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Fruits are a valuable source of phytochemicals. However, there is little detailed information about the compounds contained in fruit wines. In this study, wines from six different berries were analyzed using HPLC-DAD-ESI-MSn. About 150 compounds were identified, including anthocyanins (34), hydroxycinnamic acids (12) and flavonols (36). Some of the compounds were identified for the first time in berry wines. The blackberry wines were found to contain the largest number of bioactive compounds (59). Elderberry wines where the richest source of polyphenols (over 1000 mg/L) and contained the largest amounts of all of the analyzed groups of compounds (hydroxycinnamic acids, anthocyanins and flavonols). The lowest concentration of polyphenols was observed in the wines made from cranberries and bilberries (less than 500 mg/L). The antioxidant activity was determined in relation to ABTS+, DPPH, and FRAP. The highest values were observed in the blackberry wines, and the lowest for the cranberry wines. The wines were analyzed to test their antimicrobial activity. Five of the six wines (with the exception of elderberry wine) inhibited Bacillus cereus growth and two (blackberry and cranberry wines) were active against Listeria monocytogenes.

An effective and ecological method for liberation of pectin-derived oligosaccharides (POS) from sugar beet pulp (SBP) was developed using enzymatic and microorganism-mediated biomass conversion. The POS may be applied in the production of prebiotic feed additives. Various yeast strains were screened for their capacity for protein synthesis and monosaccharide assimilation. Combined yeast cultivation and pectin hydrolysis were found to be an effective method of producing prebiotics. Separate enzymatic hydrolysis and fermentation of SBP resulted in the release of 3.6 g of POS per 100 g d.w., whereas the yield of POS acquired after the combined process was 17.9% higher, giving 4.2 g of POS per 100 g d.w. Introducing the yeast into the process improved hydrolysis performance due to lower enzyme inhibition by mono- and disaccharides. The prebiotic effect of the POS was assessed by in vitro fermentation using individual cultures of gastrointestinal bacteria. The POS in the SBP hydrolysate effectively promoted the growth of lactobacilli and bifidobacteria. A large increase in adherence to Caco-2 cells in the presence of POS was noted for beneficial Lactobacillus brevis strains, whereas pathogenic bacteria and yeast (C. albicans, C. lusitanie, C. pelliculosa), responsible for infections in breeding animals, showed much weaker adhesion.

This study set out to identify the composition and the biological activity of pectin-derived oligosaccharides (POS) generated from mild acid or enzymatic hydrolysis of apple pomace (AP). The effect of the polymerization of the structural units of POS contained in the AP hydrolysate on the growth and metabolism of microbiota from the human gastrointestinal tract and the adhesion of lactic acid bacteria (LAB) or pathogens to human gut epithelial cells was investigated in vitro. Mild acid hydrolysis followed by pectinolysis with Rohapect MaPlusT yielded the highest concentration of POS. In contrast, pure enzymatic processing of the AP performed with a mixed preparation of cellulase and Rohapect MaPlusT resulted in 1.8-fold lower overall POS. The concentration of higher-order oligosaccharides (degree of polymerization (DP) 7&ndash, 10), however, was 1.7-fold higher. The increased ratio of higher-order oligosaccharides caused an increase in the bifidogenic effect, as well as affecting the amount and nature of short-chain fatty acid produced. Inhibition of Enterobacteriaceae was also observed. The strongest stimulation of LAB adhesion to the human epithelial cells occurred in the presence of the preparation containing the highest concentration of higher-order oligosaccharides. The fecal bacteria and pathogens showed much weaker adhesion to intestinal cells in the presence of all the tested AP hydrolysates. Both of the tested POS preparations, containing structurally different oligosaccharides (DPs 2&ndash, 10 with different ratios of higher-order oligosaccharides), have the potential to be used as prebiotics for humans and animals. They stimulate bowel colonization with lactic acid bacteria and inhibit the development of infections caused by pathogens.

Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for monitoring structures and size (2–20 μm) of the microparticles. The losses of total phenolic compounds during spray-drying reached 76–78% on average, while these of anthocyanins about 57%. Freeze-dried powders showed better retention values of anthocyanins, which was about 1.5-fold higher than for the spray-dried counterparts. All blueberry preparations studied were characterised by very high radical scavenging activity.

The sugar industry generates large amounts of various types of waste, such as sugar beet pulp, leaves, and molasses, which can be used as valuable substrates in biotechnology. Such biomass may be used for microbial cultivation to produce cellular proteins, organic acids, biologically important secondary metabolites, enzymes, prebiotic oligosaccharides, and other valuable products. However, before they can be used in biotechnological processes, it is necessary to pretreat the wastes to hydrolyze their biopolymers into simple compounds. This chapter describes the composition of sugar beet pulp, the chemical pretreatment methods that can be used to obtain suitable media for microbial cultivation, the microorganisms used in such biotechnological processes, and new strategies to produce valuable compounds, including lactic acid, propylene glycol, furfural, furfuryl alcohol, and tetrahydrofurfuryl alcohol. The solutions presented here have the potential to generate additional revenue for businesses, from the sale of new products, such as food, animal feed, and green chemicals.

WOS: 000388619600026 PubMed ID: 27515464 The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyueromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method. Whey and pomaces from processed tomatoes, peppers, and grapes were used as the culture media. The changes in the concentrations of sugar, alcohol, organic acids, and flavor compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and high pressure liquid chromatography (HPLC). Both free and entrapped, K. marxianus were used individually to metabolize sugars, organic acids, alcohols, and flavor compounds in the tomato, pepper, grape, and acid whey based media. Marked changes in the fermentation behaviors of entrapped and free K. marxianus were observed in each culture. A 1.45-log increase was observed in the cell numbers of free K. marxianus during fermentation. On the contrary, the cell numbers of entrapped K. marxianus remained the same. Both free and entrapped K. marxianus brought about the fermentation of sugars such as glucose, fructose, and lactose in the agrowaste cultures. The highest volume of ethanol was produced by K. marxianus in the whey based media. The concentrations of flavor compounds such as ethyl acetate, isoamyl alcohol, isoamyl acetate, 2-phenylethyl isobutyrate, phenylethyl acetate, and phenylethyl alcohol were higher in fermented agrowaste based media compared to the control. (C) 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. Scientific and Technological Council of Turkey (TUBITAK, Turkey) [1100903 COST] This study was conducted by multidisciplinary partners from Lodz University of Technology (Poland) and Canakkale Onsekiz Mart University (Turkey) as the part of the BIOFLAVOUR COST Action FA0907. Support from The Scientific and Technological Council of Turkey (TUBITAK, Turkey Project No. 1100903 COST) is also gratefully acknowledged.

Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12 months of storage in darkness at 8 °C. Identification and quantification of single phenolic compounds before and after storage revealed that HP-β-CD had a positive effect on anthocyanin retention during storage for all microcapsules tested. Similar decreases in anthocyanin were found for blackcurrant and chokeberry powders, ranging from 7.3 to 8.9% with HP-β-CD and 12.3 to 12.5% with IN. Levels of anthocyanin losses in blueberry wine microcapsules were much greater: 19.9% (HP-β-CD) and 22.7% (IN). The high antiradical activities of blackcurrant and chokeberry wine microcapsules were stable and remained unchanged during storage. All wine microcapsules revealed significant activity against medically important bacterial strains. The HP-β-CD samples showed generally higher activity against the test microorganisms compared to IN microcapsules, especially at concentrations of 100 mg/mL.

This study investigates the collateral activity of glycosidases in commercial pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherry juices. It also examines possibilities for further enzymatic flavor modifications to cherry wine. The volatile aglycones released varied depending on the substrate specificities of the pectinolytic preparation, strain of yeast and bacteria used. Considerably larger amounts of monoterpenes, aliphatic alcohols and benzene derivatives, were released using pectinolytic preparations. The highest concentration of free aglycones was observed following hydrolysis with Pektopol PT. This was 93.9% of the total of volatiles detected in raw cherry juice. Many aglycones reached or exceeded their odor thresholds, enriching the flavor of the juice. The bacteria-derived glicosidases showed 3.4 times higher activity for free terpenoic and benzenoic aglycones than the yeast glycosidases. However, the total aroma in model wines inoculated with bacteria was still 88.6% lower than that in natural cherry juice.

Aroma is one of the most important quality criteria of fruit and wine products. It is known, that aroma compounds are present in fruit in a free state and in the form of glycosides. In this review, the effect of glycosidases on flavour recovery from glycosides in fruit juice production and in winemaking was discussed. Copyright © 2007 John Wiley & Sons, Ltd.

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace.

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells. Culture media with fruit waste produced good growth of free as well as immobilized yeast cells. The fermentation profiles of K. marxianus were different with each waste material. The most varied aroma profiles were noted for immobilized yeast cultivated on apple/chokeberry pomace.

Black chokeberry (Aronia melanocarpa) juice and wine with high polyphenol contents were spray-dried using three types of coating material: maltodextrin, a mixture of maltodextrin with Arabic gum and hydroxypropyl-β-cyclodextrin. The microstructure and physiochemical properties of the spray-dried powders were systematically evaluated and compared. The degradation kinetics of polyphenols and antioxidant stability in microencapsulated juice and wine preparations from chokeberry were studied over 12 months under different storage conditions (8C, 25C in light and darkness). Results show that the type of encapsulant influenced powder morphology, microencapsulation efficiency, polyphenol content and its stability. Due to good polyphenol stability, the stored microcapsules showed very high antioxidant and antiradical activity both before and after storage. The results reveal that the antioxidant and antiradical stability of the juice polyphenol preparations was much lower than those of corresponding wine polyphenol microcapsules under all tested storage conditions. Practical Applications The interest in the production of stable polyphenol extracts or nonalcoholic products containing red wine polyphenols is still growing. Hence, both types of polyphenol preparations described in this research could have a promising double application in the food and pharmaceutical industries, providing health benefits due to their high antioxidant potential.