000163300 001__ 163300
000163300 005__ 20251204145008.0
000163300 0247_ $$2doi$$a10.1016/j.ifset.2025.104258
000163300 0248_ $$2sideral$$a145703
000163300 037__ $$aART-2025-145703
000163300 041__ $$aeng
000163300 100__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza
000163300 245__ $$aAntioxidant assessment of a glutathione-rich extract obtained from electroporated cells of Saccharomyces cerevisiae in white grape must
000163300 260__ $$c2025
000163300 5060_ $$aAccess copy available to the general public$$fUnrestricted
000163300 5203_ $$aSulfur dioxide (SO2) is widely used in winemaking for its antioxidant and antimicrobial properties, but its application is increasingly questioned due to health concerns and regulatory restrictions. Glutathione (GSH) has emerged as a promising alternative, effectively preventing oxidative browning and preserving key aroma compounds. This study presents an integrated approach to enhance GSH production and extraction from Saccharomyces cerevisiae, combining amino acid supplementation and Pulsed Electric Fields (PEF) technology. Optimal supplementation with glutamic acid, cysteine, and glycine at 30 h increased intracellular GSH accumulation by 53 % (yielding 443 ± 7.9 mg GSH /L of culture). PEF treatment (20 kV/cm, 150 μs, 153.3 kJ/kg) achieved >90 % membrane permeabilization, allowing the recovery of 66 % of intracellular GSH. The lyophilized extract contained 51.2 ± 1.32 mg GSH/g, with a GSH/GSSG ratio of 19.2, exceeding the OIV standard for inactivated yeast preparations. The PEF-GSH extract exhibited higher antioxidant capacity than a commercial inactivated yeast product in aqueous assays, nonetheless, both showed comparable efficacy in mitigating oxidative browning in grape must. The combination of GSH-derived extracts with SO2 enabled a 50 % reduction in required sulfite concentration while maintaining must stability. Additionally, the PEF-GSH extract exhibited lower high-molecular-weight protein content, minimizing turbidity risk and enhancing its post-fermentation applicability. These findings support PEF-assisted extraction as an efficient strategy for producing GSH-rich extracts, offering a viable alternative to reduce SO2 use in winemaking.
000163300 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-I00$$9info:eu-repo/grantAgreement/ES/DGA/A03-20R$$9info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527
000163300 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000163300 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000163300 700__ $$aAntoninini, Nicoletta
000163300 700__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza
000163300 700__ $$aTravaglia, Fabiano
000163300 700__ $$aBordiga, Matteo
000163300 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza
000163300 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000163300 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000163300 773__ $$g106 (2025), 104258 [10 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000163300 8564_ $$s3306922$$uhttps://zaguan.unizar.es/record/163300/files/texto_completo.pdf$$yVersión publicada
000163300 8564_ $$s2789561$$uhttps://zaguan.unizar.es/record/163300/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000163300 909CO $$ooai:zaguan.unizar.es:163300$$particulos$$pdriver
000163300 951__ $$a2025-12-04-14:45:29
000163300 980__ $$aARTICLE