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1.
Sensors (Basel) ; 21(7)2021 Mar 24.
Artículo en Inglés | MEDLINE | ID: mdl-33804960

RESUMEN

An electronic nose (Enose) relies on the use of an array of partially selective chemical gas sensors for identification of various chemical compounds, including volatile organic compounds in gas mixtures. They have been proposed as a portable low-cost technology to analyse complex odours in the food industry and for environmental monitoring. Recent advances in nanofabrication, sensor and microcircuitry design, neural networks, and system integration have considerably improved the efficacy of Enose devices. Here, we highlight different types of semiconducting metal oxides as well as their sensing mechanism and integration into Enose systems, including different pattern recognition techniques employed for data analysis. We offer a critical perspective of state-of-the-art commercial and custom-made Enoses, identifying current challenges for the broader uptake and use of Enose systems in a variety of applications.


Asunto(s)
Nariz Electrónica , Compuestos Orgánicos Volátiles , Monitoreo del Ambiente , Calidad de los Alimentos , Odorantes/análisis , Compuestos Orgánicos Volátiles/análisis
2.
Artículo en Inglés | MEDLINE | ID: mdl-33809470

RESUMEN

Muslim tourism is one of the most rapidly developing sectors in the international tourism industry. Nevertheless, halal food performance and its relationship with international Muslim traveler decision-making and behaviors have not been sufficiently examined. The present research explored the influence of halal food performance, which encompasses availability, health/nutrition, accreditation, and cleanness/safety/hygiene factors, on the Muslim traveler retention process at a non-Islamic destination. A survey methodology with a quantitative data analytic approach was employed to achieve research goals. Our findings indicated that halal food performance increased destination trust and destination attachment, which in turn influenced Muslim traveler retention. Additionally, the efficacy of the higher-order framework of halal food performance was defined. Both destination trust and attachment mediated the effect of halal food performance on retention. A halal-friendly destination image included a moderating influence on the retention process. The effectiveness of the proposed theoretical framework for explicating Muslim traveler behaviors was uncovered. This research better introduces the importance of halal food performance and its attributes for the elicitation of Muslim traveler approach responses and behaviors at a non-Islamic destination to researchers and practitioners.


Asunto(s)
Calidad de los Alimentos , Turismo , Manipulación de Alimentos , Islamismo , Carne/análisis
3.
Molecules ; 26(5)2021 Feb 26.
Artículo en Inglés | MEDLINE | ID: mdl-33652755

RESUMEN

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.


Asunto(s)
Antiinfecciosos/química , Antioxidantes/química , Preparaciones de Acción Retardada/química , Embalaje de Alimentos , Antiinfecciosos/farmacología , Antioxidantes/farmacología , Preparaciones de Acción Retardada/farmacología , Conservación de Alimentos , Calidad de los Alimentos , Humanos
4.
Food Chem ; 351: 129227, 2021 Jul 30.
Artículo en Inglés | MEDLINE | ID: mdl-33647695

RESUMEN

Cold chain transportation is an important link in postharvest logistics of agricultural products. In current study, we developed a novel water-based phase change coolant (PCC), which showed longer effectiveness in maintaining low temperature condition compared with ice, and applied in preserving the postharvest mushrooms. The results showed that the novel PCC effectively inhibited water loss, as well as maintained quality attributes including firmness, color, phenolics, flavonoids, and thus prolonged the shelf-life of mushrooms. Low temperature condition created by the novel PCC treatment maintained high level of energy charge by activating the activities of SDH, CCO, H+-ATPase and Ca2+-ATPase, resulting in the delay of postharvest senescence. In addition, sufficient energy supply decreased the consumption of glutamate as carbon skeleton by inhibiting GDH activity, improved glutamate accumulation, and therefore maintained sensory properties as a result. Thus, the novel PCC might be an excellent substitute for ice in cold chain transportation of mushrooms.


Asunto(s)
Frío , Metabolismo Energético/efectos de los fármacos , Calidad de los Alimentos , Ácido Glutámico/metabolismo , Transición de Fase , Hongos Shiitake/química , Hongos Shiitake/metabolismo , Color , Hongos Shiitake/efectos de los fármacos , Agua/química , Agua/farmacología
5.
Food Chem ; 351: 129348, 2021 Jul 30.
Artículo en Inglés | MEDLINE | ID: mdl-33647699

RESUMEN

Adulteration of food ingredients, particularly replacement of high-value milk with low-cost milk, affects food safety. For rapid and accurate identification of the possible adulterating milk species in an unknown sample, a centrifugal microfluidic chip-based real-time fluorescent multiplex loop-mediated isothermal amplification (LAMP) assay was developed to simultaneously detect milk from cow, camel, horse, goat, and yak. Using precoated primers in different reaction wells, the centrifugal microfluidic chip markedly simplified the detection process and reduced false-positive results. The entire amplification was completed within 90 min with a genomic detection limit of 0.05 ng/µL in cow, camel, horse, and goat milk and 0.005 ng/µL in yak milk. Using simulated adulterated samples for validation, the detection limit for adulterated milk samples was 2.5%, satisfying authentication requirements, as the proportion of adulterated milk higher than 10% affects economic interests. Therefore, this simple, centrifugal, microfluidic chip-based multiplex real-time fluorescent LAMP assay can simultaneously detect common milk species in commercial products to enable accurate labeling.


Asunto(s)
Centrifugación/instrumentación , Calidad de los Alimentos , Dispositivos Laboratorio en un Chip , Leche/química , Técnicas de Diagnóstico Molecular/instrumentación , Técnicas de Amplificación de Ácido Nucleico/instrumentación , Animales , Bovinos , Cartilla de ADN/genética , Femenino , Leche/normas , Factores de Tiempo
6.
Sensors (Basel) ; 21(4)2021 Feb 16.
Artículo en Inglés | MEDLINE | ID: mdl-33669188

RESUMEN

Standard analytical methods for fish freshness assessment are based on the measurement of chemical and physical attributes related to fish appearance, color, meat elasticity or texture, odor, and taste. These methods have plenty of disadvantages, such as being destructive, expensive, and time consuming. All these techniques require highly skilled operators. In the last decade, rapid advances in the development of novel techniques for evaluating food quality attributes have led to the development of non-invasive and non-destructive instrumental techniques, such as biosensors, e-sensors, and spectroscopic methods. The available scientific reports demonstrate that all these new techniques provide a great deal of information with only one test, making them suitable for on-line and/or at-line process control. Moreover, these techniques often require little or no sample preparation and allow sample destruction to be avoided.


Asunto(s)
Peces , Calidad de los Alimentos , Animales , Alimentos Marinos , Gusto , Tecnología
7.
Food Chem ; 352: 129312, 2021 Aug 01.
Artículo en Inglés | MEDLINE | ID: mdl-33652193

RESUMEN

High-value acacia honey is often adulterated with inexpensive high fructose corn syrup (HFCS), due to their similar color and sugar composition. α­Dicarbonyl compounds formed by Maillard reaction or caramelization during heat treatment or storage, differ between HFCS and honey due to differences in starting materials and processing methods. In this study, we compared α-dicarbonyl compounds in acacia honey and HFCS by Ion Mobility-Mass Spectrometry and multivariate statistical analysis. Through α-dicarbonyl compound derivatization with o-phenylenediamine, we screened a marker with 189.1023 m/z and 139.3 Å2 Collision Cross-Section that can distinguish HFCS from acacia honey. Nuclear magnetic resonance spectra identified this marker compound as 3,4-dideoxypentosulose. We then used chromatography-coupled tandem mass spectrometry to quantitate 3,4-dideoxypentosulose in market samples of honey and HFCS and found that 3,4-dideoxypentosulose was negligible (<0.098 mg/kg) in honey, but prevalent in HFCS (≧1.174 mg/kg), indicating 3,4-dideoxypentosulose can serve as an alternative indicator of HFCS adulteration of acacia honey.


Asunto(s)
Acacia/química , Bebidas/análisis , Cromatografía Líquida de Alta Presión , Análisis de los Alimentos/métodos , Jarabe de Maíz Alto en Fructosa/análisis , Espectrometría de Movilidad Iónica , Espectrometría de Masas en Tándem , Calidad de los Alimentos , Fraude/prevención & control
8.
Molecules ; 26(5)2021 Feb 25.
Artículo en Inglés | MEDLINE | ID: mdl-33669129

RESUMEN

Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.


Asunto(s)
Calidad de los Alimentos , Tallos de la Planta/química , Polifenoles/análisis , Vitis/química , Vino/análisis , Vino/normas , Fermentación , Tallos de la Planta/metabolismo , Polifenoles/metabolismo , Vitis/metabolismo
9.
Food Chem ; 352: 129329, 2021 Aug 01.
Artículo en Inglés | MEDLINE | ID: mdl-33684719

RESUMEN

A simple, novel, rapid, and non-destructive spectroscopic method that employs the deep spectral network for beef-freshness classification was developed. The deep-learning-based model classified beef freshness by learning myoglobin information and reflectance spectra over different freshness states. The reflectance spectra (480-920 nm) were measured from 78 beef samples for 17 days, and the datasets were sorted into three freshness classes based on their pH values. Myoglobin information showed statistically significant differences depending on the freshness; consequently, it was utilized as a crucial parameter for classification. The model exhibited improved performance when the reflectance spectra were combined with the myoglobin information. The accuracy of the proposed model improved to 91.9%, whereas that of the single-spectra model was 83.6%. Further, a high value for the area under the receiver operating characteristic curve (0.958) was recorded. This study provides a basis for future studies on the investigation of myoglobin information associated with meat freshness.


Asunto(s)
Aprendizaje Profundo , Calidad de los Alimentos , Mioglobina/química , Carne Roja/clasificación , Análisis Espectral , Animales , Bovinos , Mioglobina/análisis , Carne Roja/análisis
10.
Nutr. hosp ; 38(1): 201-206, ene.-feb. 2021. tab, ilus
Artículo en Español | IBECS | ID: ibc-198858

RESUMEN

Al logotipo nutricional Nutri-Score se le ataca a veces porque clasifica como A y B algunos alimentos ultraprocesados. Esto no es sorprendente si se tiene en cuenta que la calidad nutricional (evaluada por Nutri-Score) y el ultraprocesamiento (evaluado por la clasificación NOVA) no abarcan las mismas «dimensiones de salud» de los alimentos, sino que cada una de ellas puede impactar en la salud por mecanismos específicos propios. Al mismo tiempo que cubren dimensiones diferentes y complementarias, sigue existiendo una asociación global entre el grado de transformación y la calidad nutricional de los alimentos. Dentro de los alimentos ultraprocesados existen diferencias en términos de número, tipo y dosis de aditivos, pero también en términos de calidad nutricional, por lo que Nutri-Score permite, dentro de la amplia categoría de productos ultraprocesados (como en todas las categorías de la clasificación NOVA), distinguir su calidad nutricional, lo que es primordial en términos de impacto sobre la salud. Cualquiera que sea el nivel de procesamiento de los alimentos, se ha demostrado que el consumo de alimentos mejor clasificados por Nutri-Score es beneficioso para la salud y tiene un menor riesgo de patologías crónicas. Esto es importante porque, incluso si se recomienda reducir el consumo de alimentos ultraprocesados, para aquellos que no quieren o no pueden evitar consumirlos o para quienes es complicado cocinar (por razones de tiempo, facilidad, preferencia, etc.) la elección de un alimento mejor clasificado en la escala Nutri-Score tiene un impacto favorable en el plano de la salud. En consecuencia, Nutri-Score y el ultraprocesamiento deben considerarse como dos dimensiones diferentes y complementarias


The front-of-pack nutritional labeling system Nutri-Score is sometimes under attack because it classifies as A and B certain ultra-processed foods. In fact, this is not surprising given that nutritional quality (assessed by Nutri-Score) and ultra-processing (assessed by the NOVA classification) do not cover the same "health dimensions" in foods but rather different dimensions likely to affect health through specific mechanisms. Although they cover different and complementary dimensions, there is nevertheless an overall association between the degree of processing and nutritional quality of foods. But within the group of ultra-processed foods there are differences in the number, type and doses of additives, as well as differences in nutritional quality. Therefore Nutri-Score allows, within the category of ultra-processed foods (as for all categories of the NOVA classification), to differentiate the nutritional quality of foods, which is essential in terms of health impact. Indeed, regardless of the level of food processing, it has been shown that consuming foods that are better ranked on the Nutri-Score scale is associated with a health benefit and a lower risk of chronic diseases. This is important because, even if it is recommended to reduce the consumption of ultra-processed foods, for those who do not want to or cannot avoid consuming them, for those for whom cooking is difficult (for reasons of time, ease, taste, etc.), the choice of foods better ranked on the Nutri-Score scale has a positive impact on health. Nutri-Score and ultra-transformation must be considered two different and complementary dimensions


Asunto(s)
Humanos , Comida Rápida/normas , Etiquetado de Alimentos/métodos , Etiquetado de Alimentos/normas , Etiquetado de Productos/normas , Calidad de los Alimentos , Análisis de los Alimentos/normas
11.
Food Chem ; 349: 129161, 2021 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-33545598

RESUMEN

Rapid postharvest softening largely limits the shelf-life of persimmon (Diospyros kaki L.) fruit. Microwave is a new environmental-friendly inside-out heat-shock approach, whose effect on the fruit softening and quality has not yet been investigated. The current study applied two kinds of microwave treatments (low-power long-time, LPLT, or high-power short-time, HPST) to persimmon fruit with comparison to the hot water (HW) treatments. The results showed both microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage. Moreover, application of HPST treatment down-regulated gene expression of DkPG1, DkPE2 and DkEGase1 compared with untreated fruits. These results indicated that microwave treatment is a promising soft-delaying method for the preservation of persimmon fruit.


Asunto(s)
Diospyros/fisiología , Diospyros/efectos de la radiación , Calidad de los Alimentos , Frutas/efectos de la radiación , Respuesta al Choque Térmico/efectos de la radiación , Fenómenos Mecánicos , Microondas , Fenómenos Biomecánicos , Diospyros/metabolismo , Almacenamiento de Alimentos , Frutas/metabolismo
12.
Food Chem ; 349: 129216, 2021 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-33581436

RESUMEN

The objective of the study was to investigate the effect of mechanical vibration on postharvest quality and volatile compounds in blueberries (Vaccinium spp. Berkeley). Ethylene production, respiratory rate, firmness, decay incidence, soluble solids content (SSC), titratable acid content (TAC), flavonoid content, total phenols content (TPC), enzyme activity and volatile compounds of blueberry fruit were determined. Results showed that mechanical vibration resulted in the increase of ethylene production, respiratory rate, decay incidence and the decrease of firmness, enzyme activity, SSC, TAC, flavonoid content, TPC in blueberries comparing with the control. Moreover, mechanical vibration improved the relative content of alcohols and decreased the relative content of esters in comparison with the control group. In conclusion, the effect of transport vibration on blueberry quality was conspicuous. The quality of blueberry fruit gradually decreased with the extension of vibration time during the transportation, which seriously reduced storage life and commodity value of blueberries.


Asunto(s)
Arándanos Azules (Planta)/química , Calidad de los Alimentos , Frutas/química , Vibración , Compuestos Orgánicos Volátiles/análisis
13.
Int J Mol Sci ; 22(3)2021 Jan 29.
Artículo en Inglés | MEDLINE | ID: mdl-33572788

RESUMEN

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, ß, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.


Asunto(s)
Ciclodextrinas/química , Aditivos Alimentarios/química , Industria de Alimentos , Animales , Ciclodextrinas/metabolismo , Ciclodextrinas/toxicidad , Aditivos Alimentarios/metabolismo , Aditivos Alimentarios/toxicidad , Industria de Alimentos/métodos , Calidad de los Alimentos , Humanos , Modelos Moleculares , Agua/química
14.
Food Chem ; 349: 129095, 2021 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-33545603

RESUMEN

The Near (NIR) and Mid (MIR) Infrared Spectroscopy associated with chemometric techniques were used to determine the cocoa solids content in chocolates and detect possible adulterations. Five chocolate formulations (30% to 90%) were produced with different cocoa solids concentrations and 110 commercial samples from 10 different countries with varying concentrations of cocoa solids (30% to 88%) were acquired. All repetions of the produced and commercial chocolates were evaluated using NIR and MIR. Spectroscopic data were submitted to multivariate techniques of Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS). For both spectroscopy techniques, the PCA of the 5 formulations formed 5 distinct groups regarding the cocoa solids and the commercial samples showed a behavior pattern similar to the produced samples. For PLS, the regression equations showed high predictive capacity, with correlation coefficients above 90 and RMSECV values of 0.70 and 1.22, for NIR and MIR, respectively. These models highlighted, approximately, 14% of the commercial samples as possible adulterated products.


Asunto(s)
Cacao/química , Chocolate/análisis , Análisis de los Alimentos/métodos , Calidad de los Alimentos , Espectrofotometría Infrarroja , Análisis de los Mínimos Cuadrados , Análisis de Componente Principal
15.
Food Chem ; 349: 129072, 2021 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-33556729

RESUMEN

This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan's through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.


Asunto(s)
Quitosano/química , Conservantes de Alimentos/química , Reacción de Maillard , Calidad de los Alimentos
16.
Food Chem ; 348: 128922, 2021 Jun 30.
Artículo en Inglés | MEDLINE | ID: mdl-33581681

RESUMEN

Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.


Asunto(s)
Calidad de los Alimentos , Oxígeno/química , Vino/análisis , Color , Odorantes/análisis , Oxidación-Reducción
17.
Food Chem ; 351: 129284, 2021 Jul 30.
Artículo en Inglés | MEDLINE | ID: mdl-33640773

RESUMEN

Coating damage destroys the integrity features critical for maintaining the modified atmosphere inside the fruit. In this study, we developed a self-healing edible coating that maintains its barrier properties for extending the shelf life of strawberries. The coating was fabricated via the layer-by-layer assembly of chitosan (CS) and sodium alginate (SA). (SA/CS)3 formed by three assembly cycles could completely heal the visibly damaged area by treating water. The mechanical properties and the water and oxygen rates of the healed coating were 97%, 63%, and 95%, respectively, of the intact coating. (SA/CS)3 coating effectively delayed strawberry deterioration. Moreover, the coating reduced the impact of coating damage on strawberries by restoring the coating barrier properties. The present findings have important implications for solving the reduction in freshness caused by coating damage.


Asunto(s)
Películas Comestibles , Conservación de Alimentos/métodos , Alginatos/química , Quitosano/química , Calidad de los Alimentos , Fragaria/química , Fragaria/metabolismo , Frutas/química , Frutas/metabolismo , Interacciones Hidrofóbicas e Hidrofílicas , Oxígeno/química , Tereftalatos Polietilenos/química , Resistencia a la Tracción , Agua/química
19.
Food Chem ; 350: 129243, 2021 Jul 15.
Artículo en Inglés | MEDLINE | ID: mdl-33592360

RESUMEN

Olive oil is an appreciated food product with high nutritional value, besides being an essential component in many culture diets. In this study, we present for the first time the application of a simple and non-invasive paper-based optoelectronic nose designed in a QR code configuration to evaluate the odor of olive oils. The chemical QR code was fabricated by the addition of 12 dyes, which provided high dimensional data resulting from the interaction between the volatile compounds and the colorimetric array. The color changes were employed to build differential maps with a unique fingerprint (i) to discriminate between olive oil and other edible oil samples; (ii) to quantify nonanaldehyde as an oxidation marker; and (iii) to identify oxidized oils through principal component analysis (PCA) and hierarchical component analysis (HCA). By developing suitable mobile apps, we anticipate the employment of the chemical QR code for portable, low-cost, and in-situ evaluation of food product quality.


Asunto(s)
Nariz Electrónica , Odorantes/análisis , Aceite de Oliva/análisis , Calidad de los Alimentos , Análisis de Componente Principal
20.
Int J Mol Sci ; 22(3)2021 Jan 26.
Artículo en Inglés | MEDLINE | ID: mdl-33530422

RESUMEN

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.


Asunto(s)
Bioingeniería , Fermentación , Microbiología Industrial , Pichia/metabolismo , Vino , Bioingeniería/métodos , Ecología , Calidad de los Alimentos , Pichia/clasificación , Vitis/química , Vitis/microbiología , Vino/análisis , Vino/normas
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