دورية أكاديمية
Protein extracts from amaranth and quinoa as novel fining agents for red wines.
| العنوان: | Protein extracts from amaranth and quinoa as novel fining agents for red wines. |
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| المؤلفون: | Pino-Ramos LL; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Gómez-Plaza E; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain., Olate-Olave VR; Instituto de Investigación Interdisciplinaria, Universidad de Talca, 3460000 Talca, Chile., Laurie VF; Laboratorio de enología, Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile. Electronic address: flaurie@utalca.cl., Bautista-Ortín AB; Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, 30100 Murcia, Spain. Electronic address: anabel@um.es. |
| المصدر: | Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139055. Date of Electronic Publication: 2024 Mar 19. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Amaranthus*/chemistry , Chenopodium quinoa*/chemistry , Plant Proteins*/chemistry , Plant Proteins*/analysis , Wine*/analysis, Phenols/chemistry ; Phenols/analysis ; Plant Extracts/chemistry ; Color |
| مستخلص: | Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents. Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: V. Felipe Laurie reports financial support was provided by FONDECYT. Liudis L. Pino-Ramos reports financial support was provided by FONDECYT. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Amaranth; Amino acid; Astringency; Fining; Phenol; Protein; Quinoa |
| المشرفين على المادة: | 0 (Plant Proteins) 0 (Phenols) 0 (Plant Extracts) |
| تواريخ الأحداث: | Date Created: 20240330 Date Completed: 20240424 Latest Revision: 20240424 |
| رمز التحديث: | 20240425 |
| DOI: | 10.1016/j.foodchem.2024.139055 |
| PMID: | 38554587 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.139055 |