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Objective: To investigate the effects of electron beam irradiation on the physicochemical properties and antioxidant activity of non-waxy and waxy proso millet. Methods: waxy (‘Yushu 1’) and non-waxy (‘Yumi 2’) proso millet were subjected to electron beam irradiation at different doses of 0 (control), 2, 4, 6, 8, and 10 kGy and were evaluated for physicochemical properties, bioactive substances and antioxidant capacity. Results: After electron beam irradiation, the color, starch content, ash content, phenolic content and antioxidant activity of non-waxy and waxy proso millet changed significantly (P 0.05). In addition, electron beam irradiation treatment significantly increased the contents of total phenols and total flavonoids, antioxidant activity and individual phenolic contents in non-waxy and waxy proso millet; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity increased up to 78.01% and 70.22%, and the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging capacity increased up to 61.51% and 50.57%, respectively. The contents of gallic acid, caffeic acid, resveratrol, catechin and kaempferol in proso millet extract increased, while the contents of protocatechuic acid and epicatechin remained relatively stable. The correlation analysis suggested that the total phenolic content had a significantly positive correlation with the contents of catechin and quercetin (P < 0.01), the total flavonoid content had a significantly positive correlation with the contents of rutin and gallic acid (P < 0.01), and the antioxidant activity was positively correlated with the catechin content. Compared with the control, proso millet treated with electron beam irradiation exhibited stronger antioxidant properties and higher phenolic contents, which would be worthy of further research and development.

Lager beer with high content of cyclic adenosine monophosphate (c-AMP) and strong antioxidant activity was produced by supplementing six jujube cultivars (Ziziphus Jujuba cv. Hetian , Muzao , Huizao , Goutou , Jinsixiaozao , and Banzao) as adjuncts. Jujube supplementation significantly increased total phenolic and flavonoids contents of final beers, and therefore improved antioxidant activities based on DPPH, ABTS and FRAP methods, especially for Banzao supplementation, exhibiting the highest antioxidant activities, increasing by 31.00%, 20.81% and 43.66%, respectively, which were positively correlated with protocatechuic acid, p-coumaric acid and rutin levels. Furthermore, hierarchical cluster analysis revealed that jujube supplementation significantly influenced flavor formation in final beers. There were 17 new volatile compounds formation after jujube supplementation, including one alcohol, 11 esters, two acids and three aldehydes, suggesting the improved complexity of beer flavor. In addition, high contents of c-AMP ranging from 4.02 to 15.14 μg/mL were observed in final beers fermented by jujube supplementation, endowing beer with a new health function. [Display omitted] • Jujube was suggested as a promising adjunct for beer brewing. • Beer fermented by jujube supplementation exhibited stronger antioxidant capacity. • Jujube adjunct improved protocatechuic acid, p-comaric acid, and rutin contents. • Beer fermented by jujube supplementation exhibited high c-AMP level. • Jujube supplementation improved the aroma complexity of beer. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved (p < 0.05). Binary mixture of Lactiplantibacillus plantarum 90 and Lacticaseibacillus casei 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by Lactobacillus strains fermentation, and there were dramatic differences between monoculture and binary mixture. [ABSTRACT FROM AUTHOR]

The varieties of raw materials are significant to the quality of jujube wine. In this study, the physicochemical quality, antioxidant activity, non-volatile and volatile substances of different jujube wines were analyzed. The alcohol content of the different wines ranged from 12.70% (v/v) to 14.19% (v/v). Wine fermented by J60Z showed the highest alcohol content. ZHDZ-fermented wine was the yellowest and its color quality was the best. The main monomeric phenols in date wine are chlorogenic acid, epicatechin and catechin. DZ-fermented wine had the strongest DPPH, ABTS radical scavenging activity and FRAP. The organic acids in date wine were mainly succinic acid, malic acid and lactic acid. JUZ-fermented wine had the highest content of total free amino acids, essential amino acids, and sweet amino acids, which were 817.42, 53.23, and 751.01 mg/L, respectively. Seventy-nine volatile compounds were found in the nineteen jujube wines. Wine fermented by JUZ had the highest total volatiles content (8329.52 mg/L). Principal component analysis and sensory evaluation revealed that DZ-fermented date wine had the highest composite and sensory scores. Therefore, this study showed that DZ was more suitable for making jujube wine. This study provides theoretical guidance for screening suitable varieties for jujube wine fermentation. • Jujube varieties were significant to the quality of jujube wines. • ZHDZ-fermented wine was the yellowest and its color quality was the best. • JUZ-fermented wine had the highest content of total free amino acids and volatiles. • The comprehensive quality of jujube wine produced by DZ was the best. [ABSTRACT FROM AUTHOR]

Yeast plays a crucial role in jujube wine fermentation. In this study, the effects of five commercial yeasts on the physicochemical parameters, color, antioxidant properties, phenolic profiles and flavor components of jujube wine were evaluated. The results showed the alcohol content of five wine samples ranged from 12.62% to 13.15%. The colors of the five fermented jujube wine samples were bright yellow-green. Jujube wine samples fermented by BV818 had the best color quality. The total contents of phenolic profiles and free amino acids in wine fermented by BV818 (76.01 mg/L and 110.33 mg/L, respectively) and SY (80.99 mg/L and 121.54 mg/L, respectively) yeasts were significantly higher than those of the other three jujube wine. The free amino acids of wine samples mainly were sweet, and the BV818-fermented wine had the highest content at 56.47%. There were twenty-seven shared aroma substances were found in five samples. The types of volatiles in wine fermented by BV818 and SY were both forty-four, but the former had lower contents of higher alcohols. Sensory score of jujube wine fermented by BV818 was better. Therefore, BV818 was the most suitable yeast for fermenting jujube wine. This study provides a theoretical basis for producing jujube wine. • The quality of jujube wine fermented by different yeasts is significantly different. • BV818 showed the best physiological features for fermenting jujube wine. • The main volatile substances in jujube wine are alcohols and esters. [ABSTRACT FROM AUTHOR]

Hyperoside (Hyp) exhibits a range of bioactive properties, but its application is restrained due to its poor water solubility and low oral bioavailability. In this study, a novel Hyp delivery system based on zein and pectin was prepared by an anti-solvent precipitation method to delivery of Hyp. The results showed that 91% optimized encapsulation efficiency of Hyp-zein/pectin composite nanoparticles (Hyp-Z/P NPs). Hyp-Z/P NPs formed core-shell spherical structures with a particle size of about 270 nm and zeta potential of −32.4 mV. Fourier transform infrared spectroscopy revealed that hydrogen bonding, electrostatic interaction, and hydrophobic effects were the main forces driving the formation of Hyp-Z/P NPs. X-ray diffraction analyses indicated that Hyp was encapsulated in an amorphous form. Freeze-dried Hyp-Z/P NPs displayed good redispersibility in aqueous solution. The DPPH• scavenging ability and ABTS•+ scavenging ability of Hyp-Z/P NPs were 3-fold and 1.8-fold higher than that of free Hyp, respectively. Furthermore, compared to Hyp-loaded zein nanoparticles, Hyp-Z/P NPs showed better stability and sustained release of Hyp under simulated gastrointestinal conditions. Therefore, Hyp-Z/P NPs can be used as an effective oral delivery system for Hyp, which may be particularly useful for expanding the applications of Hyp in functional foods, beverages, and pharmaceutical products. • Pectin/zein complex nanoparticles have high hyperoside encapsulation ability. • Nano-encapsulation of hyperoside significantly increased its antioxidant capacity. • Freeze-dried complex nanoparticles showed good redispersibility in distilled water. • Pectin-coated zein nano-encapsulation allowed sustained release of hyperoside. [ABSTRACT FROM AUTHOR]

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37), Lactobacillus paracasei 01 (Lpc01), Lactobacillus acidophilus 85 (La85) and Bifidobacterium lactis 80 (Bla80). The effects of LAB fermentation on sugars and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented AJ (FAJ) were investigated. Results showed that AJ was an excellent food matrix for LAB strains. Lh76 and Lp90 showed the highest viable counts of 12.7 log CFU/mL at the end of fermentation. Lp90, La85 and Bla80 exhibited strong malolactic conversion capacity and finally produced lactic acid more than 6.5 mg/mL. In addtion, LAB fermentation significantly (p < 0.05) decreased the total phenols and flavonoids levels. However, antioxidant activities based on DPPH and FRAP methods were enhanced during fermentation, especially for La85 which exhibited dramatical DPPH radical scavenging activity (90.05%) and FRAP (0.96 mmol Trolox/L). The improvement of antioxidant activities was suggested to be related to the increase in caffeic acid and phlorizin contents. The analysis of flavor volatiles showed that LAB fermentation resulted in formation of seven new alcohols and six new esters, and improvement of ketones and aldehydes production. • Fuji apple juice was an excellent food matrix for select lactic acid bacteria. • Select lactic acid bacteria exhibited strong malolactic acid conversion capacity. • Antioxidant capacity of apple juice was increased by lactic acid fermentation. • Caffeic acid and phlorizin contents were increased by lactic acid fermentation. • Lactic acid fermentation improved the aroma complexity of apple juice. [ABSTRACT FROM AUTHOR]