Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine
<i>Cynanchum bungei</i> Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of <i>C. bungei</i> Decne, namely, 5%, 15%, and 25%, were...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/8/700 |
| _version_ | 1828715410159042560 |
|---|---|
| author | Gonglin Cai Hangmeng Dong Shoulong Liu Huabin Zhou Hailong Yang |
| author_facet | Gonglin Cai Hangmeng Dong Shoulong Liu Huabin Zhou Hailong Yang |
| author_sort | Gonglin Cai |
| collection | DOAJ |
| description | <i>Cynanchum bungei</i> Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of <i>C. bungei</i> Decne, namely, 5%, 15%, and 25%, were added to media to brew <i>C. bungei</i> Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of <i>C. bungei</i> Decne rice wine were determined. Furthermore, the effects of <i>C. bungei</i> Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of <i>Saccharomyces cerevisiae</i> were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the <i>C. bungei</i> Decne added. However, the vitality of <i>Saccharomyces cerevisiae</i> was inhibited by <i>C. bungei</i> Decne to some extent. Combined with a sensory evaluation, 15% <i>C. bungei</i> Decne was found to be the optimal additive concentration with which to brew <i>C. bungei</i> Decne rice wine. These data provide a theoretical basis for the development of <i>C. bungei</i> Decne rice wine. |
| first_indexed | 2024-03-10T23:57:27Z |
| format | Article |
| id | doaj.art-8b10df405b0546a8ad0f7b0d9fba9e80 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T23:57:27Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-8b10df405b0546a8ad0f7b0d9fba9e802023-11-19T01:01:07ZengMDPI AGFermentation2311-56372023-07-019870010.3390/fermentation9080700Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice WineGonglin Cai0Hangmeng Dong1Shoulong Liu2Huabin Zhou3Hailong Yang4College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, ChinaCollege of Life & Environmental Science, Wenzhou University, Wenzhou 325035, ChinaCollege of Life & Environmental Science, Wenzhou University, Wenzhou 325035, ChinaCollege of Life & Environmental Science, Wenzhou University, Wenzhou 325035, ChinaCollege of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China<i>Cynanchum bungei</i> Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of <i>C. bungei</i> Decne, namely, 5%, 15%, and 25%, were added to media to brew <i>C. bungei</i> Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of <i>C. bungei</i> Decne rice wine were determined. Furthermore, the effects of <i>C. bungei</i> Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of <i>Saccharomyces cerevisiae</i> were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the <i>C. bungei</i> Decne added. However, the vitality of <i>Saccharomyces cerevisiae</i> was inhibited by <i>C. bungei</i> Decne to some extent. Combined with a sensory evaluation, 15% <i>C. bungei</i> Decne was found to be the optimal additive concentration with which to brew <i>C. bungei</i> Decne rice wine. These data provide a theoretical basis for the development of <i>C. bungei</i> Decne rice wine.https://www.mdpi.com/2311-5637/9/8/700rice wine<i>Cynanchum bungei</i> Decneantioxidant activityvolatile compounds |
| spellingShingle | Gonglin Cai Hangmeng Dong Shoulong Liu Huabin Zhou Hailong Yang Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine Fermentation rice wine <i>Cynanchum bungei</i> Decne antioxidant activity volatile compounds |
| title | Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine |
| title_full | Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine |
| title_fullStr | Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine |
| title_full_unstemmed | Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine |
| title_short | Effects of <i>Cynanchum bungei</i> Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine |
| title_sort | effects of i cynanchum bungei i decne addition on the physicochemical properties and antioxidant activity of rice wine |
| topic | rice wine <i>Cynanchum bungei</i> Decne antioxidant activity volatile compounds |
| url | https://www.mdpi.com/2311-5637/9/8/700 |
| work_keys_str_mv | AT gonglincai effectsoficynanchumbungeiidecneadditiononthephysicochemicalpropertiesandantioxidantactivityofricewine AT hangmengdong effectsoficynanchumbungeiidecneadditiononthephysicochemicalpropertiesandantioxidantactivityofricewine AT shoulongliu effectsoficynanchumbungeiidecneadditiononthephysicochemicalpropertiesandantioxidantactivityofricewine AT huabinzhou effectsoficynanchumbungeiidecneadditiononthephysicochemicalpropertiesandantioxidantactivityofricewine AT hailongyang effectsoficynanchumbungeiidecneadditiononthephysicochemicalpropertiesandantioxidantactivityofricewine |