Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in must and wine. For this purpose, a continuous pulsed electric fields equipment was used to treat three red grape varieties of DOCa Rioja. Graciano, Tempranillo and Grenache wines from these grapes were elaborated with different maceration times, 2 days in the untreated sample (control) and the PEF-treated sample (PEF), and normal maceration time in another untreated sample (control-NM). Parameters as colour intensity, anthocyanin content, total polyphenol index and tannin content showed no differences between the PEF sample with 2 days of maceration and the control-NM sample, except in the case of Tempranillo wines. Total stilbenes, trans-resveratrol and trans-piceid of Graciano wines elaborated from PEF samples showed a higher concentration than the control wines. Alternatively, PEF wines and control-NM wines showed no differences between them. Tempranillo variety wines presented no differences between the three types of samples. In the Grenache variety, only trans-piceid levels showed differences between control and PEF wines. Moreover, relationship between must and wine characteristics was evaluated and compared between different samples. The trend lines obtained for the CI, TPI and AC parameters for samples of Graciano, Tempranillo and Garnacha indicate that the initial content of compounds extracted significantly affected the days of maceration necessary to obtain the appropriate wine. The results obtained increase the knowledge of pulsed electric fields as a technology available for use in the winery to elaborate red wines with reduced maceration time.

The call for new approaches to prevent and treat metabolic syndrome-related diseases has led to research on the use of lacto-fermentative probiotics with beneficial metabolic properties like Lactobacilli. Here, we characterize the probiotic properties of a novel strain, Lactiplantibacillus plantarum CNTA 628, and investigate its potential anti-obesity and health-promoting activities in the Caenorhabditis elegans model, additionally elucidating the molecular mechanisms involved. Lactiplantibacillus plantarum CNTA 628 exhibited sensitivity to the entire spectrum of antibiotics analyzed, gastric and intestinal resistance in vitro, β-galactosidase and bile-salt hydrolysate activities, and the capacity to form biofilms and produce SCFAs. In addition, it reduced the binding of the pathogenic E. coli O157:H7 to intestinal epithelial cells (Caco-2) and exerted immune-modulating effects in cellular models. Supplementation with this probiotic significantly reduced C. elegans fat accumulation by more than 18% under control and high-glucose conditions, lowered senescence, improved oxidative stress, and significantly enhanced lifespan without affecting the development of the worms. Gene expression analyses evidenced that L. plantarum CNTA 628 plays a role in regulating daf-22 and maoc-1 gene expression, both linked to beta-oxidation pathways. Our results demonstrate the health-benefiting properties of this novel strain and suggest its potential as probiotic candidate for the prevention and treatment of metabolic syndrome-related conditions.

The objective of this chapter was to summarize the effects of four pulsed electric field (PEF) treatments on the chemical composition of three grape varieties. To this end, Graciano, Tempranillo, and Grenache grapes were destemmed and crushed and then were treated using a PEF continuous system. Phenolic and nitrogen compounds were analyzed by HPLC and volatile compounds by GC-MS. The results showed that the influence of PEF treatments on these bioactive molecules was different depending on the grape variety and PEF treatment applied. This non-thermal technology improved Grenache aromatic composition, but Tempranillo and Graciano volatile composition was not affected by PEF. The treatment with the highest time and energy was the most effective on the total stilbene extraction, greatly increasing the content of these compounds in all grape varieties. Moreover, all PEF treatments enhanced yeast assimilable nitrogen (YAN) and total amino acids of Grenache grape variety, while for Graciano and Tempranillo, the PEF treatments hardly affected its nitrogen compounds content. In conclusion, from the point of view of the chemical composition and taking into account the treatments used in this study, it can be concluded that PEF is an appropriate technology to improve the quality of Grenache variety.