Natural fruit beverages fortified by biologically active substances of grape vines
Abstract
Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that
20 – 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods.
References
AOAC. 1993. Methods of Analysis for Nutrition Labelling. Association of Official Analytical Chemists, Arlington, VA.
Baron, A., Dénes, J., Durier C. 2006. High-pressure treatment of cloudy apple juice. LWT - Food Science and Technology, vol. 39, no. 9, p. 1005-1013. http://doi.org/10.1016/j.lwt.2006.02.016
Duarte-Delgado, D., Narváez-Cuenca, C-E., Restrepo-Sánchez, L.-P., Kushalappa, A., Mosquera-Vásquez, T. 2015. Development and validation of a liquid chromatographic method to quantify sucrose, glucose, and fructose in tubers of Solanum tuberosum Group Phureja. J. Chromatogr., vol. 975, p. 18-23. http://doi.org/10.1016/j.jchromb.2014.10.039
Giusti, M. R. Wrolstad. 2001. Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, vol. 00, no. 1, p. F1.2.1-F1.2.13. https://doi.org/10.1002/0471142913.faf0102s00
Gump, B. H., Zoecklein, B. W., Fugelsang, K. C., Whinton, R. S. 2002. Comparison of analytical methods for prediction of prefermentation nutritional status of grape juice. American Journal of Enology and Viticulture, vol. 53, no. 4, p. 325-329.
Hernández, A., Pérez-Nevado, F., Ruiz-Moyano, S., Serradilla, M. J., Villalobos, M. C., Martín, A., Córdoba, M. G. 2018. Spoilage yeasts: What are the sources of contamination of foods and beverages? International journal of food microbiology, vol. 286, p. 98-110. https://doi.org/10.1016/j.ijfoodmicro.2018.07.031
Hosu, A., Cristea, V-M., Cimpoiu, C. 2014. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks. Food chemistry, vol. 150. p. 113-118. http://doi.org/10.1016/j.foodchem.2013.10.153
Hurtado, I., Caldu, P., Gonzalo, A., Ramon, J.M., Minguez, S., Fiol, C. 1997. Antioxidative capacity of wine on human LDL oxidation in vitro: effect of skin contact in winemaking of white wine. J. Agric. Food Chem., vol. 45. p. 1283-1289. https://doi.org/10.1021/jf960583p
Ivanova, V., Petruseva, D., Mitrev, S. 2015. Methods for determination of SO2 and reducing sugars in wines and alcoholic beverages. Yearbook of Faculty of Agriculture, vol. 13, no. 1, p. 119-127.
Lachman, J., Šulc, M., Faitová, K., Pivec, V. 2009. Major factors influencing antioxidant contents and antioxidant activity in grapes and wines. International Journal of Wine Research, vol. 1, no. 1, p. 101-121. https://doi.org/10.2147/IJWR.S4600
Mlček, J., Juríková, T., Škrovánková, S., Paličková, M., Orsavová, J., Mišurcová, L., Hlaváčová, I., Sochor, J., Sumczynski, D. 2016. Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods. Potravinarstvo Slovak Journal of Food Sciences, vol. 10, no. 1, p. 512-517. https://doi.org/10.5219/635
Nurgle, C., Pickering, G. 2005. Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of texture studies, vol. 36, no. 3, p. 303-323. https://doi.org/10.1111/j.1745-4603.2005.00018.x
OIV. 2O15. International Organisation of Vine and Wine, Compendium of international Methods of wine and must analysis [online] s.a. [cit. 2019 -01-19]. Available at: http://www.oiv.int/en/technical-standards-and-documents/methods-of-analysis/compendium-of-international-methods-of-analysis-of-wines-and-musts-2-vol
Orsavová, J., Hlaváčová, I., Mlček, J., Snopek, L., Mišurcová, L. 2019. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Food Chemistry, vol. 284, p. 323-333. https://doi.org/10.1016/j.foodchem.2019.01.072
Paixao, N., Perestrelo, R., Marques J. C., Camara, J. S. 2007. Relationship between antioxidant capacity and total phenolic content of red, rose and white wines. Food Chem., 105. p. 204-214. http://doi.org/10.1016/j.foodchem.2007.04.017
Petrovica, G., Kiddb, M., Buicaa, A. 2018. A statistical exploration of data to identify the role of cultivar and origin in the concentration and composition of yeast assimilable nitrogen. Food Chemistry, vol. 276, p. 528-537. https://doi.org/10.1016/j.foodchem.2018.10.063
Pickering, G., Heatherbell, D., Barnes, D. Vanhanen, L. P. 1998. The effect of ethanol concentration on the temporal perception ofviscosity and density in white wine. Am. J. Enol. Viticult., vol. 49, p. 306-318.
Qin, Z., Petersen, M., Bredie, W., L. P. 2018. Flavor profiling of apple ciders from the UK and Scandinavian region. Food Research International, vol. 105, p. 713-723. https://doi.org/10.1016/j.foodres.2017.12.003
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, vol. 26, p. 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Ricci, A., Parpinello, G. P., Versari, A. 2017. Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures. International journal of food science & technology, vol. 52, no. 2, p. 472-479. https://doi.org/10.1111/ijfs.13303
Rop, O., Mlček, J., Juríková, T., Valšíková, M., Sochor, J., Řezníček, V., Kramářová, D. 2010. Phenolic content, antioxidant capacity, radical oxygen species scavenging and lipid peroxidation inhibiting activities of extracts of five black chokeberry (Aronia melanocarpa (Michx.) Elliot) cultivars. Journals of Medicinal Plants Research, vol. 4, p. 2431-2437.
Sims, A., 1995. HPLC analysis of sugars in foods containing salt. J. Agric. Food Chem., vol. 43, no. 2, p. 377-380. https://doi.org/10.1021/jf00050a022
Singleton, V. L., Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, vol. 16, no. 3, p. 144-158.
Snopek, L., Mlček, J., Fic, V., Hlaváčová, I., Škrovánková, S., Fišera, M., Velichová, H., Ondrášová, M. 2018. Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 180-185. https://doi.org/10.5219/889
Steidl, R. 2002. Cellar holding (Sklepní hospodářství). Valtice, Czech Republic : Radix, 308 p. ISBN 80-903201-0-4. (In Czech)
Tarko, T., Duda-Chodak, A., Semik, D., Nycz, M. 2015. The use of fruit extracts for production of beverages with high antioxidative activity. Potravinarstvo, vol. 9, no. 1, p. 280-283. https://doi.org/10.5219/480
Valdramidis, V. P., Graham, W. D., Beatie, A., Linton, M. Mckay, A. Fearon, A. M., Patterson, M. F. 2009. Defining the stability interfaces of apple juice: implications on the optimisation and design of high hydrostatic pressure treatment. Innovative Food Science & Emerging Technologies, vol. 10, no. 4, p. 396-404. http://doi.org/10.1016/j.ifset.2009.02.006
Vrancheva, R., Ivanov, I., Aneva, I., Stoyanova, M., Pavlov, A. 2018. Food additives and bioactive substances from in vitro systems of edible plants from the Balkan peninsula. Engineering in Life Sciences, vol. 18, no. 11, p. 799-806. https://doi.org/10.1002/elsc.201800063
Wells, A., Osborne, J. P. 2011. Production of SO2 binding compounds and SO2 by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation. South African Journal of Enology and Viticulture, vol. 32, no. 2, p. 267-279. https://doi.org/10.21548/32-2-1387
Wolfe, K., Wu, X. Liu, R. H. 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, vol. 51, no. 3, p. 609-614. http://doi.org/10.1021/jf020782a
Yu, T., Zhou, Y. J., Huang, M., Liu, Q., Pereira, R., David, F., Nielsen, J. 2018. Reprogramming yeast metabolism from alcoholic fermentation to lipogenesis. Cell, vol. 174, no. 6, p. 1549-1558. https://doi.org/10.1016/j.cell.2018.07.013
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
