Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice
Yan 73 (<i>Vitis vinifera</i>) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of p...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3722 |
| _version_ | 1797573865916858368 |
|---|---|
| author | Zixian Zhao Jiaqi Wang Caihong Li Yuanke Zhang Xiangyu Sun Tingting Ma Qian Ge |
| author_facet | Zixian Zhao Jiaqi Wang Caihong Li Yuanke Zhang Xiangyu Sun Tingting Ma Qian Ge |
| author_sort | Zixian Zhao |
| collection | DOAJ |
| description | Yan 73 (<i>Vitis vinifera</i>) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality. |
| first_indexed | 2024-03-10T21:16:04Z |
| format | Article |
| id | doaj.art-d5d16428c6d840e9b6fde8ce71369cbf |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:16:04Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d5d16428c6d840e9b6fde8ce71369cbf2023-11-19T16:28:49ZengMDPI AGFoods2304-81582023-10-011220372210.3390/foods12203722Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape JuiceZixian Zhao0Jiaqi Wang1Caihong Li2Yuanke Zhang3Xiangyu Sun4Tingting Ma5Qian Ge6Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, ChinaCollege of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, ChinaQuality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, ChinaCollege of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaQuality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, ChinaYan 73 (<i>Vitis vinifera</i>) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.https://www.mdpi.com/2304-8158/12/20/3722Yan73 grape juicethermal sterilizationnon-thermal inactivationfunctional indicatorscolor |
| spellingShingle | Zixian Zhao Jiaqi Wang Caihong Li Yuanke Zhang Xiangyu Sun Tingting Ma Qian Ge Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice Foods Yan73 grape juice thermal sterilization non-thermal inactivation functional indicators color |
| title | Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice |
| title_full | Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice |
| title_fullStr | Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice |
| title_full_unstemmed | Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice |
| title_short | Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (<i>Vitis vinifera</i>) Grape Juice |
| title_sort | effects of seven sterilization methods on the functional characteristics and color of yan 73 i vitis vinifera i grape juice |
| topic | Yan73 grape juice thermal sterilization non-thermal inactivation functional indicators color |
| url | https://www.mdpi.com/2304-8158/12/20/3722 |
| work_keys_str_mv | AT zixianzhao effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT jiaqiwang effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT caihongli effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT yuankezhang effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT xiangyusun effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT tingtingma effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice AT qiange effectsofsevensterilizationmethodsonthefunctionalcharacteristicsandcolorofyan73ivitisviniferaigrapejuice |