Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

Benucci, Ilaria; Segade, Susana Rı́o; Cerreti, Martina; Giacosa, Simone; Paissoni, Maria Alessandra; Liburdi, Katia; Bautista‐Ortín, Ana Belén; Gómez‐Plaza, Encarna; Gerbi, Vincenzo; Esti, Marco; Rolle, Luca Giorgio Carlo

doi:10.1016/j.foodchem.2017.06.003

Cited by 25 publications

(24 citation statements)

References 37 publications

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“…In this study, an increase of approximately 120% in the extraction of phenolic compounds has been achieved in the macerations in presence of cellulase. A result larger than those obtained in other studies, in wine (Romero-Cascales et al, 2008) and in grape skin (Benucci et al, 2017), where the total anthocyanins and proanthocyanins were increased by 10% in the presence of cellulase activity. This slight increase can be due to the fact that grapes used in the present study were previously identified as grapes with low extraction potential.…”

Section: Discussioncontrasting

confidence: 72%

“…The relationship between cell wall degradation and phenolic extractability has been previously studied (Hernández‐Hierro et al., ; Nogales‐Bueno et al., ; Quijada‐Morín, Hernández‐Hierro, Rivas‐Gonzalo, & Escribano‐Bailón, ). A number of previous studies also obtain a degradation of the cell wall and an increase of phenolic compounds extraction with the application of cellulase (Apolinar‐Valiente, Romero‐Cascales, Gómez‐Plaza, & Ros‐García, ; A. Bautista‐Ortín et al., ; Benucci et al., ; Castro‐López et al., ) and glucosidase (Romero‐Cascales et al., ) enzymes to grape samples. However, mixtures of cellulase and glucosidase enzymes have not shown a synergy effect.…”

Section: Resultsmentioning

confidence: 95%

“…A number of previous studies also obtain a degradation of the cell wall and an increase of phenolic compounds extraction with the application of cellulase (Apolinar-Valiente, Romero-Cascales, Gómez-Plaza, & Ros-García, 2016; A. Bautista-Ortín et al, 2016;Benucci et al, 2017;Castro-López et al, 2016) and glucosidase (Romero-Cascales et al, 2008) enzymes to grape samples. However, mixtures of cellulase and glucosidase enzymes have not shown a synergy effect.…”

Section: Discussionmentioning

confidence: 97%

“…Parley (1997) and Río Segade et al (2015) also found differences in color and phenolic content, respectively, using different enzymatic preparations. Benucci et al (2017) evaluated the effectiveness of enzymes applied, individually and in enzyme mixes, on the extraction of anthocyanins, oligomeric flavanols, and polymeric flavanols from withered grape skins during simulated maceration. They found that the effectiveness of individual enzymes and mixes of enzymes in improving the extractability of phenolic compounds was variety dependent.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Nogales-Bueno

Baca-Bocanegra

Heredia

et al. 2020

Journal of Food Science

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Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins to wine. Vitis vinifera L. cv. Tempranillo and Syrah red grapes have been identified as samples with low anthocyanin extraction potential by near infrared hyperspectral imaging. Grape skins have been macerated in the presence of cellulase, glucosidase, and pectinase. Then, color of the supernatants and phenolic compounds extracted from grape skins (total phenols, total flavanols, and total and individual anthocyanins) has been determined. Cellulase and glucosidase have shown a positive effect in the extraction of phenolic compounds from these grapes. Macerations carried out in the presence of cellulase have produced supernatants with a more intense color (lower lightness and higher chroma values), and a higher extraction of flavanols and anthocyanins than the respective control essays. However, pectinase treatments have produced the opposite effect, which could be partially explained by an eventual interaction between the cell wall polysaccharides liberated by pectinase and the phenolic compounds extracted. Synergy effects do not appear between cellulase and glucosidase. Moreover, the negative effect of the addition of pectinase might be due to the interactions between the cell wall material liberated by pectinase and the phenolic compounds extracted. Practical Application:In the present study, grape samples with a low anthocyanin extraction potential have been identified, and these samples have been macerated in the presence of different enzymes. The applied enzymes were three of the most common enzymes that are applied in the wine industry. Individual enzymes and mixtures have been applied to Syrah and Tempranillo grape skin samples and the results have been compared to control macerations. Knowledge in this topic will help the production of quality wines.

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Section: Discussioncontrasting

confidence: 72%

Section: Resultsmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Nogales-Bueno

Baca-Bocanegra

Heredia

et al. 2020

Journal of Food Science

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“…Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration 57 . The objective of this study was to investigate the effects of phosphogypsum (PG) amendment on the physiochemical proprieties of saline and agricultural soils along with the growth, productivity and antioxidant enzyme activities of tomato plants ( Solanum lycopersicum L.) grown on the amended soils under controlled conditions.…”

Section: Introductionmentioning

confidence: 99%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Extraction and Identification of Anthocyanins

Wang

Bai

et al. 2021

Anthocyanins

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Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

Cited by 25 publications

References 37 publications

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Extraction and Identification of Anthocyanins

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