| Title: | "Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation" |
| Author(s): | Plioni I; Bekatorou A; Mallouchos A; Kandylis P; Chiou A; Panagopoulou EA; Dede V; Styliara P; |
| Address: | "Department of Chemistry, University of Patras, Patras 26504, Greece. Department of Chemistry, University of Patras, Patras 26504, Greece. Electronic address: abekatorou@upatras.gr. Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, Athens 11855, Greece. Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, Thessaloniki 54124, Greece. Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, Athens 17671, Greece. Department of Chemical Engineering, University of Patras, Patras 26500, Greece" |
| DOI: | 10.1016/j.foodchem.2020.128161 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The industrial currants finishing generates a considerable amount of side-stream (FSS) with great potential for biotechnological exploitation. The chemical composition of FSS generated from the premium quality Vostitsa currants was studied. Its use for wine making (at low temperatures, using both free and immobilized yeast) combined with baker's yeast production (with minor nutrient supplementation), is also proposed. Analysis showed that FSS has a rich volatilome (including Maillard reaction/lipid degradation products), increased antioxidant capacity, and total lipid and phenolic contents, compared to the marketable product (currants). However, acidity levels and the presence of specific volatiles (such as acetate esters and higher alcohols) may be indicative of microbial spoilage. The wines made from FSS were methanol free and contained higher levels of terpenes (indicating hydrolysis of bound forms) and fermentation-derived volatiles, compared to FSS. A preliminary technoeconomic analysis for integrated wine/baker's yeast industrial production, showed that the investment is realistic and worthwhile" |
| Keywords: | "Antioxidants/chemistry Cells, Immobilized/chemistry/metabolism Chromatography, High Pressure Liquid Fermentation Gas Chromatography-Mass Spectrometry Ribes/*chemistry/metabolism Saccharomyces cerevisiae/chemistry/*growth & development/metabolism Sugars/an;" |
| Notes: | "MedlinePlioni, Iris Bekatorou, Argyro Mallouchos, Athanasios Kandylis, Panagiotis Chiou, Antonia Panagopoulou, Eirini A Dede, Vasiliki Styliara, Paraskevi eng England 2020/12/04 Food Chem. 2021 Apr 16; 342:128161. doi: 10.1016/j.foodchem.2020.128161. Epub 2020 Sep 24" |
