Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice
For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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University of Belgrade, University of Novi Sad
2014-01-01
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| Series: | Archives of Biological Sciences |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401323L.pdf |
| _version_ | 1818175036021800960 |
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| author | Lee Dong-Un Kim Hye Min Lee Gu Dong Jeon Seong-Ho Lee Jung-Jong Lee Sanghyun |
| author_facet | Lee Dong-Un Kim Hye Min Lee Gu Dong Jeon Seong-Ho Lee Jung-Jong Lee Sanghyun |
| author_sort | Lee Dong-Un |
| collection | DOAJ |
| description | For the production of trans-resveratrol-amplified grape juice, both
trans-resveratrol quantity and microbial quality are important for the
functionality and shelf life of the juice. Therefore, the thermal stability
of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae
within the grape juice was investigated at 60°C, 80°C and 100°C. Inactivation
of S. cerevisiae was fitted to first-order kinetics, and the inactivation
rate (k1) and decimal reduction time (D-value) at each treatment temperature
were estimated. The control grape juice had an inactivation rate of 0.0014
(s-1) and a D-value of 11.90 min at 60°C, whereas the
trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016
(s-1) and a Dvalue of 10.42 min at the same temperature. Similar inactivation
kinetics of the control and trans-resveratrol-amplified grape juice were
observed at 80°C and 100°C, which indicates that increased trans-resveratrol
content does not affect the thermal inactivation of inoculated S. cerevisiae. |
| first_indexed | 2024-12-11T19:53:54Z |
| format | Article |
| id | doaj.art-6bd791a3f6bd41c48d7464b60ade67d2 |
| institution | Directory Open Access Journal |
| issn | 0354-4664 1821-4339 |
| language | English |
| last_indexed | 2024-12-11T19:53:54Z |
| publishDate | 2014-01-01 |
| publisher | University of Belgrade, University of Novi Sad |
| record_format | Article |
| series | Archives of Biological Sciences |
| spelling | doaj.art-6bd791a3f6bd41c48d7464b60ade67d22022-12-22T00:52:42ZengUniversity of Belgrade, University of Novi SadArchives of Biological Sciences0354-46641821-43392014-01-0166132332910.2298/ABS1401323L0354-46641401323LEffects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juiceLee Dong-Un0Kim Hye Min1Lee Gu Dong2Jeon Seong-Ho3Lee Jung-Jong4Lee Sanghyun5Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of KoreaDepartment of Integrative Plant Science, Chung-Ang University, Anseong, Republic of KoreaDepartment of Integrative Plant Science, Chung-Ang University, Anseong, Republic of KoreaYeongcheon Agricultural Technology Extension Center, Yeongcheon, Republic of KoreaYeongcheon Agricultural Technology Extension Center, Yeongcheon, Republic of KoreaDepartment of Integrative Plant Science, Chung-Ang University, Anseong, Republic of KoreaFor the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice. Therefore, the thermal stability of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae within the grape juice was investigated at 60°C, 80°C and 100°C. Inactivation of S. cerevisiae was fitted to first-order kinetics, and the inactivation rate (k1) and decimal reduction time (D-value) at each treatment temperature were estimated. The control grape juice had an inactivation rate of 0.0014 (s-1) and a D-value of 11.90 min at 60°C, whereas the trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016 (s-1) and a Dvalue of 10.42 min at the same temperature. Similar inactivation kinetics of the control and trans-resveratrol-amplified grape juice were observed at 80°C and 100°C, which indicates that increased trans-resveratrol content does not affect the thermal inactivation of inoculated S. cerevisiae.http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401323L.pdftrans-Resveratrol-amplified grape juiceSaccharomyces cerevisiaeHPLC |
| spellingShingle | Lee Dong-Un Kim Hye Min Lee Gu Dong Jeon Seong-Ho Lee Jung-Jong Lee Sanghyun Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice Archives of Biological Sciences trans-Resveratrol-amplified grape juice Saccharomyces cerevisiae HPLC |
| title | Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice |
| title_full | Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice |
| title_fullStr | Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice |
| title_full_unstemmed | Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice |
| title_short | Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice |
| title_sort | effects of thermal treatments on the stability of trans resveratrol and yeast inactivation in trans resveratrol amplified grape juice |
| topic | trans-Resveratrol-amplified grape juice Saccharomyces cerevisiae HPLC |
| url | http://www.doiserbia.nb.rs/img/doi/0354-4664/2014/0354-46641401323L.pdf |
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