Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

被引：5

作者：

Ivic, Ivana ^{[1
]}

Kopjar, Mirela ^{[1
]}

Pichler, Dubravko ^{[2
]}

Buljeta, Ivana ^{[1
]}

Pichler, Anita ^{[1
]}

机构：

[1] Josip Juraj Strossmayer Univ, Fac Food Technol Osijek, F Kuhaca 18, Osijek 31000, Croatia

[2] Water Supply Osijek, Poljski Put 1, Osijek 31000, Croatia

来源：

MEMBRANES | 2021年 / 11卷 / 05期

关键词：

conventional Cabernet Sauvignon; ecological Cabernet Sauvignon; nanofiltration process; phenolic compounds; antioxidant activity; colour; PARTIAL DEALCOHOLIZATION; POLYPHENOLS CONTENT; REVERSE-OSMOSIS; ORGANIC WINES; PERMEATE FLUX; MEMBRANE; JUICE; COLOR; ANTHOCYANIN; PREDICTION;

D O I：

10.3390/membranes11050322

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

引用

页数：18

共 58 条

[1] Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes [J].

Arboleda Mejia, Jaime A. ;

Ricci, Arianna ;

Figueiredo, Ana S. ;

Versari, Andrea ;

Cassano, Alfredo ;

Parpinello, Giuseppina P. ;

De Pinho, Maria N. .

FOODS, 2020, 9 (11)

[2] Correlation between retention and adsorption of phenolic compounds in nanofiltration membranes [J].

Arsuaga, Jesus M. ;

Lopez-Munoz, M. J. ;

Sotto, Arcadio .

DESALINATION, 2010, 250 (02) :829-832

[3]

Azabagaoglu MO, 2007, J ENVIRON PROT ECOL, V8, P171

[4] Concentration of red wine by nanofiltration [J].

Banvolgyi, Szilvia ;

Kiss, Istvan ;

Bekassy-Molnar, Erika ;

Vatai, Gyula .

DESALINATION, 2006, 198 (1-3) :8-15

[5] Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels [J].

Banvolgyi, Szilvia ;

Bahceci, K. Savas ;

Vatai, Gyula ;

Bekassy, Sandor ;

Bekassy-Molnar, Erika .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2016, 22 (08) :677-687

[6]

Bara E., 2010, Research Journal of Agricultural Science, V42, P408

[7]

Benzie IFF, 1999, METHOD ENZYMOL, V299, P15

[8]

BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25

[9] Determination of Some Phenolic Compounds in Red Wine by RP-HPLC: Method Development and Validation [J].

Burin, Vivian Maria ;

Arcari, Stefany Gruetzmann ;

Freitas Costa, Lea Luzia ;

Bordignon-Luiz, Marilde T. .

JOURNAL OF CHROMATOGRAPHIC SCIENCE, 2011, 49 (08) :647-651

[10] Understanding Nanofiltration Fouling of Phenolic Compounds in Model Juice Solution with Two Membranes [J].

Cai, Ming ;

Hou, Wenzhong ;

Li, Zehua ;

Lv, Yuqing ;

Sun, Peilong .

FOOD AND BIOPROCESS TECHNOLOGY, 2017, 10 (12) :2123-2131

← 1 2 3 4 5 6 →