Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/7/591 |
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| author | Kunyi Liu Xiangyu Liu Teng Wang Qi Wang Lei Feng Rui Su Meng Zhang Bin Xu Fei Chen Pingping Li |
| author_facet | Kunyi Liu Xiangyu Liu Teng Wang Qi Wang Lei Feng Rui Su Meng Zhang Bin Xu Fei Chen Pingping Li |
| author_sort | Kunyi Liu |
| collection | DOAJ |
| description | 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, <i>p</i> < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, <i>p</i> < 0.05, FC > 2). Furthermore, the EC<sub>50</sub> values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS<sup>+</sup>·, DPPH·, O<sub>2</sub><sup>−</sup>·, and ·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. |
| first_indexed | 2024-03-11T01:05:26Z |
| format | Article |
| id | doaj.art-2666a796c09c4e8397ac64a2362a9b2c |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T01:05:26Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-2666a796c09c4e8397ac64a2362a9b2c2023-11-18T19:15:34ZengMDPI AGFermentation2311-56372023-06-019759110.3390/fermentation9070591Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit WineKunyi Liu0Xiangyu Liu1Teng Wang2Qi Wang3Lei Feng4Rui Su5Meng Zhang6Bin Xu7Fei Chen8Pingping Li9College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, ChinaCollege of Agronomy and Biotechnology, National-Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, ChinaCollege of Agronomy and Biotechnology, National-Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming 650201, ChinaSericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi 661100, ChinaCollege of Life and Environment Science, Huangshan University, Huangshan 245041, ChinaLuzhou Greenland Liquor Co., Ltd., Luzhou 646000, ChinaCollege of Life and Environment Science, Huangshan University, Huangshan 245041, ChinaSericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi 661100, ChinaTo 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, <i>p</i> < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, <i>p</i> < 0.05, FC > 2). Furthermore, the EC<sub>50</sub> values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS<sup>+</sup>·, DPPH·, O<sub>2</sub><sup>−</sup>·, and ·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.https://www.mdpi.com/2311-5637/9/7/591antioxidant activitycompound fruit winefuzzy mathematicslycopenesensory score |
| spellingShingle | Kunyi Liu Xiangyu Liu Teng Wang Qi Wang Lei Feng Rui Su Meng Zhang Bin Xu Fei Chen Pingping Li Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine Fermentation antioxidant activity compound fruit wine fuzzy mathematics lycopene sensory score |
| title | Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine |
| title_full | Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine |
| title_fullStr | Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine |
| title_full_unstemmed | Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine |
| title_short | Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine |
| title_sort | optimization of main ingredient ratio metabolomics analysis and antioxidant activity analysis of lycopene enriched compound fruit wine |
| topic | antioxidant activity compound fruit wine fuzzy mathematics lycopene sensory score |
| url | https://www.mdpi.com/2311-5637/9/7/591 |
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