Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

The aim of the present study was to investigate the effect of withering timings (i.e. 0, 21, 22, 23 and 24 h) on the moisture, total free amino acids, ash, essential and toxic mineral element contents of tea (Camellia sinensis L.) leaves during black tea manufacturing. Moisture, ash, Na, P, Mg, Cu, Zn, Mn, Al, Ni and Pb contents were significantly (P < 0.05) affected by withering, whereas non-significant (P > 0.05) results were noted for total free amino acids, K, Fe and Cd contents. The highest moisture content (76.4%) was examined in fresh leaves that progressively decreased to 63.8% in 24 h withering. Total free amino acid contents gradually increased up to 23 h and then decreased. Ash, P, Cu, Zn and Mn contents showed an increasing trend with withering time. Conversely, significantly lowered amounts of Na (162.5 mg/kg) and Mg (803 mg/kg) were recorded in tea leaves after 24 h withering. Among the toxic elements, Al, Ni and Pb contents were progressively increased over withering time. It was concluded that tea is a potential source of essential chemical constituents and during processing proper care should be taken to produce high quality black tea.     

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition,volatile profile and mechanical properties

In the oenological sector, the withering process is of particular importance in the production of dry and sweet dessert wines due to the total or partial use of overripe and/or dehydrated grapes.     

Simultaneous determination of polyphenolic compounds in red and white grapes grown in Sardinia by high performance liquid chromatography–electron spray ionisation-mass spectrometry

A new method for the identification and the quantification of nonanthocyanin phenolic compounds from six Vitis Vinifera grape varieties native to Sardinia (three native: Vermentino, Malvasia and Cannonau and three non-native types: Chardonnay, Sauvignon and Cabernet Sauvignon; Argiolas vineyard) was developed. This rapid and selective method employs LC/ESI-MS in negative mode. Different solvents extraction and different sorbents for purification were compared to the direct analysis of the initial extracts without further sample preparation. A total of 54 phenolic compounds were identified either in the freeze-dried skins or seeds, including nonflavonoids (hydroxybenzoic and hydroxycinnamic acids and their derivatives, stilbenes) and flavonoids (flavanols, flavonols, dihydroxyflavonols).     

Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines

In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about 30% of the berry weight is lost (WL). This practice is performed to concentrate the metabolites in the berry and enrich the Amarone wine in aroma and antioxidant compounds. In compliance with the guidelines and strict Amarone protocol set by the Consorzio of Amarone Valpolicella, withering must be carried out by setting the grapes in a suitable environment, either under controlled relative air humidity (RH) conditions and wind speed (WS)—no temperature modification is to be applied—or, following the traditional methods, in non-controlled environmental conditions. In general, the two processes have different dehydration kinetics due to the different conditions in terms of temperature, RH, and WS, which affect the accumulation of sugars and organic acids and the biosynthesis of secondary metabolites such as stilbenes and glycoside aroma precursors. For this study, the two grape-withering processes were carried out under controlled (C) and non-controlled (NC) conditions, and the final compositions of the Corvina dried grapes were compared also to evaluate the effects on the organoleptic characteristics of Amarone wine. The findings highlighted differences between the two processes mainly in terms of the secondary metabolites of the dried grapes, which affect the organoleptic characteristics of Amarone wine. Indeed, by the sensory evaluation, wines produced by adopting the NC process were found more harmonious, elegant, and balanced. Finally, we can state how using a traditional system, grapes were characterised by higher levels of VOCs (volatile compounds), whilst wines had a higher and appreciable complexity and finesse.     

Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques

The varietal aroma of most wines from non-aromatic grapes is partly dependent on the qualitative and quantitative composition of glycosidic precursors in grapes. The only rapid method to assess these glycoconjugates (Red-Free Glycosyl-Glucose (G-G) method) allows only their total quantitation. We developed a new method using Fourier-transform infrared spectrometry (FT-IR) and chemometric techniques allowing these glycosidic precursors to be determined more finely. Vitis vinifera cv. Melon B. grapes grown in different areas of Muscadet vineyard (Northwest France) and harvested at different maturity stages were used to demonstrate the potentiality of this analysis method. Predictive partial least squares (PLS) regressions were established using 39 samples, representative of the glycoside variability. These models allowed the total levels of C13-norisoprenoidic and monoterpenic glycoconjugates, the most relevant aroma glycoconjugates for Muscadet wines, to be determined with a predictive error of 14 and 15%, respectively, and the total levels of the other classes of glycoconjugates with predictive errors ranging from 22% for volatile phenols to 36% for aliphatic and aromatic alcohols.     

Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration

Simulated maceration assays were carried out in wine model systems using increasing ethanol percentages from 0 to 12.5%, in order to study the extraction of flavan-3-ol monomers and oligomers from grape skins and seeds. The amount of flavan-3-ols transferred to the solutions improves with the increase in the alcohol percentage, although flavanols were much more readily released from grape skins than from seeds. Maximum release of flavanols from the skins is reached after 24 h of maceration in 12.5% ethanol, whereas long maceration and higher ethanol percentages were required for extraction from the seeds, from which maximum flavanol extraction was observed after 2-3 weeks of maceration. Thus, the length of the maceration not only had an influence in the total levels of flavanols reached in the wines, but also in their qualitative composition. The contribution of the seeds to the flavanol composition of the model wines was found to range from about 40% at 24 h of maceration in 12.5% ethanol to as high as 90% after 3 weeks. Gallocatechin was the major flavanol contributed by the skins and catechin by the seeds of the grape variety used (Vitis vinifera cv. Viura). Flavanol extraction was also followed during winemaking of commercial red wines, reaching similar conclusions to that obtained from the model assays.     

A new label dosimetry system

A new label dosimeter which changes its color by large radiation doses has been developed. The green color of the unirradiated dosimeter gradually turns to brown then to red at high doses. The label dosimeter was prepared with a peal-off paper backing, allowing it to stick by self-adhesion to a product box. Three types of dosimeters having different sensitivities to radiation doses were prepared. Correlations were established between absorbed doses and color scale or the green/red axis of the irradiated dosimeters, using a micro color unit equipped with a data station. The data were analyzed to determine the reproducibility of the reflectance measured from the label dosimeters exposed to different doses of γ radiation. These dosimeters showed great stability on extended storage before and after irradiation.Detailed measurements of absorbed dose extremes (D_min and D_max) in product boxes, processed in the Egypt Mega Gamma I radiation processing facility, were obtained using these dosimeters. These dosimeters are currently available in large quantities and are inexpensive, which makes them suitable for routine high-dose applications in radiation processing of materials.     

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.     

Array of biosensors for discrimination of grapes according to grape variety,vintage and ripeness

A bioelectronic tongue based on nanostructured biosensors specific for the simultaneous detection of sugars and phenols has been developed. The array combined oxidases and dehydrogenases immobilized on a lipidic layer prepared using the Langmuir-Blodgett technique where Glucose oxidase, d-Fructose dehydrogenase, Tyrosinase or Laccase were imbibed. A phthalocyanine was co-immobilized in the sensing layer and used as electron mediator. The array thus formed has been used to analyze grapes and provides global information about the samples while providing specific information about their phenolic and their sugar content. Using Principal Component Analysis (PCA) the array of voltammetric biosensors has been successfully used to discriminate musts prepared from different varieties of grapes (Tempranillo, Garnacha, Cabernet-Sauvignon, Prieto Picudo and Mencía). Differences could be also detected between grapes of the same variety and cultivar harvested in two successive vintages (2012 and 2013).     

Extraction of fatty acids from grape seed by superheated hexane

Superheated hexane extraction has been tested for obtaining fatty acids from grape seed and compared with conventional Soxhlet and hot hexane extractions. Seeds from grape residues from a winery were dried for 46 h at 105 °C, milled and sieved by particle size (d < 0.42 mm, 0.42 < d < 0.84 mm and d > 0.84 mm). An optimization study of influential variables on superheated hexane extraction (namely extraction time, temperature, pression, particle size and sample amount) was carried out by a multivariate approach. All the extracts were concentrated in a rotary evaporator and dried by adding 1 g of Na₂SO₄. Then, 2 ml of the dried extract were subjected to reaction with 1 ml of a 0.5 M solution of sodium methylate in methanol to obtain fatty acid methyl esters (FAMEs). After derivatization, FAMEs were quantified by GC-FID. The results show that the optimal conditions for superheated hexane extraction are: time extraction, 10 min; temperature, 80 °C; pressure, 40 bar; particle size, d < 0.42 mm; amount of sample, 0.4 g. Under these conditions, around 84% of the fatty acids (out of the amount obtained by Soxhlet extraction) is extracted. Comparison with Soxhlet and hot hexane extractions showed that the percentages of FAMEs are similar in all the extracts and they agree with the data in the bibliography.     

Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols

The reasons for the loss of characteristic odoriferous thiols during the aging of wine in oak-made barrels and subsequent storage in bottles have been in part attributed to covalent capture of these thiols by polyphenolic wine components that are dehydrogenated into electrophilic ortho-quinones upon wine oxygenation. Herein, FeCl₃ was used as oxidant in oxygen-deprived aqueous solutions to dehydrogenate grape (epi)catechins and oak ellagitannins in the presence of two typical odoriferous thiols, 2-furanmethanethiol (2FMT) and 3-sulfanylhexan-1-ol (3SH). The preparative-scale conditions used enabled the isolation of six novel 2FMT-bearing (epi)catechin derivatives, three known 3SH-bearing catechin derivatives (the structures of two of those were revised to be strictly derived from 1,6-conjugate addition), three novel 2FMT-bearing castalagin derivatives, and one novel 3SH-bearing castalagin derivative. The structures of these castalagin-based thio-adducts revealed that the capture of thiols by the different dehydrogenated pyrogallol rings of castalagin starts at ring IV, then ring III, and finally ring V.     

Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process

Dark malts used in the production of brewing wort affect the ethanol fermentation process, the phenolic content, antioxidant capacity and the physiology of yeast cells. An innovative element of this research is the combination of investigating the effect of beer wort color modulated by the use of dark specialty malts on the course and effects of fermentation and the characteristics of post-fermentation yeast biomass of brewer’s strains with different characteristics. Dark and pale beer were obtained. The beers had different ethanol contents (4.51–5.79% v/v), resulting from real (62.29–80.36%) and apparent (75.37–98.26%) attenuation levels. Metabolic and morphological differences were demonstrated in the brewer’s yeast strains used. S. cerevisiae var. diastaticus was distinguished by its ability to ferment dextrin, resulting in the highest ethanol content in beers. The total phenolic content in beer depends on the color of the wort and the yeast strain used (244.48–547.56 mg of gallic acid/L). Dark beers show higher ferric ion reduction ability (FRAP) and antioxidant capacity (ABTS^•+) than pale beers fermented with the same yeast strains. Through biomass analysis, differences in yeast cell physiology depending on yeast strain and beer wort color were also revealed.     

Hydration Kinetics for Alkaline Activation of Slag from Color Variation Data

In this study, we explore a new method based on color variation data to derive the kinetics of the entire process of the hydration of alkali-activated slag (AAS). Using this image analysis technique, we can monitor the induction period that cannot be observed using conventional microcalorimetry techniques. Color variation was recorded across a sequence of 9999 images, which were processed via MATLAB software package. Further, an average pixel value (APV) was determined to represent the color in each image. Reaction parameters, such as color variation velocity v(t), reaction speed ε(t), and hydration degree α(t), that govern the entire hydration process were determined. On the basis of the reaction parameters and a Krstulovic–Dabic kinetic model, integral and differential equations were derived to simulate the three basic processes of AAS hydration. Equations describing the reaction kinetics of AAS with solutions of three different concentrations of NaOH were extracted using this method.     

Inverse opal pH sensors with various protic monomers copolymerized with polyhydroxyethylmethacrylate hydrogel

pH sensitive inverse opal sensors were synthesized using various vinyl monomers containing acidic or basic substituents. Acrylic acid (AA), vinylphosphonic acid (VPA), vinylimidazole (VI), and dimethylaminoethylmethacrylic acid (DMAEMA) were respectively copolymerized with hydroxyethylmethacrylate (HEMA), the building block monomer of the hydrogel via UV-initiated photopolymerization. Opal templating and subsequent template removal enabled the fabrication of four inverse opal (IO) hydrogel colorimetric sensors, which responded to pH in different fashions. pH-dependent swelling of the IO hydrogel induced the red-shift of the diffracted color. The sensors containing AA or VPA, the proton donating monomers showed the color shifts from green to red with pH increase due to the increased concentration of carboxylate anions bound to the hydrogel. Diprotic VPA sensor exhibited two-step increases of diffracted wavelengths at its pK_a1 and pK_a2 respectively. The sensors containing proton acceptors, VI and DMAEMA showed the pH-dependent color changes in an opposite way to the AA sensor and the VPA sensor since their ionizations take place by lowering pH due to the protonation at the amino groups. The shapes of pH response curves of VI and DMAEMA sensors were similar but pK_bs were different from each other. Optical diffraction responses of four sensors were compared with the calculated concentration ratios of the ionized species to the total monomer with pH variation, and a deswelling effect in the vicinities of pK_as of phosphate buffer on the swelling response could be explained by shrinkage of PHEMA hydrogel under high ionic environment. In addition, copolymerization of AA, VPA and HEMA was carried out which resulted in a pH sensor exhibiting a wider range of pH for color change.     

Colorimetric and stochastic assessment of the visual limit of color perception for visual colorimetric analysis

Methods for evaluating the visual limit of color perception are proposed to create common rules for constructing color test scales in visual colorimetric assay using a probabilistic approach and instrumental measurements of the total color difference ΔE. Using a wealth of experimental data, we confirmed the previous idea that the minimum value of ΔE discernible by an average eye in 90% of cases may differ from the conventional criterion ΔE = 10. It has been shown that ΔE is not constant throughout the range corresponding to the visible spectral region and depends on the color tint of the scale. Using the dependence of the probability of color difference on the size of the scale step, a minimum step for each color tint is found. This makes possible the a priori selection of a step for constructing a calibration scale depending on its tint.     

Azo compounds with different sized fluorophores and characterization of their photophysical properties based on trans to cis conformational change

We synthesized fluorophores of different sizes attached to azo derivatives, such as thiophene-, naphthalene-, anthracene-, and pyrene-based azo compounds, and studied their photophysical properties. The compounds exhibited strong color and intensity changes in absorption and emission during the structural change from trans to cis, which also resulted in a large Stokes shift and a difference in quantum yield. Depending on their size, the compounds had different rates of transformation from the trans to cis structure: less conjugated (smaller) fluorophore azo compounds showed higher transition rates than more conjugated (larger) ones.     

Study the effect of metal ion on wool fabric dyeing with tea as natural dye

Aqueous extract of natural dye, tea was dyed on the wool fabric with dark brown for 2% and 5% shade. The tea containing tannins as the main colorant species to produce different shade with different mordant salts. The mordant salts Alum, CuSO₄, FeSO₄, ZnSO₄, Na₂SO₄, and MgSO₄ were used to dye fabric using three different dyeing methods: pre-mordanting, meta-mordanting and post-mordanting. The color of the fabric was investigated on Data Color matching system in terms of K/S and CIE Lab-color difference values. The post-mordanting method gave the great depth of shade of natural dye tea with 2% and 5% shade, it also give good light fastness and wash fastness properties. Copper was found as a good mordant to achieve the best results with transition metal ions effect. Deep shades (K/S = 17.50) were obtained for original sample of 5% with color difference ΔE value is 0.17, as compare to 2% original sample of tea of light brown shades (K/S = 10.50) with color difference ΔE value is 0.50 under maintained temperature at 85 °C for 35 min of dyeing.     

Offline combination of pressurized fluid extraction and electron paramagnetic resonance spectroscopy for antioxidant activity of grape skin extracts assessment

A comprehensive characterization of grape skin methanolic and ethanolic extracts prepared by pressurized fluid extraction (PFE) at various temperatures within 40 to 120 °C from two wine grape varieties, St. Laurent and Alibernet was performed. For the first time, an offline combination of PFE and electron paramagnetic resonance (EPR) spectroscopy together with other experimental methods was employed to assess the effect of extraction conditions on numerous extract characteristics including antioxidant or radical-scavenging ability, HPLC profile of anthocyanins, total phenolic compounds content (TPC), tristimulus color values (CIE Lab), and pH values. The properties of extracts depend on the solvent used, the mass of grape skins as well as on the extraction conditions among which the temperature plays a crucial role. In spite of wide interval of extraction temperatures, all extracts still retain their antioxidant and/or radical-scavenging properties, indicating that the extracts prepared by PFE can serve as potential source of functional food supplements or color enhancers.     

Applicability of alkanet (Alkanna tinctoria) extract for the histological staining of liver tissue

Staining of tissue is a significant process in histotechnology and staining techniques are used in the examination and diagnosis of diseases. The increase of international awareness for the environment, ecology, and health directed people to reduce toxic effluents and stop usage of dangerous chemical dyes. The present trend throughout the world is shifting towards to use of natural products over their synthetic alternatives. Therefore, in this study, the dyeing ability of alkanet plant on the cells of unstained sections taken from Wistar rat liver was investigated. The extract of Alkanna tinctoria contain naphthaquinone group of dyestuff. Chemical characterization of A. tinctoria extract was performed with HPLC-TOF/MS and UV spectra analysis, respectively. Different metal salts were used in the staining processes in order to obtain different colors. In the staining of without adding mordant (metal salt) to the extract, pale brown staining was obtained in the cytoplasm. Light pink color was obtained with the addition of CuSO₄ mordant. Dark pink-red color was achieved by adding alum, and also NiSO₄ was added for light purple staining. The staining of cytoplasm of different cells in liver tissue was achieved successfully with the extract of A. tinctoria and different colors were obtained using various mordants.     

A completely green approach to the synthesis of dendritic silver nanostructures starting from white grape pomace as a potential nanofactory

A simple, eco-friendly, cost-effective and rapid microwave-assisted method has been developed to synthetize dendritic silver nanostructures, composed of silver nanoparticles (AgNPs), using white grape pomace aqueous extract (WGPE) as both reducing and capping agent. With this aim, WGPE and AgNO₃ (1 mM) were mixed at different ratio, and microwave irradiated at 700 W, for 40 s. To understand the role of bioactive compounds involved in the green synthesis of AgNPs, preliminary chemical characterization, FT-IR analysis and ¹H NMR metabolite profiling of WGPE were carried out. The effects of bioactive extract concentration and stability over time on AgNPs formation were also evaluated. WGPE-mediated silver nanostructures were then characterized by UV–vis, FTIR analyses, and scanning electron microscopy. Interestingly, the formation of dendritic nanostructures, originated from the self-assembly of Ag rounded nanoparticles (average diameter of 33 ± 6 nm), was observed and ascribed to the use of microwave power and the presence of organic components within the used WGPE, inducing an anisotropic crystal growth and promoting a diffusion-limited aggregation mechanism. The bio-dendritic synthetized nanostructures were also evaluated for potential applications in bio-sensing and agricultural fields. Cyclic voltammetry measurements in 0.5 M phosphate + 0.1 M KCl buffer, pH 7.4 showed that green AgNPs possess the electroactive properties typical of AgNPs produced using chemical protocol. The biological activity of synthetized AgNPs was evaluated by in-vitro antifungal activity against F. graminearum. Additionally, a phytotoxicity evaluation of synthetized green nanostructures was carried out on wheat seed germination. Results highlighted the potential of WGPE as green agent for bio-inspired nanomaterial synthesis, and of green Ag nanostructures, which can be used as antifungal agent and in biosensing applications.