Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Serratosa, María P.; Lopez-Toledano, Azahara; Mérida, J.; Medina, Manuel

doi:10.1021/jf073278k

Cited by 87 publications

(72 citation statements)

References 33 publications

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“…It speeds up with increasing temperature (especially above 508C) and pH values over the range from 4 to 7, which are quite usual in foods (Morales & Jimenez-Perez, 2001). In addition, the gradual decrease of a w aids in the progress of Maillard reactions, leading to the formation of colored polymers (Serratosa, Lopez-Toledano, Merida, & Medina, 2008). In disagreement with our data, Rababah, Ereifej, and Howard (2005) reported L* and b* increases and a* decreases in dried apples prepared with or without the addition of 1.0 g/kg ascorbic acid.…”

Section: Effect Of the Drying Methods On Colorcontrasting

confidence: 55%

Comparison of three drying processes to obtain an apple peel food ingredient

Henríquez

Almonacid

Lutz

et al. 2013

CyTA - Journal of Food

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Apple peel, a waste product from dried apple manufacture, has a high content of bioactive phenolic compounds. In Chile ca. 9000 ton of apple peel are generated each year. To obtain a novel food ingredient, we compared three drying processes on Granny Smith apple peel: oven (608C), drum dryer (1108C), and freeze drying. The influence of each drying technology on the chemical characteristics and antioxidant capacity on fresh and dried peel fractions were determined. The results indicate that all the drying processes affected the chemical characteristics and the color of the ingredient. Total phenolics content and antioxidant capacity decreased significantly in all the products during drying. The preservation of phenolics in apple peel was higher using freeze drying (92%). The drum-drying process retained over 70% putatively healthy phenolics. In addition, this is the most economical system suitable to obtain the apple peel ingredient.Keywords: apple peel; freeze drying; oven drying; drum drying; phenolic compounds; antioxidant capacity La ca´scara de manzana, desecho de la industria frutı´cola, tiene un alto contenido de compuestos feno´licos bioactivos. En Chile, aproximadamente 9000 ton de ca´scara son generadas cada an˜o. Se compararon tres procesos de secado para obtener un ingrediente de ca´scara de manzana Granny Smith: estufa (608C), secador de tambor (1108C) y liofilizado. Se determino´la influencia de cada tecnologı´a de secado en las caracterı´sticas quı´micas y la capacidad antioxidante sobre la ca´scara fresca y seca de manzana. El secado afecto´las caracterı´sticas quı´micas y el color del ingrediente. El contenido de fenoles totales y la capacidad antioxidante disminuyeron significativamente en todos los productos deshidratados. El liofilizado retuvo la mayor parte de los compuestos feno´licos presentes en la ca´scara de manzana (92%). El secador de tambor retuvo ma´s del 70% de estos compuestos potencialmente saludables, con la ventaja de ser el sistema ma´s econo´mico para obtener el ingrediente de ca´scara de manzana.

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Section: Effect Of the Drying Methods On Colorcontrasting

confidence: 55%

Comparison of three drying processes to obtain an apple peel food ingredient

Henríquez

Almonacid

Lutz

et al. 2013

CyTA - Journal of Food

View full text Add to dashboard Cite

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“…The oxidisable polyphenols in the must can be polymerised and precipitated by chemical or enzymatic oxidation (Colagrande, 1999) by naturally occurring polyphenoloxidases from the musts. The increase of polyphenols and colour compounds in the resulting musts may be related principally to the dehydration levels of the grapes (Serratosa et al, 2008) and with time of maceration. As a result, the formation of brown pigment in musts from sun-dried Pedro Ximenez grapes during the drying process can be explained by the Maillard reaction between sugars and amino acids (Moreno et al, 2007).…”

Section: Effect Of Enzymes On Must Parametersmentioning

confidence: 99%

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Espejo¹,

Armada²

2016

SAJEV

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This work evaluated the effect of two commercial pectolytic enzymes on some oenological parameters before and after enzymatic treatments with pre-fermentative dynamic maceration at room temperature for three hours. The study was conducted on an industrial scale using musts from sun-dried grapes of the Pedro Ximenez variety. Statistical analysis and sensory rating showed that the resulting wines varied significantly in total soluble solids (ºBrix) and in the final sensorial controls. On the other hand, the enzyme treatment had no effect on the content of total polyphenols (TPI) and other chemical characteristics of the obtained musts. A higher qualitative level was observed with regard to aroma and gustative quality compared to the control. The results also demonstrate that total juice yield improved after enzyme addition together with dynamic maceration.

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“…On the other hand, sun-dried grapes are subject to abrupt temperature changes, where the berry surface can reach high temperatures at midday (Serratosa et al, 2008b) because the temperature can reach 40 ºC around midday (Lopez et al, 1988), whereas nocturnal values frequently fall below 18°C and are accompanied by dew. A constant temperature was utilised in the chamber-drying process.…”

Section: Tablementioning

confidence: 99%

“…In this raisining process, grapes are exposed to sun on mats for five to ten days to increase their sugar content (Serratosa et al, 2008b;Ruiz et al, 2010;Serratosa et al, 2012). This traditional method is widely used in the Montilla-Moriles region (southern Spain) to obtain sweet white wines.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Márquez

Serratosa

Mérida

2016

SAJEV

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A sensorial analysis was undertaken and the colour parameters and phenolic profile were measured for two types of Andalusian sweet red wines. Two wines types were studied, i.e. commercial and alternative wines elaborated with musts from grapes obtained by traditional sun drying and by chamber drying under controlled temperatures respectively. Results show that the alternative wines obtained in this study were analytically closer to typical red wines in their lower concentration of browning compounds, a high contribution of red and blue colour, and hence having a more suitable hue than the traditional sweet wines. Furthermore, the alternative wines were the richest in monomeric anthocyanins, flavan-3-ols and flavonols, which give these wines their antioxidant properties. Their sensorial characteristics were accepted by consumers, which means that the alternative grape-drying system improves the quality of sweet red wines relative to those obtained by the traditional method.

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Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Cited by 87 publications

References 33 publications

Comparison of three drying processes to obtain an apple peel food ingredient

Comparison of three drying processes to obtain an apple peel food ingredient

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

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