Reduced Ethanol Concentration Research Articles

Optimization of ultrasonic assisted ethanolic extraction for natural pigments from butterfly pea flower applied in Thai dessert using Box-Behnken approach

Butterfly pea is a natural color source used in food and dessert. This study optimized ultrasound-assisted extraction with ethanol for pigments from butterfly pea flowers (BPF) using a Box-Behnken method. Key factors explored were solid-to-solvent ratio, ultrasound extraction time, and ethanol concentration. The extracted compounds were evaluated for extraction yield (EY), total phenolic content (TPC), total anthocyanin content (TAC), and DPPH antioxidant activity. EY increased significantly with reduced ethanol concentration. Optimal conditions were predicted and experimentally validated. BPF extracts showed distinct absorption wavelengths at different pH levels. BPF extract was used in coconut milk jelly, resulting in the lowest b* value. These findings highlight the value of optimal ultrasonic-assisted extraction for enhancing BPF's natural colorant extraction and promoting sustainable use in food and dessert applications.

Transport and deposition of beclomethasone dipropionate drug aerosols with varying ethanol concentration in severe asthmatic subjects

This study aims to assess the effects of varying an ethanol co-solvent on the deposition of drug particles in severe asthmatic subjects with distinct airway structures and lung functions using computational fluid dynamics. The subjects were selected from two quantitative computed tomography imaging-based severe asthmatic clusters, differentiated by airway constriction in the left lower lobe. Drug aerosols were assumed to be generated from a pressurized metered-dose inhaler (MDI). The aerosolized droplet sizes were varied by increasing the ethanol co-solvent concentration in the MDI solution. The MDI formulation consists of 1,1,2,2-tetrafluoroethane (HFA-134a), ethanol, and beclomethasone dipropionate (BDP) as the active pharmaceutical ingredient. Since HFA-134a and ethanol are volatile, both substances evaporate rapidly under ambient conditions and trigger condensation of water vapor, increasing the size of aerosols that are predominantly composed of water and BDP. The average deposition fraction in intra-thoracic airways for severe asthmatic subjects with (or without) airway constriction increased from 37%±12 to 53.2%±9.4 (or from 20.7%± 4.6 to 34.7%±6.6) when the ethanol concentration was increased from 1 to 10%wt/wt. However, when the ethanol concentration was further increased from 10 to 20%wt/wt, the deposition fraction decreased. This indicates the importance of selecting appropriate co-solvent amounts during drug formulation development for the treatment of patients with narrowed airway disease. For severe asthmatic subjects with airway narrowing, the inhaled aerosol may benefit from a low hygroscopic effect by reducing ethanol concentration to penetrate the peripheral region effectively. These results could potentially inform the selection of co-solvent amounts for inhalation therapies in a cluster-specific manner.

Chitosan level effects on fermentation profile and chemical composition of sugarcane silage

This study aimed to evaluate the effects of increasing levels of chitosan (CHI) on sugarcane fermentation profile and losses, chemical composition, and in situ degradation. Treatments were: 0, 1, 2, 4, and 8 g of CHI/kg of dry matter (DM). Twenty experimental silos (PVC tubing with diameter 28 cm and height 25 cm) were used. Sand (2 kg) was placed at the bottom of each silo to evaluate effluent losses, and silos were weighed 60 d after ensiling to calculate gas losses. Samples were collected from the center of the silo mass to evaluate silage chemical composition, in situ degradation, fermentation profile, and mold and yeast count. Data were analyzed as a completely randomized design, and the treatment effect was decomposed using polynomial regression. Chitosan linearly increased acetic acid and NH3-N concentration, while yeast and mold count, and ethanol concentration decreased. Intermediary levels of CHI (from 4.47 to 6.34 g/kg DM) showed the lower values of effluent, gas, and total losses. There was a quadratic effect of CHI on the content of non-fiber carbohydrates, neutral and acid detergent, and in situ DM degradation. The lowest fiber content was observed with levels between 7.01 and 7.47 g/kg DM, whereas the highest non-fiber carbohydrate content and in situ DM degradation were found with 6.30 and 7.17 g/kg DM of CHI, respectively. Chitosan linearly increased acetic acid and NH3-N concentration, whereas it linearly reduced ethanol concentration and count of yeast and mold. Thus, intermediary levels of CHI, between 4.47 and 7.47 g/kg of DM, decrease fermentation losses and improve the nutritional value of sugarcane silage.

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact negatively wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiological approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alcohol Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% v/v, 0.9% v/v and 1.0% v/v for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, respectively. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per minute (VVM) showed excessive ethyl acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcohols and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact negatively on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chemical volatile profiles.

How to adapt winemaking practices to modified grape composition under climate change conditions

<p><strong>Aim: </strong>In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues.</p><p><strong>Methods and results:</strong> Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – <em>S. cerevisiae </em>or interspecific hybrids of the <em>Saccharomyces</em> genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process.</p><p><strong>Conclusion:</strong> Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition.</p><p><strong>Significance and impact of the study:</strong> <a href="#_msocom_4">[</a>Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.</p>

How to adapt winemaking practices to modified grape composition under climate change conditions

Aim: In the context of climate change, adaptation of enological practices and implementation of novel techniques are major challenges for winemakers. The potential interventions are linked in particular with the alcohol content and the global acidity of wine. Here, we review current microbiological and technological strategies to overcome such issues.Methods and results: Reducing ethanol concentration poses a number of technical and scientific challenges, in particular looking for specific yeast strains with lower alcohol yield. Several non-genetically modified organism (GMO) strains – S. cerevisiae or interspecific hybrids of the Saccharomyces genus – have yet been developed using different strategies, and some of them allow decreasing the final ethanol concentration by up to 1%. Several membrane-based technologies have also been developed not only to reduce the ethanol content of wines but also to increase the acidity and more generally to control the wine pH. New strategies are also proposed to improve the control of winemaking, especially the management of alcoholic fermentation of sugar-rich musts and the control of oxidation during the process.Conclusion: Reducing ethanol of wines and increasing their acidity are good examples of novel techniques of interest in the context of climate change. Other strategies are still under study to adapt winemaking practices to changes in grape composition.Significance and impact of the study: [Membrane-based technologies can be used to reduce the ethanol content of wines or to increase the acidity. Microbiological strategies will also be soon available for winemakers.

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control.

Microemulsion Using Polyoxyethylene Sorbitan Trioleate and Its Usage for Skin Delivery of Resveratrol to Protect Skin against UV-Induced Damage

We examined the phase behavior of various polyoxyethylene sorbitan fatty acid ester (polysorbates)/ethanol/isopropyl myristate (IPM)/150 mM NaCl solution (NaClaq) systems in order to prepare a microemulsion containing a low ratio of ethanol, which is more suitable for in vivo application. Using polyoxyethylene sorbitan trioleate (Tween 85), which has a large lipophilic moiety, as a surfactant component, single-phase domain of the phase diagram was the largest of all the polysorbates examined, and in particular a large oil-rich single-phase domain was obtained. When the ratio of Tween 85 to ethanol was changed from 1 : 1 to 3 : 1, the oil-rich single-phase domain further expanded, which led to a reduced ethanol concentration in the preparation. Thus, we determined the composition of the microemulsion to be Tween 85 : ethanol : IPM : NaClaq=30 : 10 : 53 : 7, and used it for skin delivery of resveratrol. Microemulsion gel was also prepared by adding 6.5% Aerosil) 200 into the microemulsion for ease of topical application. When applied with each vehicle, delivery of resveratrol into guinea pig skin in vitro was significantly enhanced compared with that by IPM, and resveratrol incorporated into the skin by microemulsion gel decreased lipid peroxidation to 29.5% compared with that of the control. Pretreatment of guinea pig dorsal skin with the microemulsion gel containing resveratrol almost completely prevented UV-B-induced erythema formation in vivo. These findings demonstrate that the microemulsion using Tween 85 containing a minimal concentration of ethanol enhanced the skin delivery of resveratrol and the incorporated resveratrol exhibited a protective effect against UV-induced oxidative damage.

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

The wine sector is actively seeking strategies and technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol; however, commercial wine yeasts have very similar ethanol yields. We recently demonstrated that Metschnikowia pulcherrima AWRI1149 was able to produce wine with reduced alcohol concentration when used in sequential inoculation with a wine strain of Saccharomyces cerevisiae. Here, different inoculation regimes were explored to study the effect of yeast population dynamics and potential yeast interactions on the metabolism of M. pulcherrima AWRI1149 during fermentation of non-sterile Shiraz must. Of all inoculation regimes tested, only ferments inoculated with M. pulcherrima AWRI1149 showed reduced ethanol concentration. Population dynamics revealed the presence of several indigenous yeast species and one of these, Saccharomyces uvarum (AWRI 2846), was able to produce wine with reduced ethanol concentration in sterile conditions. Both strains however, were inhibited when a combination of three non-Saccharomyces strains, Hanseniaspora uvarum AWRI863, Pichia kluyveri AWRI1896 and Torulaspora delbrueckii AWRI2845 were inoculated into must, indicating that the microbial community composition might impact on the growth of M. pulcherrima AWRI1149 and S. uvarum AWRI 2846. Our results indicate that mixed cultures of M. pulcherrima AWRI1149 and S. uvarum AWRI2846 enable an additional reduction of wine ethanol concentration compared to the same must fermented with either strain alone. This work thus provides a foundation to develop inoculation regimes for the successful application of non-cerevisiae yeast to the production of wines with reduced alcohol.

Experiments on Alcocytes Containing Enzyme Nanoparticles for Reducing Toxic Blood Concentration of Ethanol

We developed a method of introduction of alcohol dehydrogenase and aldehyde dehydrogenase into mouse and human erythrocytes. The possibility of using erythrocytes loaded with the two enzymes (alcocytes) for reducing ethanol concentration in animal blood was studied. Injection of alcocytes to mice led to accelerated decrease in ethanol concentration as soon as after 5 min and this capacity of alcocytes persisted for at least 2 h. Alcocytes prepared from fresh or preserved human blood did not survive in mice. Thus autologous alcocytes is functionally active and can be used as a protective system in acute alcohol intoxication. The developed method can be regarded as a new medical biotechnology.

Production Technologies for Reduced Alcoholic Wines

The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre- or postfermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilize thermal distillation for alcohol removal is generally unfavorable. This negative perception from consumers has focused attention on nonthermal production processes and the development or selection of specific yeast strains with downregulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine.

酒粕による飲酒後のアルコール濃度低減効果

酒粕による飲酒後のアルコール濃度低減効果

Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins

The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on chilling injury (CI) incidence, ethylene production, phenylalanine ammonia-lyase (PAL) activity and quality changes on mandarin hybrids, ‘Nova’ and ‘Ortanique’, during cold storage. Fruits were treated for 24h with 1-MCP at 0.5 L/L and then stored at 1 ºC. 1-MCP markedly reduced CI incidence in both cultivars, this effect being more accentuated in ‘Nova’ mandarins, which presented lower tolerance to cold storage. 1-MCPtreated fruit presented less PAL activity parallel to a significant increase in ethylene production. These results suggested that ethylene played an important role in citrus fruit CI development and 1-MCPinduced ethylene production might act as a protector of the fruit against chilling damage. 1-MCP reduced ethanol concentration slightly decreased CO2 production and had no effect on fruit quality characteristics such as TSS, acid content or texture for both cultivars.

Total dietary fibre content of some green and root vegetables obtained at different ethanol concentrations

The effect of reducing ethanol concentration for the precipitation of soluble dietary fibre in the Association of Official Analytical Chemists (AOAC, 1990, 1992, Official Methods of Analysis) enzymatic-gravimetric method 985.29 for total dietary fibre (TDF) in food was investigated. Alcohol concentration was decreased from 76% to 41% and 56% in determining TDF of raw collard and mustard greens, sweet potato leaves and storage roots, and sugar beet leaves and roots. TDF contents of the vegetables at the reduced ethanol concentrations were generally not different from those at the AOAC recommended volume ( P < 0.05). When there was a significant difference, the TDF means for the same vegetable varied within the range of the standard deviations. Reduction of ethanol volume can lower analysis cost, lessen environmental organic solvent contamination and shorten filtration time.

Biological control of Pythium damping‐off by seed‐treatment withpseudomonas putida:Relationship with ethanol production by pea and soybean seeds

The relationship between biocontrol activity of Pseudomonas putida strain N1R against Pythium ultimum on pea and soybean seeds and the reduction in ethanol evolution by imbibed seeds was investigated under different treatment conditions, including temperature and numbers of seed‐applied cells of the bacterium. Treatment with strain N1R increased emergence at all temperatures, except for soybean at 12 °C and reduced ethanol concentration in the spermosphere of imbibed seeds at several temperatures. The concentration of bacterial cells in the seed treatment suspension also significantly affected biocontrol efficiency and reduced ethanol production, especially in pea seeds. In contrast, the duration (0–7 h) of submergence of seeds in bacterial suspension had little effect on biocontrol activity of N1R, although submergence of soybean seeds reduced their emergence even in the absence of the pathogen or biocontrol agent. Competition for seed‐derived compounds, including ethanol, is suggested to be one possible...