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Liu J, Guan W, Sun Z, Ni Y, He L, Tian F, Cai L. Application of Cyclocarya paliurus-Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules 2023; 29:32. [PMID: 38202614 PMCID: PMC10780096 DOI: 10.3390/molecules29010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/12/2024] Open
Abstract
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus-kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus-kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH- radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus-kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus-kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus-kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus-kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus-kiwifruit extract, low-cost processing, and great market potential.
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Affiliation(s)
- Jing Liu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Weiliang Guan
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
| | - Zhidong Sun
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
| | - Yunfan Ni
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Long He
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Luyun Cai
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
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Zhao W, Wang L, Chuai P, Wang R, Su Y, Yang R. The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenying Zhao
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
| | - Limin Wang
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
| | - Pengbo Chuai
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
| | - Rong Wang
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
| | - Yusha Su
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
| | - Runlu Yang
- School of Chemical Engineering and Technology North University of China Taiyuan 030051 Shanxi China
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Lu Y, Xu K, Song Y, Zhao Z, Guo M. Effect of thermal processing on the phenolic profiles, antioxidant capacity, and volatile compounds of fig wines. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yao Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai'an China
- Jinan Fruit Research Institute China Supply and Marketing Cooperatives Jinan China
| | - Kang Xu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Yinghui Song
- Technology and Promotion Center of Grape and Grape Wine in Penglai City Yantai China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering Guangxi University Nanning China
| | - Mengmeng Guo
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and Engineering Shandong Agricultural University Tai'an China
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López-Alarcón C, Fuentes-Lemus E, Figueroa JD, Dorta E, Schöneich C, Davies MJ. Azocompounds as generators of defined radical species: Contributions and challenges for free radical research. Free Radic Biol Med 2020; 160:78-91. [PMID: 32771519 DOI: 10.1016/j.freeradbiomed.2020.06.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 06/05/2020] [Indexed: 02/08/2023]
Abstract
Peroxyl radicals participate in multiple processes involved in critical changes to cells, tissues, pharmacueticals and foods. Some of these reactions explain their association with degenerative pathologies, including cardiovascular and neurological diseases, as well as cancer development. Azocompounds, and particularly AAPH (2,2'-Azobis(2-methylpropionamidine) dihydrochloride), a cationic water-soluble derivative, have been employed extensively as sources of model peroxyl radicals. A considerable number of studies have reported mechanistic data on the oxidation of biologically-relevant targets, the scavenging activity of foods and natural products, and the reactions with, and responses of, cultured cells. However, despite the (supposed) experimental simplicity of using azocompounds, the chemistry of peroxyl radical production and subsequent reactions is complicated, and not always considered in sufficient depth when analyzing experimental data. The present work discusses the chemical aspects of azocompounds as generators of peroxyl (and other) radicals, together with their contribution to our understanding of biochemistry, pharmaceutical and food chemistry research. The evidence supporting a role for the formation of alkoxyl (RO•) and other radicals during thermal and photochemical decomposition of azocompounds is assessed, together with the potential influence of such species on the reactions under study.
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Affiliation(s)
- Camilo López-Alarcón
- Departamento de Química Física, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile.
| | - Eduardo Fuentes-Lemus
- Departamento de Química Física, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Juan David Figueroa
- Departamento de Química Física, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Eva Dorta
- Departamento de Producción Vegetal en Zonas Tropicales y Subtropicales, Instituto Canario de Investigaciones Agrarias, Tenerife, Spain
| | - Christian Schöneich
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, KS, 66047, USA
| | - Michael J Davies
- Department of Biomedical Sciences, Panum Institute, University of Copenhagen, Denmark
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Lu Y, Liu Y, Lv J, Ma Y, Guan X. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. Food Sci Nutr 2020; 8:2728-2738. [PMID: 32566190 PMCID: PMC7300058 DOI: 10.1002/fsn3.1560] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 02/21/2020] [Accepted: 03/16/2020] [Indexed: 12/21/2022] Open
Abstract
Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alcohol and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, methyl octanoate, ethyl octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Spontaneous fermentation increased the proportion of esters and alcohols in the overall volatile compounds. During sensory evaluation, IPW was characterized by "brandy," "bitterness," and low "sweetness," and SPW has a high score of "sweetness," "balance," desirable "color," and "body."
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Affiliation(s)
- Yao Lu
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
| | - Yaqiong Liu
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
| | - Jiawei Lv
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
| | - Yanli Ma
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
- Guangxi talent highland of preservation and deep processing research in fruit and vegetablesHezhou UniversityHezhouGuangxiChina
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation TechnologyNanyang Institute of TechnologyNanyangChina
| | - Xiaolei Guan
- College of Food Science and TechnologyHebei Agricultural UniversityBaodingHebeiChina
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Physicochemical and Sensory Characteristics of a Chagalapoli Fruit ( Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:9687281. [PMID: 31737651 PMCID: PMC6815555 DOI: 10.1155/2019/9687281] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Accepted: 04/28/2019] [Indexed: 11/21/2022]
Abstract
Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.
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Li Q, Chang XX, Wang H, Brennan CS, Guo XB. Phytochemicals Accumulation in Sanhua Plum ( Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2459-2466. [PMID: 30747531 DOI: 10.1021/acs.jafc.8b05087] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study followed the flesh reddening of Sanhua plum from the surface to the center during fruit development. Five key stages were identified based on color changes during fruit ripening: full-green (FG), red-appeared, half-red, full-red, and purple-red (PR). Fruits were collected and analyzed for phytochemicals and antioxidant properties. Concurrently, the transcript levels of genes associated with phenolic, flavonoid, and anthocyanin production were investigated. The titratable acid content of Sanhua plum decreased during development, while total soluble sugar content increased. In addition, both the total phenolic content and total flavonoid content decreased during development, while anthocyanin content increased. The polyphenol oxidase activity peaked in the PR stage. The maximum antioxidant activity in vitro was observed in the FG stage, while cellular antioxidant activity peaked in the PR stage.
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Affiliation(s)
- Quan Li
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , South China University of Technology , Guangzhou 510640 , China
| | - Xiao-Xiao Chang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA); Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research , Guangzhou 510640 , China
| | - Hong Wang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , South China University of Technology , Guangzhou 510640 , China
| | - Charles Stephen Brennan
- Department of Wine, Food Molecular Biosciences , Lincoln University , Lincoln 7647 , New Zealand
| | - Xin-Bo Guo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , South China University of Technology , Guangzhou 510640 , China
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Yuzuak S, Ballington J, Xie DY. HPLC-qTOF-MS/MS-Based Profiling of Flavan-3-ols and Dimeric Proanthocyanidins in Berries of Two Muscadine Grape Hybrids FLH 13-11 and FLH 17-66. Metabolites 2018; 8:metabo8040057. [PMID: 30261603 PMCID: PMC6316709 DOI: 10.3390/metabo8040057] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 09/18/2018] [Accepted: 09/22/2018] [Indexed: 01/18/2023] Open
Abstract
FLH 13-11 FL and FLH 17-66 FL are two interspecific hybrid varieties of muscadine grape resulting from the cross of Vitis munsoniana (Simpson) ex Munson and V. rotundifolia. However, profiles of flavan-3-ols and proanthocyanidins in these two hybrids have not been characterized. Herein, we report the use of high-performance liquid chromatography-quadrupole, time-of-flight, tandem mass spectrometry (HPLC-qTOF-MS/MS) to characterize these two groups of metabolites in berries. Ripe berries collected from two consecutive cropping years were used to extract metabolites. Metabolites were ionized using the negative mode. Collision-induced dissociation was performed to fragmentize ions to obtain feature fragment profiles. Based on standards, MS features, and fragments resulted from MS/MS, four flavan-3-ol aglycones, 18 gallated or glycosylated conjugates, and eight dimeric procyanidins, were annotated from berry extracts. Of these 30 metabolites, six are new methylated flavan-3-ol gallates. Furthermore, comparative profiling analysis showed obvious effects of each cultivar on the composition these 30 metabolites, indicating that genotypes control biosynthesis. In addition, cropping seasons altered profiles of these metabolites, showing effects of growing years on metabolic composition. These data are informative to enhance the application of the two cultivars in grape and wine industries in the future.
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Affiliation(s)
- Seyit Yuzuak
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC 27695-7612, USA.
| | - James Ballington
- Department of Horticultural Sciences, North Carolina State University, Raleigh, NC 27695-7609, USA.
| | - De-Yu Xie
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC 27695-7612, USA.
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