The impacts of peel inclusion and fermentation temperature on the bioactive compounds, antioxidant activity, and sensory properties of dragon fruit wines.

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2021-07-01 DOI:10.17306/J.AFS.0907
Thanh T H Le, Ngoc Lieu Le
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Abstract

Background: Even though dragon fruit peel has more health benefits than its pulp, it is considered to be waste after fruit processing. In this study, dragon fruit peel was explored as an additional ingredient in winemaking.

Methods: The contents of total phenolic compounds, betacyanins and ascorbic acid, the antioxidant capacity by DPPHž method, and the level of consumer acceptability of the wines prepared from two species with and without peel were compared.

Results: The wines of the H. polyrhizus species contained much higher total phenolics (1.4-1.6 times), betacyanins (75-81 times), and vitamin C (2.8-3.8 times), as well as higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (1.2 times) than the wines of H. undatus. Although the fermentation process led to the degradation of betacyanins, it increased the total phenolics (up to 17%), vitamin C (up to 24%), and DPPHž scavenging activity (up to 19%) as compared with the control when fermentation was conducted at 25°C, which was found as the most suitable fermentation temperature to produce wines with the highest quality in terms of antioxidant content and activity. At this temperature, peel inclusion also increased these values in the wine. In addition, the sensory properties in terms of appearance and aroma could be improved in the final fermented product.

Conclusions: H. polyrhizus wine might have higher antioxidant properties than H. undatus wine. With a suitable fermentation temperature, peel inclusion as an ingredient could enhance these characteristics of the wine without compromising its sensory quality. This study may provide insights into fruit winemaking with higher health benefits.

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皮包合物和发酵温度对火龙果酒生物活性成分、抗氧化活性和感官特性的影响。
背景:尽管火龙果皮比果肉更有益健康,但在水果加工后,它被认为是废物。在本研究中,探索火龙果皮作为葡萄酒酿造的附加成分。方法:比较两种葡萄带果皮和不带果皮的葡萄酒的总酚类化合物、甜菜菁素和抗坏血酸的含量、dpphv法测定的抗氧化能力和消费者接受度。结果:多根酒的总酚类物质含量(1.4 ~ 1.6倍)、β -蓝苷含量(75 ~ 81倍)、维生素C含量(2.8 ~ 3.8倍)显著高于白藜芦醇,对DPPH自由基的清除能力(1.2倍)显著高于白藜芦醇。虽然发酵过程导致甜菜菁苷的降解,但与对照相比,在25℃发酵时,总酚类物质(高达17%),维生素C(高达24%)和dpphv清除活性(高达19%),这是最合适的发酵温度,可以生产出最高质量的葡萄酒,就抗氧化含量和活性而言。在这个温度下,果皮夹杂物也增加了葡萄酒中的这些值。此外,在最终发酵产品中,外观和香气的感官性能也可以得到改善。结论:多根酒可能具有较好的抗氧化性能。在适当的发酵温度下,果皮作为一种成分可以增强葡萄酒的这些特征,而不会影响其感官质量。这项研究可能为更健康的水果酒酿造提供见解。
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来源期刊
CiteScore
2.70
自引率
0.00%
发文量
70
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