Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine

Detalhes bibliográficos
Autor(a) principal: Comarella, Carine Glaucia
Data de Publicação: 2018
Outros Autores: Sautter, Claudia Kaehler, Dossin, Mariana Ferneda, Penna, Neidi Garcia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29925
Resumo: Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in ‘Isabella’ grapes and its juice. On the other hand, in ‘Cabernet Sauvignon’ grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics.
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spelling Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wineUltrassom no tratamento pós-colheita de uvas: impacto sobre a extratibilidade e composição fenólica do suco e vinhoAcoustic cavitationAnthocyaninsExtractionSonication.AntocianinasCavitação acústicaExtraçãoSonicação.Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in ‘Isabella’ grapes and its juice. On the other hand, in ‘Cabernet Sauvignon’ grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics.O ultrassom tem despertado interesse na indústria de alimentos uma vez que suas propriedades, as quais envolvem reações químicas e físicas, possibilitam uma larga escala de aplicações comerciais. Uma das mais exploradas é a otimização da extração de substâncias bioativas, e entre as mais recentes esta sua utilização na pós-colheita de frutas e vegetais, onde o US vem sendo testado como possível agente elicitor capaz de promover a síntese de compostos fenólicos. Estas substâncias são importantes na definição das características químicas e sensoriais de sucos, vinhos e outros produtos da uva, de forma que a concentração e a capacidade de extração destes compostos na uva influenciam diretamente a qualidade de seus produtos. Dessa forma, este estudo teve o objetivo de avaliar a aplicação do ultrassom em uvas americanas e viníferas de diferentes safras em relação aos efeitos sobre a extratibilidade no fruto e concentração de compostos fenólicos no suco e vinho elaborados. Os resultados revelam que em determinadas condições, o ultrassom pode levar a um aumento significativo da concentração de antocianinas em uvas Isabel e em seu respectivo suco. Já em uvas ‘Cabernet Sauvignon’, a maioria dos tratamentos não apresentou resultados positivos nos parâmetros testados, tendendo a promover a degradação de antocianinas em níveis significativos. No entanto, os efeitos observados variam em função das condições de safra e das características inerentes a cada cultivar.UEL2018-02-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de CampoPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2992510.5433/1679-0359.2018v39n1p143Semina: Ciências Agrárias; Vol. 39 No. 1 (2018); 143-156Semina: Ciências Agrárias; v. 39 n. 1 (2018); 143-1561679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29925/23049Copyright (c) 2018 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessComarella, Carine GlauciaSautter, Claudia KaehlerDossin, Mariana FernedaPenna, Neidi Garcia2022-10-21T12:35:44Zoai:ojs.pkp.sfu.ca:article/29925Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-21T12:35:44Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
Ultrassom no tratamento pós-colheita de uvas: impacto sobre a extratibilidade e composição fenólica do suco e vinho
title Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
spellingShingle Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
Comarella, Carine Glaucia
Acoustic cavitation
Anthocyanins
Extraction
Sonication.
Antocianinas
Cavitação acústica
Extração
Sonicação.
title_short Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
title_full Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
title_fullStr Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
title_full_unstemmed Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
title_sort Ultrasound in the postharvest treatment of grapes: impact on the extractability and phenolic composition of juice and wine
author Comarella, Carine Glaucia
author_facet Comarella, Carine Glaucia
Sautter, Claudia Kaehler
Dossin, Mariana Ferneda
Penna, Neidi Garcia
author_role author
author2 Sautter, Claudia Kaehler
Dossin, Mariana Ferneda
Penna, Neidi Garcia
author2_role author
author
author
dc.contributor.author.fl_str_mv Comarella, Carine Glaucia
Sautter, Claudia Kaehler
Dossin, Mariana Ferneda
Penna, Neidi Garcia
dc.subject.por.fl_str_mv Acoustic cavitation
Anthocyanins
Extraction
Sonication.
Antocianinas
Cavitação acústica
Extração
Sonicação.
topic Acoustic cavitation
Anthocyanins
Extraction
Sonication.
Antocianinas
Cavitação acústica
Extração
Sonicação.
description Ultrasound has gained attention from the food industry because its properties, including chemical and physical reactions, enable a wide range of commercial applications. One of the most popular applications is the optimization of extraction of bioactive substances. Among the most recent applications is its use in postharvest of fruits and vegetables, wherein ultrasound functions as a possible elicitor agent promoting the synthesis of phenolic compounds. These substances are important in defining the chemical and sensory characteristics of juices, wines and other grape products because the concentration and extraction capacity of these compounds in grapes directly influence the product quality. Thus, this study aimed to evaluate the application of ultrasound in American and vinifera grapes of different harvests with regard to its effects on fruit extractability and concentration of phenolic compounds in elaborated juice and wine. The results indicated that, under certain conditions, ultrasound could lead to a significant increase in the anthocyanin concentration in ‘Isabella’ grapes and its juice. On the other hand, in ‘Cabernet Sauvignon’ grapes, most of the treatments did not indicate positive results in the tested parameters and tended to promote degradation of anthocyanins at significant levels. However, the observed effects varied depending on the harvest conditions and cultivar characteristics.
publishDate 2018
dc.date.none.fl_str_mv 2018-02-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empírica de Campo
Pesquisa Empírica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29925
10.5433/1679-0359.2018v39n1p143
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29925
identifier_str_mv 10.5433/1679-0359.2018v39n1p143
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29925/23049
dc.rights.driver.fl_str_mv Copyright (c) 2018 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 39 No. 1 (2018); 143-156
Semina: Ciências Agrárias; v. 39 n. 1 (2018); 143-156
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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