First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Pereira, AR (Author) Other; Brandao, E (Author) Other; Pinto, J (Author) Other; de Pinho, PG (Author) Other; Carina Costa (Author) FEUP; Rodrigues, AE (Author) Other; Michelin, M (Author) Other; Soares, S (Author) Other; de Freitas, V (Author) Other; Mateus, N (Author) Other; Oliveira, J (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 0 Citations

Other information

Authenticus ID: P-016-Z9P

DOI: 10.1021/acs.jafc.4c05442

Abstract (EN): Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine's physicochemical properties. This valorization of a byproduct opens up new opportunities for the wine industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13