Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine

•Fungoid chitosan reduces the generation of aldehydes during wine photo-oxidation.•In extended oxidative conditions SO2 is a poorer wine anti-browning agent than chitosan.•Sulphites better control free acetaldehyde but not glyoxylic acid amounts.•In wines chitosan can mitigate the browning while pre...

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Bibliographic Details
Published in:Food chemistry 2021-07, Vol.350, p.129222, Article 129222
Main Authors: Castro Marin, Antonio, Stocker, Pierre, Chinnici, Fabio, Cassien, Mathieu, Thétiot-Laurent, Sophie, Vidal, Nicolas, Riponi, Claudio, Robillard, Bertrand, Culcasi, Marcel, Pietri, Sylvia
Format: Article
Language:English
Subjects:
Aldehydes
Aldehydes - chemistry
Analytical chemistry
Antioxidant
Antioxidants - chemistry
Browning
Catechin - chemistry
Chemical Sciences
Chitosan
Chitosan - chemistry
Glyoxylates - chemistry
Iron chelation
Iron-tartrate complex
Oxidation-Reduction
Photo-Fenton oxidation
Photochemical Processes
Sulfur Dioxide - chemistry
Sulphite-free white wine
Tartrates - chemistry
Wine - analysis
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Summary:•Fungoid chitosan reduces the generation of aldehydes during wine photo-oxidation.•In extended oxidative conditions SO2 is a poorer wine anti-browning agent than chitosan.•Sulphites better control free acetaldehyde but not glyoxylic acid amounts.•In wines chitosan can mitigate the browning while preserving catechin amounts. The reaction pathways were investigated by which a fungoid chitosan (CsG) may protect against photooxidative decay of model solutions and a sulphite-free white wine. Samples containing CsG were dark incubated for 2 days before exposure to fluorescent lighting for up to 21 days in the presence of wine like (+)-catechin and/or iron doses. In both systems CsG at winemaking doses significantly reduced the photoproduction of acetaldehyde and, to a better extent, glyoxylic acid, two key reactive aldehydes implicated in wine oxidative spoilage. After 21 days, CsG was two-fold more effective than sulphur dioxide in preventing glyoxylic acid formation and minimizing the browning of white wine. Among the antioxidant mechanisms involved in CsG protective effect, iron chelation, and hydrogen peroxide quenching were demonstrated. Besides, the previously unreported tartrate displacement from the [iron(III)-tartrate] complex was revealed as an additional inhibitory mechanism of CsG under photo-Fenton oxidation conditions.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129222