Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Kraków, Poland.
Department of Pharmacognosy, Faculty of Pharmacy, Jagiellonian University Medical College, 30-688 Kraków, Poland.
Int J Mol Sci. 2024 May 22;25(11):5627. doi: 10.3390/ijms25115627.
The growing trend in fruit wine production reflects consumers' interest in novel, diverse drinking experiences and the increasing demand for healthier beverage options. Fruit wines made from kiwi, pomegranates, and persimmons fermented using Lalvin strain EC1118 demonstrate the versatility of winemaking techniques. Kiwifruit, persimmon, and pomegranate wines were analyzed using HPLC and GC-TOFMS analyses to determine their concentrations of phenolic acids and volatile compounds. These results were supported by Fourier transform infrared (FTIR) spectroscopy to characterize and compare chemical shifts in the polyphenol regions of these wines. The wines' characterization included an anti-inflammatory assay based on NO, TNF-alpha, and IL-6 production in the RAW 264.7 macrophage model. FTIR spectroscopy predicted the antioxidant and phenolic contents in the wines. In terms of polyphenols, predominantly represented by chlorogenic, caffeic, and gallic acids, pomegranate and kiwifruit wines showed greater benefits. However, kiwifruit wines exhibited a highly diverse profile of volatile compounds. Further analysis is necessary, particularly regarding the use of other microorganisms in the fermentation process and non- strains methods. These wines exhibit high biological antioxidant potential and health properties, providing valuable insights for future endeavors focused on designing healthy functional food products.
水果酒生产的增长趋势反映了消费者对新颖、多样化的饮酒体验的兴趣，以及对更健康饮料选择的需求不断增加。使用 Lalvin 菌株 EC1118 发酵的猕猴桃、石榴和柿子制成的水果酒展示了酿酒技术的多功能性。使用 HPLC 和 GC-TOFMS 分析方法对猕猴桃酒、柿子酒和石榴酒进行分析，以确定其酚酸和挥发性化合物的浓度。傅里叶变换红外（FTIR）光谱学用于表征和比较这些葡萄酒中多酚区域的化学位移，为这些结果提供了支持。这些葡萄酒的特征包括基于 RAW 264.7 巨噬细胞模型中 NO、TNF-α 和 IL-6 产生的抗炎测定。FTIR 光谱学预测了葡萄酒中的抗氧化剂和酚类含量。就多酚而言，石榴和猕猴桃酒主要由绿原酸、咖啡酸和没食子酸代表，表现出更大的益处。然而，猕猴桃酒表现出高度多样化的挥发性化合物谱。需要进一步分析，特别是关于在发酵过程中使用其他微生物和非菌株方法。这些葡萄酒具有较高的生物抗氧化潜力和健康特性，为未来设计健康功能性食品产品的努力提供了有价值的见解。
