Novel hydrophobic colorimetric films based on ethylcellulose/castor oil/anthocyanins for pork freshness monitoring

 LWT, 164, 2022, 113631

A novel hydrophobic colorimetric film was developed using ethyl cellulose (EC), castor oil (CO) and purple potato anthocyanin (AN) for pork freshness monitoring. The films with CO concentrations of 0% (control), 0.25%, 0.5%, 1% and 2% were developed and expressed as F0, F0.25, F0.5, F1 and F2. Scanning electron microscopy (SEM) images showed that the five films had dense surface and porous internal structures. The F0.5 film exhibited the highest tensile strength (TS) value, optimal color stability, ability to prevent the leaching of AN. The limit of detection (LOD) value of the F0.5 film to ammonia gas was 1.04 μM. The color of F0.5 film turned from red to green along with the spoilage of pork. As a result, the film was expected to be a good colorimetric indicator of pork freshness for intelligent packaging.

Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

Int. J. Mol. Sci. 2019, 20(6), 1447

DOI: 10.3390/ijms20061447

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens

Molecules 2019, 24(4), 686

DOI: 10.3390/molecules24040686

Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.

Fungicide residues affect the sensory properties and flavonoid composition of red wine

Journal of Food Composition and Analysis, 66 (2018) 185-192

doi.org/10.1016/j.jfca.2017.12.021

The influence of four fungicide treatments [viz., metrafenone, boscalid + kresoxim-methyl, fenhexamid and mepanipyrim, which are typically used to control downy mildew (Plasmopara viticola) and grey mould (Botrytis cinerea)] on the composition of Tempranillo red wines was assessed by examining changes in phenolic composition, colour and aroma profile in wines from pesticide-treated grapes in relation to control wines made from untreated grapes. The results were also compared with those for wine of a previous vintage in order to ascertain whether fungicide-related changes were comparable to vintage-related changes. Only the boscalid + kresoxim-methyl treatment led to significant differences in wine of the 2013 vintage; thus, it increased the contents in monomeric anthocyanins (58%) and flavan-3-ols (36%), and also colour lightness (20%), but decreased the contribution of the ripe (42%) and fresh fruits (59%) odorant series. These results seemingly confirm that the presence of boscalid + kresoxim-methyl residues in must impairs the sensory quality of the resulting wine by diminishing its brightness and aroma. Differences varied markedly between years, which suggests that the course of the fermentation process is influenced not only by the composition of the grapes but also by the presence of the fungicide.