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Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristi...

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Autores principales: Yue, Xiao-feng, Jing, Si-si, Ni, Xiao-fan, Zhang, Ke-kun, Fang, Yu-lin, Zhang, Zhen-wen, Ju, Yan-lun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249586/
https://www.ncbi.nlm.nih.gov/pubmed/34222310
http://dx.doi.org/10.3389/fnut.2021.691784
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author Yue, Xiao-feng
Jing, Si-si
Ni, Xiao-fan
Zhang, Ke-kun
Fang, Yu-lin
Zhang, Zhen-wen
Ju, Yan-lun
author_facet Yue, Xiao-feng
Jing, Si-si
Ni, Xiao-fan
Zhang, Ke-kun
Fang, Yu-lin
Zhang, Zhen-wen
Ju, Yan-lun
author_sort Yue, Xiao-feng
collection PubMed
description Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.
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spelling pubmed-82495862021-07-03 Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein Yue, Xiao-feng Jing, Si-si Ni, Xiao-fan Zhang, Ke-kun Fang, Yu-lin Zhang, Zhen-wen Ju, Yan-lun Front Nutr Nutrition Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine. Frontiers Media S.A. 2021-06-18 /pmc/articles/PMC8249586/ /pubmed/34222310 http://dx.doi.org/10.3389/fnut.2021.691784 Text en Copyright © 2021 Yue, Jing, Ni, Zhang, Fang, Zhang and Ju. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Yue, Xiao-feng
Jing, Si-si
Ni, Xiao-fan
Zhang, Ke-kun
Fang, Yu-lin
Zhang, Zhen-wen
Ju, Yan-lun
Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title_full Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title_fullStr Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title_full_unstemmed Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title_short Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein
title_sort anthocyanin and phenolic acids contents influence the color stability and antioxidant capacity of wine treated with mannoprotein
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249586/
https://www.ncbi.nlm.nih.gov/pubmed/34222310
http://dx.doi.org/10.3389/fnut.2021.691784
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