Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine

Wang, Jingjing; Zhang, Wangwei; Guan, Zi-Jing; Thakur, Kiran; Hu, Fei; Zhang, Jianguo; Wei, Zhao‐Jun

doi:10.1016/j.foodchem.2022.135277

Cited by 10 publications

(2 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the color of PC is moderate and can be added to food to give a healthy color, which is favored by some consumers who are keen on health and wellness. For example, Wang et al (2023) developed a new variety of wolfberry wine that contained PC flavonoids, which exhibited potent antioxidant properties. Thus, this method offers a strategy for the development of flavonoid fermentation.…”

Section: Introductionmentioning

confidence: 99%

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Zheng,

Chen,

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Zheng,

Chen,

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

“…The presence of various essential nutrients in yeast cells can also enhance the nutritional value of these products; improve their flavor, aroma, and texture; and augment their nutritional characteristics while reducing the levels of anti-nutrients and toxins ( 9 ). Wang et al ( 10 ) discovered that the commercial yeast strain RW can significantly enhance the quality, body, and antioxidant properties of Goji-Jujube composite wine. Furthermore, Han et al ( 11 ) found that the commercial yeast strains RV171, Lalvin 71B, and BV818 produced higher levels of total flavonoids and total phenols during the fermentation of green plum wine.…”

Section: Introductionmentioning

confidence: 99%

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Peng,

Li,

Shan

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC–MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by Saccharomyces cerevisiae. Fermentation has been shown to improve the flavor of sea buckthorn juice and increase the relative content of bioactive compounds. This study provides novel insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation through metabolomics analysis. These findings could serve as a theoretical foundation for further studies on the factors influencing differences in yeast fermentation.

show abstract

Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit

Hu¹,

Li²,

Bai³

et al. 2023

Food Bioscience

View full text Add to dashboard Cite

Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine

Cited by 10 publications

References 31 publications

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS

Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit

Contact Info

Product

Resources

About