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Ning X, Wen C, Chen S, Chen L, Huang X, Wang L. Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour. Food Chem X 2025; 26:102345. [PMID: 40129730 PMCID: PMC11932640 DOI: 10.1016/j.fochx.2025.102345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2024] [Revised: 02/23/2025] [Accepted: 03/05/2025] [Indexed: 03/26/2025] Open
Abstract
The effects of defatting and dephenolization treatments on the structural, physico-chemical and technological properties of passion fruit epicarp flour (PFEF) were evaluated in this research. The FT-IR, SEM and XRD results illustrated that defatted and defree phenolics did not change the basic chemical structure of PFEF, while debound phenolics treatment hydrolyzed the ester bonds between dietary fiber and polyphenols and hydrolyzed the amorphous region of dietary fiber, resulting in self-assembly into a larger aggregate with a compact texture. All three kinds of treatment could improve the flowability of passion fruit epicarp flour to some extent. In addition, dephenolization treatment brought about an obvious change in the technological properties of PFEF, and removal of free polyphenols or bound polyphenols contributed to two completely different effects on partial indicators. These properties may be important for their value-added utilization.
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Affiliation(s)
- Xin Ning
- Ocean College, Beibu Gulf University, Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation, Qinzhou, Guangxi 535011, People's Republic of China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Chengrong Wen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Shimin Chen
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Lina Chen
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Xiaohui Huang
- College of Chemistry and Food Science, Yulin Normal University, Yulin 537000, People's Republic of China
| | - Lei Wang
- College of Food Engineering, Beibu Gulf University, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou 535011, People's Republic of China
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Scutarașu EC, Niță RG, Vlase L, Zamfir CI, Cioroiu BI, Colibaba LC, Muntean D, Luchian CE, Vlase AM, Cotea V. Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation. Antioxidants (Basel) 2024; 13:916. [PMID: 39199162 PMCID: PMC11351232 DOI: 10.3390/antiox13080916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/15/2024] [Accepted: 07/26/2024] [Indexed: 09/01/2024] Open
Abstract
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines' total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS+ method. The administration of bâtonnage products increased the efficiency of non-Saccharomyces yeasts. The mixtures of Saccharomyces and non-Saccharomyces yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.
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Affiliation(s)
- Elena Cristina Scutarașu
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Răzvan George Niță
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Laurian Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Cătălin Ioan Zamfir
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Bogdan Ionel Cioroiu
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Lucia Cintia Colibaba
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Dana Muntean
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Camelia Elena Luchian
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Ana Maria Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Valeriu Cotea
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
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Yang L, Chen X, Zhou Y, Mei L, Wu Y, Sun H, Yao S, Xu S, Li J. Pre-gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7209-7220. [PMID: 35727099 DOI: 10.1002/jsfa.12086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/17/2022] [Accepted: 06/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity. RESULTS PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW. CONCLUSION PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Liu Yang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Xin Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Yue Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Lu Mei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Yuting Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Shengfei Yao
- Anhui Haishen Yellow Wine Group Co., Ltd., Lujiang, Anhui, 231561, PR China
| | - Shangying Xu
- Anhui Haishen Yellow Wine Group Co., Ltd., Lujiang, Anhui, 231561, PR China
| | - Jinglei Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, Anhui, 230009, PR China
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