Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Liu, Shujing; Wu, Caie; Fan, Gongjian; Li, Tingting; Ying, Ruifeng; Miao, Yun

doi:10.1111/jfbc.12409

Cited by 15 publications

(7 citation statements)

References 36 publications

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“…About 10 g of fresh peach pulp was mixed with 10 ml of distilled water and titrated with 0.1 mol/L of NaOH to pH 8.2. Results are expressed as percent malic acid (Liu et al, ).…”

Section: Methodsmentioning

confidence: 99%

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

Wang

Wei

Chen

et al. 2020

J Food Process Preserv

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Maturity, storage temperature, and postharvest treatment are all important factors that determine how postharvest storage affects qualities that make peaches attractive to consumers. In this study, the combined effects of maturity stage (as determined by I AD value; M1: 1.0 ~ 1.4, M2: 0.6 ~ 1.0 and M3: 0.2 ~ 0.6), treatment with or without 1-methylcyclopropene (1-MCP), and storage at different temperatures (5°C, 10°C, and 20°C) were measured in "Hujingmilu" peaches. Our results showed that treatment with 1-MCP helps to maintain fruit postharvest quality, but efficacy is influenced by postharvest factors. Principal component analysis (PCA) showed that1-MCP application increases the storage potential of fruit and has the potential to make fruit harvested at middle maturity (M2) more acceptable to consumers. In addition, low maturity fruit (M1) treated with 1-MCP are more suitable for long-term transportation in cold storage. Practical applicationsThis study investigated the effects of different temperatures and different maturities on 1-MCP-treated peach fruit and provided postharvest strategies for peaches in different commercial demands. This work will help to extend the storage life and expand the sales area of peach fruit and increase the industrial income.

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“…About 10 g of fresh peach pulp was mixed with 10 ml of distilled water and titrated with 0.1 mol/L of NaOH to pH 8.2. Results are expressed as percent malic acid (Liu et al, ).…”

Section: Methodsmentioning

confidence: 99%

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

Wang

Wei

Chen

et al. 2020

J Food Process Preserv

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“…It is supposed that the polarization functions into the basis set used in the calculation always lead us to the considerable improvements on the obtained results in theory. The Simulation exhibits the methods which produce a popular sample of a system at a specific temperature using calculating most of the properties through the partition function [32]. Monte Carlo, MC, force fields used in simulating physical and mathematical systems are computational algorithm classes based on repeated occasional samples to computing their consequences.…”

Section: Methodsmentioning

confidence: 99%

Chemical structural and thermodynamic study of anthocyanins family in viewpoint of electron transfer

2019

Biointerface Res Appl Chem

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Today, most of the anthocyanins which have been discovered in nature derive from six anthocyanidin aglycones result of flavylium backbone with different glycosylations and acylations including Cyanidin, Pelargonidin, Peonidin, Delphinidin, Malvidin and Petunidin. In this work, it has been investigated the information available concerning the electronic structure, physicochemical properties and the biological activity of six anthocyanins including Cyanidin, Pelargonidin, Peonidin, Delphinidin, Malvidin and Petunidin with different amounts in nature associating in fruits and vegetables related to health promoting effects toward a perceptible understanding of their stability and color. The various anthocyanins absorb the light and are generators for produced colors of the red, blue and purple in vegetables and fruits. In the present work, Infrared quantum chemical of modeling method and the Monte Carlo simulation were employed to predict the activity of anthocyanins indicating stabilization of their color due to their electronic structure using theoretical methods. So, the spin density and partial charges have been accomplished by fitting the electrostatic potential to the fixed charge of O+17, O+17 , O+7, O+16 , O+7 and O+7 cations in Cyanidin, Pelargonidin, Peonidin, Delphinidin, Malvidin and Petunidin. Then, Monte Carlo simulation unravel the logic agreement results through calculation of the relation confidents in the electrophilic structures; R² petunidin = 0.9208, R2 malvidin= 0.9206, R² delphinicin= 0.8964, R² peonidin = 0.891, R² pelargonidin= 0.8496, and R² cyanidin= 0.8237. Anthocyanins adequately reproduce the vibrational spectra, pointing to this theoretical technique as a promising approach for predicting the spectroscopic properties of normal modes and atomic orbital of electron population.

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“…Determination of total phenolics: The Folin-Ciocalteu method was used to determine total phenolic content in three varieties of GBSE (Liu et al, 2017). In brief, 1 mL of GBSE water solution (1 mg/mL) reacted with 5.0-mL Folin-Ciocalteu reagent and shaken for 10 min.…”

Section: Determination Of Primary Functional Compounds In G Biloba Se...mentioning

confidence: 99%

Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology

Gong

Zhang

et al. 2022

Qual. Assur. Saf. Crops Foods

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Ginkgo biloba seeds are important raw material for foods and medicines. A response surface method was used to obtain the following optimized extraction conditions for Ginkgo biloba seed extracts (GBSE) with the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability: 0.08 g/mL material-to-liquid ratio, 70% ethanol concentration, 47°C extraction temperature and extraction time of 22 min. Fourier transform infrared spectroscopy revealed the polysaccharide structure of GBSE from three varieties of Ginkgo biloba seeds (Fozhi, Maling and Yuanling seed varieties). The extract yield, polysaccharides, total phenolics and total flavonoids in the three varieties were 5.77–6.11%, 11.45–364.69 mg/g, 22.34–25.54 mg/g and 14.87–16.47 mg/g, respectively. The GBSE has good antioxidant ability, including DPPH-reducing activity (1842.73–2616.00 micromol [mmol] Trolox Equivalents [TE]/gram [g]), ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); 185.03–217.63 mmol TE/g) and ferric-reducing antioxidant power (FRAP; 220.46–230.77 mmol TE/g). This study provides a method for preparing GBSE with high antioxidant activity and improving the utilization value of Ginkgo biloba seeds.

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Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Cited by 15 publications

References 36 publications

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

Postharvest strategy combining maturity and storage temperature for 1‐MCP‐treated peach fruit

Chemical structural and thermodynamic study of anthocyanins family in viewpoint of electron transfer

Optimization of functional compounds extraction from Ginkgo biloba seeds using response surface methodology

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