Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo ( Vitis vinifera L.)

Paissoni, Maria Alessandra; Segade, Susana Rı́o; Torchio, Fabrizio; Cravero, Francesco; Englezos, Vasileios; Rantsiou, Kalliopi; Carboni, Cristian; Gerbi, Vincenzo; Teissèdre, Pierre-Louis

doi:10.1016/j.foodres.2016.11.013

Cited by 36 publications

(52 citation statements)

References 40 publications

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“…This modification may have increased the extractability and freed some of the conjugated phenolic compounds in the cell wall (Alothman et al, 2010). Moreover, phenolic compounds have a different propensity to be retained by the cell wall depending on their structure (Paissoni et al, 2016). Rodoni, Casadei, Concellón, Chaves Alicia, and Vicente (2010) studied the effects of shortterm treatment with gaseous ozone on the quality of tomato fruits.…”

Section: Chemical Quality Parameters Titratable Acidity (%)mentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg/L over a period of 60 and 120 min. The scope of the study covered the measurements of titratable acidity, soluble solids concentration, and such health-promoting indicators as content of phenol compounds, flavonoids, anthocyanins and vitamins C, total antioxidant activity (TAA) on 0, 4th, and 8th day of storage. The ozone treated fruit had higher level of phenol compounds and demonstrated higher TAA compared to untreated raspberries. The use of ozone made it possible to curb the development of yeast and moulds on the surface of raspberries, in which the dosage of 0.9 mg/L and treatment time of 60 min proved most efficient.Impacto del ozono en las propiedades promotoras de la salud, microbiológicas y de color de la frambuesa Rubus ideaus RESUMEN El presente estudio se propuso definir el impacto que la duración y la concentración de la ozonización tienen sobre determinadas propiedades químicas, físicas y microbiológicas de frambuesas rojas, Rubus ideaus, de la variedad polka. Con este objetivo, la fruta de la frambuesa fue expuesta a un chorro de ozono en concentraciones de 0,3 y 0,9 mg/L durante 60 y 120 minutos. El alcance del estudio permitió medir la acidez valorable, la concentración de sólidos solubles y los indicadores de las propiedades promotoras de la salud, que incluyen el contenido de compuestos fenólicos, flavonoides, antocianinas y vitamina C, así como el total de actividad antioxidante en los días 0, 4 y 8 de almacenamiento. La fruta sometida al tratamiento con ozono presentó niveles más elevados de compuestos fenólicos y de actividad antioxidante en comparación con los mostrados por las frambuesas no tratadas. Además, el uso de ozono ayudó a limitar el crecimiento de levadura y moho en la superficie de las frambuesas, constatándose que el tratamiento con una dosis de ozono de 0.9 mg/L durante 60 minutos fue el más eficiente. ARTICLE HISTORY

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Section: Chemical Quality Parameters Titratable Acidity (%)mentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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“…A similar behaviour was observed for ApH 3.4, whose value was about half of that of ApH 1. Bellincontro et al (2017) indicated that postharvest ozone fumigation of Petit Verdot grapes increased the concentration of easily extractable anthocyanin, but Paissoni et al (2017) and Río Segade et al (2019) reported that this depended strongly on the cultivar and application. Therefore, the treatment combining irrigation and spraying and the treatment of endotherapy had an opposite influence on the grape anthocyanin concentration, increasing or decreasing it, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…It is especially used at the dehydration stage in the production of sweet or special wines (Río Segade et al 2019) and also to enhance wine aromas (Mencarelli and Bellincontro 2018). Indeed, it has been shown that ozone treatments in harvested fruits favour the secondary metabolism related to aroma compounds and phenolic substances (Carbone and Mencarelli 2015, Bellincontro et al 2017, Paissoni et al 2017, Petriccione et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

García-Martínez

Campayo

Sierra

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims Ozonated water has been used in vineyards to reduce the use of pesticides because of its presumed efficacy in the control of fungal diseases and the absence of residues. The aim of this study was to evaluate the effect of ozonated water treatments on the composition of grapes. Methods and Results Ozonated water was applied to grapevines of Vitis vinifera cv. Cabernet Sauvignon throughout the season. Several application strategies were used, namely, spraying, irrigation, irrigation combined with spraying, endotherapy and endotherapy combined with spraying. The effect of the treatments varied with the season and also with the application strategy. Conclusions The combination of irrigation and spraying of ozonated water produced a significant increase in the colour of grapes and an improved phenolic concentration and aromatic potential. Endotherapy and irrigation had a negative effect on grape composition; however, grape composition improved significantly when these strategies were combined with spraying. Significance of the Study Ozonated water treatments in vineyards can improve the colour, phenolic concentration and aromatic potential of grapes while at the same time reducing the use of phytochemicals.

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“…On the other hand, the efficacy of phenolic extraction has been related with the grape variety. Wines fabricated with grapes containing high level of flavanols (as Nebbiolo) improved their color stability during winemaking procedure, especially with short expositions to ozone (<72 h, 30 μL L −1 ) [95]. Accordingly, the anthocyanin extraction can be as high as 19% in Petit Verdot grapes treated with ozone, in addition to reduce the fermentation time [96].…”

Section: Ozonementioning

confidence: 99%

Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies

Vejarano¹,

Gil-Calderón²,

Díaz-Silva³

et al. 2019

Advances in Grape and Wine Biotechnology

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The current lifestyle and the greater awareness of the health benefits of wine are causing an increase in demand for wines with higher levels of bioactive compounds, principally red wine. Scientific evidence supports the benefits of wine, mainly related to their antioxidant and anti-inflammatory activities. This chapter, in its first section, reviews previous studies aiming to elucidate the action mechanisms through which the bioactive compounds act on the human organism in the prevention of diseases. According to the existing literature, studies dealing with specific procedures to enhance the bioactive profile of wines are scarce. Therefore, in the second section, we pay attention to some aspects related with applicable technological strategies during the winemaking process and its incidence in the extraction and stability of bioactive compounds. Furthermore, we discuss some applicable strategies in (i) the vineyard during the vine cultivation and (ii) the raw material level in pre-fermentative stage within winery, as well as, biotechnological strategies during the fermentation and aging. All these are directed to improve the content of bioactive compounds in the wine and, thus, transmit its benefits to the consumer's health.

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Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo ( Vitis vinifera L.)

Cited by 36 publications

References 40 publications

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

Improvement of the Bioactive Profile in Wines and Its Incidence on Human Health: Technological Strategies

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