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3 pages, 174 KiB

Open AccessEditorial

Phenolic Compounds in Fruit Beverages

by António Manuel Jordão

Beverages 2018, 4(2), 35; https://doi.org/10.3390/beverages4020035 - 1 May 2018

Cited by 2 | Viewed by 3536

Abstract

In this current special issue, different aspects related to phenolic compounds in fruit beverages
are presented.[...] Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

Research

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13 pages, 266 KiB

Open AccessArticle

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

by Tabita Aguilar, Johannes De Bruijn, Cristina Loyola, Luis Bustamante, Carola Vergara, Dietrich Von Baer, Claudia Mardones and Ignacio Serra

Beverages 2018, 4(1), 4; https://doi.org/10.3390/beverages4010004 - 8 Jan 2018

Cited by 14 | Viewed by 6026

Abstract

The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional [...] Read more.

The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development of a new, enriched fruit juice. However, this demands the search for new valorization methods to get hold of additional antioxidant compounds. The objective of this study was to find a novel functionality for grape pomace, grapevine leaves, and canes by its reuse as a functional matrix for the extraction of antioxidants into grape must. After thermomaceration, 22 polyphenols were identified by high performance liquid chromatography and mass spectrometry. Grape pomace was a good source of anthocyanins (malvidin-3-glucoside), while flavonols (quercetin-3-hexoside) and phenolic acids (caftaric acid) were the main phenolic compounds in leaf extracts. Catechin dimer was the only polyphenol compound present in all of the matrices. Enriched grape juice comprised by 40:20:40 (v/v/v) of pomace, leaf, and cane extracts, yielded an oxygen radical absorbance capacity of pirogallol red and fluorescein ratio of 0.70, indicating that the reactivity of antioxidants present in enriched grape juice was at least as efficient as other polyphenol-rich beverages. Thus, pomace, leaves and canes supply additional polyphenols to grape must that results into a beverage with promissory antioxidant activity and potential health benefits. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

1531 KiB

Open AccessArticle

LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

by Rebecca E. Stein-Chisholm, John C. Beaulieu, Casey C. Grimm and Steven W. Lloyd

Beverages 2017, 3(4), 56; https://doi.org/10.3390/beverages3040056 - 25 Nov 2017

Cited by 41 | Viewed by 9389

Abstract

Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pressing, followed by ultrafiltration and pasteurization. Using LC–MS/MS, major and minor [...] Read more.

Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pressing, followed by ultrafiltration and pasteurization. Using LC–MS/MS, major and minor anthocyanins were identified and semi-quantified at various steps through the process. Ten anthocyanins were identified, including 5 arabinoside and 5 pyrannoside anthocyanins. Three minor anthocyanins were also identified, which apparently have not been previously reported in rabbiteye blueberries. These were delphinidin-3-(p-coumaroyl-glucoside), cyanidin-3-(p-coumaroyl-glucoside), and petunidin-3-(p-coumaroyl-glucoside). Delphinidin-3-(p-coumaroyl-glucoside) significantly increased 50% after pressing. The five known anthocyanidins—cyanidin, delphinidin, malvidin, peonidin, and petunidin—were also quantitated using UPLC–UV. Raw berries and press cake contained the highest anthocyanidin contents and contribute to the value and interest of press cake for use in other food and non-food products. Losses of 75.7% after pressing and 12% after pasteurization were determined for anthocyanidins during not-from-concentrate juice processing. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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559 KiB

Open AccessArticle

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

by Maria Rita A. Porto, Vivian S. Okina, Tatiana C. Pimentel and Sandra Helena Prudencio

Beverages 2017, 3(3), 36; https://doi.org/10.3390/beverages3030036 - 18 Jul 2017

Cited by 24 | Viewed by 7500

Abstract

The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 °C for 30 days), and evaluate their acceptance by consumers. [...] Read more.

The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 °C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484–485 µg gallic acid/mL), DPPH scavenging capacity (2083–1930 µg Trolox/mL), and ABTS (1854–1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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2592 KiB

Open AccessArticle

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

by Andrea Sabel, Simone Bredefeld, Martina Schlander and Harald Claus

Beverages 2017, 3(3), 29; https://doi.org/10.3390/beverages3030029 - 29 Jun 2017

Cited by 47 | Viewed by 8746

Abstract

Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and [...] Read more.

Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250–1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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2770 KiB

Open AccessArticle

Electrochemistry of White Wine Polyphenols Using PEDOT Modified Electrodes

by Qiang Zhang, Alexander Türke and Paul Kilmartin

Beverages 2017, 3(3), 28; https://doi.org/10.3390/beverages3030028 - 28 Jun 2017

Cited by 14 | Viewed by 5351

Abstract

The conducting polymer PEDOT (poly-3,4-ethylenedioxythiophene) has been polymerized onto 3 mm and 10 µm electrodes from a propylene carbonate solution. The electrodes have then been tested in a Chardonnay wine, including dilutions in a model wine solution, with comparisons made to scans with [...] Read more.

The conducting polymer PEDOT (poly-3,4-ethylenedioxythiophene) has been polymerized onto 3 mm and 10 µm electrodes from a propylene carbonate solution. The electrodes have then been tested in a Chardonnay wine, including dilutions in a model wine solution, with comparisons made to scans with a glassy carbon electrode. A well-defined oxidation peak was obtained for the white wine at PEDOT in the 400 to 450 mV (Ag/AgCl) range, where peaks were also obtained for the representative phenolics caffeic acid and catechin. The voltammetry at PEDOT was typical of a surface-confined process. Significant preconcentration, leading to an increased current response, was noted over a period of 20 min of holding time. Extensive PEDOT growth was observed in the microelectrode case, leading to current densities for the oxidation of caffeic acid over 1000 times greater than those observed at the macroelectrode, matching the high surface area and fractal-type growth observed in SEM images. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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3376 KiB

Open AccessArticle

Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

by C. W. Makebe, Z. S. C. Desobgo and E. J. Nso

Beverages 2017, 3(2), 19; https://doi.org/10.3390/beverages3020019 - 13 Apr 2017

Cited by 6 | Viewed by 7088

Abstract

The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with [...] Read more.

The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with respect to hydrolysis parameters was established. Temperature contributed to reducing the yield from 53.52% down to 49.43%, and the dilution factor increased the yield from 53.52% to 92.97%. On the contrary, the dilution factor significantly reduced Brix from 21.74 °Bx down to 0.15 °Bx, while the enzyme concentration increased Brix from 21.73 °Bx to 26.16 °Bx. The optimum conditions for juice extraction from plantain pulp were: temperature: 25 °C; enzyme concentration: 5%; dilution ratio: 1.10; and extraction time: 24 h. The implementation of these conditions led to (resulted in obtaining) obtaining a must yield of more than 70% and Brix between 10 °Bx and 15 °Bx. The total polyphenols and flavonoids were 7.70 ± 0.99 mg GAE /100 g and 0.4 ± 0.01 µg rutin/g for must and 17.01 ± 0.34 mg GAE/100 g and 4 ± 0.12 µg rutin/g and 7.70 ± 0.99 for wine, indicated the presence of antioxidant activity in the produced wine. On the other hand, the total soluble solids were between 16.06 ± 0.58 °Bx and 1.5 ± 0.10 °Bx, which permitted obtaining a wine with low alcohol content. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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Review

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14 pages, 2245 KiB

Open AccessReview

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

by Fernanda Cosme, Teresa Pinto and Alice Vilela

Beverages 2018, 4(1), 22; https://doi.org/10.3390/beverages4010022 - 6 Mar 2018

Cited by 103 | Viewed by 21929

Abstract

The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. [...] Read more.

The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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12 pages, 529 KiB

Open AccessReview

Recent Advances and Applications of Pulsed Electric Fields (PEF) to Improve Polyphenol Extraction and Color Release during Red Winemaking

by Arianna Ricci, Giuseppina P. Parpinello and Andrea Versari

Beverages 2018, 4(1), 18; https://doi.org/10.3390/beverages4010018 - 1 Mar 2018

Cited by 70 | Viewed by 8415

Abstract

Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of [...] Read more.

Pulsed electric fields (PEF) technology is an innovative food processing system and it has been introduced in relatively recent times as a pre-treatment of liquid and semi-solid food. Low cost-equipment and short processing time, coupled to the effectiveness in assisting the extraction of valuable compounds from vegetable tissues, makes PEF a challenging solution for the industrial red winemaking; a tailored PEF-assisted maceration was demonstrated to promote an increase in wine color quality and an improvement in the polyphenolic profile. Despite the application of PEF has been studied and the positive effects in selected wine varieties were demonstrated on batch and pilot-scale systems, there is a need for a more detailed characterization of the impact in different grapes, and for a better understanding of potential undesirable side-effects. This review aims to summarize the state of the art in view of a detailed feasibility study, to promote the introduction of PEF technology in the oenological industry. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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1716 KiB

Open AccessReview

Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

by Sara Canas

Beverages 2017, 3(4), 55; https://doi.org/10.3390/beverages3040055 - 14 Nov 2017

Cited by 75 | Viewed by 10012

Abstract

The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During [...] Read more.

The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size), the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics—the botanical species of the wood and the toasting level. Full article

(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)

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