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首页> 美国卫生研究院文献>Molecules >The Influence of Yeast Strain β-Cyclodextrin and Storage Time on Concentrations of Phytochemical Components Sensory Attributes and Antioxidative Activity of Novel Red Apple Ciders
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The Influence of Yeast Strain β-Cyclodextrin and Storage Time on Concentrations of Phytochemical Components Sensory Attributes and Antioxidative Activity of Novel Red Apple Ciders

机译：酵母菌株β-环糊精和贮藏时间对新型红苹果酒的植物化学成分浓度感官属性和抗氧化活性的影响

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The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.
机译：酵母菌株和贮藏时间是影响苹果酒中植物化学物质和感官特性发展的重要因素。因此，本研究的目的是确定酵母菌株（巴氏酵母和酿酒酵母），β-环糊精（BCD）以及贮藏时间对理化参数，酚类化合物含量的影响（超高效液相色谱用光电二极管阵列）检测器与四极杆飞行时间串联质谱（UPLC–PDA–QToF-MS / MS），抗氧化活性（自由基清除能力（ABTS）和三价铁还原抗氧化能力（FRAP）分析）以及感官属性红苹果“ Bella Marii”品种的新苹果酒。 pH值，酸度，酒精，有机酸和多酚的浓度；发酵后和在4°C下储存三个月后，在红苹果酒中评估其颜色和抗氧化性能。带有BCD的啤酒酵母SIHAFERM Finesse Red和SIHAFERM Finesse Red酵母菌株尤其有助于获得具有高含量测试化合物的苹果酒。发酵过程中BCD的使用显着影响了生物活性化合物的保护，多达18％。储存时间会影响测试成分的浓度（主要影响黄烷-3-醇和酚酸的总量）。根据在红苹果果酒中分析的参数达到的值以及消费者接受测试的结果，可以得出结论，红苹果为生产高含量多酚化合物的苹果酒提供了巨大的潜力。

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