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An X, Li T, Hu J, Li Y, Liu H, Fang H, Wei X. Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice by Lacticaseibacillus rhamnosus. Food Chem X 2024; 23:101755. [PMID: 39257492 PMCID: PMC11386055 DOI: 10.1016/j.fochx.2024.101755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/08/2024] [Accepted: 08/19/2024] [Indexed: 09/12/2024] Open
Abstract
This study aimed to investigate the changes in physicochemical properties, bioactivities and metabolites of fermented goji juice (FGJ) by Lacticaseibacillus rhamnosus at different fermentation stages. The results showed that Lacticaseibacillus rhamnosus fermentation significantly decreased the content of soluble protein, total phenolic, total flavonoid and total sugar. Meanwhile, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability and the inhibition rate of xanthine oxidase (XOD) activity were remarkably enhanced by Lacticaseibacillus rhamnosus fermentation. Flavor profiles analysis indicated that FGJ produced novel volatile compounds such as 4-methylpentanol and 2-butanol, which provide its distinct aroma. The non-targeted metabolomics analysis showed that the differential metabolites in the FGJ28 vs. FGJ0 group were mainly included 1,7-bis (3,4-dihydroxyphenyl) heptan-3-yl acetate, isoplumbagin, triacetylresveratrol, sulochrin, indole-3-acetaldehyde, etc., which might have an effect on the promotion of the bioactivity of goji juice. These findings will contribute to understanding the biotransformation effect of Lacticaseibacillus rhamnosus fermentation on goji juice.
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Affiliation(s)
- Xin An
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
- Institute of Modern Services, Bingtuan Xingxin Vocational and Technical College, Tiemenguan, 841007, China
| | - Tongtong Li
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
| | - Jiaxue Hu
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
| | - Yaoran Li
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
| | - Huiyan Liu
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
| | - Haitian Fang
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
| | - Xiaobo Wei
- School of Food Science and Engineering, Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China
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Janiszewska-Turak E, Rybak K, Witrowa-Rajchert D, Pobiega K, Wierzbicka A, Ossowski S, Sękul J, Kufel A, Wiśniewska A, Trych U, Szczepańska-Stolarczyk J, Krzykowski A, Gramza-Michałowska A. Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice. Molecules 2024; 29:4519. [PMID: 39407449 PMCID: PMC11477585 DOI: 10.3390/molecules29194519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2024] [Revised: 09/20/2024] [Accepted: 09/22/2024] [Indexed: 10/20/2024] Open
Abstract
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.P.); (J.S.)
| | - Anna Wierzbicka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Szymon Ossowski
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Joanna Sękul
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.P.); (J.S.)
| | - Aniela Kufel
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Aneta Wiśniewska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159C Nowoursynowska St., 02-787 Warsaw, Poland; (K.R.); (D.W.-R.); (A.W.); (S.O.); (A.K.); (A.W.)
| | - Urszula Trych
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland; (U.T.); (J.S.-S.)
| | - Justyna Szczepańska-Stolarczyk
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland; (U.T.); (J.S.-S.)
| | - Andrzej Krzykowski
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
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Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Kilicli M, Erol KF, Toker OS, Tornuk F. Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3691-3700. [PMID: 36254100 DOI: 10.1002/jsfa.12273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 10/06/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam-mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity. RESULTS The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a* ) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. CONCLUSIONS All of the bioactive parameters are positively affected by foam-mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mahmut Kilicli
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
- Naci Topcuoglu Vocational School, Department of Food Processing, Gaziantep University, Gaziantep, Turkey
| | - Kubra Feyza Erol
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Tornuk
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
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Wang Z, Jin X, Zhang X, Xie X, Tu Z, He X. From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves. Front Nutr 2022; 9:933193. [PMID: 35898707 PMCID: PMC9309800 DOI: 10.3389/fnut.2022.933193] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 06/20/2022] [Indexed: 01/22/2023] Open
Abstract
This study aimed to investigate the impact of probiotic fermentation on the active components and functions of Perilla frutescens leaves (PFL). PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045). The total phenol and flavonoid contents, antioxidant abilities, as well as α-glucosidase and acetylcholinesterase inhibition abilities of PFL during the fermentation process were evaluated, and its bioactive compounds were further quantified by high-performance liquid chromatography (HPLC). Finally, non-targeted ultra-HPLC-tandem mass spectroscopy was used to identify the metabolites affected by fermentation and explore the possible mechanisms of the action of fermentation. The results showed that most of the active component contents and functional activities of PFL exhibited that it first increased and then decreased, and different probiotics had clearly distinguishable effects from each other, of which fermentation with ATCC 53013 for 1 day showed the highest enhancement effect. The same trend was also confirmed by the result of the changes in the contents of 12 phenolic acids and flavonoids by HPLC analysis. Further metabolomic analysis revealed significant metabolite changes under the best fermentation condition, which involved primarily the generation of fatty acids and their conjugates, flavonoids. A total of 574 and 387 metabolites were identified in positive ion and negative ion modes, respectively. Results of Spearman's analysis indicated that some primary metabolites and secondary metabolites such as flavonoids, phenols, and fatty acids might play an important role in the functional activity of PFL. Differential metabolites were subjected to the KEGG database and 97 metabolites pathways were obtained, of which biosyntheses of unsaturated fatty acids, flavonoid, and isoflavonoid were the most enriched pathways. The above results revealed the potential reason for the differences in metabolic and functional levels of PFL after fermentation. This study could provide a scientific basis for the further study of PFL, as well as novel insights into the action mechanism of probiotic fermentation on the chemical composition and biological activity of food/drug.
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Affiliation(s)
- Zhenxing Wang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Life Sciences, Southwest Forestry University, Kunming, China
- National R&D Center for Freshwater Fish Processing, College of Health, Jiangxi Normal University, Nanchang, China
| | - Ximeng Jin
- College of Life Sciences, Southwest Forestry University, Kunming, China
| | - Xuechun Zhang
- College of Life Sciences, Southwest Forestry University, Kunming, China
| | - Xing Xie
- National R&D Center for Freshwater Fish Processing, College of Health, Jiangxi Normal University, Nanchang, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Health, Jiangxi Normal University, Nanchang, China
| | - Xiahong He
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- College of Horticulture and Landscape, Southwest Forestry University, Kunming, China
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Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01402-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yang J, Sun Y, Gao T, Wu Y, Sun H, Zhu Q, Liu C, Zhou C, Han Y, Tao Y. Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities. Front Nutr 2022; 9:833906. [PMID: 35223961 PMCID: PMC8864132 DOI: 10.3389/fnut.2022.833906] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 01/17/2022] [Indexed: 11/13/2022] Open
Abstract
Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.
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Affiliation(s)
- Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Hao Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Qingzheng Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chunsheng Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chuang Zhou
- Department of Animal Husbandry and Veterinary Medicine, Jiangsu Vocational College of Agriculture and Forestry, Jurong, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods 2021; 10:2534. [PMID: 34828814 PMCID: PMC8624109 DOI: 10.3390/foods10112534] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. OBJECTIVE This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. RESULTS Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. CONCLUSIONS Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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Affiliation(s)
- Francisco Artés-Hernández
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain; (N.C.); (L.M.-Z.); (G.B.M.-H.)
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