Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

Abstract

The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/ mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.

A Grape Juice Supplemented with Natural Grape Extracts Is Well Accepted by Consumers and Reduces Brain Oxidative Stress

“…It is noteworthy that the grape juice by itself was able to partially correct some of the genetic parameters (TNF-α, NOX2, HMOX1, and Nrf2). This is in agreement with previous studies on the antioxidant properties of grape products [ 54 ]. This antioxidant capacity has also been reported for other juices.…”

Elaboration of an organic beverage based on grape juice with positive nutritional properties

“…Concentrated grape juice is a product obtained by physical methods for removing water and increasing the content of soluble solids present in the respective total juice by at least 50%. By diluting the concentration or dried juice to the initial concentration based on °Brix as reconstitution parameter, reconstituted grape juice is obtained (Dutra et al., 2021 ). Grape juices consist of water (81%–86%) and a high concentration of sugars (glucose and fructose), with high acidity owing to the existence of organic acids that balance the sweet and sour tastes.…”

Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum

“…Moreover, the experimental results indicated that the TAC and TPC of grape juice showed a positive correlation when the DPPH free radical scavenging method was used to measure the AOX activities (Dani et al ., 2007). Other studies have shown that AOX activities are related to the levels of anthocyanins and phenolic compounds, since an increase in AOX activity was observed in conjunction with increased phenolic content (Dutra et al ., 2021). On the other hand, the viable cell count in the FRGGJ also had a positive influence on AOX activities, as when the cell viability reached 10 6 –10 10 CFU mL −1 , the AOX activities of the mixed groups were higher than those of the single groups (Deeplina & Goyal, 2015).…”