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Article ; Online: The effect of probe density coverage on the detection of oenological tannins in quartz crystal microbalance with dissipation monitoring (QCM-D) experiments.

Gagliardi, Mariacristina / Tori, Giorgia / Sanmartin, Chiara / Cecchini, Marco

Journal of the science of food and agriculture

2024

Abstract: Background: Polyphenols are a group of compounds found in grapes, musts, and wines. Their levels are crucial for grape ripening, proper must fermentation, and final wine characteristics. Standard chemical analysis is commonly used to detect these ... ...

Abstract	Background: Polyphenols are a group of compounds found in grapes, musts, and wines. Their levels are crucial for grape ripening, proper must fermentation, and final wine characteristics. Standard chemical analysis is commonly used to detect these compounds, but it is costly, time consuming, and requires specialized laboratories and operators. To address this, this study explores a functionalized acoustic sensor for detecting oenological polyphenols. Results: The method involves utilizing a quartz crystal microbalance with dissipation monitoring (QCM-D) to detect the target analyte by using a gelatin-based probe layer. The sensor is functionalized by optimizing the probe coverage density to maximize its performance. This is achieved by using 12-mercaptododecanoic acid (12-MCA) to immobilize the probe onto the gold sensor surface, and dithiothreitol (DTT) as a reducing and competitive binding agent. The concentration of 12-MCA and DTT in the solutions is varied to control the probe density. QCM-D measurements demonstrate that the probe density can be effectively adjusted using this approach, ranging from 0.2 × 10 Conclusion: The combination of QCM-D with gelatin functionalization holds great promise for future applications in the wine industry. It offers real-time monitoring capabilities, requires minimal sample preparation, and provides high sensitivity for quality control purposes. © 2024 Society of Chemical Industry.
Language	English
Publishing date	2024-02-03
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.13351
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Wearable sensors to measure the influence of sonic seasoning on wine consumers in a live context: a preliminary proof-of-concept study.

Billeci, Lucia / Sanmartin, Chiara / Tonacci, Alessandro / Taglieri, Isabella / Ferroni, Giuseppe / Marangoni, Roberto / Venturi, Francesca

Journal of the science of food and agriculture

2024

Abstract: Background: Any action capable of creating expectations about product quality would be able to modulate experienced pleasantness. In this context, during the 2022 edition of the Internet Festival (Pisa, Italy) a 'social experiment' was promoted to set ... ...

Abstract	Background: Any action capable of creating expectations about product quality would be able to modulate experienced pleasantness. In this context, during the 2022 edition of the Internet Festival (Pisa, Italy) a 'social experiment' was promoted to set up an affordable and reliable methodology based on wearable sensors to measure the emotions aroused in a live context on consumers by different kinds of wines. Therefore, five wines (two faulty ones and three high-quality samples) were proposed to 50 non-selected consumers in an arousing context with live jazz music as background. Both explicit (questionnaires) and two different approaches for implicit methods (electrocardiogram (ECG) recorded by wearable sensors vs. smartphones), the latter performed on a subgroup of 16, to measure the emotions aroused by wines and music were utilized synergistically. Results: According to our findings: (i) wine undoubtedly generates a significant emotional response on consumers; (ii) this answer is multifaceted and attributable to the quality level of the wine tasted. In fact, all things being equal, while drinking wine even untrained consumers can perfectly recognize good wines compared to products of lower quality; (iii) high-quality wines are able to induce a spectrum of positive emotions, as observed by the analysis of ECG signals, especially when they are coupled with background music. Conclusion: The framework has certainly played to the advantage of good-quality wines, fostering their positive emotional characteristics on the palate even of some less experienced consumers, thanks to a dragging effect towards a positive mood generated by the surrounding conditions (good music in a beautiful location). © 2024 Society of Chemical Industry.
Language	English
Publishing date	2024-03-05
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.13432
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine

Bianchi, Alessandro / Taglieri, Isabella / Macaluso, Monica / Sanmartin, Chiara / Zinnai, Angela / Venturi, Francesca

Foods. 2023 July 16, v. 12, no. 14

2023

Abstract: When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In ... ...

Abstract	When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO₂ and Free SO₂ and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
Keywords	acidity ; anthocyanins ; bottled wines ; color ; cork ; crows ; oxidation ; polymers ; proanthocyanidins ; red wines ; shelf life
Language	English
Dates of publication	2023-0716
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12142719
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Optimizing the winemaking process: NIR spectroscopy and e-nose analysis for the online monitoring of fermentation.

Littarru, Eleonora / Modesti, Margherita / Alfieri, Gianmarco / Pettinelli, Stefano / Floridia, Giuseppe / Bellincontro, Andrea / Sanmartin, Chiara / Brizzolara, Stefano

Journal of the science of food and agriculture

2024

Abstract: Background: In the winemaking process, the rapid determination of specific quality parameters such as sugar content, pH, acidity, concentrations of phenolic compounds, anthocyanins and volatile organic compounds is crucial for high-quality wine ... ...

Abstract	Background: In the winemaking process, the rapid determination of specific quality parameters such as sugar content, pH, acidity, concentrations of phenolic compounds, anthocyanins and volatile organic compounds is crucial for high-quality wine production. Traditional analytical methods allow for precise quantification of these parameters but are time-consuming and expensive. This article explores the potential application of non-destructive analytical technique (NDAT) (near infra-red [NIR] and e-nose), as efficient alternatives for online monitoring of fermentation working on two different winemaking tanks and applying chemometrics to develop predictive models to correlate non-destructive and analytical data. Results: NIR measurements have been used to build principal components regression models, showing good prediction capability for polyphenols, anthocyanins, glucose and fructose. Both offline and online e-nose applications demonstrate good capability of discriminating different fermentation phases, in agreement with aromatic profile changes observed via gas chromatography-mass spectrometry analysis. Moreover, correlation analysis reveals the potential of quartz microbalances, Taguchi Gas Sensors and H Conclusion: This research aims to showcase the potential employment of NDAT for online monitoring the evolution of must composition during fermentation. The proposed methods could potentially fulfil a longstanding requirement of winemakers, enabling them to closely monitor fermentation allowing the timely making of important technical decisions aimed at achieving oenological objectives in wine production. © 2024 Society of Chemical Industry.
Language	English
Publishing date	2024-01-29
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.13336
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine.

Bianchi, Alessandro / Taglieri, Isabella / Macaluso, Monica / Sanmartin, Chiara / Zinnai, Angela / Venturi, Francesca

Foods (Basel, Switzerland)

2023 Volume 12, Issue 14

Abstract	When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO
Language	English
Publishing date	2023-07-16
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12142719
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread

Bianchi, Alessandro / Sanmartin, Chiara / Taglieri, Isabella / Macaluso, Monica / Venturi, Francesca / Napoli, Marco / Mancini, Marco / Fabbri, Carolina / Zinnai, Angela

Foods. 2023 July 11, v. 12, no. 14

2023

Abstract: The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics ... ...

Abstract	The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N₂, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N₂ and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably.
Keywords	Triticum aestivum ; air ; amylopectin ; amylose ; breads ; flour ; phytochemicals ; shelf life ; wheat
Language	English
Dates of publication	2023-0711
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12142672
Database	NAL-Catalogue (AGRICOLA)

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Article: Biological and Agronomic Traits of the Main Halophytes Widespread in the Mediterranean Region as Potential New Vegetable Crops

Lombardi, Tiziana / Bertacchi, Andrea / Pistelli, Laura / Pardossi, Alberto / Pecchia, Susanna / Toffanin, Annita / Sanmartin, Chiara

Horticulturae. 2022 Feb. 23, v. 8, no. 3

2022

Abstract: Salinity is one of the oldest and most serious environmental problems in the world. The increasingly widespread salinization of soils and water resources represents a growing threat to agriculture around the world. A strategy to cope with this problem is ...

Abstract	Salinity is one of the oldest and most serious environmental problems in the world. The increasingly widespread salinization of soils and water resources represents a growing threat to agriculture around the world. A strategy to cope with this problem is to cultivate salt-tolerant crops and, therefore, it is necessary to identify plant species that are naturally adapted to high-salinity conditions. In this review, we focus our attention on some plant species that can be considered among the most representative halophytes of the Mediterranean region; they can be potential resources, such as new or relatively new vegetable crops, to produce raw or minimally processed (or ready-to-eat) products, considering their nutritional properties and nutraceuticals. The main biological and agronomic characteristics of these species and the potential health risks due to mycotoxigenic fungi have been analyzed and summarized in a dedicated section. The objective of this review is to illustrate the main biological and agronomical characteristics of the most common halophytic species in the Mediterranean area, which could expand the range of leafy vegetables on the market.
Keywords	dietary supplements ; halophytes ; markets ; ready-to-eat foods ; salinity ; salt tolerance ; Mediterranean region
Language	English
Dates of publication	2022-0223
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article
ZDB-ID	2813983-5
ISSN	2311-7524
ISSN	2311-7524
DOI	10.3390/horticulturae8030195
Database	NAL-Catalogue (AGRICOLA)

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Article: Ozone and Bioactive Compounds in Grapes and Wine.

Modesti, Margherita / Macaluso, Monica / Taglieri, Isabella / Bellincontro, Andrea / Sanmartin, Chiara

Foods (Basel, Switzerland)

2021 Volume 10, Issue 12

Abstract: Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers ... ...

Abstract	Ozone is widely used in the agri-food and food processing industries mainly as a sanitizing agent. However, it has recently become clear that ozone exposition leads to another important benefit: in living tissues, the induced-oxidative stress triggers the antioxidant response, and, therefore, it enhances the production of antioxidant and stress-related secondary metabolites. As such, ozone can be considered an abiotic elicitor. The goal of the present review was to critically summarize knowledge about the possibility of improving bioactive compounds and, consequently, the health-related properties of grapes and wine, by using ozone. The greatest interest has been given not only to the pre- and post-harvest treatment of table and wine grapes, but also to the explanation of the mechanisms involved in the ozone-related response and the main secondary metabolites biosynthetic pathways. From the literature available, it is clear that the effect of ozone treatment on health-related properties and secondary metabolites accumulation depends on many factors, such as the cultivar, but also the form (water or gaseous), doses, and application method of ozone. Most of the published papers report an increase in antioxidant compounds (e.g., polyphenols) and stress-related volatiles, confirming the hypothesis that ozone could be used to improve berry and wine compositional and sensory quality.
Language	English
Publishing date	2021-11-28
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods10122934
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Detection of Oenological Polyphenols via QCM-D Measurements.

Gagliardi, Mariacristina / Tori, Giorgia / Agostini, Matteo / Lunardelli, Francesco / Mencarelli, Fabio / Sanmartin, Chiara / Cecchini, Marco

Nanomaterials (Basel, Switzerland)

2022 Volume 12, Issue 1

Abstract: Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for ... ...

Abstract	Polyphenols are a family of compounds present in grapes, musts, and wines. Their dosage is associated with the grape ripening, correct must fermentation, and final wine properties. Owing to their anti-inflammatory properties, they are also relevant for health applications. To date, such compounds are detected mainly via standard chemical analysis, which is costly for constant monitoring and requires a specialized laboratory. Cheap and portable sensors would be desirable to reduce costs and speed up measurements. This paper illustrates the development of strategies for sensor surface chemical functionalization for polyphenol detection. We perform measurements by using a commercial quartz crystal microbalance with dissipation monitoring apparatus. Chemical functionalizations are based on proteins (bovine serum albumin and gelatin type A) or customized peptides derived from istatine-5 and murine salivary protein-5. Commercial oenological additives containing pure gallic tannins or proanthocyanidins, dissolved in water or commercial wine, are used for the analysis. Results indicate that selected functionalizations enable the detection of the two different tannin families, suggesting a relationship between the recorded signal and concentration. Gelatin A also demonstrates the ability to discriminate gallic tannins from proanthocyanidins. Outcomes are promising and pave the way for the exploitation of such devices for precision oenology.
Language	English
Publishing date	2022-01-04
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2662255-5
ISSN	2079-4991
ISSN	2079-4991
DOI	10.3390/nano12010166
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Article: Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must.

Delogu, Marina / Ceccantoni, Brunella / Forniti, Roberto / Taglieri, Isabella / Sanmartin, Chiara / Mencarelli, Fabio / Bellincontro, Andrea

Foods (Basel, Switzerland)

2022 Volume 11, Issue 10

Abstract: Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly ... ...

Abstract	Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly sulfited red must (mute must) at two treatment temperatures, a significant reduction in total and free sulfites from around 1000 mg/L to 200 and 120 mg/L at 20 and 10 °C, respectively, was observed in 24 h, but already after 4 h the concentration was halved. Air flushing of the mute must did not reduce the SO
Language	English
Publishing date	2022-05-12
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11101405
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