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Abstract
For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae within the grape juice was investigated at 60?C, 80?C and 100?C. Inactivation of S. cerevisiae was fitted to first-order kinetics, and the inactivation rate (k1) and decimal reduction time (D-value) at each treatment temperature were estimated. The control grape juice had an inactivation rate of 0.0014 (s-1) and a D-value of 11.90 min at 60?C, whereas the trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016 (s-1) and a Dvalue of 10.42 min at the same temperature. Similar inactivation kinetics of the control and trans-resveratrol-amplified grape juice were observed at 80?C and 100?C, which indicates that increased trans-resveratrol content does not affect the thermal inactivation of inoculated S. cerevisiae.
Highlights
Grapes and red wines are rich sources of phenolic compounds, an important group of micronutrients present in plants, which include anthocyanins, catechins, proanthocyanidins, flavonols, stilbenes and other phenolics, all of which are potent antioxidants that show cardioprotective properties (Renaud and de Lorgeril, 1992; Zern and Fernández, 2005)
Consumption of grape juice has been associated with a decrease in platelet aggregation (Keevil et al, 2000), inhibition of atherosclerosis and improvement in lipid and antioxidant parameters (Vinson et al, 2001)
To determine if temperature affects the inactivation of S. cerevisiae in control and trans-resveratrol-amplified grape juices, the number of surviving S. cerevisiae inoculated into the control grape juice was plotted on a semi-logarithmic scale
Summary
Grapes and red wines are rich sources of phenolic compounds, an important group of micronutrients present in plants, which include anthocyanins, catechins, proanthocyanidins, flavonols, stilbenes and other phenolics, all of which are potent antioxidants that show cardioprotective properties (Renaud and de Lorgeril, 1992; Zern and Fernández, 2005). The “Kyoho” grape is an original Japanese table grape whose name means “great or big mountain”, and was named after Mount Fuji because of its generous size. This grape is a cross between Vitis vinifera and V. labrusca grapes and has compact medium-to-large bunches with large irregular berries and a deep black-colored skin. For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality after thermal treatments are important to ensure the functionality and shelf life of the grape juice Both the stability of trans-resveratrol and microbial inactivation during the thermal process were investigated in this study
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