The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.

The increasing global population has led to a higher demand for food, requiring us to focus on maintaining its quality, safety, and sustainability. However, food security faces threats not only from natural disasters and climate change, but also from factors like changing dietary preferences, political instability, and food fraud. This chapter provides an overview of currently available concepts related to information and communication technologies (ICTs) that can facilitate cooperative efforts, counter fraud, and enable remote monitoring. In recent years, there has been significant interest in leveraging the combined potential of the internet of things (IoT), artificial intelligence (AI), and machine learning (ML) to tap into the expertise of human professionals and enhance their work with efficient and intelligent machines. The implementation of ICTs in food systems has been comparatively restricted. This chapter aims to address this gap by demonstrating the potential of their tools in identifying and analyzing the food system.