consequence of global climate change. The aim of this work was to study by isothermal titration calorimetry and molecular dynamics simulation the molecular mechanisms by which mannoproteins could modulate astringency elicited by tannins and if it can be influenced by mannoprotein composition. Results obtained indicate that the MPs assayed had an important impact on astringency through the formation of ternary aggregates with different solubilities or by preventing the flavanol-PRP interaction by a competitive mechanism, although in a different strength, depending on the size and the compositional characteristic of the mannoprotein.
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Affiliation(s)
- Elvira Manjón
- Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, España
| | - Natércia F Brás
- UCIBIO, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, España
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, España
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15
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Soares S, Soares S, Brandão E, Guerreiro C, Mateus N, de Freitas V. Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia. Sci Rep 2020; 10:12638. [PMID: 32724226 DOI: 10.1038/s41598-020-69531-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 07/03/2020] [Indexed: 02/06/2023] Open
Abstract
Phenolic compounds (PC) are linked to astringency sensation. Astringency studies typically use simple models, with pure PC and/or proteins, far from what is likely to occur in the oral cavity. Different oral models have been developed here, comprising different oral epithelia (buccal mucosa (TR146) and tongue (HSC-3)) and other main oral constituents (human saliva and mucosal pellicle). These models, were used to study the interaction with two PC extracts, one rich in flavanols (a green tea extract) and one rich in anthocyanins (a red wine extract). It was observed that within a family of PC, the PC seem to have a similar binding to both TR146 and HSC-3 cell lines. When the oral constituents occur altogether, flavanols showed a higher interaction, driven by the salivary proteins. Conversely, anthocyanins showed a lower interaction when the oral constituents occur altogether, having a higher interaction only with oral cells. Epigallocatechin gallate, epicatechin gallate, epigallocatechin-3-O(3-O-methyl) gallate were the flavanols with the highest interaction. For the studied anthocyanins (delphinidin-3-glucoside, peonidin-3-glucoside, petunidin-3-glucoside and malvidin-3-glucoside), there was not a marked difference on their interaction ability. Overall, the results support that the different oral constituents can have a different function at different phases of food (PC) intake. These differences can be related to the perception of different astringency sub-qualities.
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16
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Brandão E, Fernandes A, Guerreiro C, Coimbra MA, Mateus N, de Freitas V, Soares S. The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions. Carbohydr Polym 2020; 236:116044. [DOI: 10.1016/j.carbpol.2020.116044] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/31/2020] [Accepted: 02/19/2020] [Indexed: 01/15/2023]
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17
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Ramos-Pineda AM, Carpenter GH, García-Estévez I, Escribano-Bailón MT. Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency. J Agric Food Chem 2020; 68:2948-2954. [PMID: 30854856 DOI: 10.1021/acs.jafc.9b00527] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of different chemical species (present in food and beverages as food additives) on the polyphenol-protein interaction has been evaluated by means of techniques such as sodium dodecyl sulfate polyacrylamide gel electrophoresis and cell cultures using a cell-based model of the oral epithelium. Results obtained showed that several chemicals, particularly sodium carbonate, seem to inhibit polyphenol binding to salivary proteins and to oral epithelium. These results point out that polyphenol-saliva protein interactions can be affected by some food additives, which can help to better understand changes in astringency perception.
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Affiliation(s)
- A M Ramos-Pineda
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
| | - G H Carpenter
- Salivary Research Unit, King's College London Dental Institute, Guy's Hospital, London SE1 9RT, United Kingdom
| | - I García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
| | - M T Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
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18
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Soares S, Brandão E, Guerreiro C, Mateus N, de Freitas V, Soares S. Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols. J Agric Food Chem 2019; 67:12833-12843. [PMID: 31657214 DOI: 10.1021/acs.jafc.9b05575] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Some polyphenols have unpleasant taste properties such as astringency, which could interfere with consumers' choices. The knowledge on astringency mechanisms points that astringency is a complex phenomenon probably related to more than one physical-chemical mechanism. Thus, this work aims to develop a new and more realistic cell-based model containing human saliva, mucosa pellicle, and an oral cell line (HSC-3) to understand the oral molecular events that could contribute to the overall astringency perception. This model was then used to study the interactions with a food procyanidin fraction (PF) by HPLC. In general, the results revealed higher interaction (synergism) for the model with all the referred oral constituents (mucosa pellicle, salivary proteins, and HSC-3 cell line, HSCMuSp) when compared to the interaction with individual constituents, the PF + cells or PF + saliva. Regarding the procyanidins, a significant interaction was observed for the procyanidin monomer EcG, procyanidin dimers B7 and B2G, and trimer C1.
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Affiliation(s)
- Sónia Soares
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Elsa Brandão
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Carlos Guerreiro
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Nuno Mateus
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Victor de Freitas
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Susana Soares
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
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19
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Alcalde-Eon C, Ferreras-Charro R, Ferrer-Gallego R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins. Food Res Int 2019; 126:108650. [PMID: 31732037 DOI: 10.1016/j.foodres.2019.108650] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/24/2019] [Accepted: 08/25/2019] [Indexed: 12/28/2022]
Abstract
One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can be poor in phenolic compounds or possess an unbalanced phenolic composition, affecting their global quality. The combined post-fermentative addition of seeds and an astringency-modulator mannoprotein (MP) might be a potential strategy to solve this problem, since seeds might supply flavanols and improve wine chemical stability and the mannoprotein might modulate the changes induced in astringency by the addition of seeds and improve wine colloidal stability. The present study aimed at monitoring at different moments of winemaking and ageing the effects and side-effects of this combined strategy on the detailed flavanol, flavonol and anthocyanin compositions and on colour of wines made from Syrah grapes. Seeds were obtained from Pedro Ximénez overripe grapes. Flavanol composition and flavonol and anthocyanin compositions were determined by HPLC-MSn-MRM and HPLC-DAD-MSn analyses, respectively. Colour changes caused by these additions were studied from CIELAB parameters as well as the ability of these techniques to protect colour from bleaching agents, such as SO2. In general, the addition of seeds initially increased the levels of flavanols and anthocyanins. However, during bottle ageing a reduction in the levels of flavanols, flavonols and anthocyanins could be observed in seed treated wines, which might be related to the greater formation of flavanol aggregates associated with greater levels of flavanols. This effect was partially solved for most of the flavonoids studied with the additional MP treatment. Treated and control wines showed colour differences that were visible to human eye, although they were reduced over time. At the end of the study, treated wines showed colour parameters corresponding to younger wines than those observed in control wines. A greater resistance against SO2 bleaching was also observed in treated wines, which can be mainly associated to the greater percentages of polymeric pigments caused by seed treatment and to the improvement of the colloidal stability of SO2-resistant pigments caused by the addition of the MP.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | | | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain.
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20
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Salminen JP. Two-Dimensional Tannin Fingerprints by Liquid Chromatography Tandem Mass Spectrometry Offer a New Dimension to Plant Tannin Analyses and Help To Visualize the Tannin Diversity in Plants. J Agric Food Chem 2018; 66:9162-9171. [PMID: 30136834 PMCID: PMC6203188 DOI: 10.1021/acs.jafc.8b02115] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Tannins are large-molecular-weight plant polyphenols that are produced in fruits, berries, leaves, flowers, seeds, stems, and roots of woody and non-woody plants. Hundreds and thousands of individual tannin structures are consequently found in many kinds of natural food and feed products. The huge structural variability in tannins is reflected as vast bioactivity differences between them but not in the accuracy of their typical analysis methods. Here, I show how the modern liquid chromatography mass spectrometry methods can be used to obtain new types of two-dimensional tannin fingerprints to better visualize both the tannin content and diversity in plants with just one 10 min analysis per sample.
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21
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García-Estévez I, Alcalde-Eon C, Puente V, Escribano-Bailón MT. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules 2017; 22:molecules22122046. [PMID: 29168752 PMCID: PMC6149749 DOI: 10.3390/molecules22122046] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/14/2017] [Accepted: 11/21/2017] [Indexed: 11/21/2022] Open
Abstract
Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C*ab) values than control wines, indicating a higher stabilization of color.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - Cristina Alcalde-Eon
- Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
| | - Víctor Puente
- Laffort España, Polígono Txirrita Maleo 12, E 20100 Errenteria, Spain.
| | - M Teresa Escribano-Bailón
- Grupo de Investigacion en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, Spain.
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22
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Picariello L, Gambuti A, Petracca F, Rinaldi A, Moio L. Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13577] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luigi Picariello
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Angelita Gambuti
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | - Francesca Petracca
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
| | | | - Luigi Moio
- Dipartimento di Agraria Università degli Studi di Napoli Federico II Sezione di “Scienze della Vigna e del Vino” SVV Viale Italia (angolo via Perrottelli) Avellino 83100 Italy
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