Comparison of microbial communities and volatile profiles of wines made from mulberry and grape.

In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile components, and microbiota were investigated and compared. Contrary to the order of residual sugar and acidity of the three kinds of wines, the order of alcohol content from high to low is GW, MW, and MGW. A total of 60 volatile components (VCs), including esters (17), alcohols (12), acids (6), aldehydes (7), ketones (3), alkenes (3), amines (3), alkanes (4), pyrazines (2), benzene (1), sulfide (1), and thiazole (1), were identified by gas chromatography-ion mobility spectrometer (GC-IMS). The fingerprint of VCs and principal component analysis revealed that the volatile profiles of MGW and GW were more similar in comparison to that of MW and were significantly correlated with the mass ratio of mulberry to grape. Lactobacillus, Weissella, Pantoea, Leuconostoc, Lactococcus, Paenibacillus, Pediococcus, and Saccharomyces were identified as the main microflora at the genus level shared by the MW, MGW, and GW, suggesting that the heterolactic bacteria may contribute more to the high content of volatile acids in MW and MGW. The heatmap of core microbiota and main VCs of MW, MGW, and GW suggested the complicated and significant correlation between them. The above data implied that the volatile profiles were more closely related to the raw materials of winemaking and markedly affected by the fermentation microorganisms. This study provides references for evaluation and characterization of MGW and MW and improvement of MGW and MW winemaking process. KEY POINTS: • Fruit wine enological parameters, volatile profile, and microbiota were compared. • Sixty volatile compounds were identified by GC-IMS in three types of fruit wines. • Winemaking materials and microbiota affect volatile profiles of the fruit wines.

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action.

Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon wine fermentation. The optimal conditions of persimmon wine fermentation were determined through single-factor experiments as follows: Yeast addition of 0.08 g/kg; a fermentation temperature of 28 °C; sucrose addition of 18%; and pectinase addition of 0.01%. Under these conditions, the alcohol content of persimmon wine reached 12.9%. The addition of pectinase during persimmon wine fermentation was found to decompose pectin at high speed, reduce the viscosity of the fermentation liquid, increase the dissolved oxygen content in the fermentation liquid, promote the growth and reproduction of yeast, and effectively convert the sugars into alcohol. After fermentation, alcohol, residual sugars, and total phenolic content with or without pectinase treatment were 12.9 and 4.4%, 2.2 and 13.4 g/L, and 738.7 and 302 µg/mL, respectively. Scanning electron microscopy (SEM) results showed that compared with the mash without pectinase treatment, the mash with pectinase had a larger network structure and more pores and yeasts.

Spatial and Temporal Distribution of Phenolic and Flavonoid Compounds in Sour Jujube (Ziziphus. Acidojujuba Cheng et Liu) and Their Antioxidant Activities.

In order to comprehensively analyze the antioxidant substances in sour jujube, total phenolic content (TPC) and total flavonoids contents (TFC) in different organs, including stem, leaf, flower, fruit pulp, and seed were analyzed for their contents and antioxidant activities. The results showed that leaves possessed significantly higher TPC and TFC (20.4 and 20.5 mg/g, respectively) than the other organs and have the highest antioxidant activity, which were also higher than the wild blueberry (A well-known for its high TPC). Subsequently, the variations in the antioxidant content and antioxidant activity of leaves were analyzed during leaf development. TPC in leaves sampled in may and august were significantly higher than that in other months, while the highest one was found in may. The n-hexane, ethyl acetate, n-butanol, and water fractions obtained from the main methanol extract of sour jujube leaves were evaluated for TPC and TFC and their antioxidant activity and it was found that ethyl acetate fraction displayed the highest TPC and TFC (184.5 and 193.3 mg/g, respectively), as well as the best antioxidant activity. In addition, using LC-MS and HPLC, ethyl acetate fraction was analyzed from qualitative and quantitative aspects; 31-one phenolic compounds, including catechin (33.0 mg/g), epigallocatechin (15.3 mg/g), quercetin 3-O-glucoside (11.4 mg/g), naringenin (6.7 mg/g), esculetin (4.8 mg/g), and chlorogenic acid (4.6 mg/g) were identified. Catechin, esculetin, epigallocatechin, chlorogenic acid, quercetin 3-O-glucoside, and naringenin exhibited high antioxidant activity. These results provide a theoretical basis for further study and utilization of flavonoid and polyphenols in sour jujube.

The historical and current research progress on jujube-a superfruit for the future.

Jujube (Ziziphus jujuba Mill.), or Chinese date, is the most important species of Rhamnaceae, a large cosmopolitan family, and is one of the oldest cultivated fruit trees in the world. It originates from the middle and lower reaches of the Yellow River, the 'mother river' of the Chinese people. It is distributed in at least 48 countries on all continents except Antarctica and is becoming increasingly important, especially in arid and semiarid marginal lands. Based on a systematic analysis of the unique characteristics of jujube, we suggest that it deserves to be recognized as a superfruit. We summarized historical research achievements from the past 3000 years and reviewed recent research advances since 1949 in seven fields, including genome sequencing and application, germplasm resources and systematic taxonomy, breeding and genetics, cultivation theory and techniques, pest control, postharvest physiology and techniques, and nutrition and processing. Based on the challenges facing the jujube industry, we discuss eight research aspects to be focused on in the future.

Isolation and identification of antioxidant and hyaluronidase inhibitory compounds from Ficus microcarpa L. fil. bark.

The aerial roots and bark of Ficus microcarpa L. fil. have been used as folk herbs for perspiration, alleviating fever, and relieving pain in Okinawa. The methanol extract of its bark showed high antioxidant and potential inhibitory activity against hyaluronidase. It was fractionated into hexane, ethyl acetate, butanol, and water fractions. As the ethyl acetate fraction exhibited the strongest activity, it was selected for further purification by repeated Sephadex LH-20 column chromatography and preparative HPLC. Seven compounds were isolated and identified as protocatechuic acid, chlorogenic acid, methyl chlorogenate, catechin, epicatechin, procyanidin B1, and procyanidin B3 by analysis of ESI-MS, UV, and (1)H- and (13)C-NMR spectra. All isolated compounds showed strong antioxidant activity when tested by all applied methods. Catechin, epicatechin, procyanidin B1, and procyanidin B3 exhibited excellent inhibitory activity against hyaluronidase. The results indicate that the extract of F. microcarpa bark may be utilized as a potential antioxidant and hyaluronidase inhibitor.