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EnglishGaseous 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.
| Titolo: | Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties |
| Autori Riconosciuti: | |
| Autori: | Río Segade, Susana; Paissoni, Maria Alessandra; Giacosa, Simone; Bautista-Ortín, Ana Belén; Gómez-Plaza, Encarna; Gerbi, Vincenzo; Rolle, Luca |
| Data di pubblicazione: | 2019 |
| 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. |
| Volume: | 271 |
| Pagina iniziale: | 673 |
| Pagina finale: | 684 |
| Digital Object Identifier (DOI): | 10.1016/j.foodchem.2018.07.218 |
| Parole Chiave: | Cell wall composition; Ozone; Phenolic compounds; Postharvest treatment; Winegrapes withering; Analytical Chemistry; Food Science |
| Rivista: | FOOD CHEMISTRY |
| Appare nelle tipologie: | 03A-Articolo su Rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Rio Segade 2019 Food Chem.pdf | 2 PDF Editoriale | Utenti riconosciuti Richiedi una copia | ||
| Rio Segade 2019 accepted manuscript.pdf | 1 Ver. finale autore | Embargo: 15/01/2020 Richiedi una copia |
http://hdl.handle.net/2318/1674541
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