Articolo su rivista pubblicato in Food Chemistry, volume 271, pp. 673–684.

Autori: Susana Río Segade, Maria Alessandra Paissoni, Simone Giacosa, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Vincenzo Gerbi and Luca Rolle.

Abstract

Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceration. The results showed that the ozone effect depends on the profile and content of anthocyanins and flavanols. For varieties characterized by prevalence of di-substituted anthocyanins and high flavanol contents, no significant differences were observed in phenolic compounds contents, but lower anthocyanin extractability was found. Instead, for varieties rich in anthocyanins and with a tri-substituted prevalent profile, lower anthocyanin contents were found at 20% WL, but their extractability was significantly increased. Using multivariate analysis, the extractability was correlated with skin cell wall composition and mechanical properties. Proteins, non-cellulosic glucose and total phenols contributed mainly to explain phenolic compounds extractability in withered grapes.

Parole chiave cell wall composition; ozone; phenolic compounds; postharvest treatment; winegrapes withering; analytical chemistry; food science

codice BibTeX: clicca per mostrare

@article{
	2318_1674541,
	url = {https://hdl.handle.net/2318/1674541},
	author = {Río Segade, Susana and Paissoni, Maria Alessandra and Giacosa, Simone and Bautista-Ortín, Ana Belén and Gómez-Plaza, Encarna and Gerbi, Vincenzo and Rolle, Luca},
	title = {Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties},
	year = {2019},
	journal = {Food Chemistry},
	volume = {271},
	abstract = {Gaseous ozone has been recently proposed as sanitizing agent to control mycobiota on grapes. The aim of this work was to evaluate the impact of ozone treatment during winegrapes dehydration (10 and 20\% weight loss) on the content of phenolic compounds after treatment and their extractability during simulated maceration. The results showed that the ozone effect depends on the profile and content of anthocyanins and flavanols. For varieties characterized by prevalence of di-substituted anthocyanins and high flavanol contents, no significant differences were observed in phenolic compounds contents, but lower anthocyanin extractability was found. Instead, for varieties rich in anthocyanins and with a tri-substituted prevalent profile, lower anthocyanin contents were found at 20\% WL, but their extractability was significantly increased. Using multivariate analysis, the extractability was correlated with skin cell wall composition and mechanical properties. Proteins, non-cellulosic glucose and total phenols contributed mainly to explain phenolic compounds extractability in withered grapes.},
	keywords = {cell wall composition; ozone; phenolic compounds; postharvest treatment; winegrapes withering; analytical chemistry; food science},
	doi = {10.1016/j.foodchem.2018.07.218},	
	pages = {673--684}
}

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