Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

Abstract Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health‐care value. This study was to explore the effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characterization of rice...

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Autores principales:	Xiaoyu Wang, Huanyi Yang, Rungang Tian, Yiwei Mo, Lijia Dong, Chi Shen, Xueyuan Han
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	antioxidant pyracantha rice wine volatile compounds Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/56df65700c8149e7974d713a49341b05
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spelling	oai:doaj.org-article:56df65700c8149e7974d713a49341b052021-11-04T13:06:43ZEffect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine2048-717710.1002/fsn3.2560https://doaj.org/article/56df65700c8149e7974d713a49341b052021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2560https://doaj.org/toc/2048-7177Abstract Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health‐care value. This study was to explore the effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characterization of rice wine, aiming to improve the rice wine functional quality. As a result, a light dry rice wine fermented with P. fortuneana (PRW) was obtained using the fermentation technology of the Chinese rice wine. Although the contents of alcohol and protein in PRW were lower compared with the rice wine (RW) without adding pyracantha powder, the contents of sugar, ascorbic acid, total phenols, total flavonoids, and anthocyanins were higher in PRW. The analysis of volatile compounds by GC‐IMS showed that the contents of most aldehydes, alcohols, and esters increased in PRW. The quantification of organic acids and phenolic monomers indicated that most of the monomers determined were more abundant in PRW. Besides, the antioxidant capacity of PRW, including the scavenging rate of DPPH• and ABTS+•, was significantly stronger than that of RW. The bacteriostatic effect of the phenolic extracts from PRW was also observed obviously. It was expected to provide an effective way for the comprehensive utilization of P. fortuneana resource by producing a kind of nutritious and healthy pyracantha rice wine.Xiaoyu WangHuanyi YangRungang TianYiwei MoLijia DongChi ShenXueyuan HanWileyarticleantioxidantpyracantharice winevolatile compoundsNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6099-6108 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant pyracantha rice wine volatile compounds Nutrition. Foods and food supply TX341-641
spellingShingle	antioxidant pyracantha rice wine volatile compounds Nutrition. Foods and food supply TX341-641 Xiaoyu Wang Huanyi Yang Rungang Tian Yiwei Mo Lijia Dong Chi Shen Xueyuan Han Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
description	Abstract Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health‐care value. This study was to explore the effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characterization of rice wine, aiming to improve the rice wine functional quality. As a result, a light dry rice wine fermented with P. fortuneana (PRW) was obtained using the fermentation technology of the Chinese rice wine. Although the contents of alcohol and protein in PRW were lower compared with the rice wine (RW) without adding pyracantha powder, the contents of sugar, ascorbic acid, total phenols, total flavonoids, and anthocyanins were higher in PRW. The analysis of volatile compounds by GC‐IMS showed that the contents of most aldehydes, alcohols, and esters increased in PRW. The quantification of organic acids and phenolic monomers indicated that most of the monomers determined were more abundant in PRW. Besides, the antioxidant capacity of PRW, including the scavenging rate of DPPH• and ABTS+•, was significantly stronger than that of RW. The bacteriostatic effect of the phenolic extracts from PRW was also observed obviously. It was expected to provide an effective way for the comprehensive utilization of P. fortuneana resource by producing a kind of nutritious and healthy pyracantha rice wine.
format	article
author	Xiaoyu Wang Huanyi Yang Rungang Tian Yiwei Mo Lijia Dong Chi Shen Xueyuan Han
author_facet	Xiaoyu Wang Huanyi Yang Rungang Tian Yiwei Mo Lijia Dong Chi Shen Xueyuan Han
author_sort	Xiaoyu Wang
title	Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
title_short	Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
title_full	Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
title_fullStr	Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
title_full_unstemmed	Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
title_sort	effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/56df65700c8149e7974d713a49341b05
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_version_	1718444900027990016

Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

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