Search Results (58)

After the winemaking process, the residues formed are called wine lees, which represent a mixture of autolyzed yeasts deposited at the bottom of wine-storage tanks. Approximately 2.96 million tons of yeast result from the vinification of 49.4 million tons of grapes. The increased costs of removing these by-products from the wine industry, which is no longer required in the production process, offer us the opportunity to capitalize on various bioactive compounds through the circular economy concept and circular process. Wine lees resulting from the large-scale production of wine represent a raw material for the valorization of phenolic compounds, proteins, and polysaccharides, as well as pigments or organic compounds. The substantial nutrient resources available from wine lees are described extensively in this manuscript and range from vitamins, amino acids, and fatty acids to food supplements, edible packaging, or food products such as bakery products. This review article explores the emerging horizons of winery waste utilization, unveiling the abundance of bioactive compounds and their manifold applications across the industrial realm. Full article

Exposure to short-wavelength light, including UV-A and blue light, can degrade high-value products like rosé wine, which are usually packaged in colourless bottles. This study investigates the optimisation of sol–gel coatings enhanced with UV-absorbing additives (Tinuvin 479 and semaSORB 20109) to provide photoprotection for rosé wines. Coatings with varying additive concentrations (0.5%, 0.75%, 1%, and 1.5%) were applied to glass substrates via spin coating and cured with UV light. Then, optical and mechanical characterisation was performed. The 1.5% concentration semaSORB 20109 bilayer coating demonstrated improved photoprotective properties without compromising colour properties, leading to successful application on glass bottles by spray coating. Accelerated degradation tests confirmed that the optimised coating effectively protected against photodegradation, as indicated by the stability of polyphenol levels and colour parameters in rosé wines. The results suggest that these coatings could be a suitable option for commercial-scale applications, enhancing the light resistance of colourless-bottled products. Full article

Sustainability in bio-based edible films, coatings, and packaging integrates environmental, economic, and social sustainability using renewable resources. These materials offer an eco-friendly alternative to traditional petroleum-based plastics and can extend the shelf life of fruits. The wine industry’s by-products, rich in bioactive compounds, can create bio-based films and coatings. However, some challenges and limitations may occur. Producing bio-based films and coatings on a commercial scale can be challenging, requiring significant investment in research and development. While bio-based materials offer many benefits, they may not always match synthetic plastics’ mechanical strength and barrier properties. However, ongoing research is actively working to improve the functionality and durability of these materials, offering hope for the future. Bio-based materials can be more expensive to produce than conventional plastics, which may limit their widespread adoption without economic incentives or subsidies. Therefore, this review, which aims to provide a literature review about the benefits, challenges, and prospects of the sustainability offered using bio-based edible films, coatings, and packaging, particularly in small fruits and grapevine by-products, is important in the field. Full article

Viticulture, the science of growing, cultivating, and harvesting grapes, and enology, the art and science of making wine, are rapidly evolving through innovative approaches aimed at improving the quality and efficiency of grape and wine production. This review explores the emerging use of nanoparticles, in particular gold, silver, and magnetic nanoparticles, to improve the quality, safety, and sustainability of both grape growing and winemaking processes. The unique properties of these nanoparticles, such as their small size, high surface area, and distinct chemical properties, enable them to address key challenges within the industry. In viticulture, nanoparticles have shown potential in protecting vines from pathogens, optimizing grape yield, and improving quality. In enology, nanoparticles are making a significant contribution to microbial control, reducing spoilage and refining wine analysis techniques, leading to improved product quality and safety. This review also highlights the synergy between different types of nanoparticles and their diverse applications, from microbial control in wine production to their use in innovative packaging solutions. In addition, nanoparticles have the potential to reduce dependence on agrochemicals and improve the sustainability of wine production, which is a promising avenue for future research. However, the integration of nanoparticles in viticulture and enology also poses regulatory and safety challenges, including the potential for nanoparticles to leach into wine products. Further research and regulatory advances are essential to ensure the safe and effective use of these technologies in winemaking. Overall, nanoparticles offer significant benefits to the wine industry, driving improvements in efficiency, sustainability, and quality. Full article

This research investigates heavy metals in groundwater from typical industrial parks in Southwest China, in addition to their pollution characteristics and health risks. The findings revealed that the concentrations of Fe, Mn, and Cu in three typical industrial parks in Southwest China exceeded the Class III thresholds of China groundwater quality standards (GB/T 14848-2017, 2017), while the concentrations of the remaining heavy metals remained within the standards. Enterprise production activities and other external factors influenced the spatial distribution characteristics of heavy metals in groundwater. In industrial park MY, Cd and As had homology, and their sources were primarily the packaging and printing, bioengineering, and pharmaceutical industries. Fe and As had homology in industrial park HZ, and their sources were primarily wine and beverage production and the cement and concrete sector; Cd and Cr had homology in industrial park LG, and their sources were principally new materials industries. According to the HPI and HEI assessment criteria, the three industrial parks have minimal environmental contamination. The human health risk assessment results indicate that children have a higher health risk than adults, and drinking water intake is the primary risk exposure pathway for heavy metals in groundwater. The non-carcinogenic risk of heavy metals in the groundwater of the three industrial parks was tolerable for different populations exposed via various pathways; nonetheless, As, Cd, and Cr were discovered to have carcinogenic risk in the three industrial parks. The study’s findings can be used as a valuable reference for managing local groundwater in typical industrial parks in Southwest China. Full article

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products. Full article

Beverages are an integral component of a person’s food package. Various types of microorganisms widely contaminate beverages. This review presents current research data aimed at identifying dominant microorganisms in beverages and molecular methods for their detection. Wine, beer, dairy drinks, and fruit juices were selected as the main objects of the study. The most contaminated beverage turned out to be fruit juice. As a result of a large number of independent studies, about 23 species of microorganisms were identified in it. At the same time, they are represented not only by bacterial and fungal organisms, but also by protozoa. Milk turned out to be the least contaminated in terms of detected bacteria. The most common pollutants of these beverages were Staphylococcus aureus, Bacillus cereus, and Vibrio parahaemolyticus. It has been established that among pathogenic genera, Salmonella sp., Campylobacter sp. and Shigella sp. are often present in beverages. One of the main tools for the quality control of beverages at all stages of their production is different types of polymerase chain reaction. The sequencing method is used to screen for microorganisms in beverages. The range of variations of this technology makes it possible to identify microorganisms in alcoholic and non-alcoholic beverages. The high specificity of methods such as PCR-RFLP, Rep-PCR, qPCR, End-point PCR, qLAMP, the molecular beacon method, and RAPD enables fast and reliable quality control in beverage production. Sequencing allows researchers to evaluate the microbiological diversity of all the studied beverages, while PCR varieties have demonstrated different fields of application. For example, PCR-RFLP, RAPD-PCR, and PCR allowed the identification of microorganisms in fruit juices, qPCR, LAMP, and the molecular beacon method in wine, LAMP and multiplex PCR in milk, and End-point PCR and Rep-PCR in beer. However, it is worth noting that many methods developed for the detection of microbial contaminants in beverages were developed 10–20 years ago; modern modifications of PCR and isothermal amplification are still poorly implemented in this area. Full article

This study explores the potential of aluminum wine bottles as a sustainable alternative to traditional glass bottles, emphasizing their recyclability and environmental advantages. It reviews the potential use of Al-Mn-Mg 3xxx alloys in beverage can bodies and examines various applications of aluminum containers in packaging, including recyclable beverage containers. The manufacturing processes for aluminum bottles, including casting, rolling, punching, and deformation techniques, are discussed in detail, with a particular focus on their impact on mechanical properties and microstructure. The preference for 1xxx aluminum alloys in impact extrusion is explained, highlighting their lower flow stress and higher formability compared to 3xxx alloys, and the microstructural changes induced by various processing steps are analyzed. Challenges related to using recycled aluminum and their effects on mechanical properties and microstructure during aluminum bottle production are also addressed. One objective is to increase the proportion of recycled alloyed material used in aluminum bottle manufacturing. Depending on the technique employed, the fraction of alloyed recycled material can vary. The percentage of recycled alloyed material (3xxx series Al alloys) in cold backward impact extrusion could be raised by 60%. High-speed blow forming could facilitate the production of aluminum bottles with a recycled alloyed material ranging from 50 to 100% of the 3xxx series aluminum can body alloys. The high-speed drawing and ironing (DWI) process can produce large-format aluminum bottles (up to 750 mL), utilizing at least 90% of the recycled 3xxx series can body stock. Furthermore, the paper discusses the importance of optimized heat treatment designs in enhancing mechanical properties and controlling microstructural evolution in alloyed aluminum materials, such as 3xxx series alloys. The study concludes with a need for further research to deepen our understanding of the metallurgical aspects of aluminum bottle manufacturing and to optimize the use of recycled aluminum in packaging solutions, with a specific focus on improving mechanical properties and microstructural integrity. This comprehensive review aims to contribute to the development of more sustainable packaging practices in the beverage industry by providing insights into the interplay between manufacturing processes, mechanical properties, and microstructure of aluminum bottles. Full article

Laccase from Trametes versicolor was applied to produce phenolic polymeric compounds with enhanced properties, using a wine lees extract as the phenolic source. The influence of the incubation time on the progress of the enzymatic oxidation and the yield of the formed polymers was examined. The polymerization process and the properties of the polymeric products were evaluated with a variety of techniques, such as high-pressure liquid chromatography (HPLC) and gel permeation chromatography (GPC), Fourier-transform infrared (FTIR) and nuclear magnetic resonance (NMR) spectroscopies, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The enzymatic polymerization reaction resulted in an 82% reduction in the free phenolic compounds of the extract. The polymeric product recovery (up to 25.7%) and the molecular weight of the polymer depended on the incubation time of the reaction. The produced phenolic polymers exhibited high antioxidant activity, depending on the enzymatic oxidation reaction time, with the phenolic polymer formed after one hour of enzymatic reaction exhibiting the highest antioxidant activity (133.75 and 164.77 μg TE mg⁻¹ polymer) towards the ABTS and DPPH free radicals, respectively. The higher thermal stability of the polymeric products compared to the wine lees phenolic extract was confirmed with TGA and DSC analyses. Finally, the formed phenolic polymeric products were incorporated into chitosan films, providing them with increased antioxidant activity without affecting the films’ cohesion. Full article

Salicylates are naturally present in plants. In medicine, acetylsalicylic acid (aspirin) is widely used as an analgesic, antipyretic, and anti-inflammatory agent and also as a preventive medicine for preeclampsia in pregnancy. The main sources of salicylates are vegetables, herbs, and spices. It is observed that salicylates present in a diet rich in vegetables and herbs are largely responsible for the positive effects of these foods on human health. Therefore, the aim of this study was to determine the total salicylate intake in pregnant and non-pregnant women. This study was conducted on 105 non-pregnant women (NPW) and 98 pregnant women (PW) aged 19–42 years old. PW were at 11–12 weeks of gestation. We used a validated questionnaire and a 24 h recall nutrition interview. The results were analyzed using the original database on salicylate content in food and the computer software package Aliant. The BMI index was calculated. A statistical analysis of the results was performed using Statistica 13.3. It was found that in PW, the total intake of salicylates was significantly lower than in NPW as follows: 421.11 ± 51.19 µg/day and 539.32 ± 43.20 µg/day, respectively. PW did not use supplements with salicylates nor aspirin, while 4.4% of NPW used supplements with salicylates, and 15% occasionally used aspirin. The main food sources of salicylates in women were as follows: spices, vegetables and fruits, and cereal products. However, PW used a significantly lower number of spices (especially hot spices) than NPW. In the NPW group, a good source of salicylates was alcohol (beer and wine), while PW did not drink alcohol at all. The energy intake in both groups was not markedly different and was 1612.81 ± 314.07 kcal/day in PW and 1552.40 ± 321.18 kcal/day in NPW. The average BMI of 22.8 kg/m² was comparable between groups. In conclusion, the intake of natural salicylates decreased in pregnancy, which may be associated with the lower beneficial effect of these bioactive substances on health in pregnant women, e.g., increasing the risk of preeclampsia. Full article

Phthalic acid esters (PAEs) are a class of chemicals widely used as plasticizers. These compounds, considered toxic, do not bond to the polymeric matrix of plastic and can, therefore, migrate into the surrounding environment, posing a risk to human health. The primary source of human exposure is food, which can become contaminated during cultivation, production, and packaging. Therefore, it is imperative to control and regulate this exposure. This review covers the analytical methods used for their determination in two economically significant products: olive oil and wine. Additionally, it provides a summary and analysis of information regarding the characteristics, toxicity, effects on human health, and current regulations pertaining to PAEs in food. Various approaches for the extraction, purification, and quantification of these analytes are highlighted. Solvent and sorbent-based extraction techniques are reviewed, as are the chromatographic separation and other methods currently applied in the analysis of PAEs in wines and olive oils. The analysis of these contaminants is challenging due to the complexities of the matrices and the widespread presence of PAEs in analytical laboratories, demanding the implementation of appropriate strategies. Full article

Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process. This study focuses on changes occurring during the alcoholic fermentation of Syrah, Grenache and Cinsault musts, which were conducted at laboratory (250 mL) and pilot (100 L) scales. The color and phenolic composition of the musts and wines were analyzed using UV-visible spectrophotometry, and metabolomics fingerprints were acquired by ultra-high performance liquid chromatography−high-resolution mass spectrometry. Untargeted metabolomics data highlighted markers of fermentation stage (must or wine) and markers related to the grape variety (e.g., anthocyanins in Syrah, hydroxycinnamates and tryptophan derivatives in Grenache, norisoprenoids released during fermentation in Cinsault). Cinsault wines contained higher molecular weight compounds possibly resulting from the oxidation of phenolics, which may contribute to their high absorbance values. Full article

Reducing the use of fungicides, insecticides, and herbicides in order to limit environmental pollution and health risks for agricultural operators and consumers is one of the goals of European regulations. In fact, the European Commission developed a package of measures (the European Green Deal) to promote the sustainable use of natural resources and strengthen the resilience of European agri-food systems. As a consequence, new plant protection products, such as biostimulants, have been proposed as alternatives to agrochemicals. Their application in agroecosystems could potentially open new scenarios regarding the microbiota. In particular, the vineyard microbiota and the microbiota on the grape surface can be affected by biostimulants and lead to different wine features. The aim of this work was to assess the occurrence of a possible variation in the mycobiota due to the biostimulant application. Therefore, our attention has been focused on the yeast community of grape bunches from vines subjected to the phytostimulant BION^®50WG treatment. This work was carried out in the CREA-VE experimental vineyard of Vitis vinifera cv. Barbera in Asti (Piedmont, Italy). The composition of fungal communities on grapes from three experimental conditions such as IPM (integrated pest management), IPM+BION^®50WG, and IPM+water foliar nebulization was compared by a metabarcoding approach. Our results revealed the magnitude of alpha and beta diversity, and the microbial biodiversity index and specific fungal signatures were highlighted by comparing the abundance of yeast and filamentous fungi in IPM and BION^®50WG treatments. No significant differences in the mycobiota of grapevines subjected to the three treatments were detected. Full article

(1) Background: Recent research on the valorization of agro-industrial waste has attempted to obtain new products. Grape residue is a waste product used in the grape wine industry that is rich in anthocyanins, as well as leaves and waste parts from red cabbage processing. Anthocyanins, thanks to their various functionalities, can be recovered and used as active and intelligent agents in food packaging. Anthocyanins have antioxidant properties that help to prevent cardiovascular disease. (2) Methods: In this study, the process of extracting waste was studied using solvent and supercritical CO₂ extraction. The obtained anthocyanins were used in starch-based food film formulations. Several formulations were studied using rheometric techniques and the effect of adding anthocyanins on optimal film formulation was investigated. (3) Results: Solvent extractions resulted in a maximum extraction yield. The extracts obtained were used for the preparation of coating and edible films, optimized in the formulation. (4) Conclusions: The addition of anthocyanins to films resulted in increased sample structuring and mechanical properties that are valid for applications, like dipping using coverage methods. The packaging is also attractive and pH-sensitive. Full article

When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO₂ and Free SO₂ and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage. Full article