Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO<sub>2</sub>

Morata, Antonio; Loira, Iris; Güamis, B.; Raso, Javier; Fresno, Juan Manuel Del; Escott, Carlos; Bañuelos, María Antonia; Álvarez, Ignacio; Tesfaye, Wendu; González, Carmen; Suárez-Lepe, José Antonio

doi:10.5772/intechopen.92035

Cited by 5 publications

(7 citation statements)

References 45 publications

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“… Implosion of bubbles and cavitation produced by alternative compression-rarefaction effects generated by US waves [ 22 ]. …”

Section: Figurementioning

confidence: 99%

“… Cavitation cells arranged in a hexagonal tubular exchanger with the sonoplates for applying US waves [ 22 ]. …”

Section: Figurementioning

confidence: 99%

“…Currently emerging non-thermal technologies are increasingly being used to improve the extraction of bioactive compounds, such as anthocyanins, from food products, but also to decrease or eliminate spoilage or pathogenic microorganisms and sometimes even to inactivate oxidative enzymes [ 21 , 22 ]. Among them, continuous and discontinuous high-pressure technologies (i.e., High Hydrostatic Pressure (HHP) and Ultra High Pressure Homogenization (UHPH) [ 23 , 24 , 25 ], Pulsed Electric Fields (PEFs) [ 26 , 27 , 28 , 29 ], Ultrasound (US) [ 30 , 31 , 32 , 33 , 34 ] and β-irradiation [ 35 , 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

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Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

et al. 2021

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Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.

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“… Implosion of bubbles and cavitation produced by alternative compression-rarefaction effects generated by US waves [ 22 ]. …”

Section: Figurementioning

confidence: 99%

“… Cavitation cells arranged in a hexagonal tubular exchanger with the sonoplates for applying US waves [ 22 ]. …”

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

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“…In this way, biotechnological processes may be used not only to control the transformation of raw products into ready-to-eat meals, but also to design the organoleptic profile these products are to have. The sanitation of vinification grapes with PL enables the use of selected starters from commercial yeast and bacteria strains to ensure the population load and to reduce the use of SO 2 in wine [52,56]. Non-Saccharomyces yeasts are known for having low fermentation efficiency and having low ethanol yield [57][58][59].…”

Section: Influence Of Pulsed Light On the Implantation Of Non-sacchar...mentioning

confidence: 99%

Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry

et al. 2020

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Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at the DNA level with the formation of pyrimidine dimers, but also produces photo-thermal and photo-physical effects on the microbial membranes that lead to a reduction in the microbial populations. The reduction caused in the microbial populations can reach several fold, up to 4 log CFU/mL decrement. A slight increase of 3 to 4 °C in temperature is observed in treated food; nonetheless, this increase does not modify either the nutritional properties of the product or its sensory profile. The advantages of using pulsed light could be used to a greater extent in the winemaking industry. Experimental trials have shown a positive effect of reducing native yeast and bacteria in grapes to populations below 1–2 log CFU/mL. In this way, pulsed light, a non-thermal technology currently available for the sanitation of foodstuffs, is an alternative for the reduction in native microbiota and the later control of the fermentative process in winemaking. This certainly would allow the use of fermentation biotechnologies such as the use of non-Saccharomyces yeasts in mixed and sequential fermentations to preserve freshness in wines through the production of aroma volatile compounds and organic acids, and the production of wines with less utilization of SO2 in accordance with the consumers’ demand in the market.

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“…The use of PL as a pretreatment in vinification would allow winemakers to use starter cultures to better control the fermentation process [ 11 , 12 ]. PL would reduce the wild native yeasts, mainly non- Saccharomyces yeasts which are larger in number than the Saccharomyces genus, stopping spontaneous fermentations from taking over and allowing selected strains or starter cultures to implant faster.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

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et al. 2021

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Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector—HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy—UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector—GC-FID), oenological parameters (Fourier transform Infrared spectroscopy—FT-IR) and structural damage of the skin (atomic force microscopy—AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.

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Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO₂

Cited by 5 publications

References 45 publications

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

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Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

Cited by 5 publications

References 45 publications

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

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Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO₂