Foods

Aronia melanocarpa (A. melanocarpa) is an emerging berry rich in diverse bioactive compounds; however, its mono-varietal wine exhibits suboptimal sensory attributes, limiting consumer acceptance and market potential. To address this limitation, this study systematically investigated the impact of varying supplementation levels of Vidal ice grape juice on the fermentation kinetics, physicochemical properties, bioactive compound composition, antioxidant capacity, volatile organic compound (VOC) profile and sensory quality of A. melanocarpa fruit wine. Results demonstrated that incorporating Vidal ice grape juice increased the initial reducing sugar content and total acidity of the mixed must, thereby delaying the onset of alcoholic fermentation. Consequently, the resulting co-fermented wines exhibited significantly higher final alcohol content, total acidity, and glycerol concentration compared with the control (A. melanocarpa-based single-fermented wine). Concurrently, co-fermentation with Vidal ice grape juice led to a marked reduction in total phenolics and anthocyanin concentrations in the finished wine, accompanied by diminished antioxidant capacity and decreased color intensity. In contrast, the VOC profile was substantially enriched: both the diversity and overall abundance of VOCs increased significantly—particularly esters and aldehydes/ketones. Notably, concentrations of key aroma-contributing compounds—including ethyl esters (e.g., ethyl heptanoate, ethyl 9-hexadecenoate, ethyl nonanoate), acetate esters (e.g., methyl acetate, heptyl acetate, octyl acetate), 4-ethylphenol, and 3-ethoxy-1-propanol—were markedly elevated, collectively enhancing fruity aroma intensity and aromatic complexity. Conversely, levels of 9-decenoic acid and benzaldehyde decreased significantly, thereby mitigating undesirable waxy and almond-like off-odors. Moreover, sensory evaluation results indicated that co-fermentation with Vidal ice grape juice significantly reduced the astringency and green aromas in the resulting wine while enhancing fruity aroma, finish persistence, and overall balance and quality. Overall, a 40% (v/v) addition of Vidal ice grape juice was identified as optimal: it yielded the greatest VOC diversity (94 compounds identified), the highest concentrations of key aroma-active esters (e.g., ethyl 9-hexadecenoate and ethyl nonanoate), the most pronounced fruity aroma, the best overall sensory balance and evaluation, a well-balanced alcohol content (11.87% v/v), completion of alcoholic fermentation within 20 days, and relatively high ABTS⁺ radical-scavenging activity (88.38%). This study offers novel insights and empirical evidence to advance the quality improvement in A. melanocarpa fruit wine production.

Encapsulation is one of the technologies that can stabilize hydrophobic or unstable substances such as essential oils, and it can further increase their applicability through the design of controlled release systems triggered by a given stimulus. However, this poses many difficulties because it requires a mechanistic understanding of the complex relationships among the capping material, the essential oil, and the stimulus. In this review, we examine the mechanisms of encapsulation and controlled release used in food industry research and their effects in the designed systems. We also evaluate the mutual influence between essential oils and encapsulation methods and propose criteria for selecting an encapsulation method. Finally, we present the factors that can act as triggers for controlled release, analyze how these factors operate in controlled release systems, and suggest directions for system development. Because such release is not limited to a single reaction but proceeds through multistep reactions, further research on the mechanisms of controlled release is needed to achieve release at the intended time.

Probiotic strains of Lactobacillus and Bifidobacterium are increasingly incorporated into fermented milk to improve product quality and deliver health benefits. Their effects, however, are strongly strain-specific and depend on complex interactions with traditional starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). This review synthesizes recent advances on how these two genera modulate the key quality attributes of yogurt. It examines their divergent influences on acidification and post-acidification control, gel coagulation and texture (through exopolysaccharide production and proteolytic systems), and the formation of characteristic flavor compounds. Lactobacilli generally drive rapid acidification and synthesize exopolysaccharides that reinforce gel structure. Their proteolytic systems release bioactive peptides, and they directly generate aroma compounds such as acetaldehyde and diacetyl. Many lactobacilli also suppress post-acidification by impairing the viability of Lactobacillus delbrueckii subsp. bulgaricus during refrigerated storage. Bifidobacteria instead accelerate early acidification mainly by cross-feeding Streptococcus thermophilus, but contribute limited exopolysaccharide-based texture improvement. They reshape flavor profiles indirectly through quorum-sensing signals (autoinducer-2) and short-chain fatty acid accumulation. As strict anaerobes, bifidobacteria frequently require co-cultivation or prebiotic support to maintain viability and functional activity in milk. This review further proposes a multidimensional screening framework spanning acidification, textural, and flavor traits to identify yogurt-suitable strains. The synthesis offers practical guidance for the rational design of stable, sensory-acceptable, and functionally enhanced probiotic fermented milk.