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 varieties lycopene-enriched products and improving their economic value, fuzzy mathematics sensory evaluation D-optimal mixture design were considered. Under ratios tomato juice, papaya carrot gac juice 27.2%, 27.5%, 10.0%, 35.3%, respectively, a clear transparent with full-bodied aroma mellow taste can be obtained. Meanwhile, total 406 metabolites identified in wine, which classified into nine superclasses including lipids lipid-like molecules (150), organic acids derivatives (69), others. The relative levels 54 after optimization decreased significantly (VIP > 1.0, p < 0.05, FC 0.5), while 106 lycopene (13Z)-lycopene increased 2). Furthermore, EC50 values this scavenging ABTS+·, DPPH·, O2−·, ·OH 78.62%, 57.74%, 42.85%, 59.91%, respectively. Together, rich antioxidant activities was manufactured, has application potential development functional foods.