Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied. The results indicated that there were significant changes in total phenolic compounds (TPC), total monomeric anthocyanin (TMA), titratable acidity (TA), and DPPH-free radical scavenging activity (DFRSA), while pH and electrical conductivity (EC) hardly changed. DFRSA was correlated to TPC, TMA, and TA during microwave treatment. The changing trend of chromatic characteristics (CC), which induced by microwave irradiation, was consistent with that of aging red wine. The results of principal component analysis showed that there was a big difference between the untreated red wine and the treated red wine under different microwave conditions. The results suggested that microwave technology could change some physicochemical properties of red wine and promote the aging of red wine. Irradiación con microondas: impactos en las propiedades fisicoquímicas del vino tinto RESUMEN Se considera que la irradiación con microondas es una tecnología alternativa potencial para promover el proceso de añejamiento del vino. Con esta premisa se estudiaron los efectos de la irradiación por microondas en algunas propiedades fisicoquímicas importantes del vino tinto seco joven Cabernet Sauvignon. Los resultados obtenidos indicaron que se produjeron cambios significativos en los compuestos fenólicos totales (TPC), la antocianina monomérica total (TMA), la acidez valorable (TA) y la actividad de eliminación de radicales libres del DPPH (DFRSA), mientras que el pH y la conductividad eléctrica (EC) apenas se modificaron. Se constató que durante el tratamiento con microondas la DFRSA se correlacionó con los TPC, la TMA y la TA. La tendencia de cambio de las características cromáticas (CC), inducida por la irradiación con microondas, es coherente con la del añejamiento del vino tinto. Los resultados del análisis de los componentes principales dieron cuenta de que, bajo diferentes condiciones de microondas, existe una gran diferencia entre el vino tinto sin tratar y el vino tinto tratado. En este sentido apuntan a que la tecnología de microondas podría alterar algunas propiedades fisicoquímicas del vino tinto, promoviendo de esta forma su añejamiento.

As an alternative to traditional processing methods, advanced food processing technology such as microwave radiation has been widely used in food industry. Microwave as a new food processing technology used the advantages of microwave energy to overcome the shortcomings of traditional and some new food processing methods. Therefore, microwave irradiation was considered to be a promising technology in food technology such as drying, heating, and sterilizing (Chizoba Ekezie et al., 2017;Guo et al., 2017). In wine-making, the application of microwave in wine aging may have been emphasized (Liu et al.,

A rapid and efficient analysis and screening method is adopted for cell affinity capture coupled with HPLC–MS (CAC–HPLC–MS) analysis of bioactive components that have possible efficiency against cardiovascular diseases. This method involves affinity capture, concentration, and separation of bioactive components from Danshen library using oxidatively damaged endothelial cells induced by H2O2, as well as analysis and identification of targeted compounds with HPLC and MS. It combines the specific interaction between cell membrane receptors and bioactive components with the powerful analysis and identification function of HPLC–MS. The CAC–HPLC–MS method was also used for analysis and screening of bioactive components from crude extracts of Danshen. A total of 19 components were found to be bound to oxidatively damaged endothelial cells with seven of these identified. Existing literature confirms that these seven components have many activities related to cardioprotective diseases. Therefore, the combination of biological affinity capture with HPLC–MS should be regarded as an attractive method with great potential for rapid and efficient screening of bioactive components related to anti‐cardiovascular diseases from natural product libraries.