Effects of Different Yeasts on the Physicochemical Properties and Aroma Compounds of Fermented Sea Buckthorn Juice DOI Creative Commons

Bo Peng,

Liyue Fei,

Ziyi Lu

и другие.

Fermentation, Год журнала: 2025, Номер 11(4), С. 195 - 195

Опубликована: Апрель 7, 2025

Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over long period time, whereas fermentation reduces acidity sea juice, improves its taste, enhances antioxidant activity. Flavor components are important factors that affect quality fermented beverages. Yeast is one most affecting flavor beverages during process, where yeast converts sugars into alcohol produces substances. Therefore, two commercial strains, Angel RW RV171, were selected in this study for single mixed bacterial (FSBJ). Physicochemical analyses showed RV171-FSBJ had highest total reducing sugar (0.069 ± 0.02 g/L) acid content (1.86 0.03 g/L), as well efficiency free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic (ABTS) 88.35 0.14%, ·OH 48.61 0.4%). RWRV-FSBJ functional compounds (total flavonoid (TFC): 176.09 0.44 μg/mL; phenolic (TPC): 157.9 1.35 anthocyanin concentration (TAC): 0.04 0.004 μg/mL) good color (L* 50.53 0.04, a* 27.98 b* 173.64 0.34). Among three FSBJs, 54 volatile identified, with having compounds. OAV analysis 15, 14, 11 RW, RV, RWRV, respectively, greater than 1. them, ethyl hexanoate OAV, followed by isovalerate, phenylethyl alcohol, 3-methylbutyl 3-methylbutanoate, which characteristic substances common FSBJ.

Язык: Английский

A Novel Polysaccharide Purified from Tricholoma matsutake: Structural Characterization and In Vitro Immunological Activity DOI Creative Commons
Shuangmin Liang, Qi Guo, Jun Li

и другие.

Foods, Год журнала: 2025, Номер 14(6), С. 1031 - 1031

Опубликована: Март 18, 2025

Tricholoma matsutake, as a rare wild edible mushroom, is popular due to its unique flavor and taste, well high nutritional economic value. Investigating the relationship between complex structure in vitro immunological activity of TMP-2a, novel polysaccharide isolated from T. was aim this study. The results showed that TMP-2a consisted six monosaccharides, fucose, glucosamine hydrochloride, galactose, glucose, mannose, glucuronic acid, with molar ratios 8.8:0.6:23.4:48.1:15.1:4.0 molecular weight 27,749 Da. Furthermore, mainly composed →6)-β-Glcp-(1→ →3)-β-D-Glcp-(1→ forming main chain, small amount →2,6)-α-D-Manp-(1→ →6)-α-D-Galp-(1→ structural units attached, branched chain β-Glcp-(1→ or α-L-Fucp-(1→ telosaccharide attached at O-6 position →3,6)-β-D-Glcp-(1→. enhanced proliferation phagocytic mouse macrophage RAW264.7, secretion NO cytokines (TNF-α, IL-6, IL-1β) considerable degree, maybe attributable glucan elevated presence (1→3)-β-D-Glcp glycosidic bonds. This study establishes basis for identification comprehensive investigation functional activities matsutake polysaccharides while also offering theoretical framework creation matsutake-related food products.

Язык: Английский

Процитировано

0
Effects of Different Yeasts on the Physicochemical Properties and Aroma Compounds of Fermented Sea Buckthorn Juice DOI Creative Commons

Bo Peng,

Liyue Fei,

Ziyi Lu

и другие.

Fermentation, Год журнала: 2025, Номер 11(4), С. 195 - 195

Опубликована: Апрель 7, 2025

Sea buckthorn juice (SBJ) has a sour taste and can lead to the demineralization of tooth enamel when consumed over long period time, whereas fermentation reduces acidity sea juice, improves its taste, enhances antioxidant activity. Flavor components are important factors that affect quality fermented beverages. Yeast is one most affecting flavor beverages during process, where yeast converts sugars into alcohol produces substances. Therefore, two commercial strains, Angel RW RV171, were selected in this study for single mixed bacterial (FSBJ). Physicochemical analyses showed RV171-FSBJ had highest total reducing sugar (0.069 ± 0.02 g/L) acid content (1.86 0.03 g/L), as well efficiency free radical scavenging capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) 98.54 0.03%, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic (ABTS) 88.35 0.14%, ·OH 48.61 0.4%). RWRV-FSBJ functional compounds (total flavonoid (TFC): 176.09 0.44 μg/mL; phenolic (TPC): 157.9 1.35 anthocyanin concentration (TAC): 0.04 0.004 μg/mL) good color (L* 50.53 0.04, a* 27.98 b* 173.64 0.34). Among three FSBJs, 54 volatile identified, with having compounds. OAV analysis 15, 14, 11 RW, RV, RWRV, respectively, greater than 1. them, ethyl hexanoate OAV, followed by isovalerate, phenylethyl alcohol, 3-methylbutyl 3-methylbutanoate, which characteristic substances common FSBJ.

Язык: Английский

Процитировано

0