During the last decade, there has been a continuous rise in the consumption of fresh easy-to-peel mandarins. However, the majority of the knowledge comes from other citrus fruit, like orange, while ...there are relatively few studies about mandarins and no comprehensive research on literature data about them. One of the most important steps in the analytical process is sample preparation. Its value is evident in analyzing the samples with complex matrices, such as in mandarin fruit. In addition, mandarin contains hundreds to thousands of various compounds and metabolites, some of them present in extremely low concentrations, that interfere with the detection of one another. Hence, mandarin samples are commonly pretreated by extraction to facilitate analysis of bioactive compounds, improve accuracy and quantification levels. There is an abundance of extraction techniques available, depending on the group of compounds of interest. Finally, modern analytical techniques, have been applied to cope with numerous bioactive compounds in mandarins. Considering all the above, this review aims to (i) list the most valuable procedures of sample preparation, (ii) highlight the most important techniques for extraction of bioactive compounds from mandarin fruit, and (iii) summarize current trends in the identification and determination of bioactive compounds in mandarin.
Efficient extraction of bioactive compounds with minimal environmental impact is a significant challenge. Among these compounds, carotenoids, natural pigments found in abundance in citrus peels, are ...of particular interest due to their potential health benefits. However, traditional extraction methods often involve the high consumption of energy and the use of petroleum-based organic solvents, resulting in substantial environmental repercussions. A typical example is the use of
n
-hexane in standard carotenoid extraction procedures. This work is aimed to optimize the solid-liquid extraction of total carotenoids from
Citrus unshiu
peels using green solvents: acetone, ethyl acetate, limonene, 2-methyltetrahydrofuran, cyclopentyl methyl ether. Response surface methodology (RSM) using the central composite designs (CCD) approach was employed. The total carotenoid content was determined spectrophotometrically. Optimal conditions of time, temperature, and type of solvent were 65 min, 65°C and cyclopentyl methyl ether as solvent yielded a carotenoid content of 10.5 mg/L. Relative to the conventional solvent (
n
-hexane), an increase of 37.3% was observed. Moreover, other green solvents also yielded significantly higher results compared to
n
-hexane. These findings highlight the potential use of green solvents as viable, eco-friendly alternatives to traditional petroleum-based solvents like
n
-hexane for carotenoid extraction from mandarin peels. The research contributes to the ongoing efforts to reduce environmental impact while maintaining or improving extraction efficiency.
Odoriferous compounds 3-sulfanylhexanol (3-SH) and 3-sulfanylhexyl acetate (3-SHA), produced during the fermentation from precursors present in grape and must, are the most important representatives ...of the group of varietal thiols with a crucial role in the formation of the aroma of certain wines and a very low odor detection threshold. Due to their reactivity, polarity, high boiling points, and very low abundance in wine, isolation, and quantification of varietal thiols represent a tedious task. Procedures for the derivatization of varietal thiols in Sauvignon Blanc wine were conducted and optimized, with emphasis on the base selection, influence of pH value and duration on the outcome of derivatization, addition of antioxidants during the derivatization, and eluent selection. Varietal thiols and derivatives were isolated by solid-phase extraction and microextraction. Calibration was performed with standard addition combined with stable isotope dilution analysis. The developed methods were successfully used for the quantification of varietal thiols by gas chromatography–mass spectrometry with tandem mass spectrometry. Detection with a sulfur chemiluminescence detector, which was also performed, suffered from unsatisfactory sensitivity and higher standard deviations. For the first time, the concentration of varietal thiols in samples of Croatian Sauvignon Blanc wine was determined, with values ranging from 6 to 135 ng L
−1
.
This comprehensive review delves into the vital role of edible coatings in extending the shelf life of agricultural and finished food products while advancing sustainability. Such biodegradable, ...eco-conscious materials stand as a sustainable alternative to traditional food preservation techniques. This paper navigates through the facets of edible coatings, highlighting their origins from green sources and their evolution concerning conventional preservation, the nuanced process of their crafting, and their technological innovations. Additionally, the advantages of natural additives and nanotechnology implementation in enhancing the effectiveness of edible coatings are illustrated and discussed. A thorough exploration of their multiple applications across various foods is provided, with a peculiar focus on their multifaceted advantages. Subsequently, the commercial viability of edible coatings is addressed by detailing their current market presence, challenges in scalability, and primary determinants for their market entry. The regulatory landscape of edible coatings is critically assessed shedding light on the current scenario and potential roadblocks. At last, a brief discussion on the prospects of edible coatings in sustainable food preservation is alleged, spotlighting upcoming advancements. The overarching theme of the review emphasizes the transformative potential of edible coatings, thereby suggesting their capability to significantly influence the food sector's sustainable trajectory.
•Natural edible coatings are a sustainable solution to extend food shelf life.•Composite edible coatings offer superior performance.•Natural additives in coatings improve food quality, safety, and storage.•Nanotechnology has huge potential in formulating edible coatings.•Facing feasibility challenges, edible coatings progress with tech and sustainability.
In recent years, there has been growing interest in harnessing the unique properties of natural nanofibers, driving innovative applications in the agri-food sector. This comprehensive review aims to ...provide an extensive overview of the advantages, challenges, and applications of natural-based electrospun nanofibers in several domains, including agriculture, food processing, food safety, nutraceuticals, and functional foods. Specifically, the review delves into the electrospinning technique, which is employed to produce nanofibers, while highlighting both its benefits and limitations. Additionally, the review explores the various sources of natural-based nanofibers, with a particular focus on biopolymers derived from animals and plants. Furthermore, the review examines the diverse applications of these nanofibers in different facets of the agri-food sector, while also identifying the associated challenges. This review underscores the need for continued research and development in the realm of natural-based nanofibers for agri-food applications. By overcoming current challenges, the full potential of these nanofibers can be realized, leading to significant advances in food quality, safety, and sustainability.
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of
Saccharomyces bayanus
(Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory ...characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphenolic compound with the significantly higher concentrations detected for Idared wines. Total phenolic acids, as well as total flavan-3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influenced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.
Merlot and Traminer (Vitis vinifera L.) grapes were subjected to gamma irradiation at the panoramic 60Co source at four doses (670, 1300, 2000, 2700 Gy) and wines were produced from the irradiated ...grapes. HPLC analysis of musts have shown a negative impact of irradiation on the amino acids content. However, Merlot wines produced from irradiated grapes demonstrated better extraction of the coloring matter. The concentrations of anthocyanins increased with the increasing absorbed irradiation dose, while flavonols and flavanols were not affected by irradiation. Irradiation with doses up to 2000 Gy increased concentrations of fruity-floral aroma compounds, especially monoterpens and C13 norisoprenoids in wines, while a maximal dose of 2700 Gy expressed more the toasty and caramel notes due to higher concentrations of furfural and furfuryl alcohols. Results obtained suggest that ionizing irradiation might be a suitable method for grape treatment since better chemical properties in wine could be achieved.
•Gamma irradiation had negative impact on amino acids content in grapes.•Better extraction of coloring matter was obtained from irradiated grapes.•Flavonols and flavan-3-ols were not affected by irradiation.•Aroma profile of wines from irradiated grapes was enhanced.•The irradiation dose up to 2000 Gy increased fruity-floral aroma in wine.
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components ...be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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