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Food Chem. 2019 Jan 15;271:673-684. doi: 10.1016/j.foodchem.2018.07.218. Epub 2018 Aug 1.

Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties.

Author information

1
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy. Electronic address: susana.riosegade@unito.it.
2
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
3
University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain.

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

PMID:
30236730
DOI:
10.1016/j.foodchem.2018.07.218
[Indexed for MEDLINE]

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