Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar

Fermentation, Journal Year: 2025, Volume and Issue: 11(2), P. 65 - 65

Published: Feb. 1, 2025

This study examined the effects of three sterilization techniques—heat, microwave, and high hydrostatic pressure (HHP)—on phytochemicals, flavor, antioxidant properties high-acidity mulberry vinegar. High-acidity vinegar is valued for its unique sensory properties, preservation potential, potential health benefits, yet quality can be significantly impacted by processing methods. Understanding how affects crucial optimizing functional nutritional while maintaining consumer appeal. Thermal (TP) involved heating samples at 85 °C 15 min, microwave (MH) was performed 600 W 40 s. HHP treatments subjected to pressures 400 MPa, 500 MPa ambient temperature (~25 °C) min. Results showed that total soluble solids (TSS) remained stable approximately 6.90% across treatments, confirming effective sterilization, especially with HHP. pH values were consistent (3.53–3.55), acidity varied, achieving lower (5.00 g/L). Phytochemical analysis indicated control (CK) treatment preserved highest anthocyanin content (TAC), but HHP500 maintained notable levels. also yielded phenolic (TPC) flavonoid (TFC), highlighting non-thermal sterilization’s advantage in preserving health-promoting compounds. Antioxidant activity, particularly DPPH, best retained samples. minimal reductions key acids, decreases 6.16% p-hydroxybenzoic acid 7.81% acid. Volatile organic compound revealed increased ester production, ethyl acetate peaking 1775.71 μg/L HHP600. Overall, proved superior producing high-quality vinegar, supporting demand minimally processed, health-focused food products.

Language: Английский

Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: April 16, 2025

The microbial community is essential for the formation of aroma development in high-acidity greengage wine fermentation. Recent observations also highlight positive effects mogroside V (MG V) on microorganisms fermented foods, but underlying chemical and biological mechanisms remain inadequate. results indicated differences physicochemical properties among wines, particularly a 50% increase ethanol conversion rate. Concurrently, GC-MS sensory analyses demonstrated that MG augmented carbohydrate into ethyl esters (twice as much control group), exhibiting tropical fruit floral profiles. perceived intensity these aromatic compounds increased by over 30%, thereby enriching overall harmony wine. Integrated analysis KEGG pathways CAZymes annotations enhancement ester depends improvement transport carbohydrates V, well accelerating flux pyruvate to acetyl-CoA yeast. In conclusion, our study presents targeted strategy industry modulating this metabolic node yeast, achieving focused characteristics wines.

Language: Английский

Microbial Dynamics and Phage Composition Reveal Key Transitions Driving Product Stability in Natural Vinegar Fermentation

Beverages, Journal Year: 2025, Volume and Issue: 11(3), P. 71 - 71

Published: May 14, 2025

This study employed shotgun metagenomics to investigate microbial dynamics, phage-bacteria interactions, and functional genes throughout a three-month apple vinegar fermentation process. A total of 5621 species were identified, revealing three distinct phases: (i) Enterobacteria non-Saccharomyces dominated the initial substrate; (ii) S. cerevisiae Leuconostoc pseudomesenteroides prevailed in intermediate phase; (iii) acetic acid bacteria (Acetobacter ghanesis Gluconobacter spp.), alongside (Pichia kudriavzevii Malassezia restricta), final stages. Bacteriophage analysis revealed presence phages targeting spoilage bacteria, such as Pseudomonas Erwinia, suggesting role regulating stability enhancing control. Functional metagenomic highlighted key pathways associated with growth metabolite production, including carbohydrate amino metabolism, energy glycan biosynthesis. Enzymes involved stress adaptation secondary oxidative phosphorylation phenolic compound synthesis, demonstrated resilience their potential shaping product’s sensory properties. Moreover, Enterobacteriaceae pectin degradation during early stages, aiding substrate breakdown. These findings are crucial for phage management technology, offering valuable insights innovation industry.

Language: Английский