Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
Our previous study isolated a novel <i>Issatchenkia terricola</i> WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, <i>I</i><i>. terricol</i>a WJL-G4 was applied to decrease the content of citric acid in red raspberry juice...
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MDPI AG
2021-12-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/8/1/17 |
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| author | Hongying He Yuchen Yan Dan Dong Yihong Bao Ting Luo Qihe Chen Jinling Wang |
| author_facet | Hongying He Yuchen Yan Dan Dong Yihong Bao Ting Luo Qihe Chen Jinling Wang |
| author_sort | Hongying He |
| collection | DOAJ |
| description | Our previous study isolated a novel <i>Issatchenkia terricola</i> WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, <i>I</i><i>. terricol</i>a WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by <i>Saccharomyces cerevisiae</i> fermentation, aiming to investigate the influence of <i>I</i><i>. terricola</i> WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with <i>I</i><i>. terricola</i> WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after <i>S. cerevisiae</i> fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after <i>I</i><i>. terricola</i> WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by <i>I</i><i>. terricola</i> WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS<sup>+</sup>· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that <i>I</i><i>. terricola</i> WJL-G4 had a great potential in red raspberry wine fermentation. |
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| language | English |
| last_indexed | 2024-03-10T01:11:48Z |
| publishDate | 2021-12-01 |
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| spelling | doaj.art-e9ab3741bb814e3ba8496b98e26e55762023-11-23T14:17:39ZengMDPI AGJournal of Fungi2309-608X2021-12-01811710.3390/jof8010017Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine ProcessingHongying He0Yuchen Yan1Dan Dong2Yihong Bao3Ting Luo4Qihe Chen5Jinling Wang6School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, ChinaSchool of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, ChinaSchool of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, ChinaSchool of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, ChinaState Key Laboratory of Food Science and Technology, Nanchang University, No. 999, Xuefu St., Nanchang 330047, ChinaDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, ChinaSchool of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, ChinaOur previous study isolated a novel <i>Issatchenkia terricola</i> WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, <i>I</i><i>. terricol</i>a WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by <i>Saccharomyces cerevisiae</i> fermentation, aiming to investigate the influence of <i>I</i><i>. terricola</i> WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with <i>I</i><i>. terricola</i> WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after <i>S. cerevisiae</i> fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after <i>I</i><i>. terricola</i> WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by <i>I</i><i>. terricola</i> WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS<sup>+</sup>· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that <i>I</i><i>. terricola</i> WJL-G4 had a great potential in red raspberry wine fermentation.https://www.mdpi.com/2309-608X/8/1/17red raspberry wine<i>Issatchenkia terricola</i> WJL-G4deacidificationphenolic compoundsantioxidant activity |
| spellingShingle | Hongying He Yuchen Yan Dan Dong Yihong Bao Ting Luo Qihe Chen Jinling Wang Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing Journal of Fungi red raspberry wine <i>Issatchenkia terricola</i> WJL-G4 deacidification phenolic compounds antioxidant activity |
| title | Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing |
| title_full | Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing |
| title_fullStr | Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing |
| title_full_unstemmed | Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing |
| title_short | Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing |
| title_sort | effect of i issatchenkia terricola i wjl g4 on deacidification characteristics and antioxidant activities of red raspberry wine processing |
| topic | red raspberry wine <i>Issatchenkia terricola</i> WJL-G4 deacidification phenolic compounds antioxidant activity |
| url | https://www.mdpi.com/2309-608X/8/1/17 |
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