Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine

Masuzawa, Nobuyoshi; Ohdaira, Etsuzo; Ide, Masao

doi:10.1143/jjap.39.2978

Cited by 63 publications

(32 citation statements)

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“…Considering the heterogeneity of natural phenols, the possibility of interference from other readily oxidized or ultrasonically degraded substances, and the relative lower selectivity (because of the reactivity of nonphenolic constituents with the phosphomolybdate-tungstate reagent) for TPC determination by Folin-Ciocalteau method (Rapisarda et al, 1999), maybe the erratic of total phenolics can be accepted during ultrasonic treatment. Previous researches by Aadil et al (2013), Bhat, Kamaruddin, MinTze, and Karim (2011) and Masuzawa et al (2000) reported an increase of TPC after sonication, but we found the opposite. Zhang et al (2015) reported that ultrasound could lead to degradation of phenols in ethanolic solvent.…”

Section: Effect Of Ultrasound On Tpc Of Red Winecontrasting

confidence: 76%

“…Thus, Chang and Chen (2002) reported that 20 kHz ultrasonic wave treatment aged rice wine much more quickly than the conventional process, but failed in aging maize wine. With regard to grape wine, it is worth mentioning that Masuzawa, Ohdaira, and Ide (2000) found that weak ultrasonic irradiation can promote an increase in the amount of phenolic compounds in red wine and they concluded that ultrasonic irradiation did meaningfully enhance wine maturation.…”

Section: Introductionmentioning

confidence: 99%

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Preliminary study of the effect of ultrasound on physicochemical properties of red wine

Zhang

Shen

Fan

et al. 2015

CyTA - Journal of Food

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Preliminary study of the effect of ultrasound on physicochemical properties of red wine Estudio preliminar sobre el efecto del ultrasonido en las propiedades fisicoquímicas del vino tinto Ultrasound is regarded as a potential alternative method for improving the quality of some wines. This study was initiated with the objective of evaluating the effects of ultrasound on some important physicochemical properties of red wine such as chromatic characteristics (CC), electrical conductivity (EC), pH, titratable acidity (TA), total phenolic compounds (TPCs) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity (DFRSA). The operational parameters assessed were ultrasound power, ultrasound frequency, exposure time and bath temperature. Results illustrated that there were significant changes in CC, EC and TPC while pH and TA hardly changed except for samples treated at high temperatures. DFRSA was correlated to TPC during ultrasonic treatment. Application of principal component analysis to the experimental data suggested that exposure time was the factor with the greatest ability to induce changes on wine. Results suggested that ultrasound may be applied to improve some physicochemical properties of red wine.Keywords: red wine; ultrasound; physicochemical properties; PCA; chromatic characteristicsEl ultrasonido se considera uno de los métodos alternativos potenciales para mejorar la calidad de algunos vinos. Se comenzó este estudio con el objetivo de evaluar los efectos del ultrasonido en algunas de la propiedades fisicoquímicas importantes del vino tinto como son: las características cromáticas (CC), la conductividad eléctrica (EC), el pH, la acidez (TA), los compuestos fenólicos totales (TPC) y el DPPH (1,1-difenil-2-picrilhidrazil) de actividad de eliminación de radicales libres (DFRSA). Los parámetros operacionales examinados fueron: la potencia de ultrasonido, la frecuencia de ultrasonido, el tiempo de exposición y la temperatura de baño. Los resultados ilustraron la existencia de cambios significativos en CC, EC y TPC, mientras que el pH y TA prácticamente no cambiaron excepto en las muestras tratadas con altas temperaturas. DFRSA tuvo correlación con TPC durante el tratamiento con ultrasonido. La aplicación de análisis de componentes principales a los datos experimentales sugirió que el tiempo de exposición era el factor con mayor habilidad para inducir cambios en el vino. Los resultados sugirieron que el ultrasonido podría aplicarse para mejorar algunas de las propiedades fisicoquímicas del vino tinto.

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Section: Effect Of Ultrasound On Tpc Of Red Winecontrasting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

Zhang

Shen

Fan

et al. 2015

CyTA - Journal of Food

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“…The apparent increase in the total phenolics content in sonicated strawberry puree can be attributed to the greater disruption of cell walls and subsequent release of the bound phenolic compounds (Zafra-Rojas et al, 2013). In addition, the removal of occluded oxygen from the strawberry puree by sonication was suggested to contribute to this apparent increase in the phenolic compounds (Masuzawa et al, 2000).…”

Section: Total Phenolics and Total Anthocyanins Contents Resultsmentioning

confidence: 99%

Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments

Cheng

Zhang

Adhikari

2014

FSTR

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The effect of thermal and ultrasound treatments on the physicochemical properties (pH, total soluble solids, titratable acidity, electrical conductivity, viscosity and color attributes), bioactive compounds (ascorbic acid, total pheolics and total anthocyanins) and antioxidant activity of strawberry puree was investigated. No significant difference in pH, total soluble solids and titratable acidity was observed among the treated and control samples whether thermal or ultrasound treatments were used. Ultrasound treatments significantly increased the electrical conductivity, while significantly reducing the viscosity of strawberry puree samples. Ultrasound treatments were found to better maintain or increase the bioactive compounds and the color attributes compared to the thermally treated samples. Ultrasound treatments significantly increased the radical scavenging activity compared to that of the control sample except when the ultrasound treatment was carried out at 0.42 W/mL for 20 and 30 min. These results indicate that ultrasound treatments can greatly improve the quality of strawberry puree.Keywords: power ultrasound, thermal treatment, strawberry puree, antioxidant activity, phenolic, anthocyanin IntroductionStrawberry (Fragaria × ananassa Duch.) is a soft, juicy and palatable berry available during the spring-summer period.Strawberry is highly appreciated for its excellent organoleptic properties such as red color, smooth texture, and exquisite taste and flavor. It is also a good source of micronutrients and phytochemical compounds particularly ascorbic acid, anthocyanins and phenolic compounds (Cao et al., 2012). Strawberry is mostly consumed fresh but it is also processed into jams, juice, canned products and added into dairy products such as yoghurt (Terefe et al., 2010).Unfortunately, it is a readily perishable fruit because it is susceptible to fungal attacks and physical damage (Lara et al., 2004). Therefore, it is essential to find a suitable method to extend its shelf-life and maintain its quality for better commercialization.To date, thermal treatment is the most commonly used technology to inactivate enzymes and destroy microorganisms.However, it also brings about undesirable changes in the food properties, such as loss of nutrients and changes in color, flavor and texture. Therefore, there is a need to develop alternative methods which enhance microbiological stability and to better preserve the nutrients of strawberry. It is expected that ultrasound as one of the novel non-thermal processing technologies can be used as an alternative of the thermal processing (Tiwari et al., 2009c). In general, ultrasound in 20_ 1000 KHz range can be divided into two zones namely: (1) high frequency (100 _ 1000 kHz) low energy ultrasound, (2) low frequency (20 _ 100 kHz) high energy power ultrasound (Golmohamadi et al., 2013). When power ultrasound propagates in liquid, cavitation bubbles are generated due to rapid change in pressure. Collapse of these bubbles in the subsequent compression cycles of ultrasonic ...

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“…On the opposite the application of ultrasound treatment on maize wine promotes the aging, but the final quality is not comparable with the traditional aging quality (Chang, 2004). Masuzawa, Ohdaira, and Ide (2000) show the ultrasound effects on phenolic compounds of red wine. From the results obtained, the authors confirm an effect of polymerization of polyphenolic compounds in red wine promoted by ultrasound at low sound pressure levels.…”

Section: Introductionmentioning

confidence: 91%

Preliminary study of the effects of ultrasound on red wine polyphenols

Ferraretto

Celotti

2016

CyTA - Journal of Food

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The article evaluates the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines, to study the possible applications of this innovative technique in wine aging. Different treatment conditions, with times of 1, 3 and 5 minutes and amplitudes of 51, 102 and 153 µm, were applied. In the experimental conditions the main parameters related to the evolution of red wine phenolic compounds show interesting variations; in particular, we found significant differences on tannins evaluated with some indices of tannins reactivity. On the other hand, free anthocyanins do not undergo changes due to ultrasound application. The preliminary results, which definitely need a depth, nonetheless allow us to hypothesize the application of ultrasound technology to accelerate the aging of red wines, which normally requires (needs) long times in the cellar conditions. Estudio preliminar de los efectos del ultrasonido en los polifenoles del vino tinto RESUMENEste estudio evalúa el efecto del ultrasonido de alta potencia (20 kHz) en la estructura fenólica de los vinos tintos, para estudiar las posibles aplicaciones de esta técnica innovadora en la maduración del vino. Se aplicaron diferentes condiciones de tratamiento con tiempos de 1, 3 y 5 minutos y amplitudes de 51, 102 y 153 µm. Bajo condiciones experimentales los principales parámetros relacionados con la evolución de los compuestos fenólicos del vino tinto mostraron variaciones interesantes; en particular, encontramos diferencias significativas en los taninos evaluados con algunos índices de reactividad de los taninos. Por otro lado, las antocianinas libres no mostraron cambios debido a la aplicación de ultrasonido. Por supuesto, los resultados preliminares necesitan profundidad, sin embargo permiten hacer hipótesis sobre la aplicación de tecnologías de ultrasonido para acelerar la maduración de los vinos tintos, que normalmente requieren (necesitan) periodos largos en condiciones particulares en las bodegas. ARTICLE HISTORY

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Effects of Ultrasonic Irradiation on Phenolic Compounds in Wine

Cited by 63 publications

References 2 publications

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

Changes in Quality Attributes of Strawberry Purees Processed by Power Ultrasound or Thermal Treatments

Preliminary study of the effects of ultrasound on red wine polyphenols

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