Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F16%3A00458426" target="_blank" >RIV/86652079:_____/16:00458426 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14110/16:00087675 RIV/62156489:43510/16:43907272 RIV/00027022:_____/16:00000611

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s11947-015-1637-2" target="_blank" >http://dx.doi.org/10.1007/s11947-015-1637-2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-015-1637-2" target="_blank" >10.1007/s11947-015-1637-2</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Popis výsledku v původním jazyce

Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-epsilon-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufrankisch, Blaufrankisch bio, Saint Laurent, Gruner Veltliner, Gruner Veltliner bio, and Muller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.

Název v anglickém jazyce

Influence of Technological Processes on Biologically Active Compounds of Produced Grapes Juices

Popis výsledku anglicky

Grape juice quality can be substantially influenced by different processing methods and their parameters. This study deals with the influence of thermomaceration temperature and its holding time on important juice quality parameters such as the content of trans-resveratrol, trans-piceid, trans-epsilon-viniferin, and 2,4,6-trihydroxyphenantrene-2-O-glucoside. All the aforementioned compounds together with antioxidative capacity, total polyphenols, and antimutagenic activity were measured. This study used the following grapes: Blaufrankisch, Blaufrankisch bio, Saint Laurent, Gruner Veltliner, Gruner Veltliner bio, and Muller-Thurgau. For all tested grape varieties, the most important processing parameters were temperature and thermomaceration holding time. There were no significant differences in the content of the studied compounds. Three preservation technologies, freezing, bottle pasteurization, and high-pressure treatment, were also studied regarding the content of abovementioned biologically active compounds. Results of this study can be immediately applied to grape juice production.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

421-429

Kód UT WoS článku

000369270600004

EID výsledku v databázi Scopus

2-s2.0-84958776825