A review of vibrational frequencies reported for tannin molecules is provided to create a database with typical fingerprints for different types of tannins. This will provide researchers working on ...vibrational spectroscopy applications and technicians a fast, easy, and reliable method to assess the quality and authenticity of these compounds, both extracted in laboratories and provided from commercial sources. The widespread use of these compounds has highlighted the need for a systematic characterization of the vibrational frequencies and molecular fingerprints for their identification and discrimination. According to our knowledge, this is the first systematic collection of typical peak frequencies for tannins, which can be applied in several research fields and technological applications.
Cross-pollination of commercial crops has been an ongoing issue in many species.
spp. encompasses the classifications of marijuana high in Δ
-tetrahydrocannabinol (THC) and hemp (below 0.3% THC). As ...such, cannabis is the most recent crop facing the dilemma of cross-pollination and is leading to litigation. These litigations are driven by the large misunderstanding of the impacts of cross-pollination within the cannabis industry. The misconception is that if hemp is cross-pollinated by high THC cannabis, the hemp will become "hot" (high in THC) thereby rendering the crop illegal under the 2018 Farm Bill. However, there are many factors that contribute to the amount of THC a plant may produce. This article examines and refutes the misconception of cross-pollination increasing THC levels by highlighting several methods of how THC may become high in a given hemp crop.
•Cryogenic maceration increases varietal thiol concentrations.•Cryogenic maceration increases antioxidant activity and maintains varietal traits.•Cryogenic wines have increased phenolic ...profiles.•Hand-picked and machine harvested wines have differing phenolic profiles.
Sauvignon blanc wines are characterised by their varietal aromas and low phenolic content. Mechanical harvesting has been shown to increase several varietal aromas. Likewise, maceration techniques have produced increases in phenolic content and antioxidant activity, but these can also alter tactile attributes and sensory profiles. Mechanical harvesting and cryogenic maceration were used in combination to produce a Sauvignon blanc wine with increased phenolic content and antioxidant activity, while showing a similar sensory profile to control wines.
Phenolic profiles of the wines showed differences between the harvesting and maceration techniques. Mechanical harvesting contributed to decreases in phenolics through reaction with oxidative radicals. Cryogenic maceration increased phenolics and antioxidant activity. Cryogenic maceration also increased the levels of several varietal aromas, for Sauvignon blanc wines made from both hand-picked and from machine-harvested fruit. Furthermore, cryogenic treatment of hand-picked fruit increased varietal thiols to levels similar to machine-harvested control wines.
The gastrointestinal (GI) tract is crucial for food digestion and nutrient absorption in humans. However, the GI tract is usually challenged with oxidative stress that can be induced by various ...factors, such as exogenous pathogenic microorganisms and dietary alterations. As a part of gut microbiota, Lactobacillus spp. play an important role in modulating oxidative stress in cells and tissues, especially in the GI tract. Oxidative stress is linked with excessive reactive oxygen species (ROS) that can be formed by a few enzymes, such as nicotinamide adenine dinucleotide phosphate (NADPH) oxidases (NOXs). The redox mechanisms of Lactobacillus spp. may contribute to the downregulation of these ROS-forming enzymes. In addition, nuclear factor erythroid 2 (NFE2)-related factor 2 (Nrf-2) and nuclear factor kappa B (NF-κB) are two common transcription factors, through which Lactobacillus spp. modulate oxidative stress as well. As oxidative stress is closely associated with inflammation and certain diseases, Lactobacillus spp. could potentially be applied for early treatment and amelioration of these diseases, either individually or together with prebiotics. However, further research is required for revealing their mechanisms of action as well as their extensive application in the future.
Summary
Pinot noir wines were made with inclusion of different amount of whole bunches or grape stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60), 100% whole bunch ...(WB100), and destemmed grapes with 100% stems added back (DS100). Wines were analysed using modified Somers assay and CIELab method at the end of fermentation and after a 2 years bottle ageing. CIELab analysis showed that DS100 was significantly different from all other treatments at both sampling points, and whole bunch addition treatments (except of WB30) only showed significant colour difference compared to DS treatment after bottle ageing. Total anthocyanins were significantly reduced in stem inclusion treatments at the end of alcoholic fermentation, but after the 2 years bottle ageing, only DS100 treatment showed significantly lower anthocyanins than DS treatment. Stem inclusion treatments significantly increased tannin concentration. Total anthocyanins and tannins in wines reduced by 69%–71% and 24%–31% respectively after bottle ageing.
Grape stems impact on Pinot noir wine colour.
The wine business relies heavily on wine quality certification. The excellence of New Zealand Pinot noir wines is well-known worldwide. Our major goal in this research is to predict wine quality by ...generating synthetic data and construct a machine learning model based on this synthetic data and available experimental data collected from different and diverse regions across New Zealand. We utilised 18 Pinot noir wine samples with 54 different characteristics (7 physiochemical and 47 chemical features). We generated 1381 samples from 12 original samples using the SMOTE method, and six samples were preserved for model testing. The findings were compared using four distinct feature selection approaches. Important attributes (referred as essential variables) that were shown to be relevant in at least three feature selection methods were utilised to predict wine quality. Seven machine learning algorithms were trained and tested on a holdout original sample. Adaptive Boosting (AdaBoost) classifier showed 100% accuracy when trained and evaluated without feature selection, with feature selection (XGB), and with essential variables (features found important in at least three feature selection methods). In the presence of essential variables, the Random Forest (RF) classifier performance was increased.
Abstract
Abstract. Oil bodies serve as a vital energy source of embryos during germination and contribute to sustaining the initial growth of seedlings until photosynthesis initiation. Despite high ...stability in chemical properties, how oil bodies break down and go into the degradation process during germination is still unknown. This study provides a morphological understanding of the mobilization of stored compounds in the seed germination of Cannabis. The achenes of fibrous hemp cultivar (Cannabis sativa cv. ‘Chungsam’) were examined in this study using light microscopy, scanning electron microscopy and transmission electron microscopy. Oil bodies in Cannabis seeds appeared spherical and sporadically distributed in the cotyledonary cells. Protein bodies contained electron-dense globoid and heterogeneous protein matrices. During seed germination, rough endoplasmic reticulum (rER) and high electron-dense substances were present adjacent to the oil bodies. The border of the oil bodies became a dense cluster region and appeared as a sinuous outline. Later, irregular hyaline areas were distributed throughout oil bodies, showing the destabilized emulsification of oil bodies. Finally, the oil bodies lost their morphology and fused with each other. The storage proteins were concentrated in the centre of the protein body as a dense homogenous circular mass surrounded by a light heterogeneous area. Some storage proteins are considered emulsifying agents on the surface region of oil bodies, enabling them to remain stable and distinct within and outside cotyledon cells. At the early germination stage, rER appeared and dense substances aggregated adjacent to the oil bodies. Certain proteins were synthesized within the rER and then translocated into the oil bodies by crossing the half membrane of oil bodies. Our data suggest that rER-associated proteins function as enzymes to lyse the emulsifying proteins, thereby weakening the emulsifying agent on the surface of the oil bodies. This process plays a key role in the degeneration of oil bodies and induces coalescence during seed germination.
Our study examines the microstructural characteristics of Cannabis seeds and the structural changes in cell storage organelles during germination using light microscopy, scanning and transmission electron microscopy. We provide detailed observations and experimental evidence of the localization and function of storage proteins and their associated enzymes during seed germination. The study also offers insights into the mechanisms underlying the degeneration and coalescence of oil bodies, which are vital processes in seed germination.
Epigenetic changes in genomics provide phenotypic modification without DNA sequence alteration. This study shows that benzoic acid, a common food additive and known histone deacetylase inhibitor ...(HDACi), has an epigenetic effect on Saccharomyces cerevisiae. Benzoic acid stimulated formation of epigenetic histone marks H3K4Me2, H3K27Me2, H3K18ac, and H3Ser10p in S. cerevisiae and altered their phenotypic behavior, resulting in increased production of phenylethyl alcohol and ester compounds during alcoholic fermentation using wine as a representative model system. Our study demonstrates the HDACi activity of certain dietary compounds such as sodium butyrate, curcumin and anacardic acid, suggests the potential use of these dietary compounds in altering S. cerevisiae phenotypes without altering host-cell DNA. This study highlights the potential to use common dietary compounds to exploit epigenetic modifications for various fermentation and biotechnology applications as an alternative to genetic modification. These findings indicate that benzoic acid and other food additives may have potential epigenetic effects on human gut microbiota, in which several yeast species are involved.
The manuscript investigates and reports for the first time utilizing a non-GMO approach to alter the fermentation process of Pinot Noir wines. We have experimentally demonstrated that certain dietary compounds possess histone deacetylase (HDAC) inhibiting activity and can alter the wine characteristics by potentially altering yeast gene transcription, which was resulted from epigenetic effects. We have previously proposed the term "nutrifermentics" to represent this newly proposed field of research that provides insights on the effect of certain dietary compounds on microbial strains and their potential application in fermentation. This technological approach is a novel way to manipulate microorganisms for innovative food and beverage production with quality attributes catering for consumer's needs. Using a multidisciplinary approach with an emphasis on food fermentation and biotechnology, this study will be substantially useful and of broad interest to food microbiologists and biotechnologists who seek for innovative concepts with real-world application potential.
Abstract
Background
Cannabinoids are increasingly becoming compounds of medical interest. However, cannabis plants only produce carboxylated cannabinoids. In order to access the purported medical ...benefits of these compounds, the carboxylic acid moiety must be removed. This process is typically performed by heating the plant material or extract; however, cannabinoids being thermolabile can readily degrade, evaporate, or convert to undesired metabolites. Pressurized liquid extraction (PLE) operates using a pseudo-closed system under pressure and temperature. While pressure is maintained at 11 MPa, temperature can be varied from ambient to 200 °C.
Methods
Temperatures were evaluated (80 to 160 °C) using PLE for the thermo-chemical conversion of cannabinoid acids utilizing water as the solvent in the first step of extraction with subsequent extraction with ethanol. Optimum temperatures were established for the conversion of 6 cannabinoid acids to their neutral cannabinoid forms. Cannabinoid acid conversion was monitored by HPLC.
Results
The use of PLE for thermo-chemical decarboxylation has resulted in a rapid decarboxylation process taking merely 6 min. The temperatures established here demonstrate statistically significant maxima and minima of cannabinoids and their parent cannabinoid acids. One-way ANOVA analysis shows where individual cannabinoids are statistically different, but the combination of the maxima and minima provides temperatures for optimum thermo-chemical conversion. CBC, CBD, CBDV, and CBG have an optimum temperature of conversion of 140 °C, while THC was 120 °C for 6 min.
Discussion
Decarboxylation of cannabinoid acids is necessary for conversion to the bioactive neutral form. The pseudo-closed chamber of the PLE makes this an ideal system to rapidly decarboxylate the cannabinoid acids due to pressure and temperature, while minimizing loss typically associated with conventional thermal-decarboxylation. This study established the optimum temperatures for thermo-chemical conversion of the cannabinoid acids in water and provides the groundwork for further development of the technology for industrial scale application.
Agro-wastes represent an abundant and economical source of antioxidant compounds. Extraction and incorporation of antioxidants from these compounds into ethyl cellulose films provides the basis for ...an active packaging material. Grape tannin extract (GT) incorporation into ethyl cellulose results in hydrogen bonding between polyphenols and ethyl cellulose strands, which allows for the polyphenols to remain active and to be securely incorporated. Incorporation of 0.5 % GT in ethyl cellulose produced a significant increase (p < 0.01) in antioxidant activity while not altering physical or mechanical properties. A higher loading of GT at 3.0 % into ethyl cellulose resulted in further improvement in antioxidant activity (12-fold), while a slight decrease in the tensile properties was noted due to the plasticizing effect of GT as a consequence of disruption of the intermolecular hydrogen bonding.
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