Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/83908 |
Resumo: | Introduction: Pectinolytic enzymes are of great importance for the clarification process of “Vinho Verde” wine must, contributing to the reduction of haze development. During the last decade, a growing body of knowledge has been established about the effects of electric fields on the activation of important food enzymes. However, the influence of electrical parameters on catalytic activity is enzyme-dependent and should be evaluated on a case-by-case basis. This work describes, for the first time, the effects of electric fields and electrical frequency on the activity of pectinase (PEC) in the accelerated clarification of “Vinho Verde” must. Method: Moderate electric fields (MEF) with intensities below 20 V/cm and at electrical frequencies ranging from 50 to 20 kHz were applied at temperatures between 15 and 35°C. Enzymatic activity was measured for 25 min, and the initial rate of reaction was determined by the coefficient of the linear plot of galacturonic acid (GAL) production as a function of time. Results: The results show that electrical frequency can increase enzymatic activity depending on temperature conditions; at 20°C and with electrical frequencies of 2 and 20 kHz, enzymatic activity increased by up to 40 and 20%, respectively, when compared with the control sample (without the application of MEF). Temperature dependence was evaluated through the Arrhenius equation, showing that energy of activation (Ea) can be reduced from 9.2 to 6.6 kJ/mol at sub-optimal temperatures for PEC activity when MEF is applied. Discussion: Electrical parameters, when combined with temperatures below 20°C, reduced pectin concentration in “Vinho Verde” wine must by up to 42% of its initial content. This emergent treatment can be integrated in relevant environmental conditions, presenting an opportunity to increase enzyme efficiency even in low-temperature conditions, which favors the winemaking process. |
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Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine mustElectrical frequencyOptimal temperature enzymatic activityEnergy of activationPectinase"Vinho Verde" wine mustClarificationScience & TechnologyIntroduction: Pectinolytic enzymes are of great importance for the clarification process of “Vinho Verde” wine must, contributing to the reduction of haze development. During the last decade, a growing body of knowledge has been established about the effects of electric fields on the activation of important food enzymes. However, the influence of electrical parameters on catalytic activity is enzyme-dependent and should be evaluated on a case-by-case basis. This work describes, for the first time, the effects of electric fields and electrical frequency on the activity of pectinase (PEC) in the accelerated clarification of “Vinho Verde” must. Method: Moderate electric fields (MEF) with intensities below 20 V/cm and at electrical frequencies ranging from 50 to 20 kHz were applied at temperatures between 15 and 35°C. Enzymatic activity was measured for 25 min, and the initial rate of reaction was determined by the coefficient of the linear plot of galacturonic acid (GAL) production as a function of time. Results: The results show that electrical frequency can increase enzymatic activity depending on temperature conditions; at 20°C and with electrical frequencies of 2 and 20 kHz, enzymatic activity increased by up to 40 and 20%, respectively, when compared with the control sample (without the application of MEF). Temperature dependence was evaluated through the Arrhenius equation, showing that energy of activation (Ea) can be reduced from 9.2 to 6.6 kJ/mol at sub-optimal temperatures for PEC activity when MEF is applied. Discussion: Electrical parameters, when combined with temperatures below 20°C, reduced pectin concentration in “Vinho Verde” wine must by up to 42% of its initial content. This emergent treatment can be integrated in relevant environmental conditions, presenting an opportunity to increase enzyme efficiency even in low-temperature conditions, which favors the winemaking process.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit, LABBELSAssociate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020, and funded by BIOECONORTE (ref. NORTE-01-0145-FEDER-000070) with a funding body from the Norte Portugal Regional Coordination and Development Commission (CCDR-N), NORTE2020, Portugal 2020 and ESIF - European Structural and Investment Funds.info:eu-repo/semantics/publishedVersionFrontiers MediaUniversidade do MinhoQueirós, MarianaPereira, GuilhermeLeite, Ana Catarina Carvalho OliveiraLeal, RitaRodrigues, Rui Miguel MartinsTeixeira, J. A.Pereira, Ricardo Nuno Correia2023-02-162023-02-16T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/83908engQueirós, Mariana; Pereira, Guilherme; Leite, Ana; Leal, Rita; Rodrigues, Rui M.; Teixeira, José A.; Pereira, Ricardo N., Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must. Frontiers in Sustainable Food Systems, 7, 20232571-581X10.3389/fsufs.2023.1053013https://www.frontiersin.org/journals/sustainable-food-systems#info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:57:26Zoai:repositorium.sdum.uminho.pt:1822/83908Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:47:06.003754Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
title |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
spellingShingle |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must Queirós, Mariana Electrical frequency Optimal temperature enzymatic activity Energy of activation Pectinase "Vinho Verde" wine must Clarification Science & Technology |
title_short |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
title_full |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
title_fullStr |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
title_full_unstemmed |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
title_sort |
Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must |
author |
Queirós, Mariana |
author_facet |
Queirós, Mariana Pereira, Guilherme Leite, Ana Catarina Carvalho Oliveira Leal, Rita Rodrigues, Rui Miguel Martins Teixeira, J. A. Pereira, Ricardo Nuno Correia |
author_role |
author |
author2 |
Pereira, Guilherme Leite, Ana Catarina Carvalho Oliveira Leal, Rita Rodrigues, Rui Miguel Martins Teixeira, J. A. Pereira, Ricardo Nuno Correia |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Queirós, Mariana Pereira, Guilherme Leite, Ana Catarina Carvalho Oliveira Leal, Rita Rodrigues, Rui Miguel Martins Teixeira, J. A. Pereira, Ricardo Nuno Correia |
dc.subject.por.fl_str_mv |
Electrical frequency Optimal temperature enzymatic activity Energy of activation Pectinase "Vinho Verde" wine must Clarification Science & Technology |
topic |
Electrical frequency Optimal temperature enzymatic activity Energy of activation Pectinase "Vinho Verde" wine must Clarification Science & Technology |
description |
Introduction: Pectinolytic enzymes are of great importance for the clarification process of “Vinho Verde” wine must, contributing to the reduction of haze development. During the last decade, a growing body of knowledge has been established about the effects of electric fields on the activation of important food enzymes. However, the influence of electrical parameters on catalytic activity is enzyme-dependent and should be evaluated on a case-by-case basis. This work describes, for the first time, the effects of electric fields and electrical frequency on the activity of pectinase (PEC) in the accelerated clarification of “Vinho Verde” must. Method: Moderate electric fields (MEF) with intensities below 20 V/cm and at electrical frequencies ranging from 50 to 20 kHz were applied at temperatures between 15 and 35°C. Enzymatic activity was measured for 25 min, and the initial rate of reaction was determined by the coefficient of the linear plot of galacturonic acid (GAL) production as a function of time. Results: The results show that electrical frequency can increase enzymatic activity depending on temperature conditions; at 20°C and with electrical frequencies of 2 and 20 kHz, enzymatic activity increased by up to 40 and 20%, respectively, when compared with the control sample (without the application of MEF). Temperature dependence was evaluated through the Arrhenius equation, showing that energy of activation (Ea) can be reduced from 9.2 to 6.6 kJ/mol at sub-optimal temperatures for PEC activity when MEF is applied. Discussion: Electrical parameters, when combined with temperatures below 20°C, reduced pectin concentration in “Vinho Verde” wine must by up to 42% of its initial content. This emergent treatment can be integrated in relevant environmental conditions, presenting an opportunity to increase enzyme efficiency even in low-temperature conditions, which favors the winemaking process. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02-16 2023-02-16T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/83908 |
url |
https://hdl.handle.net/1822/83908 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Queirós, Mariana; Pereira, Guilherme; Leite, Ana; Leal, Rita; Rodrigues, Rui M.; Teixeira, José A.; Pereira, Ricardo N., Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must. Frontiers in Sustainable Food Systems, 7, 2023 2571-581X 10.3389/fsufs.2023.1053013 https://www.frontiersin.org/journals/sustainable-food-systems# |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Frontiers Media |
publisher.none.fl_str_mv |
Frontiers Media |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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