Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.

Ozone (O3 ) is an emerging eco-friendly technology that has been widely used in the beverage industry due to its broad spectrum of usages, such as fermentation, microbial inactivation, Clean-in-Place (CIP) systems, and postharvest treatment. Wine is among the most financially profitable sectors of the beverage industry. Ozone technology as an alternative approach to conventional methods to inhibit microbes in wine processing and wineries has attracted researchers' attention as this emerging technology will probably play important roles in wineries in the future. This review discusses the prospective applications of ozone in winemaking and wineries and elaborates on ozone's antimicrobial effects on the control of the broad spectrum of microorganisms during wine processing. Also, this paper provides discussions on its effects of O3  on wine quality and the benefits this emerging technology can bring to wineries. Ozone treatments can improve yeast fermentation by impacting the yeast ecology of postharvested wine grapes, mainly by affecting apiculate yeasts and adjusting the population of undesirable yeasts, such as Brettanomyces spp., during the fermentation process. Furthermore, ozone treatment may enhance wine's anthocyanin concentration, physicochemical properties, color, pH, oxidative stability, and concentration of pleasant volatile compounds and esters. This article presents important information to have a better understanding of the impact of ozone treatment on different stages of wine preparation.

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk.

Excess summer milk and a lack of product diversity are major problems facing Taiwan's dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab® Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7-5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (p < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.

Anti-inflammatory effects of Cynanchum taiwanianum rhizome aqueous extract in IL-1ß-induced NRK-52E cells.

CONTEXT: Cynanchum taiwanianum T. Yamaza (Asclepiadaceae) is a medicinal herb used in folk medicine for the treatment of several inflammation-related diseases such as hepatitis and dermatitis in Taiwan. OBJECTIVE: In the present study, we investigated the anti-inflammatory effect of C. taiwanianum T. Yamaza rhizome aqueous extract (CTAE). MATERIALS AND METHODS: The present study investigated the anti-inflammatory effect of CTAE using IL-1ß-induced NRK-52E cells. Production of NO and PGE(2) by ELISA, the mRNA and protein expression of iNOS and COX-2, phosphorylation of IκBα, and activation of NF-κB by RT-PCR and western blotting were determined. RESULTS: The CTAE significantly (P < 0.05) inhibited NO and PGE(2) production (decreased by 46.1% and 51%, respectively), and also significantly (P < 0.05) attenuated protein and mRNA expression of iNOS and COX-2 (decreased by 90% and 55% for iNOS and by 72% and 74%% for COX-2, respectively) in IL-1ß-induced NRK-52E cells, in a dose-dependent manner, without obvious cytotoxic effects. Furthermore, the CTAE suppressed the NF-κB nuclear translocation, in terms of inhibition of IκBα phosphorylation. DISCUSSION AND CONCLUSION: Our results provided evidence for its folkloric uses and suggest that the anti-inflammatory activities of CTAE may result from the inhibition of inflammatory mediators, such as NO and PGE(2), and an upstream suppression of a NF-κB-dependent mechanism, might be involved.

Antioxidant capability of polysaccharides fractionated from submerge-cultured Agaricus blazei mycelia.

Five polysaccharide fractions (AB-1, AB-2, AB-3, AB-4, and AB-5) were obtained after a systemic solvent extraction and precipitation of Agaricus blazei mycelia with yields of 5.20, 9.03, 2.84, 17.47, and 0.44%, respectively. Among which, AB-1 and AB-3 demonstrated great DPPH* radical scavenging ability around 85.0 and 72.0%, respectively, at a concentration of 5 mg/mL. The ferrous ion chelating powers were even more excellent at a concentration of 1 mg/mL, reaching almost over 99.65% for fractions AB-2, AB-3, and AB-4 as compared to the reference control of citric acid (35%); at a dosage of 5 mg/mL, fraction AB-1 even showed 105% in efficiency. In terms of the absolute chelating power (ACP), the mole numbers of ferrous (Fe2+) ions chelated were inversely related with the mean molecular mass of the polysaccharides in each fraction. In addition, gel permeation chromatography analysis showed that the more potent fractions were residing in those fractions with lower molecular masses, such as fractions AB-1 (757 kDa), AB-2 (887 kDa), and AB-4 (631 kDa) etc., and surprisingly, the free radical scavenging capability was also not closely correlated with the mean molecular masses, alternately being well-associated with the solubility of polysaccharides.