Research progress on the reactive carbonyl species in fruit wines
Fruit wines are mostly prepared by fermentation of fruits,and they are very popular among consumers because of their strong aroma and richness in various nutrients.However,the development of the domestic fruit wine industry is currently in an upward stage,the quality of products varies,and not enough attention has been paid to reactive carbonyl species(RCS),a potentially hazardous substance that may be produced during the production and storage of fruit wines,which not only destroys the normal physiological functions of human cells,but also adversely affects the quality of fruit wines.RCS can not only destroy the normal physiological functions of human cells and cause many chronic diseases,but also adversely affect the quality of fruit wines.This paper introduced the types and hazards,formation pathways,content and analytical methods of RCS in fruit wine,and analysed the inhibitory activity,mechanism and application of polyphenolic compounds rich in fruit wines on RCS and their applications in foodstuffs,so as to provide some theoretical basis and reference basis for the future development direction and development of fruit wine industry.
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