Optimization of Main Ingredient Ratio, Metabolomics Analysis, and Antioxidant Activity Analysis of Lycopene-Enriched Compound Fruit Wine

To find the optimal main ingredient ratio of compound fruit wine for enriching the varieties of lycopene-enriched fruit products and improving their economic value, fuzzy mathematics sensory evaluation and the D-optimal mixture design were considered. Under the main ingredient ratios of tomato juice, papaya juice, carrot juice, and gac fruit juice of 27.2%, 27.5%, 10.0%, and 35.3%, respectively, a clear and transparent compound fruit wine with a full-bodied fruit and wine aroma and mellow taste can be obtained. Meanwhile, a total of 406 metabolites were identified in the compound fruit wine, which were classified into nine superclasses including lipids and lipid-like molecules (150), organic acids and derivatives (69), and others. The relative levels of 54 metabolites after optimization were decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5), while the relative levels of 106 metabolites including lycopene and (13Z)-lycopene were increased significantly (VIP > 1.0, p < 0.05, FC > 2). Furthermore, the EC50 values of this compound fruit wine after optimization of the main ingredient ratio for scavenging ABTS(+)& BULL;, DPPH & BULL;, O-2(-)& BULL;, and & BULL;OH were 78.62%, 57.74%, 42.85%, and 59.91%, respectively. Together, a compound fruit wine rich in lycopene with antioxidant activities was manufactured, which has application potential in the development of functional foods.

Automated summary

Using fuzzy mathematics sensory evaluation and D-optimal mixture design, the optimal main ingredient ratio of compound fruit wine was determined, resulting in a clear and transparent wine with a fruity aroma and mellow taste. The compound fruit wine contained 406 metabolites, with significant changes in the levels of 54 metabolites and increased levels of 106 metabolites including lycopene. The compound fruit wine also exhibited antioxidant activities, making it suitable for the development of functional foods.