76 research outputs found
El mar como fuente de bioestimulantes para la viña: Seawines, un proyecto pionero en este ámbito
La Comisión Europea está aplicando restricciones al uso de fungicidas sintéticos, fomentando
el desarrollo de estrategias más sostenibles y eficientes para el control de enfermedades.
El proyecto SEAWINES está evaluando la eficacia de la aplicación foliar de extractos de Ulva
ohnoi y Rugulopteryx okamurae para controlar enfermedades fúngicas, además de comprobar su
efecto sobre la calidad de la uva y el vino.
Los resultados demuestran la capacidad bioestimulante de extractos acuosos de Ulva y
Rugulopteryx (en invernadero y en campo), así como la capacidad antimildiu de Rugulopteryx (en
invernadero). Así, los resultados obtenidos hasta el momento son prometedores, contribuyendo a la
sostenibilidad en el viñedo, a la par que revalorizando una gran biomasa de algas marinas, en línea
con la economía azu
In Vitro Toxicity Assessment of Stilbene Extract for Its Potential Use as Antioxidant in the Wine Industry
The reduction of sulfur dioxide in wine is a consumer’s demand, considering the allergic effects that may occur in people who are sensitive to it. Stilbenes are candidates of great interest for this purpose because of their antioxidant/antimicrobial activities and health properties, and also because they are naturally found in the grapevine. In the present study, the in vitro toxicity of an extract from grapevine shoots (with a stilbene richness of 45.4%) was assessed in two human cell lines. Significant damage was observed from 30 μg/mL after 24 h, and 40 µg/mL after 48 h of exposure. Similarly, the ultrastructural study revealed a significant impairment of cell growing. The extract was able to protect cells against an induced oxidative stress at all concentrations studied. In view of the promising results, a more exhaustive toxicological assessment of the extract is needed to confirm the safety of its further use as additive in wine.España,Ministerio de Economía, Industria y Competitividad and INIA for the financial support for this project (RTA2015-00005-C02-02
Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry
In the European Union (EU), a total of 11,301,345 hectares are dedicated to the cultivation of fruit trees, mainly olive orchards, grapevines, nut trees (almond, walnut, chestnut, hazelnut, and pistachio), apple and pear trees, stone fruit trees (peach, nectarine, apricot, cherry, and plum), and citrus fruit trees (orange, clementine, satsuma, mandarin, lemon, grapefruit, and pomelo). Pruning these trees, together with plantation removal to a lesser extent, produces a huge amount of wood waste. A theoretical calculation of the wood waste in the European Union estimates approximately 2 and 25 million tons from wood plantation removal and pruning, respectively, per year. This wood waste is usually destroyed by in-field burning or crushing into the soil, which result in no direct economic benefits. However, wood from tree pruning, which is enriched in high added-value mol-ecules, offers a wide spectrum of possibilities for its valorization. This review focuses on the contri-bution of wood waste to both sustainability and the circular economy, considering its use not only as biomass but also as a potential source of bioactive compounds. The main bioactive compounds found in wood are polyphenols, terpenes, polysaccharides, organic compounds, fatty acids, and alkaloids. Polyphenols are the most ubiquitous compounds in wood. Large amounts of hydroxyty-rosol (up to 25 g/kg dw), resveratrol (up to 66 g/kg dw), protocatechuic acid (up to 16.4 g/kg), and proanthocyanins (8.5 g/kg dw) have been found in the wood from olive trees, grapevines, almond trees and plum trees, respectively. The bioactivity of these compounds has been demonstrated at lower concentrations, mainly in vitro studies. Bioactive compounds present antioxidant, antimicro-bial, antifungal, biostimulant, anti-inflammatory, cardioprotective, and anticarcinogenic properties, among others. Therefore, wood extracts might have several applications in agriculture, medicine, and the food, pharmaceutical, nutraceutical, and cosmetics industries. For example, olive tree wood extract reduced thrombin-induced platelet aggregation in vitro; grapevine tree wood extract acts a preservative in wine, replacing SO2; chestnut tree wood extract has antifungal properties on post-harvest pathogens in vitro; and stone tree wood extracts are used for aging both wines and brandies. Moreover, the use of wood waste contributes to the move towards both a more sustainable development and a circular economy.Ministerio de Economía, Industria y Competitividad RTA2015-00005-C02-0
Time course of l-tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
Background and Aims:Tryptophan is involved in the formation of bioactive compounds, such as melatonin (MEL) and3-indoleacetic acid (3-IAA), by yeast. Melatonin is a neurohormone whose occurrence in wine has been widely reported inrecent years. The occurrence, however, of MEL and other indolic compounds related to tryptophan metabolism by wineyeast strains has been scarcely reported in grape musts. This work examined the occurrence of these compounds during thealcoholic fermentation (AF) of musts from seven grape cultivars, Corredera, Chardonnay, Moscatel, Palomino Fino, Sau-vignon Blanc, Tempranillo and Vijiriega.Methods and Results:Must was fermented with threeSaccharomyces cerevisiaestrains and then in two cases an additionalsequential inoculation with the non-SaccharomycesyeastTorulaspora delbrueckiiwas carried out. Fermented must samples wereanalysed by UHPLC/HRMS to determine the concentration of:L-tryptophan, 5-hydroxytryptophan, 5-hydroxytryptamine,N-acetyl-5-hydroxytryptamine, MEL, 3-IAA, tryptamine, tryptophol andL-tryptophan ethyl ester. The profile of indoliccompounds during AF with the Aroma White strain depended on the cultivar. The yeast strain did not influence the profile ofindolic compounds; instead, fermentation time was found to be a more influential factor.Conclusions:The production of indolic compounds during the AF depends largely on the cultivar used and the day of fer-mentation on natural grape musts.Significance of the Study:This is thefirst study that quantifies 5-hydroxytryptophan andN-acetyl-5-hydroxytryptamineduring the AF of grape must. The occurrence of compounds with bioactive potential, for example 3-IAA and ML, during fer-mentation with commercial yeast strains is also described.Ministerio de Economía y Competitividad de España - AGL2013-47300-C3-2-R, 2014–16 y AGL2016-77505-C3-2-R, 2017–1
Impact of preharvest and postharvest treatment combinations on increase of stilbene content in grape
Aims : Stilbene-enriched grape is an interesting new food product with numerous health-promoting properties, mainly
due to its high added-value compound content, notably resveratrol. The aim of this study was to evaluate the effects
of different elicitors, alone or in combination with ultraviolet C light (UVC) postharvest treatment, on stilbene concentration in grapes.
Methods and results : Three preharvest treatments were tested, namely benzothiadiazole, (BTH), methyl jasmonate (MEJA) and chitosan (CHIT). After harvesting, these treatments were combined with UVC postharvest treatment. The stilbene extraction method was validated method. Moreover, and grape quality was evaluated. Of the preharvest treatments, only BTH significantly increased trans-resveratrol concentration in grape, but this appears to be linked to a ripening delay. When pre- and postharvest treatments were combined, only the MEJA-UVC combination was successful in reducing by three days the day of maximum induction of stilbenes (trans resveratrol and piceatannol).
Conclusion: The MEJA-UVC combination reached similar grape trans-resveratrol contents than UVC alone, but
additionally the time to reach maximum trans-resveratrol after the UVC treatment was reduced by three days and
therefore grape quality was preserved.
Significance and impact of the study: The achieved results provide a potential treatment combination that allows functional grapes to be obtained in a shorter period than with UVC light alone, making it more applicable
Cytotoxicity studies of a stilbene extract and its main components intended to be used as preservative in the wine industry
The use of stilbenes has been proposed as an alternative to sulfur dioxide in wine. Provided the feasibility from a technological approach, the cytotoxicity of an extract from grapevine shoots containing a stilbene richness of 99% (ST-99 extract) was assessed in the human cell lines HepG2 and Caco-2. In addition, the effects of the main stilbenes found in ST-99, trans-resveratrol and trans-ε-viniferin were studied, as well as its mixture. Similar cytotoxic effects were obtained in the exposures to trans-ε-viniferin, ST-99 and the mixture; however, trans-resveratrol alone exerted less toxicity. When HepG2 cells were exposed to trans-ε-viniferin, ST-99 and the mixture, the mean effective concentration (EC50) were 28.28 ± 2.15, 31.91 ± 1.55 and 29.47 ± 3.54 µg/mL, respectively. However, in the exposure to trans-resveratrol, the EC50 was higher 50 µg/mL. The morphological study evidenced damage at ultrastructural level in HepG2 cells, highlighting the inhibition of cell proliferation and the induction of apoptosis. The type of interaction produced by trans-ε-viniferin and trans-resveratrol mixtures was assessed by an isobologram analysis using the CalcuSyn software, evidencing an antagonist effect. These data comprise a starting point in the toxicological assessment; further studies are needed in this field to assure the safety of the extract ST-99.Ministerio de Economía, Industria y Competitividad and INIA (RTA2015-00005-C02-02)Bordeaux Metabolome Facility and MetaboHUB (ANR-11-INBS-0010 project
Food loss and waste: One of the great challenges of the circulareconomy
En un planeta dónde más de 800 millones de personas pasan hambre, alrededor de un tercio de los alimentos producidos se pierden o desperdician a lo largo de la cadena agroalimentaria, produciendo un gasto innecesario de agua y la emisión de gases de efecto invernadero que revierte en una situación de cambio climático irreversible.
Este estudio presenta las principales dificultades que los agentes sociales del sistema agroalimentario encuentran al abordar la reducción del desperdicio alimentario: un marco conceptual difuso, nula estandarización en los métodos de cuantificación, escasa atención en la prevención y un encaje normativo aún por precisar en casos como España. Entre los proyectos internacionales de investigación implementados actualmente destacaremos el proyecto ZeroW, que desarrolla soluciones innovadoras contra la pérdida y desperdicio de alimentos para implementarlas transversalmente a lo largo de toda la cadena agroalimentaria.
Mediante este artículo se pretende clarificar la situación de partida de España y Andalucía para reducir la pérdida y desperdicio de alimentos en el contexto europeo y evidenciar la necesidad de avanzar hacia un sistema agroalimentario circular y más sostenible que promueva, desde la innovación, la producción y consumo responsables sin generar.On a planet where more than 800 million people suffer from hunger, around one third of the food produced is lost or wasted along the agri-food chain, causing unnecessary waste of water and the emission of greenhouse gases that leads to irreversible climatechange.This study presents the main difficulties that the social agents of the agri-food system face in addressing the reduction of food waste: a diffuse conceptual framework, no standardization of quantification methods, little attention to prevention and a regulatory framework that has yet to be clarified in cases such as Spain. Among the international research projects currently being implemented, the ZeroW project stands out, which develops innovative solutions against food loss and waste to be implemented transversally throughout the entire agri-food chain. This article aims to clarify the initial situation in Spain and Andalusia to reduce food loss and waste in the European context and to highlight the need to move towards a circular and more sustainable agri-food system that promotes, through innovation, responsible production and consumption without generating waste
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
Hydroxytyrosol is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. Main food sources are olive oil (formed from the hydrolysis of oleuropein) and wine. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the content as the strain of yeast, the initial tyrosine concentrations as precursor and the effect of synthetic and sterilized natural grape musts. Alcoholic fermentations in synthetic must showed that hydroxytyrosol is produced by all the yeast strains under study. Commercial Saccharomyces cerevisiae yeasts were those which produced higher concentrations, being the Red Fruit strain the biggest producer (6.12 ng/mL). Once the strain was selected, alcoholic fermentations were performed in synthetic must, with different tyrosine concentrations. The amount of hydroxytyrosol did not increase in a proportional way as tyrosine does. On the other hand, higher concentrations of hydroxytyrosol were obtained in natural grape musts (10.46 ng/mL) than in synthetic must (4.03 ng/mL). This work confirms the capacity of winemaking yeasts to produce the bioactive hydroxytyrosol.Ministerio de Economía y Competitividad AGL2016- 77505-C3-2-RUniversidad de Sevilla US-126346
Impact of Sequential Inoculation with the Non- Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines
Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enological potential. In this study, we evaluated the impact of sequential inoculation with the commercial non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chemical and sensory profile of rosé wines. Sequential inoculation with T. delbrueckii produced wines with an overall reduction in esters, mainly explained by the lower concentrations of ethyl esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and ethyl esters of branched acids. Zinc, ethyl isobutyrate, and ethyl dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with M. pulcherrima resulted in rosé wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with S. cerevisiae, the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with isobutyl hexanoate and isoamyl butyrate being selected as potential markers
Explorando el potencial bioestimulante del alga invasora Rugulopterix okamurae en vid
Trabajo presentado en las IV Jornadas del Grupo de Viticultura de la Sociedad Española de Ciencias Hortícolas, celebradas en Pamplona (España), del 26 al 28 de octubre de 202
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