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Pregled bibliografske jedinice broj: 1109058

Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration


Ivić, Ivana; Kopjar, Mirela; Jakobek, Lidija; Jukić, Vladimir; Korbar, Suzana; Marić, Barbara; Mesić, Josip; Pichler, Anita
Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration // Processes, 9 (2021), 1; 89, 16 doi:10.3390/pr9010089 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1109058 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration

Autori
Ivić, Ivana ; Kopjar, Mirela ; Jakobek, Lidija ; Jukić, Vladimir ; Korbar, Suzana ; Marić, Barbara ; Mesić, Josip ; Pichler, Anita

Izvornik
Processes (2227-9717) 9 (2021), 1; 89, 16

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cabernet Sauvignon concentrate ; reverse osmosis ; nanofiltration ; phenolic compounds

Sažetak
In this study, Cabernet Sauvignon red wine was subjected to reverse osmosis and nanofiltration processes at four different pressures (25, 35, 45, and 55 bar) and two temperature regimes (with and without cooling). The aim was to obtain concentrates with a higher content of phenolic compounds and antioxidant activity and to determine the influence of two membrane types (Alfa Laval RO98pHt M20 for reverse osmosis and NF M20 for nanofiltration) and different operating conditions on phenolics retention. Total polyphenol, flavonoid, monomeric anthocyanin contents, and antioxidant activity were determined spectrophotometrically. Flavan-3- ols and phenolic acids were analyzed on a high- performance liquid chromatography system and sample colour was measured by chromometer. The results showed that the increase in applied pressure and decrease in retentate temperature were favorable for higher phenolics retention. Retention of individual compounds depended on their chemical structure, membrane properties, membrane fouling, and operating conditions. Both types of membranes proved to be suitable for Cabernet Sauvignon red wine concentration. In all retentates, phenolic compounds content was higher than in the initial wine, but no visible color change (ΔE* < 1) was observed. The highest concentrations of phenolic compounds were detected in retentates obtained at 45 and 55 bar, especially with cooling.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
NadSve-Sveučilište J. J. Strossmayera u Osijeku-UNIOS-ZUP 2018-8 - Membranski procesi: Utjecaj koncentriranja na aromatične i fenolne spojeve u crnom vinu (Pichler, Anita, NadSve ) ( POIROT)

Ustanove:
Fakultet agrobiotehničkih znanosti Osijek,
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Citiraj ovu publikaciju

Ivić, Ivana; Kopjar, Mirela; Jakobek, Lidija; Jukić, Vladimir; Korbar, Suzana; Marić, Barbara; Mesić, Josip; Pichler, Anita
Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration // Processes, 9 (2021), 1; 89, 16 doi:10.3390/pr9010089 (međunarodna recenzija, članak, znanstveni)
Ivić, I., Kopjar, M., Jakobek, L., Jukić, V., Korbar, S., Marić, B., Mesić, J. & Pichler, A. (2021) Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration. Processes, 9 (1), 89, 16 doi:10.3390/pr9010089.
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/pr9010089}, chapter = {89}, keywords = {Cabernet Sauvignon concentrate, reverse osmosis, nanofiltration, phenolic compounds}, journal = {Processes}, doi = {10.3390/pr9010089}, volume = {9}, number = {1}, issn = {2227-9717}, title = {Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration}, keyword = {Cabernet Sauvignon concentrate, reverse osmosis, nanofiltration, phenolic compounds}, chapternumber = {89} }
@article{article, year = {2021}, pages = {16}, DOI = {10.3390/pr9010089}, chapter = {89}, keywords = {Cabernet Sauvignon concentrate, reverse osmosis, nanofiltration, phenolic compounds}, journal = {Processes}, doi = {10.3390/pr9010089}, volume = {9}, number = {1}, issn = {2227-9717}, title = {Influence of processing parameters on phenolic compounds and color of Cabernet Sauvignon red wine concentrates obtained by reverse osmosis and nanofiltration}, keyword = {Cabernet Sauvignon concentrate, reverse osmosis, nanofiltration, phenolic compounds}, chapternumber = {89} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • INSPEC
  • Chemical Abstract
  • DOAJ


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