Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities

Wang Congcong; Annadurai Vinothkanna; Ma Yongkun; Hu Jie; Amit Kumar Rai; Xue Jindong; Li Dahai

doi:10.1007/s13197-023-05847-4

Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities

J Food Sci Technol. 2024 Feb;61(2):366-384. doi: 10.1007/s13197-023-05847-4. Epub 2023 Oct 5.

Authors

Wang Congcong¹, Annadurai Vinothkanna¹, Ma Yongkun¹, Hu Jie¹, Amit Kumar Rai², Xue Jindong³, Li Dahai³

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People's Republic of China.
² Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102 Sikkim India.
³ Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People's Republic of China.

PMID: 38196717
PMCID: PMC10772015 (available on 2025-02-01)
DOI: 10.1007/s13197-023-05847-4

Abstract

The present study aims to evaluate the quality of chemical, sensory properties and antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight different methods (MW1-MW8). The selenium-enriched yeast significantly (p < 0.05) increased phytochemical profiles, flavor, quality and antioxidant capacity. The most effective method for raising the selenium level of mulberry wine was using L-seMC (MW5). Mulberry wine color was attributed to the anthocyanins and phytochemical composition with selenium content. DPPH and ABTS radical scavenging activity varied with change in treatment methods suggesting their impact on antioxidant activity. Total selenium content on L-SeMC supplementation proved a significant correlation between selenium content with total anthocyanin content, total polyphenol content and flavonoid content. Sensory analysis by electronic nose exhibited MW2 with high response value in the W2S sensor showing high alcohol concentration. GC-MS analysis showed the presence of 57 volatile aromatic compounds comprehended by esters and alcohol (isoamyl alcohol, 2-methylbutanol, 2,3-butanediol, and phenethyl alcohol). Principal component analysis affirms the response values for four categorical score values with reliability and consistency for all the parameters, significantly. Thus, the workflow demonstrates a simpler, cost-effective traditional methodology for rationalized outcomes.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05847-4.

Keywords: Antioxidant activity; Aroma compounds; Fermented mulberry wine; Mulberry fruit; Selenium-enriched yeast.

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