Browsing by Author "Brossard N."
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- ItemAdvances in White Wine Protein Stabilization Technologies(NLM (Medline), 2022) Silva-Barbieri D.; Escalona N.; Perez-Correa J.R.; Salazar F.N.; Lopez F.; Brossard N.; Escalona N.The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
- ItemAstringency sub-qualities of red wines and the influence of wine–saliva aggregates(Blackwell Publishing Ltd, 2021) Brossard N.; Gonzalez-Muñoz B.; Pavez C.; Bordeu E.; Gonzalez-Muñoz B.; Ricci A.; Paola Parpinello G.; Wang X.; Chen J.; Osorio F.© 2021 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication.
- ItemCorrelating wine astringency with physical measures – Current knowledge and future directions(Elsevier B.V., 2021) Rosenkranz A.; Marian M.; Shah R.; Gashi B.; Zhang S.; Bordeu E.; Brossard N.© 2021 Elsevier B.V.Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
- ItemLipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation(MDPI, 2022) Diaz H.S.; Rios-Gallardo A.; Ortolani D.; Diaz-Jara E.; Flores M.J.; Vera I.; Rio R.D.; Monasterio A.; Osorio F.; Ortiz F.C.; Brossard N.© 2022 by the authors.The central nervous system (CNS) is particularly vulnerable to oxidative stress and inflammation, which affect neuronal function and survival. Nowadays, there is great interest in the development of antioxidant and anti-inflammatory compounds extracted from natural products, as potential strategies to reduce the oxidative/inflammatory environment within the CNS and then preserve neuronal integrity and brain function. However, an important limitation of natural antioxidant formulations (mainly polyphenols) is their reduced in vivo bioavailability. The biological compatible delivery system containing polyphenols may serve as a novel compound for these antioxidant formulations. Accordingly, in the present study, we used liposomes as carriers for grape tannins, and we tested their ability to prevent neuronal oxidative stress and inflammation. Cultured catecholaminergic neurons (CAD) were used to establish the potential of lipid-encapsulated grape tannins (TLS) to prevent neuronal oxidative stress and inflammation following an oxidative insult. TLS rescued cell survival after H2O2 treatment (59.4 ± 8.8% vs. 90.4 ± 5.6% H2O2 vs. TLS+ H2O2; p < 0.05) and reduced intracellular ROS levels by ~38% (p < 0.05), despite displaying negligible antioxidant activity in solution. Additionally, TLS treatment dramatically reduced proinflammatory cytokines’ mRNA expression after H2O2 treatment (TNF-α: 400.3 ± 1.7 vs. 7.9 ± 1.9-fold; IL-1β: 423.4 ± 1.3 vs. 12.7 ± 2.6-fold; p < 0.05; H2O2 vs. TLS+ H2O2, respectively), without affecting pro/antioxidant biomarker expression, suggesting that liposomes efficiently delivered tannins inside neurons and promoted cell survival. In conclusion, we propose that lipid-encapsulated grape tannins could be an efficient tool to promote antioxidant/inflammatory cell defense.
- ItemRed wine astringency: Correlations between chemical and sensory features(Academic Press, 2022) Pavez C.; Gonzalez-Munoz B.; O'Brien J.A.; Bordeu E.; Brossard N.; Gonzalez-Munoz B.; O'Brien J.A.; Laurie V.F.; Osorio F.; Nunez E.; Vega R.E.© 2021 The AuthorsThirty-seven red wines from different varieties, origins, and styles were characterized to identify the chemical parameters that better correlate with wine astringency. Principal Component Analysis showed that tannin content was the most important parameter influencing overall astringency and its sub-quality dryness, followed by polyphenolic content, color index and, to a lesser extent, pH and alcoholic degree. Given that astringency is a textural sensation caused by the interaction between salivary proteins and tannins, a comparison between two tannin precipitation assays (i.e., methylcellulose, MCP; and Harbertson-Adams assays, HA) were performed to evaluate their ability as estimators of red wine astringency. Results of the sensory correlations showed that MCP and HA have a different behavior toward intensity of astringency and dryness, mainly influenced by the tannin concentration. HA exhibited a sigmoidal behavior with a better astringency predictive performance at low and mid tannin concentration range, whilst MCP showed a linear behavior with a better performance at high tannin concentration range.
- ItemWine astringency: more than just tannin–protein interactions(John Wiley and Sons Ltd, 2022) Gonzalez-Munoz B.; Garrido-Vargas F.; Pavez C.; Bordeu E.; O'Brien J.A.; Brossard N.; Gonzalez-Munoz B.; Garrido-Vargas F.; O'Brien J.A.; Osorio F.; Chen J.© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin–salivary protein complexes. © 2021 Society of Chemical Industry.