From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strains

This study investigated the use of daylily as a novel adjunct in craft beer production with four Saccharomyces yeast strains. The addition of daylily powder and yeast selection significantly influenced the physicochemical properties, antioxidant activity, and overall metabolome of the beers. Yeast strains exhibited variations in color, alcohol content, phenolic and flavonoid levels, and antioxidant capacity. Metabolomic analysis revealed differences in lipid, amino acid, tannin, and fatty acid synthesis between strains. Volatile profiles also differed markedly in esters, terpenes, higher alcohols, acids, and aldehydes. While 90 % of metabolites were conserved, key differences reflected distinct metabolic regulation among strains. These findings highlight the potential of daylily as a flavorful and bioactive beer ingredient, and emphasize the importance of targeted yeast selection for optimizing beer quality and metabolome. This work provides a practical framework for brewers to develop innovative beers with enhanced functional properties and specialized flavor profiles.

Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics

This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators, volatile components, and product quality of the seven chili varieties and the ZCs were analyzed. Significant differences in physical and chemical properties among the chili varieties substantially affected the quality of ZCs. Chaotian chilies are harder and spicier, have a higher seed/skin ratio and crude fibre content, and lower fruit weight, water content, and reducing sugar content than Erjingtiao chilies. The Erjingtiao chili FQB3 had the highest reducing sugar content (55.296 g/100 g). The ZC produced by FQB3 had the highest comprehensive sensory score (89.7), characterized by high total acid and amino acid nitrogen content and low crude fibre content. There were 181 volatile compounds in the ZCs, including 32 common compounds and 79 differential compounds. More volatile compounds were found in the ZC derived from Erjingtiao chili. The results combined with the OAV analysis indicated that the aroma profile of ZC could be classified into six attributes, comprising 14 key substances, such as β-damascenone and benzaldehyde. In conclusion, the Erjingtiao chili fulfils ZC's processing requirements. These results will serve as a guide in the assessment of ZC quality, the selection of chili processing varieties, and the stabilization of product quality.

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality.

Modification Effects of Microorganisms and Enzymes on Egg Components: A Review

In eggs, there are several components: eggshell (ES), eggshell membrane (ESM), egg white (EW), and egg yolk (EY). Many modification methods exist, such as thermal treatment, high pressure, freeze-thaw cycles, ultrasonic treatment, ozonation, phosphorylation, and acylation, all aimed at improving the functional properties of EW and EY. Additionally, microorganism and enzyme modifications have proven effective in enhancing the functional properties of EW and EY. ES and ESM are unique components of eggs. The eggshell is rich in calcium carbonate, while the eggshell membrane is rich in protein. The effective utilization of ES and ESM can help promote economic income in the poultry industry and benefit the environment. Research on the modification of ES and ESM has shown that microorganisms and enzymes have the potential to improve their functional properties. After modification, egg components can be utilized in the production of egg-based and other food products for improved performance. Furthermore, enzyme modification of egg components can produce bioactive peptides, which have the potential to treat specific diseases and may even be used in the biomedical field. This review primarily focuses on the effects of microorganisms and enzymes on the modification of egg components and summarizes the roles of microbial and enzymatic modifications in this context.