To determine the optimal conditions of pressurized liquid extraction (PLE) and microwave-assisted extraction (MAE) of polyphenols from black chokeberry leaves (BCL), temperature, time and sample-to-solvent ratio (SSR) were varied to obtain maximum polyphenols yield. The extracts were analyzed for total polyphenols (TP) as well as individual ones (UPLC ESI MS) and antioxidant capacity (FRAP, DPPH and ORAC). Moreover, the biological activity of the selected extracts was additionally determined.
View Article and Find Full Text PDFThe aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN) were used to predict the effects of different OTA concentrations on the fermentation ability of yeasts and oxidative stress parameters. The obtained results indicate a negative influence of OTA (4 µg mL) on ethanol production after 12 h.
View Article and Find Full Text PDFFermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation.
View Article and Find Full Text PDFFood Technol Biotechnol
June 2020
Research Background: In this study the content and composition of lipids in ergosterol-reduced M12 strain grown on glycerol as a carbon source is determined. Blocking the ergosterol synthesis route in yeast cells is a recently proposed method for increasing -adenosyl-l-methionine (SAM) production.
Experimental Approach: The batch cultivation of M12 yeast was carried out under aerobic conditions in a laboratory bioreactor with glycerol as carbon source, and with pulsed addition of methionine.
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base.
View Article and Find Full Text PDFIn this paper the effect of aflatoxin B, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts , , and was determined. The results showed that the three mycotoxins affected the morphology of all these yeasts, primarily the cell diameter, but not their final cell count. Fourier transform infrared spectroscopy showed that the yeast membranes bound the mycotoxins, in particular.
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