Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

Accelerating the conversion of black chokeberry anthocyanins toward vinylphenolic pyranoanthocyanins by displaying phenolic acid decarboxylase from Lactiplantibacillus plantarum on the surface of Pichia pastoris

In fermented chokeberry products, hydroxycinnamic acids are enzymatically converted into 4-vinyl derivatives by phenolic acid decarboxylase (PAD), which react with anthocyanins (ACNs) to form stable pyranoanthocyanins (PACNs) that enhance color stability and exhibit excellent bioactivity. However, the fermentation process is usually acidic, the level of PAD secreted by microorganisms is limited and PAD has poor acid stability, resulting in low PACN production. To overcome this, we engineered a whole-cell biocatalyst (WCB) by displaying PAD from Lactiplantibacillus plantarum on Pichia pastoris GS115 (dLPPAD). This WCB showed improved acid tolerance and thermal stability, efficiently converting Aronia melanocarpa anthocyanins (AMAs) into PACNs. Additionally, we examined the relationship between hydroxycinnamic acid structure and LPPAD catalytic efficiency. This work introduces a cost-effective, impurity-free biocatalytic strategy to enhance PACN yields, with potential applications in berry fermentation products and related industries.

Quality changes and shelf-life prediction of far-infrared radiation heating assisted pulsed vacuum dried blueberries by SSA-ELM

The effects of storage conditions on the changes in quality attributes of blueberries dried by far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) during accelerated storage for 72 days were investigated. The total phenolics (TP), total monomeric anthocyanins (TMA) contents, and antioxidant activities greatly decreased with the increase of storage time. The highest retention rates of TP and TMA of FIR-PVD blueberries were obtained under the dark-vacuum condition after accelerated storage, i.e. 43.71 % and 30.38 %, respectively. Compared to hot air drying (HAD) samples, FIR-PVD samples exhibited slightly higher degradation rates of TP and TMA during storage. Light-air condition markedly promoted the decrease of antioxidant activities of FIR-PVD and HAD blueberries. The L* and b* values of dried samples decreased, while a* values increased slowly with the increase of accelerated storage time. Additionally, salp swarm algorithm (SSA) and extreme learning machine (ELM) were applied to establish a shelf-life prediction model. The modeling results showed that ELM model optimized by SSA (SSA-ELM) can be an effective predictive tool for the shelf life of dried blueberries under different conditions.

Comprehensive insights into yeast mannoproteins:structural heterogeneity, winemaking, food processing, and medicine food homology

Mannoproteins (MPs) are primary constituents of yeast cell walls, which are extensively utilized in the winemaking process, in finished wines, and during wine aging to enhance aroma, stabilize pigments, improve wine body, and reduce astringency. However, existing research has mainly focused on the extraction of MPs and certain oenological properties. A review of the literature indicates that our understanding of the targets and mechanisms influenced by MPs related to winemaking characteristics remains limited. Furthermore, as further research on MPs progresses, it also has beneficial effects in other food processing and food healthcare. Therefore, this evaluation examines MPs from three aspects: extraction methods, corresponding structures, and performances, providing a more comprehensive and critical insight into the structure-activity relationship of MPs. In a word, it outlines the primary applications of MPs in food and aims to provide data support for more precise control over the use of MPs from a structural perspective.

The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS

Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of Lacticaseibacillus paracasei subsp. paracasei FBKL1.0328 and Lactiplantibacillus plantarum subsp. plantarum FBKL1.0310 on the secondary metabolites of red raspberry juice (CR) and uncover their conversion pathways via metabolomics based on ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). A total of 695 secondary metabolites in the unfermented and fermented samples were identified. There were 90, 83 and 52 differential secondary metabolites identified in LCR (L. paracasei FBKL1.0328 fermented raspberry juice) vs. CR, LPR (L. plantarum FBKL1.0310 fermented raspberry juice) vs. CR, and LCR vs. LPR, respectively. Certain phenolic acids (e.g. 3-phenyllacitc acid), flavonoids (e.g. galangin-7-glucoside), alkaloids (e.g. indole-3-lactic acid), and terpenoids (e.g. glucosyl 7-methyl-3-methyleneoctane-1,2,6,7-tetraol) were selected as the crucial differential metabolites. These two lactobacilli utilized distinct metabolic pathways for processing secondary metabolites. L. paracasei FBKL1.0328 primarily transformed flavonoids through the "Flavone and flavonol biosynthesis" pathway. L. plantarum FBKL1.0310 mainly converted phenolic acids via the "Tyrosine metabolism" pathway and the "Aminobenzoate degradation" pathway. Interestingly, L. plantarum FBKL1.0310 outperformed L. paracasei FBKL1.0328 in upregulating certain valuable bioactive compounds such as indole-3-lactic acid and 3-phenyllacitc acid, underscoring its potential as a promising strain for developing health-beneficial fermented fruit juices. These findings provide insights to how different lactobacilli modify secondary metabolite composition in red raspberry juice and offer valuable information for the industrial application of lactobacilli in fruit processing.

Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei

Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects of Lacticaseibacillus paracasei fermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products using Lacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation.

Biotechnological potential of yeast cell wall: An overview

The yeast cell wall is a complex structure whose main function is to protect the cell from physical and chemical damage, providing it with rigidity. It is composed of a matrix of covalently linked polysaccharides and proteins, including β-glucans, mannoproteins, and chitin, whose proportion can vary according to the yeast species and environmental conditions. The main components of the yeast cell wall have relevant properties that expand the possibilities of use in different industrial sectors, such as pharmaceutical, food, medical, veterinary, and cosmetic. Some applications include bioremediation, enzyme immobilization, animal feed, wine production, and hydrogel production. In the literature it is the description of the cell wall composition of model species like Saccharomyces cerevisiae and Candida albicans, however, it is important to know that this composition can vary according to the species or the culture medium conditions. Thus, understanding the structural composition of different species holds promise as an alternative to expanding the utilization of residual yeast from different bioprocesses. In the context of a circular economy, the conversion of residual yeast into valuable products is an attractive prospect for researchers aiming to develop sustainable technologies. This review provides an overview of yeast cell wall composition and its significance in biotechnological applications, considering prospects to increase the diversification of these compounds in industry.

Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques

Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes.

Effects of Cultivar Factors on Fermentation Characteristics and Volatile Organic Components of Strawberry Wine

Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropriative strawberry cultivars for fermentation are still undecided. In this study, the strawberry juice and wines of four typical strawberry cultivars named Akihime (ZJ), Sweet Charlie (TCL), Snow White (BX), and Tongzhougongzhu (TZ) were thoroughly characterized for their physicochemical indicators, bioactive compounds, and volatile organic components (VOCs) to determine the optimal strawberry cultivars for winemaking. The results showed that there were significant differences in the total sugar content, pH, total acid, and other physicochemical indexes in the strawberry juice of different cultivars, which further affected the physicochemical indexes of fermented strawberry wine. Moreover, the content of polyphenols, total flavonoids, vitamin C, and color varied among the four strawberry cultivars. A total of 42 VOCs were detected in the strawberry juice and wines using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and 3-methyl-1-butanol, linalool, trans-2-pinanol, hexanoic acid, and hexanoic acid ethyl ester were the differential VOCs to identify the strawberry wine samples of different cultivars. Overall, strawberry cultivar ZJ had a relatively high VOC and bioactive compound content, indicating that it is the most suitable cultivar for strawberry wine fermentation. In addition to determining the relatively superior fermentation characteristics of cultivar ZJ, the results may provide a theoretical basis for the raw material quality control and quality improvement of strawberry wine.

Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage

To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (-5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.

Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice

This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3: 1-1.65 × 10-3: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits

Red berries have gained popularity as functional and nutritious food due to their health benefits, leading to increased consumer demand and higher production, totaling over 11,000 ktons for strawberries, raspberries, and blueberries combined in 2021. Nutritionally, strawberries, raspberries, and blueberries present high levels of vitamin C (9.7-58.8 mg/100 g dry weight [dw]), folates (6-24 µg/100 g dw), and minerals (96-228 mg/100 g dw). Due to their perishable nature, producers have utilized alcoholic fermentation to extend their shelf life, not only increasing the lifespan of red berries but also attracting consumers through the production of novel beverages. Strawberry, blueberry, and raspberry wines possess low alcohol (5.5-11.1% v/v), high acidity (3.2-17.6 g/L), and interesting bioactive molecules such as phenolic compounds, carotenoids, polysaccharides, and melatonin. Distillation holds tremendous potential for reducing food waste by creating red berry spirits of exceptional quality. Although research on red berry spirits is still in the early stages, future studies should focus on their production and characterization. By incorporating these factors, the production chain would become more sustainable, profitable, and efficient by reducing food waste, capitalizing on consumer acceptance, and leveraging the natural health-promoting characteristics of these products. Therefore, this review aims to provide a comprehensive overview of the characteristics of strawberry, blueberry, and red raspberry in berries, wines, and spirits, with a focus on their chemical composition and production methods.

Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine color and quality. Hydroxycinnamate decarboxylase from yeast can catalyze the conversion of hydroxycinnamic acids to vinylphenols, which later may condense with anthocyanins to form more stable vinylphenolic pyranoanthocyanins. In this study, 10 non-Saccharomyces yeasts from Daqu that showed hydroxycinnamate decarboxylase activity were screened. Among the 10 strains, Wickerhamomyces anomalus Y5 showed the highest consumption (34.59%) of the total tested phenolic acids and almost no H2S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galactoside/glucoside-4-vinylcatechol, cyanidin-3-O-galactoside/glucoside-4-vinylsyringol, malvidin-4-vinylguaiacol, and malvidin-4-vinylcatechol) during blueberry wine fermentation, which may improve the color stability of blueberry wine. These findings provide new insights for improving the quality of blueberry wine using non-Saccharomyces yeasts.

Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process

In this work, we employed a global untargeted metabolomics technique to explore the intricate composition of anthocyanin constituents in bayberry wine and elucidate their alteration during the maceration process. Our analysis uncovered 20 distinct forms of anthocyanins in bayberry wine, including cyanidin-type, delphinidin-type, peonidin-type, malvidin-type, and other-type. 'Dongkui' (DK) bayberry wine was characterized by a predominance of glycoside forms of cyanidin-type and delphinidin-type anthocyanins, while 'Shuijing' (SJ) bayberry wine mainly contained other-type anthocyanins. Additionally, differential anthocyanins analyses conducted across various maceration periods demonstrated the different fate of the components in the wine, with a conspicuous decline in most glycosidic form anthocyanins. Moreover, correlation analysis revealed that the red hue of bayberry wine was primarily associated with cyanidin-3-O-glucoside, cyanidin-3-O-rhamnoside, delphinidin-3-O-arabinoside, and delphinidin-3-O-galactoside. This research contributes to our understanding of the anthocyanin composition and the dynamic variations in bayberry wine, opening avenues for further exploration and optimization of production techniques in the future.

Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

A Review on Wine Flavour Profiles Altered by Bottle Aging

The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.

Anti-oxidative and anti-aging effects of mannoprotein-rich yeast cell wall enzymatic hydrolysate by modulating gut microbiota and metabolites in Caenorhabditis elegans

In this study, antioxidant and anti-aging studies were carried out by mannoprotein-rich yeast cell wall enzymatic hydrolysate (MYH) obtained by enzymatic hydrolysis of yeast cell wall through the Caenorhabditis elegans (C. elegans) model. It was found that MYH could improve the lifespan and anti-stress ability of C. elegans by increasing the activity of antioxidant enzymes such as T-SOD, GSH-PX and CAT, and reducing the levels of MDA, ROS and apoptosis. At the same time, through the verification expression of corresponding mRNA, it was found that MYH exerted antioxidant and anti-aging activities by up-regulating the translation of MTL-1, DAF-16, SKN-1 and SOD-3 mRNA, and down-regulating the translation of AGE-1 and DAF-2 mRNA. In addition, it was found that MYH could improve the composition and distribution of the gut microbiota of C. elegans, and significantly improve the level of metabolites through the sequencing of gut microbiota and untargeted metabolomic studies. It has contributed to studying the antioxidant and anti-aging activities of microorganisms such as yeast through the level of gut microbiota and metabolites and the development of related functional foods.

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

The dynamics of physicochemical properties, microbial community and flavor metabolites during fermentation of two typical Hakka rice wine were investigated. Results showed that total sugar content was 136.83 g/L in sweet rice wine, which almost 8 times higher than that in semi-dry rice wine. Its amino acid contents especially bitterness amino acids were also higher than those in semi-dry rice wine. Most organic acids in Hakka rice wine had the tendency of increase in initial stage of fermentation, following a decrease and finally being almost stable. A total of 131 volatiles including esters, alcohols, aldehydes, acids, ketones were detected. Pediococcus, Bacillus, Acinetobacter, Pantoea, Enterobacter and Lactobacillus were the dominant bacterial genera and Monascus, Saccharomyces, Rhizopus were the dominant fungal genera, which are strongly associated with the significant changes in flavor metabolites during Hakka rice wine fermentation. The obtained findings provided reference data for the optimization of Hakka rice wine fermentation.

Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation

In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the physiological properties, antioxidant activities, and volatile/non-volatile metabolites of watermelon juices were comprehensively investigated. The results indicated that total polyphenols flavonoids and anthocyanin in the watermelon juices remarkably increased through L. plantarum JHT78 fermentation. L. plantarum JHT78 fermentation enhanced the antioxidant activities, lipase inhibition, and α-glucosidase activities of watermelon juices. A total of 62 volatile compounds were detected using HS-SPME-GC-MS, mainly including 11 acids, 8 aldehydes, 7 ketones, and 7 alcohols. The abundance of 19 volatile compounds especially for acids remarkably increased for the fermentated watermelon juice. Furthermore, non-volatile compounds detected by UHPLC-QTOF-MS revealed that L. plantarum JHT78 significantly altered the non-volatile compounds of watermelon juices, especially increased indole-3-lactic acid. The results confirmed that L. plantarum JHT78 enhanced the functionality of watermelon juices thus providing a theoretical basis for the development of LAB on plant-based beverages.

Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation

Introduction

Harvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a target of 8-12% (v/v) to meet consumer expectations.

Method

we explore the effect of 8-14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process. We monitor changes of alcohol content, sugar, color, phenol, acidity, anthocyanin, and odor.

Results and discussion

We notice that sucrose affects the fermentation process and physicochemical composition of the final blueberry wine by fermentation rate, fermentation color and protection of functional substances protection. Additional sucrose extends the total time of fermentation, and increases wine acidity. The color of the wine is also affected, with added sugar darkening and yellowing the final product. Interestingly, the sucrose has a protective effect on anthocyanin levels, although total anthocyanin levels are still substantially reduced following fermentation. Finally, the additional sugar increases accumulation of volatile odor components, particularly alcohols and esters, as measured by an electronic nose. We conclude that an addition of 12% sucrose produces wine with superior physicochemical properties of alcohol, anthocyanin loss and odor relative to other conditions tested and recommend this approach to commercial manufacturers.

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC-IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition. Therefore, this study used fresh carrot (Daucus carota subsp. sativus) and pomegranate (Punica granatum) as raw materials to explore the brewing process of carrot and pomegranate compound wine. The fermentation technology of the composite carrot and pomegranate wine was optimized by a single-factor experiment and Box-Behnken design (BBD), which provided a theoretical foundation for the fermentation of this wine. As per the results, the alcohol content of this composite carrot and pomegranate wine was 12.35% vol. under the optimum fermentation conditions of 28 °C initial temperature, 24% initial sugar content, and with the addition of 64 mg L^-1 sulfur dioxide (SO₂). In the fermented fruit and vegetable wine, a total of 30 aroma components were detected; 21 composites (such as bornyl acetate, caryophyllene and 3-(2-nitrophenylmethyl)-2-thiazolidinone) were newly generated. The relative content of alcohol flavor composites (such as propionic acid 2-methyl-3-hydroxy-2,2,4-trimethylpentan-1-ol, 2-methyl-2-ethyl-3-hydroxycyclohexyl propanoate and terpinene-4-ol) showed an upward trend, and the relative content of alkene components increased significantly after fermentation. The findings of this study provide an experimental foundation for optimizing fermentation technology and for improving the product quality of composite carrot and pomegranate wine.

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus

The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia anomala NCUF306.1, and Wickerhamomyces anomalus NCUF307.1) and S. cerevisiae NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with S. cerevisiae NCUF309.2 fermentation (S), the population of S. cerevisiae NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of C. glabrata NCUF308.1 and S. cerevisiae NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of P. anomala NCUF306.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of W. anomalus NCUF307.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (p < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine.

Synergistic Effects of Combined Anthocyanin and Metformin Treatment for Hyperglycemia In Vitro and In Vivo

The mechanism underlying the hypoglycemic effect of the simultaneous use of metformin and anthocyanin-rich foods is not yet clear. Hence, the effects and possible mechanisms of action of these substances, alone and in combination, were evaluated in insulin-resistant HepG2 cells and a diabetic mouse model. The results indicated that anthocyanin and metformin had a significant synergistic effect on glucose consumption (CI < 0.9) compared with metformin alone in HepG2 cells. In the mouse model, combined treatment (50 and 100 mg/kg metformin + anthocyanin groups) demonstrated synergistic restorative effects on the blood glucose level, insulin resistance, and organ damage in the liver, pancreas, and ileum. Additionally, combined metformin and anthocyanin treatment suppressed protein tyrosine phosphatase 1B expression and regulated the PI3K/AKT/GSK3β pathway. Combined treatment also altered the gut microbial composition and structure by increasing the relative abundance of beneficial bacteria and the short-chain fatty acid content. These results suggest that the use of anthocyanins can enhance the efficacy of metformin treatment for hyperglycemia and provide a reference for further clinical research regarding nutrition and supplementary treatment.

Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation

This study aimed to improve the stability of the anthocyanins and phenolic acids of blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein using lactic acid fermentation. The effects of the initial pH on the characteristics of the whey protein and blueberry juice system fermented using Lactobacillus plantarum and Lactobacillus casei were investigated. The color and total phenol and anthocyanin contents of the blueberry juice and whey protein system became stable after fermentation using Lactobacillus plantarum and Lactobacillus casei. Fluorescence measurements and Fourier transform infrared spectroscopy (FTIR) analysis reveal that the characteristics of whey protein and blueberry juice changed significantly after fermentation using Lactobacillus plantarum and Lactobacillus casei indicating the binding of anthocyanins or phenolic hydroxyl groups of blueberry to N-H, C-N and C[double bond, length as m-dash]O groups of whey protein. The α-helix content of whey protein and blueberry fermented using Lactobacillus plantarum alone decreased by 18% and β-sheet content increased by approximately 27% compared to whey protein fermented using Lactobacillus plantarum.

Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.

Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines

BACKGROUND

Waxy maize (Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine, a kind of Chinese rice wine, is strongly affected by a fermentation starter named Qu. In this study, an innovative mixed Qu, consisting of two yeasts and three molds, was produced and the raw-starch brewing method was applied in winemaking. Three other waxy maize wines fermented by three kinds of commercial Qu were also analyzed for comparison.

RESULTS

Due to superb growth and fermentation characteristics, Saccharomyces cerevisiae CICC1009 and Pichia anomala CICC1851 were chosen to produce yeast Qu. The addition amount of yeast Qu was determined to be 30 g kg^-1 . In terms of chemical properties, mixed Qu was more suitable for making maize wine by the raw-starch brewing method than the three kinds of commercial Qu with which it was compared. The most influential components for the overall aroma profile in maize wines fermented by mixed Qu and Mifeng Qu were ethyl butyrate and β-damascenone, respectively, while in maize wines fermented by Angel Qu and Like Qu the most influential component was ethyl octanoate. Obvious differences were found among four maize wines regarding bitterness, umami, richness, saltiness, and sourness by the electronic tongue. The olfactory characteristics of maize wine fermented by Mifeng Qu were quite different from the other three according to the electronic nose.

CONCLUSION

The innovative mixed Qu can be considered as an excellent starter for raw-starch brewing of waxy maize. The chemical indices and volatile flavor compounds of waxy maize wines were greatly affected by different kinds of Qu. © 2020 Society of Chemical Industry.

Preparing, optimising, and evaluating chitosan nanocapsules to improve the stability of anthocyanins from Aronia melanocarpa

During in vitro digestion and enviromental storage, the chitosan nanocapsulation was successfully improved the physical and oxidative stability of anthocyanins from Aronia melanocarpa.

Improved Phenolic Compositions and Sensory Attributes of Red Wines by Saccharomyces cerevisiae Mutant CM8 Overproducing Cell-Wall Mannoproteins

The objective of this study was to improve the quality attributes of red wines by Saccharomyces cerevisiae (BCRC 21685) mutant CM8 with overexpression of high-mannose mannoproteins, with respective to phenolic compositions, colorimetric parameters, and consumer sensory attributes. The CM8 was mutated by ethyl methane sulfonate and showed the ability of overproducing cell wall mannoproteins selected by killer-9 toxin-containing YPD plates. Kyoho grapes were used as raw materials. It is interesting to find that the cell wall mannoproteins isolated from CM8 mutant possessed a significantly higher mannose content in the polysaccharide fraction (81% w/w) than that did from parent strain (66% w/w). The red wines made of winter grapes and CM8 (CM8-WIN) showed significantly greater total tannins, flavonols, and anthocyanins levels, as well as higher color, higher flavor, and higher consumer preference than those by its SC counterpart (SC-WIN). The characteristics of the red wines studied were further elucidated by principal component analysis. Conclusively, using CM8 starter could effectively endow the red wine with high-quality attributes via the interactions of high-mannose mannoproteins with wine compounds.

A review of the interaction between anthocyanins and proteins

Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%-42.40% to 17.60%-52.80%) or β-sheet (from 29.00%-50.00% to 29.40%-57.00%) of the anthocyanins-proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87-1641.41 cm^-1 to 1643.34-1651.02 cm^-1) and amide II (from 1537.00-1540.25 cm^-1 to 1539.00-1543.75 cm^-1) of anthocyanins-proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150-5100 to 40-3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were evaluated at early stage of aging period. Low-frequency power US resulted in an improvement in color characteristics and lower chromatic aberration as compared to untreated samples, specially at condition of 180 W, 20 min and 2 cycles. Furthermore, this contribution was attributed to unattenuated anthocyanins protected from US stress. Importantly, the structural polarity dependence was mediated by the impact of US on anthocyanins. Additionally, anti-oxidant activity of blueberry wine was not adversely affected under a moderate US condition. US treatment of blueberry wine was therefore considered to significantly enhance the color presentation, hinting at the possibility of promoting blueberry wine aging.

Cyanidin-3-o-glucoside liposome: Preparation via a green method and antioxidant activity in GES-1 cells

Cyanidin-3-O-glucoside (C3G) liposomes was used to improve the stability and antioxidant activity of C3G through a green thin-film dispersion method. The characteristics, stability and the effect of C3G liposomes on GES-1 cells were explored. Results showed that the particle size and encapsulation efficiency (EE%) of C3G liposomes were 258.9 ± 5.06 nm and 77.5%, respectively. DPPH assay showed that liposomes encapsulation can improve the antioxidant of C3G, while the ABTS assay was opposite. Stability study showed the C3G liposome were unstable under extended storage time. The effects of C3G liposomes on GES-1 cells showed that C3G liposomes can decrease the ROS levels of GES-1 and had negligible effects on cell viability and mitochondrial structure. These findings suggested that liposomes could be used as a carrier system to improve the stability of C3G.

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

On the basis of the dispersion-corrected density functional theory, a computational model is proposed to describe the oenin/syringic acid copigmentation and to explore the non-covalent interaction between the anthocyanin and the copigment in the framework of implicit solvent approach. The predicted binding free energy and visible spectrum shift of this copigmentation complex are in accordance with the experimental observations. The used model provides a good structural description of oenin/syringic acid complex and suggests that the intermolecular hydrogen bonding, in which the hydroxyl-rich sugar moiety in oenin plays a key role, may be the determinant for the formation and nature of the copigmentation complex.