Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties

被引：5

作者：

Ferreira, Ana Leticia Andrade ^{[1
]}

Wanderley, Bruna Rafaela da Silva Monteiro ^{[1
]}

Haas, Isabel Cristina da Silva ^{[1
]}

Biluca, Fabiola Carina ^{[1
]}

Costa, Ana Carolina de Oliveira ^{[1
]}

Hoff, Rodrigo Barcellos ^{[2
]}

Pereira-Coelho, Marina ^{[3
]}

Madureira, Luiz Augusto dos Santos ^{[3
]}

Aquino, Ana Carolina Moura de Sena ^{[4
]}

Amboni, Renata Dias de Mello Castanho ^{[1
]}

Fritzen-Freire, Carlise Beddin ^{[1
]}

机构：

[1] Fed Univ Santa Catarina UFSC, Dept Food Sci & Technol, BR-88034000 Florianopolis, SC, Brazil

[2] Fed Agr Def Lab, Brazilian Minist Agr Livestock & Food Supply MAPA, BR-88102600 Sao Jose, SC, Brazil

[3] Fed Univ Santa Catarina UFSC, Chem Dept, BR-88040900 Florianopolis, SC, Brazil

[4] Fed Inst Santa Catarina Campus Urupema IFSC, Dept Food Proc Sci & Technol, BR-88625000 Urupema, SC, Brazil

来源：

MICROCHEMICAL JOURNAL | 2024年 / 198卷

关键词：

Uvaia; Fermentation; Low; -alcohol; Fruit wine; Phenolic; In vitro digestion; CHEMICAL-COMPOSITION; PHENOLIC-COMPOUNDS; SACCHAROMYCES;

D O I：

10.1016/j.microc.2024.110177

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The uvaia (Eugenia pyriformis Cambess) is a Brazilian native fruit that has potential for the preparation of lowalcohol beverages. Ultrasound -assisted enzymatic treatments can be applied in the steps which precede the fermentation, aiming the extraction of bioactive compounds. Thus, the goal of this study was to evaluate the influence of different treatments using pectinase and ultrasound on the bioactive properties of uvaia wine. The uvaia wine treated with pectinase and ultrasound showed the highest levels of malic acid, total phenolic compounds, and antioxidant activity. In the in vitro digestion, the treatment with pectinase and ultrasound increased the antioxidant activity (ABTS) by 50% and showed the highest p-coumaric acid content in the intestinal phase. This work is a pioneer in the preparation of low -alcohol uvaia wine using pre -fermentation treatments with enzyme and ultrasound which, when simultaneously applied, optimized the chemical characteristics of this beverage.

引用

页数：10

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