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Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine

文献类型： 外文期刊

作者： Liu, Kunyi 1 ; Liu, Xiangyu 2 ; Wang, Teng 3 ; Wang, Qi 1 ; Feng, Lei 2 ; Su, Rui 4 ; Zhang, Meng 5 ; Xu, Bin 6 ; Chen, Fei 5 ; Li, Pingping 4 ;

作者机构： 1.Yibin Vocat & Tech Coll, Coll Wuliangye Technol & Food Engn, Yibin 644003, Peoples R China

2.Yunnan Agr Univ, Coll Agron & Biotechnol, Natl Local Joint Engn Res Ctr Germplasm Innovat &, Kunming 650201, Peoples R China

3.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China

4.Yunnan Acad Agr Sci, Sericulture & Apiculture Res Inst, Mengzi 661100, Peoples R China

5.Huangshan Univ, Coll Life & Environm Sci, Huangshan 245041, Peoples R China

6.Luzhou Greenland Liquor Co Ltd, Luzhou 646000, Peoples R China

关键词： antioxidant activity; compound fruit wine; fuzzy mathematics; lycopene; sensory score

期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）

ISSN：

年卷期： 2023 年 9 卷 7 期

页码：

收录情况： SCI

摘要： To find the optimal main ingredient ratio of compound fruit wine for enriching the varieties of lycopene-enriched fruit products and improving their economic value, fuzzy mathematics sensory evaluation and the D-optimal mixture design were considered. Under the main ingredient ratios of tomato juice, papaya juice, carrot juice, and gac fruit juice of 27.2%, 27.5%, 10.0%, and 35.3%, respectively, a clear and transparent compound fruit wine with a full-bodied fruit and wine aroma and mellow taste can be obtained. Meanwhile, a total of 406 metabolites were identified in the compound fruit wine, which were classified into nine superclasses including lipids and lipid-like molecules (150), organic acids and derivatives (69), and others. The relative levels of 54 metabolites after optimization were decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, p < 0.05, FC > 2). Furthermore, the EC50 values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS(+)& BULL;, DPPH & BULL;, O-2(-)& BULL;, and & BULL;OH were 78.62%, 57.74%, 42.85%, and 59.91%, respectively. Together, a compound fruit wine rich in lycopene with antioxidant activities was manufactured, which has application potential in the development of functional foods.

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