Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

Toy, Joanne Yi Hui; Lu, Yuyun; Huang, Dejian; Matsumura, Keisuke; Liu, Shao-Quan

doi:10.1080/10408398.2020.1848788

Cited by 18 publications

(8 citation statements)

References 126 publications

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“…The mixture was adjusted 50 °C for 200 min, added 0.10% pectinase, Then, placed in a 95 °C water bath for 5 min. After enzymatic hydrolysis, the pulp was centrifuged by desk centrifuge at 4000 r/min for 10 min to remove the blue honeysuckle pomace (Guo et al, 2018;Toy et al, 2020). The supernatant was used to determine the anthocyanin content and anthocyanin composition.…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

et al. 2022

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Lonicera caerulea berry (blue honeysuckle) is a perennial deciduous shrub of the Caprifoliaceae family that is found in the Kamchatka Peninsula (the Russian Far East) (Grobelna et al., 2019). At present, the plant is widely distributed in Russia, Canada, China and Japan. The fruits of the plant are dark blue, fleshy berries that are oval to long in shape (Bao et al., 2019). Previous studies have shown that there are various nutrients, including sugars, organic acids (Lee, Dreves et al., 2015), amino acids, minerals (Boyarskikh et al., 2016), and vitamins, in the fruits. In addition, the berries are a rich source of some active substances, particularly low-molecular-weight phenolic acids, flavonoids and anthocyanins (

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Section: Enzymatic Hydrolysismentioning

confidence: 99%

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

et al. 2022

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“…At present, enzymatic and ultrasonic treatment are commonly used for pretreatments of juice production. Cellulase and pectinase can degrade the cell wall components of fruit by opening the glycosidic linkages, thus increasing the juice yield and enhancing the release of target substances [8] , [9] . Enzymatic pretreatment is usually time-consuming and laborious.…”

Section: Introductionmentioning

confidence: 99%

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Wang

Liu²,

Liu³

et al. 2023

Ultrasonics Sonochemistry

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“…The joint term of non- Saccharomyces yeasts, which is used to distinguish them from Saccharomyces yeasts, generally comprises all the yeasts other than Saccharomyces yeasts isolated from winemaking-related environments. In comparison to S. cerevisiae strains, non- Saccharomyces yeasts have been considered as problematic yeasts due to their poor fermentability, slow fermentation rate, and low tolerance to harsh conditions . Nowadays, the preconception about non- Saccharomyces yeasts is changing thanks to the increasing reports showed their positive contributions to wine quality, especially to flavor complexity, through proper inoculation protocols and fermentation conditions. − For example, coculture (sequential and simultaneous inoculations) of S. cerevisiae and non- Saccharomyces yeast has been usually used to complete fermentation and to preserve the positive effects of pure non- Saccharomyces yeasts on wine quality and mitigate their negative impacts, to a greater extent.…”

Section: Introductionmentioning

confidence: 99%

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

Liu

Laaksonen

et al. 2022

J. Agric. Food Chem.

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Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-Saccharomyces yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-Saccharomyces yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to Saccharomyces cerevisiae. The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-Saccharomyces yeasts in winemaking and their applicative perspective in berry wine production.

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Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

Cited by 18 publications

References 126 publications

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

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