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Zhou Y, Fei G, Faridul Hasan K, Kang Y, Wu Y, Li H, Zhou S. Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity. Food Chem X 2023; 18:100691. [PMID: 37179979 PMCID: PMC10172860 DOI: 10.1016/j.fochx.2023.100691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content, phenolic profiles, antioxidant activity, and aroma composition. The results showed that Hongyang and Donghong wines had higher antioxidant activity and content of antioxidant substances. Hongyang wine possessed the most abundance of polyphenolic compounds, chlorogenic acid and catechins were the main polyphenols of kiwi wines. The 101 aromatic components were detected, Xuxiang wine possessed 64 aromatic compounds, Donghong and Hongyang wines had the higher esters compositions, 79.87%, and 78.0% respectively. From PCA (Principal Component Analysis), the volatile substances of kiwi wine with the same flesh color were similar. Five kinds of kiwi wines shared 32 kinds of volatile compounds, these compounds may be the core volatiles in kiwi wine. Therefore, the color of kiwi flesh can impact wine flavor, with Hongyang and Donghong kiwis owning red flesh being the most suitable for producing kiwi wine which would be a new milestone to the wine manufactures.
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Affiliation(s)
- Yan Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Gangxiang Fei
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - K.M. Faridul Hasan
- Fiber and Nanotechnology Program, University of Sopron, Sopron 9400, Hungary
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
| | - Yingqian Kang
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Key Laboratory of Microbiology and Parasitology of Education Department of Guizhou, School of Basic Medical Science, Guizhou Medical University, Guiyang, China
| | - Yingmei Wu
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Haoxin Li
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Shaoqin Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- Center of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6525GA Nijmegen, The Netherlands
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
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Kristanti D, Setiaboma W, ratnawati L, Sagita D. Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dita Kristanti
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Woro Setiaboma
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Lia ratnawati
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Diang Sagita
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
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A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 2022; 11:foods11142118. [PMID: 35885361 PMCID: PMC9317248 DOI: 10.3390/foods11142118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.
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Wang P, Wu J, Wang T, Zhang Y, Yao X, Li J, Wang X, Lü X. Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass. Bioprocess Biosyst Eng 2022; 45:1175-1188. [PMID: 35616735 DOI: 10.1007/s00449-022-02734-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 05/02/2022] [Indexed: 11/26/2022]
Abstract
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the microflora of traditional bread kvass, and the industrial kvass based on malt concentrate has some disadvantages, including the lack of viable probiotics and containing multiple artificial additives. Therefore, in the present study, based on the different homemade traditional bread kvass, the predominant species including Lacticaseibacillus paracasei, Acetobacter pasteurianus, and Saccharomyces cerevisiae were screened and identified. In addition, barley malt was used instead of bread for kvass production, and the co-fermentation conditions with three different strains were optimized as wort concentration of 7.4°Brix, cell ratio of 2/2/1 (S. cerevisiae/L. paracasei/A. pasteurianus), inoculum amount of 8%, fermentation temperature of 29.5 °C and fermentation time of 24.6 h. Moreover, the physicochemical (pH, total soluble solids, color, and alcohol content) and probiotic (microorganisms counting and antioxidant activity) properties of the barley malt kvass prepared at optimal conditions were symmetrically evaluated. Besides, compared with the commercial kvass products, the produced barley malt kvass exhibited better taste and more desirable antioxidant activity, and also maintained around 6-7 log CFU/mL of viable probiotic microorganisms during a week of storage. The present study not only enriched the biological resource of the traditional kvass, but also promoted the development of the kvass as a live-bacteria beverage.
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Affiliation(s)
- Panpan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiaqi Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Yunyong Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xinyue Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Jiayao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, No. 22 Xinong Road, Yangling District, Xianyang, 712100, Shaanxi, China.
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Dey G, Sireswar S. Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? Crit Rev Food Sci Nutr 2020; 61:2034-2046. [PMID: 32449366 DOI: 10.1080/10408398.2020.1769021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into 'smart' beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
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Affiliation(s)
- Gargi Dey
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
| | - Srijita Sireswar
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
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Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010025] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.
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Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity. Molecules 2019; 24:molecules24234349. [PMID: 31795169 PMCID: PMC6930673 DOI: 10.3390/molecules24234349] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.
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