Grape Juice Research Articles

The role of plant-based foods in brain aging and the role of digital technologies in healthy aging training

This literature review surveys the correlation between the aging of the human brain and the effect of plant-based diets. The search, study and analysis of relevant published research papers revealed that while some cognitive functions remain stable or even improve with advancing age (e.g., crystalline intelligence and judgment abilities), most healthy adults experience age-related declines in a variety of cognitive functions, including spatial orientation, episodic memory, processing speed, language, decision-making abilities, judgment, and abstract thinking. These damaging cognitive changes are amplified and accelerated by common age-related progressive neurodegenerative diseases such as depression and dementia. However, it has become clear that foods and diverse nutrients are biologically interactive, acting in coordination rather than as single physiological agents, hence the true benefit of adherence to the dietary pattern is likely to be due to a complex environment of beneficial effects rather than the contribution of individual components. The current research data suggests that following a healthy dietary programme, such as the Mediterranean diet with the addition of foods rich in fiber, vitamin complexes, minerals and trace elements (strawberries, blueberries, grape juice, etc.) are key factors in increasing the likelihood of healthy brain aging.

Provenance discrimination of commercial grape juices from Argentina and Brazil based on elemental composition and chemometric methods

Provenance discrimination of commercial grape juices from Argentina and Brazil based on elemental composition and chemometric methods

The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice

Ochratoxin A (OTA), a dangerous fungal toxin, has widely contaminated grapes and its by-products. To estimate dietary intake, information about OTA behavior during processing is demanded. There is currently much data to predict the fate of the OTA in different types of wine, but more is needed for grape juice This study evaluated the effect of grape juice-making steps on OTA contents antioxidant compounds, and activity capacity. OTA extraction and analysis were performed by immunoaffinity column and high-performance liquid chromatography. The juice was made from grapes artificially contaminated with OTA at a level of 5.0 µg/kg. Statistically significant changes in responses were found after the washing, preheating, juicing, clarification, and pasteurization processes. The processing of the grapefruit into grape juice led to a total decline of 62.0 % in OTA level. The remaining OTA content in the final grape juice in the present study was lower than the maximum residue limit for this product established by European Union (EU) legislation (2 µg/kg). Moreover, the overall reduction of 56.2 %, 53.9 %, and 54.3 % in the total phenolic, total flavonoid, and antioxidant capacity were observed, respectively.

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice.

Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen Listeria monocytogenes and the juice spoilage microorganism Saccharomyces cerevisiae. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 107 CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against L. monocytogenes and S. cerevisiae, as well as ethanol and acetaldehyde production by the latter. L. casei showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-Listeria activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-Listeria activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against L. monocytogenes or S. cerevisiae, the addition of L. casei to the PGJ significantly reduced the production of S. cerevisiae metabolite ethanol (29%) and acetaldehyde (50%). L. casei might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ.

Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on acidity management by using natural grape juices showing opposite level of acidity. A 1H NMR based metabolomics approach was developed for quantifying fifteen wine metabolites that showed important quantitative variability within the strains. Thanks to the robustness of the assay and the low amount of sample required, this tool is relevant for the analysis of the metabolomic profile of numerous wines. The S. cerevisiae and S. uvarum species displayed significant differences for malic, succinic, and pyruvic acids, as well as for glycerol and 2,3-butanediol production. As expected, S. uvarum showed weaker fermentation fitness but interesting acidifying properties. The three groups of S. cerevisiae strains showed different metabolic profiles mostly related to their production and consumption of organic acids. More specifically, flor yeast consumed more malic acid and produced more acetic acid than the other S. cerevisiae strains which was never reported before. These features might be linked to the ability of flor yeasts to shift their metabolism during wine oxidation.

Effect of grape-based syrup on cancer-related fatigue in patients with breast cancer: a double-blind randomized clinical trial

Effect of grape-based syrup on cancer-related fatigue in patients with breast cancer: a double-blind randomized clinical trial

Beetroot-based blended juice: Process development, physico-chemical analysis and optimization of novel health drink

The demand for the preparation of functional and nutrients-rich juice or beverages for the boosting immunity is the prime focus of consumers. So, this study was aim to optimization of different proportion for the preparation of blended juice from beetroots, grapes, turmeric, and lemons by using response surface methodology (RSM) and assessment of the quality parameters such as acidity, ascorbic acid, antioxidant activity and overall acceptability of blend juice were considered. Beetroot is widely recognized for its pigments known as betalains and have been utilized in the development of functional food and beverage products. Beetroots, grapes, turmeric, and lemons have been used in this study to prepare functional drinks, known for their nutritional value and medicinal properties. To optimize the blend juice, the dependent variables mainly beetroot juice, grapes juice, turmeric juice, and lemon juice in the range of 50–60, 30–40, 1–5, and 1–5 mL, were selected respectively. The optimized formulation for blended juice with a maximum desirability value of 0.921, an acidity of 0.60 %, an ascorbic acid of 14.17 mg/100 mL, an antioxidant activity of 93.94 %, and an overall acceptability of 8.07 was finalized at 53.12 mL of beetroot juice, 40 mL of grapes juice, 1.88 mL of turmeric juice and 5 mL of lemon juice.

Função do Ventrículo Direito e Estresse Oxidativo Melhoram com a Administração de Hormônios da Tireoide e Suco de Uva em um Modelo de Hipertensão Pulmonar

Abstract Background Adverse remodeling of lung vessels elevates pulmonary pressure and provokes pulmonary arterial hypertension (PAH). PAH results in increased right ventricle (RV) afterload, causing ventricular hypertrophy and the onset of heart failure. There is no specific treatment for maladaptive RV remodeling secondary to PAH. Objectives This study aims to explore two therapeutic approaches, grape juice (GJ) and thyroid hormones (TH), on PAH-induced oxidative stress and cardiac functional changes. Methods Parameters of echocardiography related to lung vessel resistance (AT/ET ratio), RV contractility (TAPSE), and RV diastolic function (E/A peaks ratio) were evaluated. Also, total ROS, lipid peroxidation, antioxidant enzymes, calcium handling proteins, pro-oxidant and antioxidant protein expression were measured. Values of p<0.05 were considered statistically significant. Results Both GJ and TH treatments demonstrated reductions in pulmonary resistance (~22%) and improvements in TAPSE (inotropism ~11%) and AT/ET ratio (~26%) (p<0.05). There were no changes amongst groups regarding the E/A peak ratio. Although ROS and TBARS were not statistically significant, GJ and TH treatments decreased xanthine oxidase (~49%) levels and normalized HSP70 and calcium handling protein expression (p<0.05). However, only TH treatment ameliorated diastolic function (~50%) and augmented NRF2 immunocontent (~48%) (p<0.05). Conclusions To the best of our knowledge, this study stands as a pioneer in showing that TH administered together with GJ promoted functional and biochemical improvements in a PAH model. Moreover, our data suggest that GJ and TH treatments were cardioprotective, combined or not, and exhibited their beneficial effects by modulating oxidative stress and calcium-handling proteins.

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization.

The lack of studies evaluating the chemical responses of kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7-, 14- and 21 day-fermentation of kombucha derived from three extracts obtained from banana inflorescence, black tea, and grape juice. After the acquisition of UPLC-ESI-MS data, GNPS molecular networking, MS-Dial, and MS-Finder were used to chemically characterize the samples. The microbial chemical responses were enzymatic hydrolysis, oxidation, and biosynthesis. The biosynthesis was different among the kombucha samples. In fermented black tea, gallic and dihydrosinapic acids were found as hydrolysis products alongside a sugar-derived product namely 7-(α-D-glucopyranosyloxy)-2,3,4,5,6-pentahydroxyheptanoic acid. The sphingolipids, safingol and cedefingol alongside capryloyl glycine and palmitoyl proline were identified. In fermented grapes, sugar degradation and chemical transformation products were detected together with three cell membrane hopanoids characterized as hydroxybacteriohopanetetrol cyclitol ether, (Δ6 orΔ11)-hydroxybacteriohopanetetrol cyclitol ether, and methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol. The fermented banana blossom showed the presence of methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol together with sphingofungin B, sphinganine and other fatty acid derivatives. Parts of these samples were tested for their inhibition against α-glucosidase and their antioxidant effects. Except for the 14-day fermented extracts, other black tea extracts showed significant inhibition of α-glucosidase ranging from 42.5 to 42.8%. A 14-day fermented extract of the banana blossom infusion showed an inhibition of 29.1%, while grape samples were less active than acarbose. The 21-day fermented black tea extract showed moderate antioxidant properties on a DPPH-based model with an EC50 of 5.29 ± 0.10 μg mL-1, while the other extracts were weakly active (EC50 between 80.76 and 168.12 μg mL-1).

A new strategy for the determination of dinobuton fungicide by square wave stripping voltammetry on the multi-walled carbon nanotube electrode

Dinobuton is a fungicide with a dinitrophenol group pesticide, and its electrochemical behavior was investigated by cyclic voltammetry (CV) and square wave stripping voltammetry (SWSV) on a multi-walled carbon nanotube paste electrode (MWCNTPE). First of all, optimum parameters such as pH, step potential, frequency, puls amplitude, deposition time and, deposition potential were specified by using SWSV on the MWCNTPE. In the negative potential scans, two cathodic peaks appeared at nearly −480 mV and –760 mV due to the nitro groups on the molecule and the second sharp one appeared at −760 mV (versus Ag/AgCl) was used for analytical purposes. The linear working range was found to be within 3.74–25.8 μM on the MWCNTPE by SWSV in pH 7.0 Britton Robinson (BR) buffer solution. The limit of detection (LOD) and limit of quantification (LOQ) values were found to be 0.73 μM and 2.43 μM, respectively. The interference study was conducted in the presence of some pesticides such as triasulfuron, azinphos-methyl, bromoxynil-octanoate, dialifos, fipronil, vinclozolin, iprodione, procymidone, and some selected metal ions withal. Furthermore, the proposed method was also applied to apple juice, tap water, and grape juice, and percent recoveries (%) were detected as 105.9 ± 4.3; 98.3 ± 0.9; 103.7 ± 2.5% with relative standard deviations of 4.0, 1.0, and 2.4%, respectively. On the other hand, percent relative errors were calculated as 5.90, 1.65, and 3.74%, respectively. High recoveries and low relative standard deviations indicate that the applicability of the proposed method in both matrix and real samples is satisfying.

Surface treatment, liquid, and aging effects on color and surface properties of monolithic ceramics.

The purpose of this study was to investigate the effects of surface treatments, liquids, and aging on color, translucency, and surface properties of monolithic ceramics. Lithium disilicate (LDS) and zirconia-reinforced lithium silicate (ZLS) ceramics (n = 135 each) were cut and divided into three groups [crystallization+glaze (single stage), crystallization-glaze (two stages), and crystallization-polish (two stages)]. One sample from each group was examined using scanning electron microscopy (SEM). Remaining samples were divided into four subgroups (distilled water, coffee, grape juice, and smoothie) (n = 11 each), stored for 12 d in the respective liquids, and thermally aged. One sample from each subgroup was analyzed using SEM. The color, gloss, and roughness values of the samples were analyzed after surface treatment (initial) and storage under different liquids+aging conditions. The initial data and both the aged data and data change values were analyzed using robust two- and three-way analyses of variance. The glazed groups exhibited smoother surfaces. Ceramic type and ceramic-surface treatment interactions affected the initial translucency parameter (TP) (P < .001) and the initial and aged roughness values (P ≤ .001). Surface treatment type affected the color change (P < .001), and ceramic type affected the aged TP values (P < .001). Type of ceramic, surface treatment, and their interactions affected both the initial and aged gloss (P ≤ .001) and TP change values (P ≤ .015). Surface treatment type and ceramic-surface treatment interactions affected the gloss change values (P ≤ .001). Although both ceramics and all surface treatments are clinically applicable, crystallization-glaze is recommended. When gloss and smoothness are important or when translucency is important, ZLS or LDS may be preferred, respectively.

Analysis of color stability and degree of conversion of different types of resin composites.

Resin composites containing surface pre-reacted glass (S-PRG) have been introduced to reduce demineralization and improve remineralization of the tooth structure. However, water diffusion within the material is necessary for its action, which can impair its overall physicomechanical properties over time, including color stability. This study aimed to evaluate the color stability and related degree of conversion (DC) of four resin composites. Discs (6 x 4 mm, n = 5/group) of microhybrid (MH), nanofilled (NF), nanohybrid (NH), and S-PRG-based nanohybrid (S-PRG-NH) composites with two opacities (A2/A2E and A2O/A2D) were prepared. Color (CIELab and CIEDE2000) was evaluated with a spectrophotometer after aging in grape juice (2 x 10 min/10mL/7days). The DC was analyzed by using Fourier transform infrared spectroscopy before and after light-curing. Data were statistically analyzed by using two-way analysis of variance and post-hoc least significant difference tests (p<0.05). In the color stability analysis, the interaction between filler type and opacity was significant (CIELab, p = 0.0015; CIEDE2000, p = 0.0026). NH presented the highest color stability, which did not differ from that of MH. The greatest color alteration was observed for S-PRG-NH. S-PRG fillers also influenced DC (p < 0.05). The nanohybrid resin composite presented favorable overall performance, which is likely related to its more stable organic content. Notwithstanding the benefits of using S-PRG-based nanohybrid resins, mostly in aesthetic procedures, professionals should consider the susceptibility of such resins to color alteration, probably due to the water-based bioactive mechanism of action.

Cloud point method applied to the extraction and preconcentration of thiabendazole pesticide from whole grape juice samples and amperometric detection by HPLC.

A cloud point method was developed and applied for the first time to extract and preconcentrate thiabendazole (TBZ) from commercial whole grape juice samples, with determination by high performance liquid chromatography coupled to electrochemical detection (HPLC/EC), using a cathodically pretreated boron-doped diamond electrode (BDD). The best conditions for extraction and preconcentration of TBZ by cloud point extraction (CPE) were performed at pH 6.0, by adding 1 mL of the surfactant Tergitol TMN-6 at 10% (mass-to-mass ratio), without heating (at 27 °C) and ultrasonic stirring time of (20 kHz) for 60 min. The HPLC/EC determination was duly validated in a C8 column, in mobile phase with a 69 : 31 ratio (V/V) of phosphate buffer (pH 7.0):ACN, at a flow rate of 1.2 mL min-1 and electrochemical detection with BDD electrode by applying 1.40 V × Ag/AgCl (3.0 mol L-1). Under these conditions, the procedure showed a preconcentration factor (FC) of 21.7, and limits of detection (LOD) and quantification (LOQ) of 6.64 × 10-9 mol L-1 (or 1.33 μg L-1) and 1.66 × 10-8 mol L-1 (or 3.34 μg L-1), respectively. The method provided a percent recovery of 81% to 98%, with a coefficient of variation between 3% and 15%.

Development of the technology of obtaining wine dye from dark varieties of grape

This article provides information on the properties and use of natural and synthetic dyes. The importance and prospects of obtaining a food coloring agent from red grape pomace varieties, after processing them for grape juice and wines, are substantiated. Based on numerous studies and experiments, an innovative method for the production of anthocyanin dye from secondary raw materials of winemaking has been developed. The technology consists of two main stages, the first of which is the pretreatment of grape pomace in order to prepare for the extraction process, the second stage is the extraction of natural food coloring agent. The organoleptic and physico-chemical parameters of the obtained sample of the enokrasitel are given. Based on the results of the analysis and research, recommendations and suggestions for the use of dyes have been prepared.

Evaluation of grape juice varieties for physicochemical, nutritional, functional and sensory properties

Evaluation of grape juice varieties for physicochemical, nutritional, functional and sensory properties

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non-Saccharomyces yeast in fermentation to modulate the sensory profile.

Bioengineering concept of winemaking development to reduce the risks of age-related diseases

Scientists explain the anti-aging effect of red dry wines consumption primarily because of the presence of the biopolyphenolic compound resveratrol, which has pronounced antioxidant properties. There is experimental evidence that unfermented grape juice, from which red dry wines are produced, has a lower efficiency of absorption of the biopolyphenolic compound resveratrol in the body of consumers, in contrast to ready-made red dry wines [8]. The concentration of resveratrol in red dry wines (according to the same source) varies significantly depending on the grape variety, as well as the characteristics of its vinification. The greater effect is showed by the wines infused on the mesga and crests of the grape brush, because it is in the grape's skin berry that the concentration of resveratrol and other biopolyphenols is maximum. The results of previously cited studies describe the anti-aging effects of resveratrol because of its proven properties beneficial to the aging body of consumers, such as strengthening the heart (prevents atherosclerosis); reducing the risk of Alzheimer's disease, preventing diabetes, obesity and aging, anti-cancer properties [3; 10]. Alcohol contradicts the positive effect of resveratrol and other polyphenols in red dry wines. Experimental data on this issue in sources were not found because of the lack of experimental studies. However, to eliminate this contradiction, it is advisable to consider in the Project, besides red dry wines themselves, also low-alcohol drinks based on them (with juices, extracts, etc., reducing alcohol concentration), as well as their industrial partial or even complete de-alcoholisation [7]. There is also a debate in scientific circles about the fact that the concentration of resveratrol that is proven effective in eliminating the risk of diseases associated with age-related changes in the body of consumers is not typical of its concentration in red dry wines. Experimental data show that the concentration of resveratrol, even in selected types of red dry wines, clearly does not manifest this effect. To eliminate this factor, it is advisable to provide for the addition to the above drinks based on red dry wines of materials of natural origin with a high concentration of resveratrol and other biopolyphenolic compounds effective in terms of prevention of age-related diseases (e.g. dihydroquercitin, etc.). Research in this direction is being conducted by Russian scientists and their results are expedient to be used to achieve the goal of this project [4]. Red dry wines of Russian origin may hypothetically contain a significant concentration of resveratrol and other bioflavonoids, because of the peculiarities of the climatic zone of the Russian Federation and the traditional winemaking system, which provides for long aging of the wine material on the mash and crests of the grape cluster. No information on the comparative characterisation of red dry wines of Russian origin has been previously published. The development of the concept of biological engineering will make it possible to substantiate the categorisation of red dry wines of Russian origin according to the concentration of biopolyphenolic substances of anti-aging effect in them, and to substantiate the biotechnologies of their winemaking and viticulture as they ensure the achievement of the specified social effect.

Use of ice teas formulated with black teas prepared with different infusion methods and grape juice in the production of water kefir beverages

In this research, ice teas formulated with black teas prepared with cold and hot infusion methods and grape juice were subjected to fermentation with water kefir grains. The fermentation process lasted 48 h at 25 °C, followed by a 14-day storage period at 4 °C. As a result of fermentation with water kefir grains, a decrease in pH and total soluble solid content of ice teas and an increase in titratable acidity were detected. At the end of fermentation, the CO2 amount was determined to be 1.86 g/100 mL in teas prepared with a cold infusion and 2.23 g/100 mL in teas prepared with a hot infusion. Antioxidant activity and total phenolic content of ice teas prepared with the hot infusion method gave higher values. The duration of storage led to a decrease in the antioxidant activity and total phenolic content for both formulations. While the glucose, fructose, and sucrose values of teas prepared with the cold infusion method were 4.109%, 4.804%, and 2.312% at the end of fermentation, these values were found to be 4.649%, 5.528%, and 1.273% in the teas prepared with the hot infusion method. The analysis of the phenolic components showed that the main phenolic components were gallic acid, quercetin, epicatechin, and rosmarinic acid. It was found that the number of Lactobacillus spp. was 7.55 to 8.14, the number of Lactococcus spp. was 6.80 to 7.36, the total number of mesophilic and aerobic bacteria was 7.57 to 8.27, and the yeast count was 5.22 to 5.90 in ice teas made with different infusion methods and while they were stored. As a result of sensory analysis with produced water kefir beverages, panelists showed a significant preference for the hot infusion formulation. As a result, the produced ice tea formulations could be used as a fermentation medium by the microorganisms in water kefir grains, and ice teas with functional properties were produced.

INFLUENCE OF THE ROOTSTOCK P1103 AND SO4 ON THE BIOLOGICAL CHARACTERISTICS OF THE CABERNET SAUVIGNON VARIETY

Cabernet Sauvignon is one of the most widespread grape varieties, both in the world and in Serbia and is used for the production of high quality red wines. The rootstocks P 1103 and SO4 are widely used in Serbian viticulture. The choice of rootstock can significantly influence the biological characteristics of cultivated variety, especially through qualitative parameters of bunch and the berry. The research was conducted in the wine-growing region of Šumadija. The vineyard was planted in 2009 with a row spacing of 2.3 m and between rows 0.8 m. The aim of the work was to determine the influence of rootstock P1103 and SO4 on the biological characteristics of the Cabernet Sauvignon variety. The work contains data related to phenological observations, vegetative and reproductive potential, yield, uvological composition of grapes and berries, and qualitative characteristics of grape juice. Phenological observations revealed no differences in the length of phenophases. A higher average shoot growth was observed on rootstock P 1103 (150.9 cm). A higher number of developed inflorescences (13.7) was observed on rootstock SO4, while the average yield was higher on rootstock P 1103 (1.723 kg). The uvological observations of bunches and berries showed higher values on the rootstock P 1103 for the following parameters: average weight of the bunch (175.4 g), number of berries in the bunch (151.6), weight of the bunch stem (5.5 g), weight of skin of 100 berries (11.9 g) and seed mass of 100 berries (7.2 g). The sugar content of grape juice was higher in rootstock P 1103 (27.16%), while the content of total acids was generally higher in rootstock SO4 (8.3 g/l).

Dispersive Pipette Extraction and HPLC-DAD for the Determination of Polyphenols in Grape Juice

Dispersive Pipette Extraction and HPLC-DAD for the Determination of Polyphenols in Grape Juice