The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Kuhlman, Brock; Hansen, Jeanett; Jørgensen, Bodil; Toit, Wessel du; Moore, John P.

doi:10.1016/j.foodchem.2022.132645

Cited by 19 publications

(4 citation statements)

References 39 publications

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“…These advantages associated with the average conditions make the extracts obtained suitable for application in a multitude of fields of interest such as medicine, pharmacy, or the agri-food industry [36][37][38][39][40]. In addition, the suitability of EAE for extracting bioactive compounds from similar matrices like açai, blackcurrant, grapes, and cherries has been demonstrated in previous studies [32,34,35,41].…”

Section: Introductionmentioning

confidence: 87%

Enhancing Efficiency of Enzymatic-Assisted Extraction Method for Evaluating Bioactive Compound Analysis in Mulberry: An Optimization Approach

Tizón Alba,

Aliaño-González,

Palma

et al. 2023

Agronomy

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The present investigation endeavors to optimize a method based on enzyme-assisted extraction for the efficient retrieval of bioactive compounds from mulberry, leveraging its notable health-promoting properties. A combined approach of Plackett–Burman design followed by Box–Behnken design was employed for determining the crucial extraction parameters and subsequently, refining the process. Optimal conditions consisted of heating 0.15 g of mulberry at 40 °C, using 15 mL of 70% EtOH as a solvent at pH 4, 38.46 enzyme units per g of sample, and shaking at 200 rpm. The optimum extraction time study revealed that 5 min of extraction was sufficient to reach the maximum concentration of the bioactive compound. The repeatability and intermediate precision assessment exhibited a coefficient of variation below 5%. Among the diverse mulberry varieties scrutinized, Morus nigra showed the highest anthocyanin content (27.90 ± 2.14 mg/100 g), while Morus rubra showed the highest concentration of phenolic compounds (121.10 ± 19.56 mg/100 g). Moreover, the extracted compounds showcased significant antioxidant and antimicrobial properties.

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Section: Introductionmentioning

confidence: 87%

Enhancing Efficiency of Enzymatic-Assisted Extraction Method for Evaluating Bioactive Compound Analysis in Mulberry: An Optimization Approach

Tizón Alba,

Aliaño-González,

Palma

et al. 2023

Agronomy

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“…Tis phenomenon is attributed to the activation of cell wall enzymes that enhance by reducing the rate of rhamnogalacturonan-I polymerization and increasing the solubility of polygalacturonase and galactan, and it enhances the solubility of polysaccharides. As a result, there is a reduction in cooking time [55]. When chickpea seeds are soaked overnight, there is a considerable decrease in tannin concentration by 53%, along with a reduction in carbohydrate content by 20-21% [24].…”

Section: Pretreatments On Chickpeamentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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“…For their use in extracting phenolic compounds, parameters such as pH, time, temperature, and enzyme concentration need to be optimised for each substrate and process. One of the main drawbacks of EAE is the high cost of enzymes, which can represent a limitation for their implementation at the industrial level [65][66][67].…”

Section: Enzyme Assisted Extraction (Eae)mentioning

confidence: 99%

Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

et al. 2022

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Background: Phenolic compounds are food-derived bioactive compounds well-known for their antioxidant and anti-inflammatory properties. They are in the spotlight for the management of diabetes due to their positive effects on glucose homeostasis. Materials and methods: We have performed a literature review on the main topics related to the application of phenolic compounds as functional food ingredients. This includes extraction and purification from vegetable sources and agro-industrial by-products, encapsulation to improve their solubility and bioavailability, and preclinical and clinical evidence linking these compounds with anti-diabetic activity. Objectives: (1) provide an understanding of the role of phenolic compounds on diabetes; (2) identify green technologies for phenolic compounds extraction from agri-food by-products following a biorefinery scheme; (3) underline the relevance of encapsulation techniques using nanotechnology to improve their bioavailability; (4) discuss the therapeutic efficacy of polyphenols. Results: This review compiles recent relevant research on phenolic compounds extraction from renewable resources, their purification from agri-food by-products, and encapsulation strategies using eco-friendly processes. It also highlights the preclinical and clinical evidence on phenolic compounds’ antidiabetic activity, giving insight into their mechanisms of action. Conclusions: This review explores the latest advances in polyphenols and how their benefits in glucose homeostasis can be applied toward improving the health of patients with diabetes and related conditions.

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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Cited by 19 publications

References 39 publications

Enhancing Efficiency of Enzymatic-Assisted Extraction Method for Evaluating Bioactive Compound Analysis in Mulberry: An Optimization Approach

Enhancing Efficiency of Enzymatic-Assisted Extraction Method for Evaluating Bioactive Compound Analysis in Mulberry: An Optimization Approach

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

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