The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127455
Abstract: Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to… read more here.
Keywords: color; oxidant capacity; anti oxidant; anthocyanin color ... See more keywords
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16328
Abstract: This research aims to investigate the effects of both sequential fermentation and coinoculation fermentation with yeast and lactic acid bacterial (LAB) on the dynamics of changes in basic quality parameters and organic acid, anthocyanin, and… read more here.
Keywords: lab; blueberry wine; acid; fermentation ... See more keywords
Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1092696
Abstract: Introduction Harvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the… read more here.
Keywords: properties blueberry; blueberry wine; fermentation; physicochemical properties ... See more keywords
Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Blueberry Wine Residues: Optimization, Identification, and HepG2 Antitumor Activity
Sign Up to like & getrecommendations! Published in 2020 at "Molecules"
DOI: 10.3390/molecules25225456
Abstract: Blueberry wine residues produced during the wine-brewing process contain abundant anthocyanins and other bioactive compounds. To extract anthocyanins from blueberry wine residues more efficiently, a novel procedure of ultrasound-assisted deep eutectic solvent extraction (UADESE) was… read more here.
Keywords: extraction; assisted deep; blueberry wine; ultrasound assisted ... See more keywords