Clarification of Wines Using Polysaccharides Extracted from Seaweeds

Cabello‐Pasini, Alejandro; Victoria-Cota, Nelva; Macías-Carranza, Víctor; Hernández-Garibay, Enrique; Muñíz-Salazar, Raquel

doi:10.5344/ajev.2005.56.1.52

Cited by 37 publications

(3 citation statements)

References 13 publications

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“…Further, it must be considered that not all complexes serve the same purpose. Some complexes, for example, in wine clarification, serve the purpose to precipitate after formation (Cabello‐Pasini et al., 2005). On the other hand, polysaccharide–protein complexes are used in dairy industry to improve protein solubility (Ye, 2008).…”

Section: Resultsmentioning

confidence: 99%

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Buecker,

Gibis,

Bartmann

et al. 2024

Journal of Food Science

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In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood “Spirulina.” It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2 days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated.Practical ApplicationUnder acidic conditions, as found in many foods and beverages (e.g., soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vital protein–chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin‐pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer‐complexes, requires determination of the optimal mixing ratio for the desired effect.

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Section: Resultsmentioning

confidence: 99%

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Buecker,

Gibis,

Bartmann

et al. 2024

Journal of Food Science

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“…Polysaccharides extracted from seaweeds were also studied by several researchers due to their negative charge at low pH, can electrostatically flocculate and precipitate positively charged proteins and remove wine unstable proteins [6,122,134]. Carrageenan uses at different winemaking stages were considered, and the application stage showed to be very important for its effectiveness [6,92] More recently, Arenas et al [17] showed that k-carrageenan reduced the content of pathogen-related proteins and consequently the wines protein instability, being even more efficient than sodium and calcium bentonites (Figure 1).…”

Section: Fining and Adsorption Treatmentsmentioning

confidence: 99%

White Wine Protein Instability: Origin, Preventive and Removal Strategies

Filipe-Ribeiro¹,

Cosme²,

Nunes³

2022

Grapes and Wine

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White wine protein instability depends on several factors, where Vitis vinifera pathogenesis-related proteins (PRPs), namely chitinases and thaumatin-like proteins, present an important role. These proteins can be gradually denatured and aggregate during wine storage, developing a light-dispersing haze. At present, the most efficient process for avoiding this wine instability is through the removal of these unstable proteins from the wine before bottling. To remove unstable white wines proteins, the sodium bentonite fining is the most used treatment, however, many alternative techniques such as ultrafiltration, the application of proteolytic enzymes, flash pasteurisation, other adsorbents (silica gel, hydroxyapatite and alumina), zirconium oxide, natural zeolites, chitin and chitosan, carrageenan and the application of mannoproteins have been studied. This chapter overviews the factors that influenced the white wine protein instability and explored alternative treatments to bentonite to remove white wine unstable proteins.

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“…The greater the bentonite dose, the stronger the effect. Despite the fact that considerable scientific work has been conducted in recent years in search of its substitute (Cabello-Pasini et al 2005;Vincenzi et al 2005;Salazar et al 2006;Trela et al 2008;Pachova et al 2008;Younes et al 2013;Tabilo-Munizaga et al 2014;Melnik et al 2015;Colangelo et al 2018;Celotti et al 2021;Silva-Barbieri et al 2022), bentonite still remains the most accessible and effective means of colloidal stabilization of wines. As mentioned above, due to its composition and properties, bentonite has the ability to exchange some elements of its composition.…”

Section: Introductionmentioning

confidence: 99%

Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system

Bakardzhiyski¹,

Mladenova²,

Tagareva³

2023

FSAB

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This scientific research includes sixteen of the most common bentonites on Bulgarian market, which are used by Bulgarian wine cellars in order to achieve colloidal stability of wines. There are bentonites with different composition: sodium, calcium, sodium-calcium, activated calcium, as well as mixtures between natural calcium and activated calcium. Their capacity to transfer elements from and to a model solution with wine parameters have been investigated. Inductively coupled plasma-optical emission spectrometry (ICP-OES), inductively coupled plasma with mass spectrometry (ICP-MS), flame atomic emission spectrometry (FAES) and flame atomic absorption spectrometry (FAAS) techniques have been used. The selected elements, which are subject to this study, are important for human health as well as for the stability of wine clarity.

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Clarification of Wines Using Polysaccharides Extracted from Seaweeds

Cited by 37 publications

References 13 publications

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

White Wine Protein Instability: Origin, Preventive and Removal Strategies

Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system

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