Have a personal or library account? Click to login

Preliminary study on the influence of UV-C irradiation on microorganism viability and polyphenol compounds content during winemaking of ‘Regent’ red grape cultivar

Green Sciences
Volume 19 (2017): Issue 2 (June 2017)
By:
Open Access
|Jul 2017

References

  1. 1. Santos, M.C., Nunes, C., Saraiva, J.A. & Coimbra, M.A. (2012). Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations. Eur. Food. Res. Technol. 234, 1–12. DOI: 10.1007/s00217-011-1614-6.10.1007/s00217-011-1614-6
    Search in Google ScholarBack to article
  2. 2. Machado, R.M.D., Toledo, M.C.F. & Vicente, E. (2009). Sulphite content in some Brazilian wines: analytical determination and estimate of dietary exposure. Eur. Food. Res. Technol. 229(3), 383–389. DOI: 10.1007/s00217-009-1071-7.10.1007/s00217-009-1071-7
    Search in Google ScholarBack to article
  3. 3. Rizzotti, L., Levav, N., Fracchetti, F., Felis, G.E. & Torriani, S. (2015). Effect of UV-C treatment on the microbial population of white and red wines, as revealed by conventional plating and PMA-qPCR methods. Food Control. 47, 407–412. DOI: 10.1016/j.foodcont.2014.07.052.10.1016/j.foodcont.2014.07.052
    Search in Google ScholarBack to article
  4. 4. Du Toit, M. & Pretorius, I.S. (2000). Microbial spoilage and preservation of wine: using weapons from nature’s own arsenal–a review. S. Afr. J. Enol. Vitic. 21, 74–96.
    Search in Google ScholarBack to article
  5. 5. Fredericks, I.N., Du Toit, M. & Krügel, M. (2011). Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines. Food Microbiol. 28(3), 510–517. DOI: 10.1016/j.fm.2010.10.018.10.1016/j.fm.2010.10.01821356459
    Search in Google ScholarBack to article
  6. 6. Salaha, M.I., Kallithraka, S., Marmaras, I., Koussissi, E. & Tzourou, I. (2008). A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content. J. Food. Compos. Anal. 21, 660–666. DOI: 10.1016/j.jfca.2008.03.010.10.1016/j.jfca.2008.03.010
    Search in Google ScholarBack to article
  7. 7. Franz, C.M.A.P., Specht, I., Cho, G.S., Graef, V. & Stahl, M.R. (2009). UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology. Food Control. 20, 1103–1107. DOI: 10.1016/j.foodcont.2009.02.010.10.1016/j.foodcont.2009.02.010
    Search in Google ScholarBack to article
  8. 8. Koutchma. T. (2009). Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Tech. 2, 138–155. DOI: 10.1007/s11947-008-0178-3.10.1007/s11947-008-0178-3
    Search in Google ScholarBack to article
  9. 9. Lu, G., Li, C., Liu, P., Cui, H., Yao, Y. & Zhang, Q. (2010). UV inactivation of microorganisms in beer by a novel thin-film apparatus. Food Control. 21, 1312–1317. DOI: 10.1016/j.foodcont.2010.03.007.10.1016/j.foodcont.2010.03.007
    Search in Google ScholarBack to article
  10. 10. Taze, B.H., Unluturk, S., Buzrul, S. & Alpas, H. (2015). The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice. J. Food. Sci. Tech. 52(2), 1000–1007. DOI: 10.1007/s13197-013-1095-7.10.1007/s13197-013-1095-7432505125694711
    Search in Google ScholarBack to article
  11. 11. Islam, M.S., Patras, A., Pokharel, B., Wu, Y., Vergne, M. J., Shade, L., Xiao, H. & Sasges, M. (2016). UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice. Innov Food Sci. Emerg. 34, 344–351. DOI: 10.1016/j.ifset.2016.02.009.10.1016/j.ifset.2016.02.009
    Search in Google ScholarBack to article
  12. 12. Samoticha, J., Wojdyło, A., Chmielewska, J. & Oszmiański, J. (2016). The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine. Eur. Food Res. Technol. 1–9. DOI: 10.1007/s00217-016-2817-7.10.1007/s00217-016-2817-7
    Search in Google ScholarBack to article
  13. 13. Mijowska, K., Ochmian, I. & Oszmiański J. (2016). Impact of Cluster Zone Leaf Removal on Grapes cv. Regent Polyphenol Content by the UPLC-PDA/MS Method. Molecules. 21(12), 1688. DOI: 10.3390/molecules21121688.10.3390/molecules21121688627422627973426
    Search in Google ScholarBack to article
  14. 14. Keyser, M., Műller, I. A., Cilliers, F.P., Nel, W. & Gouws, P.A. (2008). Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innov Food Sci. Emerg. 9(3), 348–354. DOI: 10.1016/j.ifset.2007.09.002.10.1016/j.ifset.2007.09.002
    Search in Google ScholarBack to article
  15. 15. Lorenzini, M., Fracchetti, F., Bolla, V., Stefanelli, E., Rossi, F. & Torriani, S. (2010). Ultraviolet light (UV-C) irradiation as an alternative technology for the control of microorganisms in grape juice and wine. In 33rd World Congress of Vine and Wine, 8th General Assembly of the OIV (pp. 20–25).
    Search in Google ScholarBack to article
  16. 16. Unluturk, S. & Atilgan, M.R. (2014). UV-C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics. J. Food Process. Eng. 37(4), 438–449. DOI: 10.1111/jfpe.12099.10.1111/jfpe.12099
    Search in Google ScholarBack to article
  17. 17. Falguera, V., Forns, M. & Ibarz, A. (2013). UV–vis irradiation: An alternative to reduce SO2 in white wines? LWT – Food Sci. Technol. 51, 59-64. DOI: 10.1016/j.lwt.2012.11.006.10.1016/j.lwt.2012.11.006
    Search in Google ScholarBack to article
  18. 18. Pala, Ç.U. & Toklucu, A.K. (2013). Effects of UV-C light processing on some quality characteristics of grape juices. Food Bioprocess Tech. 6(3), 719–725. DOI: 10.1007/s11947-012-0808-7.10.1007/s11947-012-0808-7
    Search in Google ScholarBack to article
  19. 19. Pala, Ç.U. & Toklucu, A.K. (2011). Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. J. Food Compos. Anal. 24(6), 790–795. DOI: 10.1016/j.jfca.2011.01.003.10.1016/j.jfca.2011.01.003
    Search in Google ScholarBack to article
  20. 20. Matias, F., Pinto, A.F., Torgal, I., Alves, M., Grácio, J. & Mira, H. (2016). The Ultraviolet radiation (UV-C) for the microbiological stabilization of red wine. In BIO Web of Conferences 7, 39th World Congress of Vine and Wine (Vol. 7, p. 02013). EDP Sciences. DOI: 10.1051/bioconf/20160702013.10.1051/bioconf/20160702013
    Search in Google ScholarBack to article
  21. 21. Pinto, E.P., Perin, E.C., Schott, I.B., da Silva Rodrigues, R., Lucchetta, L., Manfroi, V. & Rombaldi, C.V. (2016). The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca cv.‘Concord’). Posthar. Biol. Technol. 120, 84–91. DOI: 10.1016/j.postharvbio.2016.05.015.10.1016/j.postharvbio.2016.05.015
    Search in Google ScholarBack to article
  22. 22. Cantos, E., Espín, J.C., Fernández, M.J., Oliva, J. & Tomás-Barberán, F.A. (2003). Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines. J. Agric. Food Chem. 51(5), 1208–1214. DOI: 10.1021/jf020939z.10.1021/jf020939z12590457
    Search in Google ScholarBack to article
DOI: https://doi.org/10.1515/pjct-2017-0039 | Journal eISSN: 3072-0389
Journal RSS Feed
Language: English
Page range: 130 - 137
Published on: Jul 8, 2017
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
UV-C,
polyphenol compounds,
UPLC-PDA/MS
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 2017 Kamila Mijowska, Krzysztof Cendrowski, Bartłomiej Grygorcewicz, Jan Oszmiański, Paweł Nawrotek, Ireneusz Ochmian, Beata Zielińska, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Previous articleVolume 19 (2017): Issue 2 (June 2017)