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Pregled bibliografske jedinice broj: 1125823

Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity


Ivić, Ivana; Kopjar, Mirela; Pichler, Dubravko; Buljeta, Ivana; Pichler, Anita
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity // Membranes, 11 (2021), 5; 322, 18 doi:10.3390/membranes11050322 (međunarodna recenzija, članak, znanstveni)


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Naslov
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

Autori
Ivić, Ivana ; Kopjar, Mirela ; Pichler, Dubravko ; Buljeta, Ivana ; Pichler, Anita

Izvornik
Membranes (2077-0375) 11 (2021), 5; 322, 18

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

Ključne riječi
conventional Cabernet Sauvignon ; ecological Cabernet Sauvignon ; nanofiltration process ; phenolic compounds ; antioxidant activity ; colour

Sažetak
The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa ; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This article belongs to the Special Issue New
Phenomenological Findings in Nanofiltration



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)
IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ - 2019-04) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Ivana Ivić (autor)

Avatar Url Anita Pichler (autor)

Avatar Url Mirela Kopjar (autor)

Avatar Url Ivana Buljeta (autor)

Citiraj ovu publikaciju

Ivić, Ivana; Kopjar, Mirela; Pichler, Dubravko; Buljeta, Ivana; Pichler, Anita
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity // Membranes, 11 (2021), 5; 322, 18 doi:10.3390/membranes11050322 (međunarodna recenzija, članak, znanstveni)
Ivić, I., Kopjar, M., Pichler, D., Buljeta, I. & Pichler, A. (2021) Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity. Membranes, 11 (5), 322, 18 doi:10.3390/membranes11050322.
@article{article, year = {2021}, pages = {18}, DOI = {10.3390/membranes11050322}, chapter = {322}, keywords = {conventional Cabernet Sauvignon, ecological Cabernet Sauvignon, nanofiltration process, phenolic compounds, antioxidant activity, colour}, journal = {Membranes}, doi = {10.3390/membranes11050322}, volume = {11}, number = {5}, issn = {2077-0375}, title = {Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity}, keyword = {conventional Cabernet Sauvignon, ecological Cabernet Sauvignon, nanofiltration process, phenolic compounds, antioxidant activity, colour}, chapternumber = {322} }
@article{article, year = {2021}, pages = {18}, DOI = {10.3390/membranes11050322}, chapter = {322}, keywords = {conventional Cabernet Sauvignon, ecological Cabernet Sauvignon, nanofiltration process, phenolic compounds, antioxidant activity, colour}, journal = {Membranes}, doi = {10.3390/membranes11050322}, volume = {11}, number = {5}, issn = {2077-0375}, title = {Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity}, keyword = {conventional Cabernet Sauvignon, ecological Cabernet Sauvignon, nanofiltration process, phenolic compounds, antioxidant activity, colour}, chapternumber = {322} }

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


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