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  1. Article: Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products.

    Fontana, Ariel

    Plants (Basel, Switzerland)

    2023  Volume 12, Issue 23

    Abstract: Sustainability in the food industry has been frequently linked to strategies that avoid, or at least minimize, the amount of by-products in food production [ ... ]. ...

    Abstract Sustainability in the food industry has been frequently linked to strategies that avoid, or at least minimize, the amount of by-products in food production [...].
    Language English
    Publishing date 2023-11-24
    Publishing country Switzerland
    Document type Editorial
    ZDB-ID 2704341-1
    ISSN 2223-7747
    ISSN 2223-7747
    DOI 10.3390/plants12233964
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Preparative Fractionation of Phenolic Compounds and Isolation of an Enriched Flavonol Fraction from Winemaking Industry By-Products by High-Performance Counter-Current Chromatography.

    Fontana, Ariel / Schieber, Andreas

    Plants (Basel, Switzerland)

    2023  Volume 12, Issue 12

    Abstract: High-performance counter-current chromatography (HPCCC) was used as a tool for the isolation and fractionation of phenolic compounds (PCs) in extracts from wine lees (WL) and grape pomace (GP). The biphasic solvent systems applied for HPCCC separation ... ...

    Abstract High-performance counter-current chromatography (HPCCC) was used as a tool for the isolation and fractionation of phenolic compounds (PCs) in extracts from wine lees (WL) and grape pomace (GP). The biphasic solvent systems applied for HPCCC separation were
    Language English
    Publishing date 2023-06-07
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704341-1
    ISSN 2223-7747
    ISSN 2223-7747
    DOI 10.3390/plants12122242
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace.

    Antoniolli, Andrea / Becerra, Lucía / Piccoli, Patricia / Fontana, Ariel

    Plants (Basel, Switzerland)

    2024  Volume 13, Issue 5

    Abstract: The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory ...

    Abstract The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-
    Language English
    Publishing date 2024-02-22
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704341-1
    ISSN 2223-7747
    ISSN 2223-7747
    DOI 10.3390/plants13050590
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article: Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour.

    Cipollone, María Agustina / Abraham, Analía G / Fontana, Ariel / Tironi, Valeria A

    Foods (Basel, Switzerland)

    2024  Volume 13, Issue 5

    Abstract: This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% ...

    Abstract This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4%
    Language English
    Publishing date 2024-02-22
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods13050659
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Characterization, Bioaccesibility and Antioxidant Activities of Phenolic Compounds Recovered from Yellow pea (Pisum sativum) Flour and Protein Isolate.

    Cipollone, María Agustina / Fontana, Ariel / Fillería, Susan García / Tironi, Valeria A

    Plant foods for human nutrition (Dordrecht, Netherlands)

    2024  

    Abstract: This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60% extracts obtained by ... ...

    Abstract This study focused on studying the bioaccesible phenolic compounds (PCs) from yellow pea flour (F) and protein isolate (I). Total phenolic contents (TPC), PCs composition and antioxidant activities were analysed in ethanol 60% extracts obtained by applying ultrasound assisted extraction (UAE, 15 min/40% amplitude). The preparation of I under alkaline conditions and the elimination of some soluble components at lower pH produced a change of PCs profile and antioxidant activity. After simulated gastrointestinal digestion (SGID) of both ingredients to obtain the digests FD and ID, notable changes in the PCs concentration and profiles could be demonstrated. FD presented a higher ORAC activity than ID (IC
    Language English
    Publishing date 2024-04-11
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 188869-9
    ISSN 1573-9104 ; 0377-3205
    ISSN (online) 1573-9104
    ISSN 0377-3205
    DOI 10.1007/s11130-024-01172-z
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 967: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  6. Article ; Online: Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds.

    Ferreyra, Susana / Bottini, Rubén / Fontana, Ariel

    Journal of agricultural and food chemistry

    2023  Volume 71, Issue 23, Page(s) 8699–8730

    Abstract: Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these ... ...

    Abstract Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
    MeSH term(s) Wine/analysis ; Vitis/chemistry ; Antioxidants/chemistry ; Phenols/analysis ; Plant Extracts/chemistry
    Chemical Substances Antioxidants ; Phenols ; Plant Extracts
    Language English
    Publishing date 2023-06-02
    Publishing country United States
    Document type Journal Article ; Review
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/acs.jafc.3c01635
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1172: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  7. Article ; Online: Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.

    Rodríguez, Mariela / Bianchi, Federico / Simonato, Barbara / Rizzi, Corrado / Fontana, Ariel / Tironi, Valeria A

    Food & function

    2024  Volume 15, Issue 2, Page(s) 608–624

    Abstract: This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the ... ...

    Abstract This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
    MeSH term(s) Antioxidants/chemistry ; Flour/analysis ; Bread/analysis ; Vitis/chemistry ; Triticum/chemistry ; Phenols/chemistry
    Chemical Substances Antioxidants ; Phenols
    Language English
    Publishing date 2024-01-22
    Publishing country England
    Document type Journal Article
    ZDB-ID 2612033-1
    ISSN 2042-650X ; 2042-6496
    ISSN (online) 2042-650X
    ISSN 2042-6496
    DOI 10.1039/d3fo04494g
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 7872: Show issues

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  8. Article ; Online: Tracing the origin of Argentine Malbec wines by sensometrics.

    Urvieta, Roy / Heymann, Hildegarde / Cantu, Annegret / Catania, Aníbal / Buscema, Fernando / Bottini, Rubén / Fontana, Ariel

    NPJ science of food

    2024  Volume 8, Issue 1, Page(s) 14

    Abstract: The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field-an approach for tracing the typicity of wines by ... ...

    Abstract The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field-an approach for tracing the typicity of wines by sensometrics, using the Malbec variety as a case study. This large-scale research fingerprinted 81 wines from 29 parcels from highly contrasting environments (varying climate, elevation, and soils), produced under standardized conditions in three consecutive vintages. Wines were evaluated through descriptive sensory analysis (DA) by a trained panel, and sensory descriptors were associated with different size geographic scales (zones, departments, and Geographic Indications (GIs)). The application of different sensometric tools allowed us to describe the typicity of wines and discriminate each region, proposing a novel methodology for the comprehensive evaluation of terroir from a sensory viewpoint. The vintage effect was very strong at the departmental and GI level, with aroma, taste and mouthfeel descriptors varying annually. However, certain origin descriptors remained consistent, providing insight into the typicity of Malbec. Considering the extension of the experimental study performed, this methodology provides a proof of concept for understanding both terroir and vintage effects from a sensorial perspective, offering wine producers and consumers a clear message backed by scientific evidence.
    Language English
    Publishing date 2024-02-21
    Publishing country England
    Document type Journal Article
    ISSN 2396-8370
    ISSN (online) 2396-8370
    DOI 10.1038/s41538-024-00252-3
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article ; Online: Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts.

    Ferreyra, Susana / Bottini, Rubén / Fontana, Ariel

    Food chemistry

    2022  Volume 405, Issue Pt A, Page(s) 134718

    Abstract: This study aimed to determine the stability of PCs in grape canes extracts stored at different temperatures and light conditions. The PCs composition was monitored every-two weeks during three months by liquid chromatography coupled to diode array and ... ...

    Abstract This study aimed to determine the stability of PCs in grape canes extracts stored at different temperatures and light conditions. The PCs composition was monitored every-two weeks during three months by liquid chromatography coupled to diode array and fluorescence detectors (LC-DAD-FLD). Initially, stilbenes represented 87 % of total PCs. Storage at -20 and 5 °C reduced PCs 8 and 6 %, respectively. When extracts were exposed to 25 and 40 °C, the degradation of (+)-catechin and (-)-epicatechin was faster than under lower temperatures, and light accelerated the degradation kinetics. trans-piceatannol showed particularly sensitive to temperature increase, being mostly degraded after two weeks stored at 40 °C. Conversely, degradation of trans-resveratrol and ε-viniferin was mostly catalyzed by light, since nearly 70 % of them were degraded at 40 °C under light, in comparison with a 23 % reduction of trans-resveratrol and no changes of ε-viniferin at 40 °C in darkness.
    Language English
    Publishing date 2022-10-28
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2022.134718
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  10. Article: Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products

    Ferreyra, Susana / Bottini, Rubén / Fontana, Ariel

    Food chemistry. 2021 Feb. 15, v. 338

    2021  

    Abstract: A liquid chromatography method coupling diode-array and fluorescence detectors (DAD and FLD, respectively) has been developed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products. With the combination of both ... ...

    Abstract A liquid chromatography method coupling diode-array and fluorescence detectors (DAD and FLD, respectively) has been developed for the simultaneous quantification of 32 phenolic compounds (PCs) in winemaking products. With the combination of both detectors it was possible to determine phenolic acids, flavanols, flavonols, stilbenes and other PCs in the matrices under study. An excitation wavelength of 290 nm was selected and three different emission wavelengths (315, 360 and 400 nm) were recorded. The method provided detection and quantification limits (LODs and LOQs) within the ranges of 0.01–1.46 mg/L and 0.03–4.9 mg/L, respectively. The LODs and LOQs using FLD for flavanols, stilbenes and phenyl ethanol analogues were improved between 65 and 1000% as compared with DAD. The combination of DAD with FLD increased both, sensitivity and the ability to reduce interfering signals. The developed method was applied for the characterization of PCs of wines, bunch stems and grape canes.
    Keywords absorbance ; detection ; ethanol ; flavanols ; flavonols ; fluorescence ; food chemistry ; grapes ; liquid chromatography ; stilbenes ; wavelengths ; winemaking
    Language English
    Dates of publication 2021-0215
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-light
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2020.128030
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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