Effects of Haematococcus pluvialis on the physicochemical properties, flavor profile and antioxidant capacity of Baijiu

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The microalga Haematococcus pluvialis (HP), a commercial source of natural astaxanthin, represents a promising antioxidant additive. Its incorporation into Baijiu could enhance it's flavor profile and antioxidant capacity. This study aimed to investigate the effects of HP on the physicochemical properties, flavor profiles, and antioxidant capacity of Baijiu. HP (0.1 %, 0.5 %, and 1.0 % w / v ) were added to Baijiu, and soaked at 20 °C for 2.5 months. HP addition increased flavonoid and polyphenols, elevated pH, and decreased alcohol, sugars, and total esters in Baijiu. Electronic nose and tongue analyses revealed that the aromas of HP-fortified Baijiu were primarily associated with aldehydes and ketones, and its flavor profiles were mainly characterized by bitter, sweet, aftertaste, and astringent notes. GC × GC-TOF/MS analysis identified 2-methylbutanal (malty, nutty), 2-undecanone (fruity, floral), 2-pentylfuran (earthy, green), heptanal (fatty, green), and 2-octanal (E) (fatty, waxy) as key contributors (ROAV >1) distinguishing Baijiu and HP-fortified Baijiu. These compounds are known to contribute fruity, nutty, green, and fatty notes, aligning with the detected unique aroma profile. Furthermore, DPPH, ABTS, and FRAP assays demonstrated that HP addition significantly enhanced the radical scavenging activity of Baijiu, and the in vitro DNA nicking assay confirmed that HP protected DNA from reactive oxygen species. LC-MS/MS analysis revealed an increased carotenoid content (lutein and capsanthin) in HP-fortified Baijiu, likely derived from the release of astaxanthin. These results demonstrate that HP addition improves Baijiu's flavor profile and antioxidant capacity, providing a foundation for its development as a novel alcoholic beverage. • HP-fortified Baijiu effectively improves the physicochemical properties of Baijiu. • HP-fortified Baijiu significantly enhances the flavor of Baijiu. • The antioxidant activity in HP-fortified Baijiu was significantly increased. • HP-fortified Baijiu demonstrated DNA oxidative damage protection. • The carotenoid content in 10 g/L HP-fortified Baijiu was significantly increased.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.