Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-04 DOI:10.1111/1541-4337.70048
Ju Shen, Weidong Huang, Yilin You, Jicheng Zhan
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Abstract

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and its metabolites of formaldehyde and formic acid can cause organic lesions and central respiratory system disorders. FFWs with unspecified methanol limits are often produced with reference to grape wine standards (250/400 mg/L). To clarify the causes of methanol production in FFWs and minimize the methanol content, this study summarizes the current process methods commonly applied for methanol reduction in FFWs and proposes novel potential controlling strategies from the perspective of raw materials (pectin, pectinase, and yeast), which are mainly the low esterification modification and removal of pectin, passivation of the pectinase activity, and the gene editing of yeast to target the secretion of pectinases and modulation of the glycine metabolic pathway. The modified raw materials combined with optimized fermentation processes will hopefully be able to improve the current situation of high methanol content in FFWs. Methanol detection technologies have been outlined and combined with machine learning that will potentially guide the production of low-methanol FFWs and the setting of methanol limits for specific FFW.

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发酵果酒中甲醇生成的控制策略:途径、进展和应用
甲醇广泛存在于发酵果酒(FFW)中,由于发酵条件不当,有时浓度会超标。甲醇具有神经毒性,其代谢物甲醛和甲酸可引起器质性病变和中枢呼吸系统紊乱。通常参照葡萄酿酒标准(250/400 毫克/升)生产甲醇限量不明的袋装酒。为了弄清 FFWs 中甲醇产生的原因,最大限度地降低甲醇含量,本研究总结了目前 FFWs 中常用的降低甲醇含量的工艺方法,并从原料(果胶、果胶酶和酵母)的角度提出了新的潜在控制策略,主要包括果胶的低酯化改性和去除、果胶酶活性的钝化以及针对果胶酶分泌和甘氨酸代谢途径调控的酵母基因编辑。经过改良的原料与优化的发酵过程相结合,有望改善目前袋装食品中甲醇含量较高的状况。甲醇检测技术已得到概述,并与机器学习相结合,有可能指导低甲醇袋装食品的生产和特定袋装食品甲醇限量的设定。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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