Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage

Abstract

The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO2), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA‐2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA‐2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO2 reduced the brightness of pear wine during storage. This result showed that GSH and SO2 were the most effective candidate inhibitors for Dangshan pear wine browning. Novelty impact statement The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%. Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%. GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.

Preparation of spore‐immobilized glutathione reductase and its application in inhibiting browning of pear wine

“…Reaction mechanism between spore‐immobilized enzyme and substrate. (a) Reaction mechanism between spore‐immobilized enzyme and substrate in reported literature 7,16,19 . (b) Reaction mechanism of chs3∆ spore‐immobilized GR enzyme and substrate in this study.…”

“…As an effective antioxidant, GSH can not only limit the browning of fruit wine, but also prevent the loss of various aromas and odor formation, and it is safe and effective. 6,7 In the past few decades, many studies have utilized protein engineering, chemical modification, immobilization techniques and other methods to improve the activity, stability, organic solvent tolerance and substrate accessibility of enzymes. 8 Enzyme immobilization can form a multi-point connection between enzyme molecule and carrier, effectively improving the stability of spatial conformation of the protein molecule.…”

“…Compared with GSH, SO 2 has toxicity and allergenicity; ascorbic acid even aggravates the browning degree of fruit wine in some cases; and chitosan can prevent the browning of fruit wine, but also removes most of the nutrients in the wine. As an effective antioxidant, GSH can not only limit the browning of fruit wine, but also prevent the loss of various aromas and odor formation, and it is safe and effective 6,7 …”

Effect of SO2, glutathione, and glutathione‐rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine

“…(2009), who reported that GSH might interact with phenolic compounds to fortify the wine's defense against oxidation, thus contributing to the retention of phenolic stability. The link between GSH and wine coloration is equally significant, with a positive correlation ( r = 0.903) indicating that GSH was the most effective inhibitor against the browning of cili wine, suggesting GSH's potential role in modulating color stability (Yang et al., 2022). Furthermore, the significant positive correlation between GSH and TRP ( r = 0.968) corroborates the essential role of GSH in the antioxidative network of wine (Liu et al., 2020).…”