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Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential
Abstrakt
The growing trend in fruit wine production reflects consumers’ interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using S. bayanus Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines’ characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non-Saccharomyces strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.
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Autorzy (13)
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Paweł Paśko dr hab. inż.
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Agnieszka Galanty
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Mo Young Kim
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Yong-Seo Park
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Patricia Cabrales-Arellano
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Victor Velazquez Martinez
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Efren Delgado
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Mikolaj Gralak
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Joseph Deutsch
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Dinorah Barasch
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Alina Nemirovski
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Shela Gorinstein
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Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/ijms25115627
- Licencja
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otwiera się w nowej karcie
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
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INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
nr 25,
ISSN: 1661-6596 - Język:
- angielski
- Rok wydania:
- 2024
- Opis bibliograficzny:
- Paśko P., Galanty A., Dymerski T., Kim M. Y., Park Y., Cabrales-Arellano P., Velazquez Martinez V., Delgado E., Gralak M., Deutsch J., Barasch D., Nemirovski A., Gorinstein S.: Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential// INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES -,iss. 25 (2024), s.1-14
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.3390/ijms25115627
- Źródła finansowania:
-
- Publikacja bezkosztowa
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 42 razy
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