Chitosan–genipin film, a sustainable methodology for wine preservation

Cláudia Nunes; Élia Maricato; Ângela Cunha; M. Angélica M. Rocha; Sofia Santos; Paula Ferreira; Manuel A. Silva; Ana Rodrigues; Osvaldo Amado; Joana Coimbra; Diana Silva; André Moreira; Sónia Mendo; José A. Lopes da Silva; Eduarda Pereira; Sílvia M. Rocha; Manuel A. Coimbra

doi:10.1039/C6GC01621A

Chitosan–genipin film, a sustainable methodology for wine preservation†

Cláudia Nunes,^ab Élia Maricato,^a Ângela Cunha,^a M. Angélica M. Rocha,^a Sofia Santos,^a Paula Ferreira,

^b Manuel A. Silva,^b Ana Rodrigues,^c Osvaldo Amado,^c Joana Coimbra,^d Diana Silva,^ef André Moreira,^efg Sónia Mendo,^h José A. Lopes da Silva,^a Eduarda Pereira,^d Sílvia M. Rocha^a and Manuel A. Coimbra*^a

Author affiliations

* Corresponding authors

^a QOPNA, Departamento de Química, Universidade de Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
E-mail: mac@ua.pt
Fax: +351 234 370084
Tel: +351 234 370 706

^b CICECO, Universidade de Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal

^c Dão Sul –Sociedade Vitivinícola, S.A., 3430-909 Carregal do Sal, Portugal

^d LCA - Laboratório Central de Análises, University of Aveiro, Aveiro, Portugal

^e Serviço de Imunoalergologia (SIA), Centro Hospitalar de São João (CHSJ) E.P.E., Porto, Portugal

^f Serviço e Laboratório de Imunologia, Faculdade de Medicina da Universidade do Porto, Portugal

^g Epiunit - Public Health Institute, University of Porto, Porto, Portugal

^h CESAM, Departamento de Biologia, Universidade de Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal

Abstract

A novel approach is described using chitosan–genipin films as a sustainable method for wine preservation. Films prepared from fungi and from shrimp by-products showed similar mechanical and chemical properties. In addition, shrimp derived films showed no IgE positive reaction against shellfish allergenic compounds. The chitosan–genipin films were used to produce white wines without the addition of sulphur dioxide as a preservative. These wines showed lower susceptibility to browning, with organoleptic characteristics comparable to those prepared using sulphur dioxide. It is shown that the formation of iron-tartrate–chitosan complexes promotes the decrease of iron and other metal availability, minimizing oxidation reactions, as well as inhibiting microbial growth. The overall volatile character of the wines was maintained. However, the presence of chitosan–genipin films promotes the occurrence of Maillard and Strecker reactions, producing volatile compounds with positive wine aroma scents. The use of chitosan–genipin films in winemaking is an innovative, green and environmentally friendly technology that could be easily implemented at an industrial scale with no additional costs.

Green Chemistry

Chitosan–genipin film, a sustainable methodology for wine preservation†

Abstract

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