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Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2...
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| Published in: | Foods 2024-01, Vol.13 (1), p.149 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c521t-dd87c6881ec7a68fdd6f9a153801387a7bdaf8080c322b91aa83d294c86e80073 |
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| cites | cdi_FETCH-LOGICAL-c521t-dd87c6881ec7a68fdd6f9a153801387a7bdaf8080c322b91aa83d294c86e80073 |
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| container_issue | 1 |
| container_start_page | 149 |
| container_title | Foods |
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| creator | D'Arrigo, Matilde Delgado-Adámez, Jonathan Rocha-Pimienta, Javier Valdés-Sánchez, M Esperanza Ramírez-Bernabé, M Rosario |
| description | The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature. |
| doi_str_mv | 10.3390/foods13010149 |
| format | article |
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Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods13010149</identifier><identifier>PMID: 38201177</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Backup software ; Bioactive compounds ; By products ; byproduct ; circular economy ; Enzymes ; Food ; Food products ; Grapes ; High pressure ; hydrostatic high pressure ; Inactivation ; integral red grape pomace ; Microorganisms ; Oxidases ; Phenolic compounds ; Phenols ; Plastics ; Polyphenol oxidase ; Polyphenols ; Refrigeration ; Room temperature ; Shelf life ; Wine ; Wine and food ; Wines</subject><ispartof>Foods, 2024-01, Vol.13 (1), p.149</ispartof><rights>COPYRIGHT 2024 MDPI AG</rights><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.</description><subject>Backup software</subject><subject>Bioactive compounds</subject><subject>By products</subject><subject>byproduct</subject><subject>circular economy</subject><subject>Enzymes</subject><subject>Food</subject><subject>Food products</subject><subject>Grapes</subject><subject>High pressure</subject><subject>hydrostatic high pressure</subject><subject>Inactivation</subject><subject>integral red grape pomace</subject><subject>Microorganisms</subject><subject>Oxidases</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Plastics</subject><subject>Polyphenol oxidase</subject><subject>Polyphenols</subject><subject>Refrigeration</subject><subject>Room temperature</subject><subject>Shelf life</subject><subject>Wine</subject><subject>Wine and food</subject><subject>Wines</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkk1rGzEQhpfS0oQ0x16LoJdenOhjd6XtpRjT1oZAQ0noUWilkSOzu3Kl3QT_-47jJMSVDhIz7zzSK01RfGT0QoiGXvoYXWaCMsrK5k1xygUtZ4pV6u2r_UlxnvOG4miYUIK_L06E4pQxKU-LvBpGWCfTkdsMJHryGxz5EwYg17E3FojxIySy3LkU82jGYMkyrO_IdYKcpwRfyXy77YLFTBz29TcPkSzikMFOY7gHstjZDvJjJoEZexjGD8U7b7oM50_rWXH74_vNYjm7-vVztZhfzWzF2ThzTklbK8XASlMr71ztG8MqoSj6kEa2znhFFbWC87ZhxijheFNaVYOiVIqzYnXgumg2eptCb9JORxP0YyCmtTYJHXWgWwVlK6FqpUAAInhDG26kMr5t29Ij69uBtZ3aHpxFG_hoR9DjzBDu9Drea0alVHW5v82XJ0KKfyfIo-5DttB1ZoA4Zc3xd8pSUVGi9PN_0k2c0oBvtVfxmqm6rlB1cVCtDToIg494sMXpoA82DuADxudSIliIkmLB7FBg8S9zAv9yfUb1vp_0UT-h_tNrzy_q5-4R_wDF_8aC</recordid><startdate>20240101</startdate><enddate>20240101</enddate><creator>D'Arrigo, Matilde</creator><creator>Delgado-Adámez, Jonathan</creator><creator>Rocha-Pimienta, Javier</creator><creator>Valdés-Sánchez, M Esperanza</creator><creator>Ramírez-Bernabé, M Rosario</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-2140-8139</orcidid><orcidid>https://orcid.org/0000-0003-3481-9623</orcidid><orcidid>https://orcid.org/0000-0002-9260-4017</orcidid><orcidid>https://orcid.org/0000-0002-6182-8034</orcidid></search><sort><creationdate>20240101</creationdate><title>Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment</title><author>D'Arrigo, Matilde ; 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Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>38201177</pmid><doi>10.3390/foods13010149</doi><orcidid>https://orcid.org/0000-0003-2140-8139</orcidid><orcidid>https://orcid.org/0000-0003-3481-9623</orcidid><orcidid>https://orcid.org/0000-0002-9260-4017</orcidid><orcidid>https://orcid.org/0000-0002-6182-8034</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Publicly Available Content Database; PubMed Central |
| subjects | Backup software Bioactive compounds By products byproduct circular economy Enzymes Food Food products Grapes High pressure hydrostatic high pressure Inactivation integral red grape pomace Microorganisms Oxidases Phenolic compounds Phenols Plastics Polyphenol oxidase Polyphenols Refrigeration Room temperature Shelf life Wine Wine and food Wines |
| title | Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment |
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