Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine

被引:1
作者
da Silva, Maria Carla Candido [1 ]
Carvalho, Ana Julia de Brito Araujo [2 ]
Viana, Arao Cardoso [2 ]
dos Anjos, Victor Hugo Almeida [2 ]
Dutra, Maria da Conceica Prudencio [2 ]
Pimentel, Tatiana Colombo [3 ]
Magnani, Marciane [1 ]
Lima, Marcos dos Santos [1 ,2 ]
机构
[1] Univ Fed Paraiba, Programa Pos Grad Ciencia & Tecnol Dos Alimentos, CEP, Castelo Branco 3, BR-58059900 Joao Pessoa, PB, Brazil
[2] Inst Fed Sertao Pernambucano, Lab Tecnol Bebidas, Dept Tecnol Alimentos, Campus Petrolina, BR-56314520 Petrolina, PE, Brazil
[3] Inst Fed Parana, Campus Paranavai, BR-87703536 Paranavai, PR, Brazil
关键词
Brettanomyces lambicus; Brettanomyces bruxellensis; Lachancea thermotolerans; Chemical composition; Bioactive compounds; Citrullus lanatus; METHOD VALIDATION; ACIDS; DIGESTION; PRODUCTS; JUICES; GRAPE;
D O I
10.1016/j.fbio.2024.104961
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains (Brettanomyces lambicus, Brettanomyces bruxellensis, and Lachancea thermotolerans) on the chemical profile of the derived wines. A control product was produced using Saccharomyces cerevisiae. Analytical techniques, namely HPLC-DAD-RID and LLE-GC/MS, were used to evaluate sugars, organic acids, alcohols, phenolic compounds, amino acids, and volatile compounds profiles. Fermentation reduced the sugar (glucose and fructose) and amino acid contents and increased alcohol (ethanol and glycerol), organic acids (lactic and acetic acids), phenolics, and volatile compounds. The use of the B. bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S. cerevisiae but with higher concentrations of phenolics (rutin, gallic acid, caftaric acid, and caffeic acid) and important volatile compounds (isoamyl acetate). The watermelon wine had a higher content of bioaccessible phenolic compounds than the must, especially catechin, procyanidin B1, procyanidin B2 and gallic acid, due to their high bioaccessibility (>70%). The yeast type influenced the chemical profile of the beverages. B. bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.
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页数:9
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