期刊
FOOD CHEMISTRY
卷 285, 期 -, 页码 67-76出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.155
关键词
Antioxidant; Chitosan; EPR spin trapping; Hydroxyl radical scavenging activity; Metal chelation; Photooxidation; Sulphur dioxide-free wines
资金
- CNRS
- Aix Marseille University
- Agence Nationale de la Recherche, France (ANR JCJC MitoDiaPM) [ANR-17-CE34-0006-01]
- Marco Polo program from University of Bologna
- Agence Nationale de la Recherche (ANR) [ANR-17-CE34-0006] Funding Source: Agence Nationale de la Recherche (ANR)
The efficacy against oxidative degradation in model and sulphite-free white wines of two commercial, insoluble chitosans (one being approved for winemaking) were investigated by electron paramagnetic resonance (EPR). Both compounds at various doses significantly inhibited the formation of alpha-(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of incubation with 100 mu M iron(II). In a relevant photo-oxidative system acetaldehyde formation was significantly reduced after 6 days of incubation. Parallel EPR tests were performed to assess the importance of metal chelation (iron and copper) versus direct scavenging of hydroxyl radicals on the effect of chitosan. The present data support the potentiality of using biocompatible chitosan as a healthier complement and/or alternative to sulphur dioxide against white wine oxidative spoilage.
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