AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome(IBS) symptoms and to study gastrointestinal conditions with Smart Pill?.METHODS Our aim was to evaluate if rye bread low in FOD...AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome(IBS) symptoms and to study gastrointestinal conditions with Smart Pill?.METHODS Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion,lower intraluminal pressure,higher colonic p H,different transit times,and fewer IBS symptoms than regular rye bread.The study was a randomized,double-blind,controlled cross-over meal study.Female IBS patients(n = 7) ate study breads at three consecutive meals during one day.The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.Intraluminal p H,transit time,and pressure were measured by Smart Pill,an indigestible motility capsule.RESULTS Hydrogen excretion(a marker of colonic fermentation) expressed as area under the curve(AUC)(0-630 min) was [median(range)] 6300(1785-10800) ppm?min for low-FODMAP rye bread and 10 635(4215-13080) ppm?min for regular bread(P = 0.028).Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption(P = 0.063).Intraluminal pressure correlated significantly with total symptom score after regular rye bread(ρ = 0.786,P = 0.036) and nearly significantly after lowFODMAP bread consumption(ρ = 0.75,P = 0.052).We found no differences in p H,pressure,or transit times between the breads.Gastric residence of Smart Pill was slower than expected.Smart Pill left the stomach in less than 5 h only during one measurement(out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus.CONCLUSION Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread.No difference was found in median values of intraluminal conditions of the gastrointestinal tract.展开更多
The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as tradi...The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.展开更多
This study aimed to produce and investigate Ale-type barley-spelt beers with low-alcohol levels by utilizing two different non-Saccharomyces yeasts,Torulaspora delbrueckii and Saccharomycodes ludwigii,and compare them...This study aimed to produce and investigate Ale-type barley-spelt beers with low-alcohol levels by utilizing two different non-Saccharomyces yeasts,Torulaspora delbrueckii and Saccharomycodes ludwigii,and compare them to Ale-beers fermented with commercial Ale-yeast(Saccharomyces cerevisiae).The effects of both primary and bottle fermentation on sugar utilization,ethanol yield,and volatile compound profiles were examined.Volatile compound profile and contents were determined after primary and bottle fermentations with GC-MS.Wort contained high initial levels of maltose(62.5 g/L),maltotriose(42.3 g/L),fructose(22.0 g/L),and sucrose(17.9 g/L).Fermentation with S.cerevisiae resulted in extensive sugar consumption,leaving only small amounts of maltose,maltotriose and fructose.By contrast,T.delbrueckii and S.ludwigii retained most of the maltose and maltotriose,but no fructose was detected.S.cerevisiae produced the highest ethanol concentrations(3.39%v/v),whereas T.delbrueckii and S.ludwigii yielded significantly lower levels(1.24%v/v and<1.0%v/v,respectively).S.cerevisiae increased the contents of many volatile compounds after both fermentation types,while only a few volatile compounds were detected in significant quantities in the non-Saccharomyces fermen-tations.Furthermore,non-Saccharomyces fermentations generated higher sulfur compound levels that could impact beer aging.In conclusion,S.cerevisiae demon-strated high efficiency in sugar assimilation and ethanol formation,while T.delbrueckii and S.ludwigii showed limited fermentation performance,indicating their potential in producing low-alcohol beers with potentially distinct and milder sensory properties.展开更多
Even though lingonberry(Vaccinium vitis-idaea)is categorised as a superfruit due to its bioactive composition,its challenging flavour profile leads to difficulty in valorisation.In addition,fermentation of lingonberry...Even though lingonberry(Vaccinium vitis-idaea)is categorised as a superfruit due to its bioactive composition,its challenging flavour profile leads to difficulty in valorisation.In addition,fermentation of lingonberry is limited due to presence of the antimicrobial benzoic acid.This study employed baker’s yeast mediated benzoic acid decrease,followed by conventional(Saccharomyces cerevisiae)and non-conventional(Torulaspora delbrueckii and Metschnikowia pulcherrima)fermentation to produce alcoholic lingonberry beverages.Profiling of the lingonberry alcoholic beverages was done through characterisation of volatile compounds with GC-MS and of sensory properties with a semi-trained panel.The benzoic acid decrement step was successful in reducing the content from 0.66 g/L to 0.04 g/L.Alcoholic beverages were created with an average alcohol content of 7.34%(±0.26).There were increments in the ester-and alcohol-odours alongside a decrease in the original lingonberry flavour.This was supported by higher contents of esters and higher alcohols along with a decrease of certain terpenes in alcoholic beverages.All alcoholic beverages were perceived as notably sour and thus,only minor differences were observed between the used yeasts.In particular,M.pulcherrima yeast produced a sweeter and less sour alcoholic beverage compared to the original juice.Overall,benzoic acid reduction facilitates in yeast fermentation to improve market potential of the underutilised berry in alcoholic beverage production.展开更多
This study investigated the impact of two yeast strains,Saccharomyces cerevisiae(SC)and Torulaspora delbrueckii(TD),on the chemical composition of ciders prepared from the juices of six traditional apple cultivars gro...This study investigated the impact of two yeast strains,Saccharomyces cerevisiae(SC)and Torulaspora delbrueckii(TD),on the chemical composition of ciders prepared from the juices of six traditional apple cultivars grown in Finland,aiming to evaluate the potential of these underutilized local cultivars for cider production.Sugars,organic acids and ethanol contents were analyzed using gas chromatography coupled with a flame ionization detector(GC-FID),while volatile compounds were identified and semi-quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-CG-MS).Apple cultivar se-lection had a stronger impact than yeast strain on the sugars and organic acids in ciders,whereas both factors shaped the volatile compound profiles.Among the cultivars,‘Rambo’demonstrated the greatest potential for cider aroma development.Specifically,fermentation of‘Rambo’juice with TD yielded the highest ester pro-duction among all TD-fermented ciders.Volatile profiling further revealed that TD favored the formation of fruity esters while reducing higher alcohol and acetic acid levels,resulting in potentially more complex and fruity aroma,compared to SC.Other cultivar-yeast combinations,such as‘Aleksanteri’,‘Antonovka’,or‘Mustialan Iso Ven¨al¨ainen’with SC,could also enhance cider aroma complexity.These findings highlight the potential of underutilized apple cultivars,when combined with tailored yeast selection,to diversify cider profiles and to enhance sensory quality.展开更多
Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashe...Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashes were fermented with Saccharomyces cerevisiae,Torulaspora delbrueckii,and sequential inoculation with Lachancea thermotolerans and S.cerevisiae to produce alcoholic beverages.Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars.Ethanol,acetic acid,sugars and organic acids were determined using GC-FID.A total of 63 volatile compounds were detected in the samples using HS-SPMEGC-MS.Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids,and pure inoculation with T.delbrueckii resulted in the highest total content of sugars.Selection of different yeast strains did not alter the content of ethanol or acetic acid,but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars.Compared to initial apple pomace mash,significant increases in the contents of ethyl esters(up to 4810-folds),higher alcohols(up to 24-folds)and volatile acids(up to 1853-folds)were observed in fermented products depending on the yeasts used.The main volatile compounds in vinegars prepared from S.cerevisiae fermented beverage were 2-phenylethanol,octanoic acid,and decanoic acid,from T.delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid,and from sequential fermentation ethyl acetate,and ethyl 2-hydroxypropanoate.In conclusion,non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.展开更多
Yeast-driven alcoholic fermentation is widely applied to process fruits into value-added beverages.Fruit geno-types,yeast strains,and beverage production methods significantly influence the diversity and quality of al...Yeast-driven alcoholic fermentation is widely applied to process fruits into value-added beverages.Fruit geno-types,yeast strains,and beverage production methods significantly influence the diversity and quality of alco-holic beverages.Traditionally,Saccharomyces cerevisiae is regarded as the most commercially important yeast in the alcoholic beverage production markets,whereas other Saccharomyces and non-Saccharomyces is considered to be either harmful or useless.However,the interest of applying these yeasts in numerous innovative yeast fer-mented alcoholic fruit-based beverages is growing due to their advantageous flavor attributions.In this review,the strategies for enhancing volatile properties and aroma and flavor complexity of alcoholic beverage fermentation were critically examined with a special emphasis on fruit types and yeast strains,as well as their impacts on the quality of alcoholic beverages.The current challenges and future prospects were also discussed on the development of desirable alcoholic beverage production.展开更多
Sour jujube seed(Ziziphi Spinosae Semen,ZSS)is a significant medicinal and edible resource in China,known for its diverse biological activities,particularly in enhancing sleep quality,alleviating anxiety,and providing...Sour jujube seed(Ziziphi Spinosae Semen,ZSS)is a significant medicinal and edible resource in China,known for its diverse biological activities,particularly in enhancing sleep quality,alleviating anxiety,and providing anti-oxidant benefits.Extensive research has demonstrated that sour jujube seed is abundant in bioactive compounds,including saponins,flavonoids,polysaccharides,and fatty acids.Most current reviews on sour jujube seeds focus on the pharmacological activities and applications of one or two of its main components.This review further supplements the utilization of active components of sour jujube seed in the past and present,as well as the comparison among different extraction techniques,providing suggestions for the industrial production of sour jujube seed products.The traditional consumption methods have limitations in terms of palatability and extraction efficiency.Although modern extraction techniques have significantly improved the release and retention of active components,they have limitations in terms of environmental friendliness and usage cost.Therefore,large-scale clinical trials and the development of new and sustainable combined extraction methods are needed to fill the existing deficiencies.This review provides new ideas for the development of new extraction technologies for sour jujube seed and offers theoretical guidance for future research in this field.展开更多
Blueberry anthocyanin(BA)have attracted much attention for their diverse bioactivities,but their practical useis greatly limited by poor stability and low bioavailability.The complex intestinal environment causes them...Blueberry anthocyanin(BA)have attracted much attention for their diverse bioactivities,but their practical useis greatly limited by poor stability and low bioavailability.The complex intestinal environment causes them todegrade extensively,significantly reducing their absorption efficiency.To address this,the present study focuseson the sublingual delivery route,aiming to enhance the bioavailability of anthocyanins by reducing the hepaticfirst-pass effect.In this research,macromolecules such as polyvinyl alcohol(PVA),gelatin(GEL),and pullulan(PUL)were used as carriers to load anthocyanins.Through electrospinning,anthocyanin-loaded oral dissolvingfilms(ODF)were successfully prepared,which can be used for the sublingual delivery of anthocyanins.Experimentsconfirmed that the mechanical properties of the fiber membrane reached an optimal state when the massfractions of PVA,GEL,and PUL were 8,10 and 11%respectively.Characterization results from scanning electronmicroscopy(SEM),Fourier transform infrared spectroscopy(FTIR),and X-ray diffraction(XRD)revealed thatintermolecular hydrogen bonds were formed in the system,strengthening intermolecular interactions.Moreover,BA maintained good stability at 312.96℃.Simulated oral release experiments demonstrated that the PGPmembrane containing 10%BA achieved a release rate of 82%within 10 min,following a near-Fickian diffusionmechanism.Cytotoxicity tests confirmed the good biosafety of the material,and porcine mucosal permeationstudies indicated that BA could be released through the oral mucosa.This study provides a new carrier designand theoretical support for the oral delivery of anthocyanins.展开更多
Brewers’spent grain(BSG)contains bioactive compounds.It was hypothesized that heating treatments using conventional water bath heating(CWH)on brewers’spent grain(BSG)would modify the functionality,chemical constitue...Brewers’spent grain(BSG)contains bioactive compounds.It was hypothesized that heating treatments using conventional water bath heating(CWH)on brewers’spent grain(BSG)would modify the functionality,chemical constituents and antioxidant activities of BSG.Different temperatures and time exposures(80,90 and 100℃ at 15,30 and 60 min)were applied on fresh undried BSG.CWH at 80℃ increased the amount of flavan-3-ols,while 100℃ at 30 and 60 min improved the ABTS(2,2′-Azinobis-3-ethylbenzthiazoline-6-sulfonic acid)value.CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid.Moreover,CWH discharged pungent,floral,spice and mushroom odor perceptions and formed fruity,sweet and pleasant odor perceptions,as well as essential-oil-related compounds.Additionally,CWH improved water-holding and oil-holding capacities.In conclusion,CWH as a low-cost treatment improved the functionality,fatty acid composition and aromatic profile of BSG.展开更多
Docosahexaenoic acid[22:6(n-3),DHA]plays an important role in human physiology including gut health.This research aimed to investigate the impact of positional distribution of DHA in dietary triacylglycerols(TAG)on gu...Docosahexaenoic acid[22:6(n-3),DHA]plays an important role in human physiology including gut health.This research aimed to investigate the impact of positional distribution of DHA in dietary triacylglycerols(TAG)on gut metabolomic profile and microbiota.In the 4-week feeding trial,the Sprague-Dawley rats were fed on an n-3 deficient feed supplemented with TAG containing DHA at the sn-1,2,or 3 position and palmitic acid at the remaining positions.Three groups receiving standard n-3 adequate feed,n-3 deficient feed,or n-3 deficient feed supplemented with tripalmitin were included as controls.The gut metabolome was studied using LC-MS-based non-targeted metabolomics,and microbiota profiles were investigated by 16S rRNA sequencing.Compared to the n-3 adequate diet,four-week feeding on the n-3 deficient diet affected the fecal pyrimidine metabolism,steroid biosynthesis,and arginine and proline metabolism.Feeding with DHA-containing TAGs,especially TAG with DHA at sn-3 position,increased the level of N5-Carboxy aminoimidazole ribonucleotide related to purine biosynthesis and dimethylbenzimidazole involved in vitamin B2 biosynthesis.N-3 deficient diet lowered the abundance of the genus Alistipes and the species Bacteroides massiliensis in the gut microbiota.Compared to the n-3 deficient groups,feeding with DHA-containing TAGs decreased the abundance of species Prevotella sp.CAG:1031,and feeding with sn-2 DHA resulted in an increase in the abundance of Bacteroides fragilis and a decrease in the abundance of Faecalibacterium sp.CAP 74.This is the first study showing that dietary DHA from different positions of TAG may affect gut metabolites and microbiota differently.展开更多
The profiles of phenolic compounds in albino bilberry(Vaccinium myrtillus L.)juice and wines fermented with eight different non-Saccharomyces yeasts,including Torulaspora(Tr.)delbrueckii,Issatchenkia(Is.)orientalis,La...The profiles of phenolic compounds in albino bilberry(Vaccinium myrtillus L.)juice and wines fermented with eight different non-Saccharomyces yeasts,including Torulaspora(Tr.)delbrueckii,Issatchenkia(Is.)orientalis,Lachancea(Lc.)thermotolerans,Saccharomycodes(Sd.)ludwigii,Hanseniaspora(Hs.)uvarum,Metschnikowia(Mt.)pulcherrima,Pachysolen(Pc.)tannophilus,and Schizosaccharomyces(Sz.)pombe,were assessed using UHPLC-QTOF-MS and UHPLC-DAD.A total of 40 phenolic compounds,including 20 phenolic acids,16 flavonols,and 4 flavan-3-ols,were identified and quantified in the albino bilberry products.In unfermented juice,phenolic acids were the most predominant group,accounting for 80.5% of total phenolics.After fermentation,the concentrations of phenolic acids,flavonols,and flavan-3-ols showed significant increases by 21.8%-42.5%,26.8%-47.2%,and 4.9%-74.5%,respectively.Five new flavonols including myricetin-3-O-glucoside,kaempferol-3-O-galactoside,laricitrin-3-O-galactoside,isorhamnetin-3-O-galactoside,and syringetin aglycone,which were absent in the albino bilberry juice,were formed during fermentation mainly by the metabolism of non-Saccharomyces yeasts.The phenolic compositions of albino bilberry wines depended primarily on the applied yeasts.Most of the non-Saccharomyces yeasts showed positive contributions to the increase of phenolic compounds except for Pc.tannophilus PT70352,which reduced the total phenolic content reflecting the decreases in concentrations of phenolic acids and flavan-3-ols,especially of p-coumaroyl monotropeins,procyanidin B-type dimers,and(-)-epicatechin.The highest levels of phenolic acids and flavan-3-ols were detected in the sample fermented by Hs.uvarum HU26650.The fermentations with Sd.ludwigii SL3447,Tr.delbrueckii TD291,and Mt.pulcherrima MP70321 were characterized by higher concentrations of myricetin-3-O-glucoside and syringetin-3-O-glucoside but lower contents of most phenolic acids.展开更多
The variation in profiles of anthocyanins and volatile organic compounds(VOCs)in juices and in the corresponding fruit wines made from blood oranges ripened at different maturity stages were investigated.The compositi...The variation in profiles of anthocyanins and volatile organic compounds(VOCs)in juices and in the corresponding fruit wines made from blood oranges ripened at different maturity stages were investigated.The compositions of sugars and organic acids were monitored,as well.Original findings have been reported for the maturity effect on blood orange juices,while the impact of fruit ripening on wine is explored for the first time.Using UPLC-DAD-ESI-Q-TOF-MS,based on elution order,UV-vis spectra,fragmentation pattern,and authentic standards,thirteen individual anthocyanins were identified,nine common to unfermented and fermented blood orange samples,while four(identified as hydroxyphenyl-pyranoanthocyanins)generated from fermentation.The total anthocyanin content in unfermented blood orange juice showed dramatic increases during maturation,especially in the late maturity stage,while fermentation resulted in significant reductions.The monitoring of VOCs in blood orange and wines was provided via a combination approach of HS-GC-IMS and HS-SPME-GC-MS for the first time.Forty-five and ninety-one VOCs were identified by GC-IMS and GC-MS,respectively.The concentrations of alcohols,ketones,and terpenes decreased with maturity,while that of esters increased significantly during this period.Fermentation enhanced the complexity and intensity of VOCs,with all VOC categories except ketones showing 2.194.3 times increase after fermentation.This work improves the knowledge on the processing management of blood orange juice and wine in order to obtain superior quality products.展开更多
文摘AIM To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome(IBS) symptoms and to study gastrointestinal conditions with Smart Pill?.METHODS Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion,lower intraluminal pressure,higher colonic p H,different transit times,and fewer IBS symptoms than regular rye bread.The study was a randomized,double-blind,controlled cross-over meal study.Female IBS patients(n = 7) ate study breads at three consecutive meals during one day.The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.Intraluminal p H,transit time,and pressure were measured by Smart Pill,an indigestible motility capsule.RESULTS Hydrogen excretion(a marker of colonic fermentation) expressed as area under the curve(AUC)(0-630 min) was [median(range)] 6300(1785-10800) ppm?min for low-FODMAP rye bread and 10 635(4215-13080) ppm?min for regular bread(P = 0.028).Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption(P = 0.063).Intraluminal pressure correlated significantly with total symptom score after regular rye bread(ρ = 0.786,P = 0.036) and nearly significantly after lowFODMAP bread consumption(ρ = 0.75,P = 0.052).We found no differences in p H,pressure,or transit times between the breads.Gastric residence of Smart Pill was slower than expected.Smart Pill left the stomach in less than 5 h only during one measurement(out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus.CONCLUSION Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread.No difference was found in median values of intraluminal conditions of the gastrointestinal tract.
文摘The study and innovation of fermented beverages are highly signif-icant in bio-processed food research.Different fermented beverages,such as fermented milk,wine,fruit wines,ciders,and beer,are widely consumed as traditional products and this field also represents one of the most dynamic sectors for innovative fermented products,including dairy-like plant-based beverages and new fortified and functional drinks.
基金funded by the Southwestern Finland Regional Funds of the Finnish Cultural Foundation(85222197).
文摘This study aimed to produce and investigate Ale-type barley-spelt beers with low-alcohol levels by utilizing two different non-Saccharomyces yeasts,Torulaspora delbrueckii and Saccharomycodes ludwigii,and compare them to Ale-beers fermented with commercial Ale-yeast(Saccharomyces cerevisiae).The effects of both primary and bottle fermentation on sugar utilization,ethanol yield,and volatile compound profiles were examined.Volatile compound profile and contents were determined after primary and bottle fermentations with GC-MS.Wort contained high initial levels of maltose(62.5 g/L),maltotriose(42.3 g/L),fructose(22.0 g/L),and sucrose(17.9 g/L).Fermentation with S.cerevisiae resulted in extensive sugar consumption,leaving only small amounts of maltose,maltotriose and fructose.By contrast,T.delbrueckii and S.ludwigii retained most of the maltose and maltotriose,but no fructose was detected.S.cerevisiae produced the highest ethanol concentrations(3.39%v/v),whereas T.delbrueckii and S.ludwigii yielded significantly lower levels(1.24%v/v and<1.0%v/v,respectively).S.cerevisiae increased the contents of many volatile compounds after both fermentation types,while only a few volatile compounds were detected in significant quantities in the non-Saccharomyces fermen-tations.Furthermore,non-Saccharomyces fermentations generated higher sulfur compound levels that could impact beer aging.In conclusion,S.cerevisiae demon-strated high efficiency in sugar assimilation and ethanol formation,while T.delbrueckii and S.ludwigii showed limited fermentation performance,indicating their potential in producing low-alcohol beers with potentially distinct and milder sensory properties.
基金part of the project“WILDBERRY-Norwegian wild berries-increased predictability and value creation”(project number 294797),funded by the Norwegian Research Council.
文摘Even though lingonberry(Vaccinium vitis-idaea)is categorised as a superfruit due to its bioactive composition,its challenging flavour profile leads to difficulty in valorisation.In addition,fermentation of lingonberry is limited due to presence of the antimicrobial benzoic acid.This study employed baker’s yeast mediated benzoic acid decrease,followed by conventional(Saccharomyces cerevisiae)and non-conventional(Torulaspora delbrueckii and Metschnikowia pulcherrima)fermentation to produce alcoholic lingonberry beverages.Profiling of the lingonberry alcoholic beverages was done through characterisation of volatile compounds with GC-MS and of sensory properties with a semi-trained panel.The benzoic acid decrement step was successful in reducing the content from 0.66 g/L to 0.04 g/L.Alcoholic beverages were created with an average alcohol content of 7.34%(±0.26).There were increments in the ester-and alcohol-odours alongside a decrease in the original lingonberry flavour.This was supported by higher contents of esters and higher alcohols along with a decrease of certain terpenes in alcoholic beverages.All alcoholic beverages were perceived as notably sour and thus,only minor differences were observed between the used yeasts.In particular,M.pulcherrima yeast produced a sweeter and less sour alcoholic beverage compared to the original juice.Overall,benzoic acid reduction facilitates in yeast fermentation to improve market potential of the underutilised berry in alcoholic beverage production.
基金supported by the Niemi Foundation(award number:20240015)the Lieto Savings Bank Foundation(award number:20240396)+3 种基金Research Council of Finland's research infrastructure funding(Decision No.337980)the European Union-NextGenerationEU instrument funding for the FOODNUTRI National Infrastructure Network(Decision No.345916)the Finland-China Food and Health Network,the China Scholarship Councilthe First division Alar City Science and Technology Project(2024SP01).
文摘This study investigated the impact of two yeast strains,Saccharomyces cerevisiae(SC)and Torulaspora delbrueckii(TD),on the chemical composition of ciders prepared from the juices of six traditional apple cultivars grown in Finland,aiming to evaluate the potential of these underutilized local cultivars for cider production.Sugars,organic acids and ethanol contents were analyzed using gas chromatography coupled with a flame ionization detector(GC-FID),while volatile compounds were identified and semi-quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-CG-MS).Apple cultivar se-lection had a stronger impact than yeast strain on the sugars and organic acids in ciders,whereas both factors shaped the volatile compound profiles.Among the cultivars,‘Rambo’demonstrated the greatest potential for cider aroma development.Specifically,fermentation of‘Rambo’juice with TD yielded the highest ester pro-duction among all TD-fermented ciders.Volatile profiling further revealed that TD favored the formation of fruity esters while reducing higher alcohol and acetic acid levels,resulting in potentially more complex and fruity aroma,compared to SC.Other cultivar-yeast combinations,such as‘Aleksanteri’,‘Antonovka’,or‘Mustialan Iso Ven¨al¨ainen’with SC,could also enhance cider aroma complexity.These findings highlight the potential of underutilized apple cultivars,when combined with tailored yeast selection,to diversify cider profiles and to enhance sensory quality.
基金financially supported by the Finland-China Food and Health Network(award number:26004241)the Niemi Foundation(award number:20230040).
文摘Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar,and the influence of yeast strains on the non-volatile and volatile compound contents were studied.Apple pomace mashes were fermented with Saccharomyces cerevisiae,Torulaspora delbrueckii,and sequential inoculation with Lachancea thermotolerans and S.cerevisiae to produce alcoholic beverages.Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars.Ethanol,acetic acid,sugars and organic acids were determined using GC-FID.A total of 63 volatile compounds were detected in the samples using HS-SPMEGC-MS.Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids,and pure inoculation with T.delbrueckii resulted in the highest total content of sugars.Selection of different yeast strains did not alter the content of ethanol or acetic acid,but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars.Compared to initial apple pomace mash,significant increases in the contents of ethyl esters(up to 4810-folds),higher alcohols(up to 24-folds)and volatile acids(up to 1853-folds)were observed in fermented products depending on the yeasts used.The main volatile compounds in vinegars prepared from S.cerevisiae fermented beverage were 2-phenylethanol,octanoic acid,and decanoic acid,from T.delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid,and from sequential fermentation ethyl acetate,and ethyl 2-hydroxypropanoate.In conclusion,non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.
基金the financial supports from First Division Alar City Financial Science and Technology Plan Project(No.2024SP01)National Natural Science Foundation of China(No.32402151).
文摘Yeast-driven alcoholic fermentation is widely applied to process fruits into value-added beverages.Fruit geno-types,yeast strains,and beverage production methods significantly influence the diversity and quality of alco-holic beverages.Traditionally,Saccharomyces cerevisiae is regarded as the most commercially important yeast in the alcoholic beverage production markets,whereas other Saccharomyces and non-Saccharomyces is considered to be either harmful or useless.However,the interest of applying these yeasts in numerous innovative yeast fer-mented alcoholic fruit-based beverages is growing due to their advantageous flavor attributions.In this review,the strategies for enhancing volatile properties and aroma and flavor complexity of alcoholic beverage fermentation were critically examined with a special emphasis on fruit types and yeast strains,as well as their impacts on the quality of alcoholic beverages.The current challenges and future prospects were also discussed on the development of desirable alcoholic beverage production.
基金supported by the National Key R&D Program of-China(2024YFD1600604).
文摘Sour jujube seed(Ziziphi Spinosae Semen,ZSS)is a significant medicinal and edible resource in China,known for its diverse biological activities,particularly in enhancing sleep quality,alleviating anxiety,and providing anti-oxidant benefits.Extensive research has demonstrated that sour jujube seed is abundant in bioactive compounds,including saponins,flavonoids,polysaccharides,and fatty acids.Most current reviews on sour jujube seeds focus on the pharmacological activities and applications of one or two of its main components.This review further supplements the utilization of active components of sour jujube seed in the past and present,as well as the comparison among different extraction techniques,providing suggestions for the industrial production of sour jujube seed products.The traditional consumption methods have limitations in terms of palatability and extraction efficiency.Although modern extraction techniques have significantly improved the release and retention of active components,they have limitations in terms of environmental friendliness and usage cost.Therefore,large-scale clinical trials and the development of new and sustainable combined extraction methods are needed to fill the existing deficiencies.This review provides new ideas for the development of new extraction technologies for sour jujube seed and offers theoretical guidance for future research in this field.
基金supported by the National Key R&D Program of China(2024YFD1600604).
文摘Blueberry anthocyanin(BA)have attracted much attention for their diverse bioactivities,but their practical useis greatly limited by poor stability and low bioavailability.The complex intestinal environment causes them todegrade extensively,significantly reducing their absorption efficiency.To address this,the present study focuseson the sublingual delivery route,aiming to enhance the bioavailability of anthocyanins by reducing the hepaticfirst-pass effect.In this research,macromolecules such as polyvinyl alcohol(PVA),gelatin(GEL),and pullulan(PUL)were used as carriers to load anthocyanins.Through electrospinning,anthocyanin-loaded oral dissolvingfilms(ODF)were successfully prepared,which can be used for the sublingual delivery of anthocyanins.Experimentsconfirmed that the mechanical properties of the fiber membrane reached an optimal state when the massfractions of PVA,GEL,and PUL were 8,10 and 11%respectively.Characterization results from scanning electronmicroscopy(SEM),Fourier transform infrared spectroscopy(FTIR),and X-ray diffraction(XRD)revealed thatintermolecular hydrogen bonds were formed in the system,strengthening intermolecular interactions.Moreover,BA maintained good stability at 312.96℃.Simulated oral release experiments demonstrated that the PGPmembrane containing 10%BA achieved a release rate of 82%within 10 min,following a near-Fickian diffusionmechanism.Cytotoxicity tests confirmed the good biosafety of the material,and porcine mucosal permeationstudies indicated that BA could be released through the oral mucosa.This study provides a new carrier designand theoretical support for the oral delivery of anthocyanins.
基金supported by UPWR 2.0,international and interdisciplinary programme of development of Wrocław University of Environmental and Life Sciences,co-financed by the European Social Fund under the Operational Programme Knowledge Education Development 2014–2020:Axis Ⅲ Higher education for the economy and developmentAction 3.5.Comprehensive programmes for schools of higher education(POWR.03.05.00–00-Z062/18)supported by ERA-NET CO-FUND Horizon 2020-FACCE SURPLUS Sustainable and Resilient Agriculture for Food and Non-Food Systems and PROWASTE Protein-fibre biorefinery for scattered material streams(2019–2021).
文摘Brewers’spent grain(BSG)contains bioactive compounds.It was hypothesized that heating treatments using conventional water bath heating(CWH)on brewers’spent grain(BSG)would modify the functionality,chemical constituents and antioxidant activities of BSG.Different temperatures and time exposures(80,90 and 100℃ at 15,30 and 60 min)were applied on fresh undried BSG.CWH at 80℃ increased the amount of flavan-3-ols,while 100℃ at 30 and 60 min improved the ABTS(2,2′-Azinobis-3-ethylbenzthiazoline-6-sulfonic acid)value.CWH significantly declined saturated fatty acid and enhanced the poly-unsaturated fatty acid.Moreover,CWH discharged pungent,floral,spice and mushroom odor perceptions and formed fruity,sweet and pleasant odor perceptions,as well as essential-oil-related compounds.Additionally,CWH improved water-holding and oil-holding capacities.In conclusion,CWH as a low-cost treatment improved the functionality,fatty acid composition and aromatic profile of BSG.
基金supported by the Research Council of Finland(formerly the Academy of Finland)in two projects(Decision numbers:310982&356891)the Finland-China Food and Health Network as a global pilot program for research and innovation funded by the Ministry of Education and Culture of Finland(2021-2024)supported by the key projects of Beijing Science and Technology Committee(Decision No.D171100008017002)。
文摘Docosahexaenoic acid[22:6(n-3),DHA]plays an important role in human physiology including gut health.This research aimed to investigate the impact of positional distribution of DHA in dietary triacylglycerols(TAG)on gut metabolomic profile and microbiota.In the 4-week feeding trial,the Sprague-Dawley rats were fed on an n-3 deficient feed supplemented with TAG containing DHA at the sn-1,2,or 3 position and palmitic acid at the remaining positions.Three groups receiving standard n-3 adequate feed,n-3 deficient feed,or n-3 deficient feed supplemented with tripalmitin were included as controls.The gut metabolome was studied using LC-MS-based non-targeted metabolomics,and microbiota profiles were investigated by 16S rRNA sequencing.Compared to the n-3 adequate diet,four-week feeding on the n-3 deficient diet affected the fecal pyrimidine metabolism,steroid biosynthesis,and arginine and proline metabolism.Feeding with DHA-containing TAGs,especially TAG with DHA at sn-3 position,increased the level of N5-Carboxy aminoimidazole ribonucleotide related to purine biosynthesis and dimethylbenzimidazole involved in vitamin B2 biosynthesis.N-3 deficient diet lowered the abundance of the genus Alistipes and the species Bacteroides massiliensis in the gut microbiota.Compared to the n-3 deficient groups,feeding with DHA-containing TAGs decreased the abundance of species Prevotella sp.CAG:1031,and feeding with sn-2 DHA resulted in an increase in the abundance of Bacteroides fragilis and a decrease in the abundance of Faecalibacterium sp.CAP 74.This is the first study showing that dietary DHA from different positions of TAG may affect gut metabolites and microbiota differently.
基金funded by the Zhejiang Province Public Welfare Technology Application Research Project No.LTGN23C200010the Finnish Cultral Foundation,the Finland-China Food and Health Network as a global pilot programme of the Ministry of Educaiton and Cultural of Finlandthe General Scientific Research Project of Zhejiang Education Department No.Y202250322.
文摘The profiles of phenolic compounds in albino bilberry(Vaccinium myrtillus L.)juice and wines fermented with eight different non-Saccharomyces yeasts,including Torulaspora(Tr.)delbrueckii,Issatchenkia(Is.)orientalis,Lachancea(Lc.)thermotolerans,Saccharomycodes(Sd.)ludwigii,Hanseniaspora(Hs.)uvarum,Metschnikowia(Mt.)pulcherrima,Pachysolen(Pc.)tannophilus,and Schizosaccharomyces(Sz.)pombe,were assessed using UHPLC-QTOF-MS and UHPLC-DAD.A total of 40 phenolic compounds,including 20 phenolic acids,16 flavonols,and 4 flavan-3-ols,were identified and quantified in the albino bilberry products.In unfermented juice,phenolic acids were the most predominant group,accounting for 80.5% of total phenolics.After fermentation,the concentrations of phenolic acids,flavonols,and flavan-3-ols showed significant increases by 21.8%-42.5%,26.8%-47.2%,and 4.9%-74.5%,respectively.Five new flavonols including myricetin-3-O-glucoside,kaempferol-3-O-galactoside,laricitrin-3-O-galactoside,isorhamnetin-3-O-galactoside,and syringetin aglycone,which were absent in the albino bilberry juice,were formed during fermentation mainly by the metabolism of non-Saccharomyces yeasts.The phenolic compositions of albino bilberry wines depended primarily on the applied yeasts.Most of the non-Saccharomyces yeasts showed positive contributions to the increase of phenolic compounds except for Pc.tannophilus PT70352,which reduced the total phenolic content reflecting the decreases in concentrations of phenolic acids and flavan-3-ols,especially of p-coumaroyl monotropeins,procyanidin B-type dimers,and(-)-epicatechin.The highest levels of phenolic acids and flavan-3-ols were detected in the sample fermented by Hs.uvarum HU26650.The fermentations with Sd.ludwigii SL3447,Tr.delbrueckii TD291,and Mt.pulcherrima MP70321 were characterized by higher concentrations of myricetin-3-O-glucoside and syringetin-3-O-glucoside but lower contents of most phenolic acids.
基金supported by the Zhejiang Province Public Welfare Technology Application Research Project No.LTGN23C200010the National Key Research and Development Program of China No.2017YFE0122300the General Scientific Research Project of Zhejiang Education Department No.Y202250322.
文摘The variation in profiles of anthocyanins and volatile organic compounds(VOCs)in juices and in the corresponding fruit wines made from blood oranges ripened at different maturity stages were investigated.The compositions of sugars and organic acids were monitored,as well.Original findings have been reported for the maturity effect on blood orange juices,while the impact of fruit ripening on wine is explored for the first time.Using UPLC-DAD-ESI-Q-TOF-MS,based on elution order,UV-vis spectra,fragmentation pattern,and authentic standards,thirteen individual anthocyanins were identified,nine common to unfermented and fermented blood orange samples,while four(identified as hydroxyphenyl-pyranoanthocyanins)generated from fermentation.The total anthocyanin content in unfermented blood orange juice showed dramatic increases during maturation,especially in the late maturity stage,while fermentation resulted in significant reductions.The monitoring of VOCs in blood orange and wines was provided via a combination approach of HS-GC-IMS and HS-SPME-GC-MS for the first time.Forty-five and ninety-one VOCs were identified by GC-IMS and GC-MS,respectively.The concentrations of alcohols,ketones,and terpenes decreased with maturity,while that of esters increased significantly during this period.Fermentation enhanced the complexity and intensity of VOCs,with all VOC categories except ketones showing 2.194.3 times increase after fermentation.This work improves the knowledge on the processing management of blood orange juice and wine in order to obtain superior quality products.
