article · LWT
Fermentation conditions were systematically optimised to produce a novel selenium-enriched wine from black mulberry (Morus nigra) to improve dietary intake of selenium. Using a Box-Behnken design combined with response surface methodology, four key fermentation parameters were evaluated. The ideal conditions were determined to be a fermentation temperature of 25.01 degrees Celsius, a pH of 4.22, a sugar concentration of 25 degrees Brix, and an initial selenium addition of 299.99 micrograms. Under these verified conditions, the resulting wine achieved an alcohol content of 9.41 percent by volume, 695.36 milligrams per 100 millilitres of total polyphenols, and 201.58 micrograms of total residual selenium. Compared to conventional mulberry wine, the enriched product displayed superior physicochemical attributes, colour, phytochemical content, antioxidant activity, and microbiological quality, presenting an effective functional beverage option.
Selenium is an essential micronutrient, yet obtaining adequate amounts through typical diets can be challenging. By incorporating selenium into a fermented mulberry wine, this process delivers a functional ready-to-drink beverage that could assist consumers in meeting recommended daily dietary allowances for selenium while boosting dietary antioxidant intake.
This work is at an applied and tested laboratory stage, presenting defined fermentation benchmarks for beverage manufacturers and wineries seeking to produce functional fruit wines. The identified parameters offer a technical foundation for scaling up the production of selenium-enriched, ready-to-drink beverages targeted at health-conscious consumers, although industrial-scale piloting and regulatory compliance testing remain necessary next steps.
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Novel selenium (Se) access media such as wine is increasingly being improved to ease Se access and consumption. Thus, our work intended to enhance mulberry wine as a Se access medium by optimizing wine fermentation conditions using Box-Behnken design (BBD) and Response Surface Methodology (RSM). The approach combined four parameters selected from a factor screening study. Optimizing the parameters, the design predicted the best temperature as 25.01 °C, pH 4.22, °Brix 25 °Bx, and Se 299.99 μg at a desirability of 0.939. Using these conditions, an optimized Se-enriched mulberry wine (OpSeMW) with a 9.41% alcohol by volume, 695.36 mg/100 mL total polyphenol content, and a total residual Se of 201.58 μg was attained. It also exhibited improved characteristics regarding its physicochemical properties, color, phytochemical content, antioxidant activity, and microbiological quality compared to ordinary mulberry wine (OMW). Therefore, the optimization technique contributed to producing a Se-enriched mulberry wine as a ready-to-drink beverage to consider in achieving the Se recommended daily allowance. The optimized parameters will also serve as the benchmark for Se-enriched mulberry wine technology development and production scale-up.
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DOI: 10.1016/j.lwt.2023.114608
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