Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins

Autores
Cabeza, Maria Silvina; Merín, María Gabriela; Martín, María Carolina; Sabate, Daniela Constanza; Audisio, Marcela Carina; Morata, Vilma Ines
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of a surfactin from Bacillus subtilis C4 on the extraction of anthocyanins, other pigments, and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. A prefermentative extraction from skins free of pulp and seeds with an extraction solution in absence of ethanol for 2 hours was carried out. Color was measured by tristimulus colorimetry and traditional indices (color index, shade, and total polyphenol content) and anthocyanins were determined by HPLC. The color index increased from 2.878 ± 0.281 for natural extraction, to 5.500 ± 0.107 for samples with pectinase plus 0.095% surfactin, and to 6.036 ± 1.013 for samples with pectinase plus 0.286% surfactin. Total polyphenol content increased from 555.77 ± 5.00 mg GAE/L for natural extraction to 769.71 ± 38.21 mg GAE/L and to 769.05 ± 8.40 mg GAE/L for the aforementioned samples. Anthocyanic compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside was increased by 10% and 15% and malvidin-3-acetylglucoside by 21% and 29% with the enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIELAB color differences were improved with respect to natural extraction because of red pigments; thus, the macerates became darker and with a more vivid color, with the best values corresponding to the highest surfactin concentration studied. The simultaneous use of the enzyme and surfactin enhanced the indices and anthocyanin composition during a short extraction from grape skins. However, it is necessary to study the effects on entire berries and in real winemaking conditions. Further investigation is required in order to propose red wine maceration with the addition of pectinasesurfactin complex as a new tool in winemaking.
Fil: Cabeza, Maria Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Merín, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Sabate, Daniela Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Materia
Pectinase
Surfactin
Bacillus
Anthocyaninanthocyanin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/65897
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/65897
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skinsCabeza, Maria SilvinaMerín, María GabrielaMartín, María CarolinaSabate, Daniela ConstanzaAudisio, Marcela CarinaMorata, Vilma InesPectinaseSurfactinBacillusAnthocyaninanthocyaninhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The effects of a surfactin from Bacillus subtilis C4 on the extraction of anthocyanins, other pigments, and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. A prefermentative extraction from skins free of pulp and seeds with an extraction solution in absence of ethanol for 2 hours was carried out. Color was measured by tristimulus colorimetry and traditional indices (color index, shade, and total polyphenol content) and anthocyanins were determined by HPLC. The color index increased from 2.878 ± 0.281 for natural extraction, to 5.500 ± 0.107 for samples with pectinase plus 0.095% surfactin, and to 6.036 ± 1.013 for samples with pectinase plus 0.286% surfactin. Total polyphenol content increased from 555.77 ± 5.00 mg GAE/L for natural extraction to 769.71 ± 38.21 mg GAE/L and to 769.05 ± 8.40 mg GAE/L for the aforementioned samples. Anthocyanic compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside was increased by 10% and 15% and malvidin-3-acetylglucoside by 21% and 29% with the enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIELAB color differences were improved with respect to natural extraction because of red pigments; thus, the macerates became darker and with a more vivid color, with the best values corresponding to the highest surfactin concentration studied. The simultaneous use of the enzyme and surfactin enhanced the indices and anthocyanin composition during a short extraction from grape skins. However, it is necessary to study the effects on entire berries and in real winemaking conditions. Further investigation is required in order to propose red wine maceration with the addition of pectinasesurfactin complex as a new tool in winemaking.Fil: Cabeza, Maria Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Merín, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Sabate, Daniela Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaAmerican Society for Enology and Viticulture2009-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/65897Cabeza, Maria Silvina; Merín, María Gabriela; Martín, María Carolina; Sabate, Daniela Constanza; Audisio, Marcela Carina; et al.; Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 60; 4; 12-2009; 477-4830002-9254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ajevonline.org/content/60/4/477.article-infoinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:53Zoai:ri.conicet.gov.ar:11336/65897instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:53.738CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
title Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
spellingShingle Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
Cabeza, Maria Silvina
Pectinase
Surfactin
Bacillus
Anthocyaninanthocyanin
title_short Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
title_full Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
title_fullStr Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
title_full_unstemmed Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
title_sort Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins
dc.creator.none.fl_str_mv Cabeza, Maria Silvina
Merín, María Gabriela
Martín, María Carolina
Sabate, Daniela Constanza
Audisio, Marcela Carina
Morata, Vilma Ines
author Cabeza, Maria Silvina
author_facet Cabeza, Maria Silvina
Merín, María Gabriela
Martín, María Carolina
Sabate, Daniela Constanza
Audisio, Marcela Carina
Morata, Vilma Ines
author_role author
author2 Merín, María Gabriela
Martín, María Carolina
Sabate, Daniela Constanza
Audisio, Marcela Carina
Morata, Vilma Ines
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Pectinase
Surfactin
Bacillus
Anthocyaninanthocyanin
topic Pectinase
Surfactin
Bacillus
Anthocyaninanthocyanin
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of a surfactin from Bacillus subtilis C4 on the extraction of anthocyanins, other pigments, and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. A prefermentative extraction from skins free of pulp and seeds with an extraction solution in absence of ethanol for 2 hours was carried out. Color was measured by tristimulus colorimetry and traditional indices (color index, shade, and total polyphenol content) and anthocyanins were determined by HPLC. The color index increased from 2.878 ± 0.281 for natural extraction, to 5.500 ± 0.107 for samples with pectinase plus 0.095% surfactin, and to 6.036 ± 1.013 for samples with pectinase plus 0.286% surfactin. Total polyphenol content increased from 555.77 ± 5.00 mg GAE/L for natural extraction to 769.71 ± 38.21 mg GAE/L and to 769.05 ± 8.40 mg GAE/L for the aforementioned samples. Anthocyanic compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside was increased by 10% and 15% and malvidin-3-acetylglucoside by 21% and 29% with the enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIELAB color differences were improved with respect to natural extraction because of red pigments; thus, the macerates became darker and with a more vivid color, with the best values corresponding to the highest surfactin concentration studied. The simultaneous use of the enzyme and surfactin enhanced the indices and anthocyanin composition during a short extraction from grape skins. However, it is necessary to study the effects on entire berries and in real winemaking conditions. Further investigation is required in order to propose red wine maceration with the addition of pectinasesurfactin complex as a new tool in winemaking.
Fil: Cabeza, Maria Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Merín, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Sabate, Daniela Constanza. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Morata, Vilma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
description The effects of a surfactin from Bacillus subtilis C4 on the extraction of anthocyanins, other pigments, and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. A prefermentative extraction from skins free of pulp and seeds with an extraction solution in absence of ethanol for 2 hours was carried out. Color was measured by tristimulus colorimetry and traditional indices (color index, shade, and total polyphenol content) and anthocyanins were determined by HPLC. The color index increased from 2.878 ± 0.281 for natural extraction, to 5.500 ± 0.107 for samples with pectinase plus 0.095% surfactin, and to 6.036 ± 1.013 for samples with pectinase plus 0.286% surfactin. Total polyphenol content increased from 555.77 ± 5.00 mg GAE/L for natural extraction to 769.71 ± 38.21 mg GAE/L and to 769.05 ± 8.40 mg GAE/L for the aforementioned samples. Anthocyanic compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside was increased by 10% and 15% and malvidin-3-acetylglucoside by 21% and 29% with the enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIELAB color differences were improved with respect to natural extraction because of red pigments; thus, the macerates became darker and with a more vivid color, with the best values corresponding to the highest surfactin concentration studied. The simultaneous use of the enzyme and surfactin enhanced the indices and anthocyanin composition during a short extraction from grape skins. However, it is necessary to study the effects on entire berries and in real winemaking conditions. Further investigation is required in order to propose red wine maceration with the addition of pectinasesurfactin complex as a new tool in winemaking.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/65897
Cabeza, Maria Silvina; Merín, María Gabriela; Martín, María Carolina; Sabate, Daniela Constanza; Audisio, Marcela Carina; et al.; Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 60; 4; 12-2009; 477-483
0002-9254
CONICET Digital
CONICET
url http://hdl.handle.net/11336/65897
identifier_str_mv Cabeza, Maria Silvina; Merín, María Gabriela; Martín, María Carolina; Sabate, Daniela Constanza; Audisio, Marcela Carina; et al.; Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 60; 4; 12-2009; 477-483
0002-9254
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ajevonline.org/content/60/4/477.article-info
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture
publisher.none.fl_str_mv American Society for Enology and Viticulture
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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