Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

Hao, Zhenming; Zhang, Yanrong; Sun, Zhen; Li, Xianzhen

doi:10.3390/app10020578

Cited by 12 publications

(5 citation statements)

References 31 publications

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“…Sulfur dioxide is a generally harmless preservative that is used to extend the shelf life of products by inhibiting the germination of microorganisms [ 43 ]. In addition, by protecting compounds from oxidation, sulfur dioxide preserves their organoleptic properties [ 44 ]. However, the high content of natural sulfur dioxide in onions ensures good and long-term storage of fresh and dried onions without the need for synthetic sulfur dioxide.…”

Section: Discussionmentioning

confidence: 99%

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Brahimi

Ouardi

Kaouachi

et al. 2022

International Journal of Food Science

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Allium cepa L. remains the most cultivated Allium species in Morocco and around the world. With the purpose of making the first biochemical characterization of Moroccan onions, several biochemical components have been measured in eleven onion ecotypes. Onions were collected as seeds from different geographical origins and cultivated in the same environment, to eliminate the influence of the environment on biochemical expression. Moisture, total phenols, flavonoids, antioxidant activity, total and reducing sugars, and sulfur dioxide were the biochemical properties of interest. Except for moisture, the eleven onion ecotypes revealed a highly significant variation in terms of the studied biochemical characters. The total phenol and flavonoid content ranged from 5.94 to 11.22 mg equivalent gallic acid/g dry weight and 0.67 to 1.52 mg equivalent quercetin/g dry weight, respectively. The antioxidant activity of the studied onions showed a strong correlation with the polyphenols ( R 2 = 0.7189 ), especially with the flavonoids ( R 2 = 0.8063 ). The sulfur dioxide content parted from 85.60 to 30.43 ppm when measured using the Monier-Williams distillation method. The current results show that there is no correlation between total sugars and reducing sugars. In conclusion, these findings present a clear biochemical profile of Moroccan onion ecotypes, as well as confirm, for the first time, the presence of a clear variation between the biochemical profiles of Moroccan onion ecotypes, which could be useful for future valorization programs.

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Section: Discussionmentioning

confidence: 99%

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Brahimi

Ouardi

Kaouachi

et al. 2022

International Journal of Food Science

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“…sulphur dioxide, sorbic acid) in stores. Their advantage is that they preserve the bright colour and durability of the product (protects from fungi), but their disadvantage is the allergic reactions they can cause (Santos et al 2011;Scheman et al 2012;Hao et al 2020).…”

Section: High Sugar Contentmentioning

confidence: 99%

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review

Dobó¹,

Homlok²,

Mohácsi-Farkas³

et al. 2023

Czech J. Food Sci.

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Dried fruits are popular ready-to-eat snacks. However, due to cross-contamination or contact with infected persons, Escherichia coli could be present, of which some strains are pathogenic, thus, the consumption of contaminated dried fruits could pose a public health risk. Microbial cells subjected to stress factors such as osmotic shock, radiation and antimicrobials could induce complex stress response systems and adaptation. Radiation and antimicrobials have been shown to cause an SOS response in E. coli, which affects cellular metabolism, such as the enhanced ability to repair DNA and mutagenesis. Studies have shown that glucose plays a critical role in the down-or upregulation of locus for enterocyte effacement (LEE)-encoded virulence of E. coli. Gamma radiation could also cause the formation of viable but nonculturable (VBNC) cells. If these cells are present in a sample, the number of viable cells will be underestimated by the plate count method leading to the false conclusion that the product is germ-free. We have reviewed in this article how stressors such as high sugar content, gamma radiation, and antimicrobials affect the survival of E. coli in dried fruits.

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“…Sulfur dioxide (SO 2 ) has been used for ages in the wine industry as preservative but it adversely affects the quality of wine and induces allergic reactions in some individuals. COS has emerged as a safe alternative to SO 2 in wine making [181]. COS was also found to be effective against beer-spoiling bacteria without affecting the growth of brewer's yeast.…”

Section: Brewing Industrymentioning

confidence: 99%

A review on valorization of chitinous waste

Sharma

Kaur²,

Kaur

et al. 2021

J Polym Res

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The accumulation of waste from sea food industries poses hazards to aquatic life and environment. The shells of crustaceans, which constitute a major chunk of the sea food waste, are the source of chitin, a valuable polysaccharide. The physiochemical properties of chitin make it suitable for several applications, viz. in medical science, waste water treatment, food preservation etc. To explore its potential in uncharted domains, it is desired that this polymer is available in abundance. Chitin can be extracted from the marine sea food waste by chemical or biological methods. Owing to the higher efficiency and short processing time of the chemical method in the recovery of chitin from the marine biomass waste, this method has been adopted in industries in spite of its adverse impact on the environment. On the contrary, the eco-friendly biological method is still restricted to the research laboratories. In view of this, we aim to provide an overview on the sources and physicochemical properties of chitin/chitosan and discuss the methods of their extraction and applications. As the impetus to green technologies in chitin extraction would be beneficial to the environment, this review highlights the advantages of biological methods of chitin extraction over the chemical methods. Though the biological method of chitin extraction offers a wider choice of enzymes or microorganisms in the fermentation processes, it is not without challenges. There is a need to increase the efficiency of the biological process of chitin extraction to make it a key process to harvest the high value biopolymer from marine waste without any damage to the environment and to explore its utility for the welfare of mankind.

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Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking

Cited by 12 publications

References 31 publications

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A review

A review on valorization of chitinous waste

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