混合水果 (皮塔亚,西瓜和薄荷) 和皮塔亚葡萄酒的功能性,抗氧化和感觉性质
Tsung-Ming Hu1, Mohsen Gavahian2, Rojina Pradhan2
1Department of Psychiatry Yuli Branch Taipei Veterans General Hospital Hualien Taiwan.
Food science & nutrition
|June 16, 2023
概括
富含抗氧化剂的皮塔亚葡萄酒,与混合水果葡萄酒相比,表现出优越的质量. 用Saccharomyces cerevisiae发酵皮塔亚,可以产生一种强大的抗氧化剂饮料.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 生物化学 生物化学
背景情况:
- 水果发酵提供了各种各样的感觉特征和生物活性化合物.
- 彩色的水果,比如皮塔亚,含有具有强大的抗氧化作用的颜料 (例如贝塔).
- 颜料可以影响葡萄酒的风味和颜色,需要进行质量比较.
研究的目的:
- 为了比较单一水果皮塔亚葡萄酒和混合水果葡萄酒 (皮塔亚,西瓜,薄荷) 的质量.
- 评估水果组合对发酵过程中的物理化学性质和抗氧化活性的影响.
主要方法:
- 使用Saccharomyces cerevisiae发酵皮塔亚,西瓜和薄荷.
- 每天监测物理化学参数 (pH,糖,比重,酒精).
- 通过DPPH,FRAP测定和测量总含量 (TPC) 来评估抗氧化活性.
主要成果:
- 这两种葡萄酒的酒精含量约为11.25%.
- 皮塔亚葡萄酒的糖含量比混合葡萄酒 (Brix8.0) 低 (7.0°Brix).
- 比起混合葡萄酒,皮塔亚葡萄酒的TPC (22.7 mg GAE/100 g D.W.),FRAP (3578 μmole/L) 和DPPH (80.2%) 清除率明显高.
结论:
- 与混合水果葡萄酒相比,单一水果皮塔亚葡萄酒具有优越的抗氧化特性.
- 添加西瓜和薄荷并没有显著改变酒精含量,但影响了糖含量.
- 皮塔亚葡萄酒是天然抗氧化剂的有希望的来源.
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