Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms

Food Chemistry
Antonio Castro MarínSylvia Pietri

Abstract

The efficacy against oxidative degradation in model and sulphite-free white wines of two commercial, insoluble chitosans (one being approved for winemaking) were investigated by electron paramagnetic resonance (EPR). Both compounds at various doses significantly inhibited the formation of α-(4-pyridyl-1-oxide)-N-t-butylnitrone (4-POBN)-1-hydroxyethyl adducts under normal wine storage conditions. Pre-incubation with 2 g/L chitosan followed by filtration had a better effect than adding 50 mg/L sulphur dioxide to the experimental Chardonnay wine on the release of 4-POBN adducts after 6 days of incubation with 100 μM iron(II). In a relevant photooxidative system acetaldehyde formation was significantly reduced after 6 days of incubation. Parallel EPR tests were performed to assess the importance of metal chelation (iron and copper) versus direct scavenging of hydroxyl radicals on the effect of chitosan. The present data support the potentiality of using biocompatible chitosan as a healthier complement and/or alternative to sulphur dioxide against white wine oxidative spoilage.

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Citations

Mar 13, 2020·Journal of the Science of Food and Agriculture·Lourdes MarchanteM Consuelo Díaz-Maroto
Jul 30, 2020·Critical Reviews in Food Science and Nutrition·Antonio Castro MarínFabio Chinnici
Aug 14, 2020·Journal of the Science of Food and Agriculture·Lourdes MarchanteMaría Consuelo Díaz-Maroto
Jan 17, 2020·International Journal of Molecular Sciences·Yukun Qin, Pengcheng Li
Jan 6, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Huijuan YangCaili Fu
Jul 30, 2021·Journal of Materials Chemistry. B, Materials for Biology and Medicine·Houyi LvJian Xu
Jan 31, 2020·Journal of Agricultural and Food Chemistry·Lourdes MarchanteM Consuelo Díaz-Maroto
Jun 4, 2020·Ultrasonics Sonochemistry·Katarina LukićKarin Kovačević Ganić

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