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Rajendran S, Khomenko I, Silcock P, Betta E, Biasioli F, Bremer P. Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS). Molecules 2024; 29:3275. [PMID: 39064855 PMCID: PMC11279293 DOI: 10.3390/molecules29143275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
Bacterial fermentation is considered to be a cost-effective means of generating desired flavour compounds from plant-based substrates. However, the wide range of substrates present in plants makes it challenging to understand how individual components impact on flavour volatile organic compound (VOC) production. To simplify this, a defined medium can be used to better understand VOCs production with regard to individual compounds. In the current study, the VOCs produced by the lactic acid bacterium, Levilactobacillus brevis WLP672, growing in a defined medium containing different carbon sources (either glucose (DM), fructose (DMFr) or citrate (DMCi)) under a range of fermentation conditions (time: 0, 7, and 14 days; and temperature: 25 and 35 °C) were assessed using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Among the detected mass peaks (m/z), after 7 days of fermentation, the concentrations of m/z 45.033 (t.i. acetaldehyde), m/z 49.011 (t.i. methanethiol), and m/z 89.060 (t.i. ethyl acetate) were significantly (p < 0.05) higher in DM at 35 °C than all other treatments at either temperature. The knowledge obtained will help to produce desirable LAB fermentation flavour VOCs or VOC mixtures that could be used in developing plant-based analogues with acceptable sensory properties.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (S.R.); (P.B.)
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy; (I.K.); (E.B.); (F.B.)
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy; (I.K.); (E.B.); (F.B.)
- ONFoods-Research and Innovation Network on Food and Nutrition Sustainability, Safety and Security-Working ON Foods, 43121 Parma, Italy
| | - Patrick Silcock
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (S.R.); (P.B.)
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy; (I.K.); (E.B.); (F.B.)
- ONFoods-Research and Innovation Network on Food and Nutrition Sustainability, Safety and Security-Working ON Foods, 43121 Parma, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 Trento, Italy; (I.K.); (E.B.); (F.B.)
- ONFoods-Research and Innovation Network on Food and Nutrition Sustainability, Safety and Security-Working ON Foods, 43121 Parma, Italy
| | - Phil Bremer
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (S.R.); (P.B.)
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Yuan X, Wang T, Sun L, Qiao Z, Pan H, Zhong Y, Zhuang Y. Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. Food Chem X 2024; 22:101482. [PMID: 38817978 PMCID: PMC11137363 DOI: 10.1016/j.fochx.2024.101482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 06/01/2024] Open
Abstract
Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.
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Affiliation(s)
- Xinyu Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhu Qiao
- School of Biological and Food Processing Engineering, Huanghuai University, Zhumadian, Henan Province 463000, China
| | - Hongyu Pan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yujie Zhong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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Li D, Cui Y, Wu X, Li J, Min F, Zhao T, Zhang J, Zhang J. Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt. J Dairy Sci 2024:S0022-0302(24)00969-X. [PMID: 38945263 DOI: 10.3168/jds.2024-24875] [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: 03/05/2024] [Accepted: 06/02/2024] [Indexed: 07/02/2024]
Abstract
Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt is generally produced by the metabolism of lactose, protein and fat, and the resulting flavors include carbonyls, acids, esters and alcohols, etc. Each flavor compounds could individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network was formed among the metabolites of milk components, and acetaldehyde, as the central compounds, played a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, post ripening, storage condition and packaging materials, etc., which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt including type of raw milk, processing, and storage. It also tries to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt.
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Affiliation(s)
- Die Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Yutong Cui
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Xinying Wu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Jiyong Li
- Shangri-la Kangmei Dairy Products CO.\, Ltd., Diqing Prefecture 674400, China
| | - Fuhai Min
- Shangri-la Kangmei Dairy Products CO.\, Ltd., Diqing Prefecture 674400, China
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Jianming Zhang
- Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China.
| | - Jiliang Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.
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de Carvalho Alves J, de Souza CO, de Matos Santos L, Viana SNA, de Jesus Assis D, Tavares PPLG, Requião EDR, Ferro JMRBDS, Roselino MN. Licuri Kernel ( Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages. Foods 2024; 13:2056. [PMID: 38998561 PMCID: PMC11240999 DOI: 10.3390/foods13132056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33-2.16 ± 0.84) and carbohydrate (5.86 ± 0.19-11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry.
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Affiliation(s)
- Janaína de Carvalho Alves
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
| | - Carolina Oliveira de Souza
- Northeast Biotechnology Network, Institute of Health Sciences, Federal University of Bahia, Av. Reitor Miguel Calmon, s/n, Salvador 40231-300, Brazil
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Livia de Matos Santos
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Suelen Neris Almeida Viana
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | - Denilson de Jesus Assis
- School of Exact and Technological Sciences, Salvador University, Av. Tancredo Neves, 2131, Salvador 41820-021, Brazil
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, R. Prof. Aristídes Novis, 2, Salvador 40210-630, Brazil
| | | | - Elis Dos Reis Requião
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
| | | | - Mariana Nougalli Roselino
- College of Pharmacy, Federal University of Bahia, R. Barão de Jeremoabo, 147, Salvador 40170-115, Brazil
- Postgraduate Program in Microbiology (PPG-MICRO), Institute of Biology, Federal University of Bahia, R. Barão de Jeremoabo, 668, Salvador 40170-115, Brazil
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Luo Y, Tang R, Qiu H, Song A. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice. Int J Food Microbiol 2024; 417:110686. [PMID: 38593553 DOI: 10.1016/j.ijfoodmicro.2024.110686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 03/10/2024] [Accepted: 03/21/2024] [Indexed: 04/11/2024]
Abstract
Rosa roxburghii Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties due to its unique phytochemical composition. Probiotic fermentation is a common method of processing fruits. Variations in the non-volatile metabolites and bioactivities of RRT juice caused by different lactobacilli are not well understood. Therefore, we aimed to profile the non-volatile components and investigate the impact of L. plantarum fermentation (LP) and L. paracasei fermentation (LC) on RRT juice (the control, CG). There were both similarities and differences in the effects of LP and LC on RRT juice. Both of the two strains significantly increased the content of total phenolic, total flavonoid, and some bioactive compounds such as 2-hydroxyisocaproic acid, hydroxytyrosol and indole-3-lactic acid in RRT juice. Interestingly, compared with L. paracasei, L. plantarum showed better ability to increase the content of total phenolic and these valuable compounds, as well as certain bioactivities. The antioxidant capacity and α-glucosidase inhibitory activity of RRT juice were notably enhanced after the fermentations, whereas its cholesterol esterase inhibitory activity was reduced significantly. Moreover, a total of 1466 metabolites were identified in the unfermented and fermented RRT juices. There were 278, 251 and 134 differential metabolites in LP vs CG, LC vs CG, LC vs LP, respectively, most of which were upregulated. The key differential metabolites were classified into amino acids and their derivatives, organic acids, nucleotides and their analogues, phenolic acids and alkaloids, which can serve as potential markers for authentication and discrimination between the unfermented and lactobacilli fermented RRT juice samples. The KEGG enrichment analysis uncovered that metabolic pathways, purine metabolism, nucleotide metabolism and ABC transporters contributed mainly to the formation of unique composition of fermented RRT juice. These results provide good coverage of the metabolome of RRT juice in both unfermented and fermented forms and also provide a reference for future research on the processing of RRT or other fruits.
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Affiliation(s)
- You Luo
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Ruling Tang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Han Qiu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Angxin Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
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de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults. Food Res Int 2024; 186:114403. [PMID: 38729705 DOI: 10.1016/j.foodres.2024.114403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marta Suely Madruga
- Laboratory of Flavor, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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Oguntoye MA, Ezekiel OO. Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava ( Manihot esculenta crantz) starch hydrolysate with free and encapsulated Lacticaseibacillus rhamnosus GG. FOOD SCI TECHNOL INT 2024; 30:218-231. [PMID: 36474352 DOI: 10.1177/10820132221143162] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic Lacticaseibacillus rhamnosus GG (LGG) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated LGG (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of LGG cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05.Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with LGG during fermentation (1980-5480 mg/L), and storage (up to 13676.90 mg/L). LGG maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). LGG-fermented PAC hydrolysate showed significant overall acceptability of 49.56-56.33% in sensory attributes.PAC hydrolysate with LGG showed significant acceptability and offered adequate support for the metabolism of LGG, evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic LGG.
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Affiliation(s)
| | - Olufunke O Ezekiel
- Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria
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Zhang J, Zhong Y, Wang D, Deng Y, Li Y, Liu C, Wang JLT. Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3776-3787. [PMID: 38294418 DOI: 10.1002/jsfa.13263] [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: 06/07/2023] [Revised: 10/25/2023] [Accepted: 01/03/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor. RESULTS Fermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3-2 (LG), and Lactiplantibacillus pentosus XZ-34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono-fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p-coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono-fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds. CONCLUSION Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junwei Zhang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
- Inner Mongolia Research Institute, Shanghai Jiao Tong University, Hohhot City, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Cong Liu
- Department of Agriculture, Hetao College, Bayannur, China
| | - Ji-Li-Te Wang
- Department of Agriculture, Hetao College, Bayannur, China
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Li Y, Song H, Zhang Z, Li R, Zhang Y, Yang L, Li J, Zhu D, Liu J, Yu H, Liu H. Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages. Food Sci Nutr 2024; 12:2619-2633. [PMID: 38628216 PMCID: PMC11016408 DOI: 10.1002/fsn3.3944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/11/2023] [Accepted: 12/24/2023] [Indexed: 04/19/2024] Open
Abstract
The present study aimed to prepare and evaluate a new probiotic functional beverage, using single-probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 μg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p < .05). Through SPME/GC-MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic-fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero-waste approach in the food industry.
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Affiliation(s)
- Yixue Li
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Hong Song
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Zunqin Zhang
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Ran Li
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Ying Zhang
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Lina Yang
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Jun Li
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Danshi Zhu
- College of Food Science and TechnologyBohai UniversityJinzhouChina
| | - Jun Liu
- Shandong Yuwang Ecogical Food Industry Co., Ltd.YuchengChina
| | - Hansong Yu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
| | - He Liu
- College of Food Science and TechnologyBohai UniversityJinzhouChina
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Jia J, Deng X, Jia X, Guo C, Liu X, Liu Y, Duan X. Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies. Food Chem X 2024; 21:101096. [PMID: 38229672 PMCID: PMC10790001 DOI: 10.1016/j.fochx.2023.101096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/18/2024] Open
Abstract
The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC-MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.
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Affiliation(s)
- Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xin Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yuanjing Liu
- Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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Wang J, Wei BC, Zhai YR, Li KX, Wang CY. Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2587-2596. [PMID: 37984850 DOI: 10.1002/jsfa.13142] [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: 03/14/2023] [Revised: 10/07/2023] [Accepted: 11/20/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with Lactobacillus acidophilus JYLA-16 (La), Lactobacillus plantarum JYLP-375 (Lp), and Lactobacillus rhamnosus JYLR-005 (Lr) on the flavour profile of blueberry juice. RESULTS This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76 g L-1 in La-fermented blueberry juice, 5.86 g L-1 in Lp-fermented blueberry juice, and 6.41 g L-1 in Lr-fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty-four volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with La was dominated by alcohols, Lp was dominated by esters, and Lr was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC-IMS data effectively differentiated between unfermented and fermented blueberry juices. CONCLUSION This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yan-Rong Zhai
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Ke-Xin Li
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Chu-Yan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
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12
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Xu H, Feng L, Ba W, Miao Y, Wang X, Wang F. The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2130-2141. [PMID: 37922378 DOI: 10.1002/jsfa.13097] [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: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/05/2023]
Abstract
BACKGROUND The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. RESULTS In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL-1 , total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d-limonene and benzyl alcohol, and decreasing volatile acids. CONCLUSION This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Lingxing Feng
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Wenjia Ba
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yuzhi Miao
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Xiaoyan Wang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
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13
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Wang J, Wei B, Xu J, Jiang H, Xu Y, Wang C. Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice. J Food Sci 2024; 89:834-850. [PMID: 38167751 DOI: 10.1111/1750-3841.16899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 11/21/2023] [Accepted: 12/07/2023] [Indexed: 01/05/2024]
Abstract
Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 107 cfu/mL of Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Lacticaseibacillus rhamnosus were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with La. acidophilus showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh-performance liquid chromatography-tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic-acid-fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin-3-O-rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography-ion mobility spectrometry. The off-flavor odors, such as 1-penten-3-one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2-pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production. PRACTICAL APPLICATION: The application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Bocheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China
- School of Food and Bioengineering, Bengbu University, Bengbu, China
| | - Jing Xu
- School of Food and Bioengineering, Bengbu University, Bengbu, China
| | - Han Jiang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yifei Xu
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
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14
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Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B. Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. PLANTS (BASEL, SWITZERLAND) 2024; 13:173. [PMID: 38256727 PMCID: PMC10820852 DOI: 10.3390/plants13020173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexicon for goji berry pulp and characterizing its aroma by sensory and instrumental analysis. Sensory characteristics of goji berry pulp were evaluated by our established lexicon. A total of 83 aromatic compounds in goji berry pulp were quantified using HS-SPME-GC-Orbitrap-MS. By employing OAV in combination, we identified 17 aroma-active compounds as the key ingredients in goji berry pulp. Then, we identified the potentially significant contributors to the aroma of goji berry pulp by combining principal component analysis and partial least squares regression (PLSR) models of aroma compounds and sensory attributes, which included 3-ethylphenol, methyl caprylate, 2-hydroxy-4-methyl ethyl valerate, benzeneacetic acid, ethyl ester, hexanal, (E,Z)-2,6-nonadienal, acetylpyrazine, butyric acid, 2-ethylhexanoic acid, 2-methyl-1-propanol, 1-pentanol, phenylethyl alcohol, and 2-nonanone. This study provides a theoretical basis for improving the quality control and processing technology of goji berry pulp.
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Affiliation(s)
- Shuying Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Xinke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
- “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Yu Zhang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
| | - Baoqing Zhu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; (Q.S.); (Y.Z.); (J.L.)
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15
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Zhang Q, Tang J, Deng J, Cai Z, Jiang X, Zhu C. Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC-IMS. Molecules 2023; 29:107. [PMID: 38202690 PMCID: PMC10780002 DOI: 10.3390/molecules29010107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/17/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Capsaicin stress, along with salt stress, could be considered the main stressors for lactic acid bacteria in traditional fermented pepper products. Until now, insufficient attention has been paid to salt stress, while the effect of capsaicin on the aroma-producing properties of Lactobacillus plantarum (L. plantarum) is unclear. The present study attempted to illustrate the effect of capsaicin stress on the aroma-producing properties of L. plantarum CL-01 isolated from traditionally fermented peppers based on E-nose and GC-IMS. The results showed that E-nose could clearly distinguish the overall flavor differences of L. plantarum CL-01 under capsaicin stress. A total of 48 volatile compounds (VOCs) were characterized by means of GC-IMS, and the main VOCs belonged to acids and alcohols. Capsaicin stress significantly promoted L. plantarum CL-01 to produce alpha-pinene, ethyl crotonate, isobutyric acid, trans-2-pentenal, 2-methyl-1-butanol, 3-methyl-3-buten-1-ol, 1-penten-3-one, 2-pentanone, 3-methyl-1-butanol-D, and 2-heptanone (p < 0.05). In addition, under capsaicin stress, the contents of 1-penten-3-one, 3-methyl-3-buten-1-ol, 5-methylfurfuryl alcohol, isobutanol, 2-furanmethanethiol, 2,2,4,6,6-pentamethylheptane, 1-propanethiol, diethyl malonate, acetic acid, beta-myrcene, 2-pentanone, ethyl acetate, trans-2-pentenal, 2-methylbutyl acetate, and 2-heptanone produced by L. plantarum CL-01 were significantly increased along with the fermentation time (p < 0.05). Furthermore, some significant correlations were observed between the response values of specific E-nose sensors and effective VOCs.
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Affiliation(s)
- Qian Zhang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Xiaole Jiang
- College of Chemistry and Environment, Southwest Minzu University, Chengdu 610041, China;
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
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16
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Wu C, Wang J, Liu N, Chen X, Xu H, Lei H. Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Appl Biochem Biotechnol 2023; 195:6032-6049. [PMID: 36418709 DOI: 10.1007/s12010-022-04255-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2022] [Indexed: 11/24/2022]
Abstract
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Ning Liu
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Xuefeng Chen
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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17
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Yu M, Wang B, Wang Y, Tang Y, Liu C, Song H, Hou B, Li B, Zhao W. Odor profile characterization and variety identification of brown lactobacillus beverage based on untargeted metabolomics. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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18
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Wang Z, Mi S, Wang X, Mao K, Liu Y, Gao J, Sang Y. Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Nasir NAHA, Yuswan MH, Shah NNAK, Abd Rashed A, Kadota K, Yusof YA. Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach. Gels 2023; 9:531. [PMID: 37504409 PMCID: PMC10379153 DOI: 10.3390/gels9070531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/07/2023] [Accepted: 06/12/2023] [Indexed: 07/29/2023] Open
Abstract
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10-15%), sweeteners (20-29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0-0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.
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Affiliation(s)
- Nor Atikah Husna Ahmad Nasir
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Perlis, Kampus Arau, Arau 02600, Perlis, Malaysia
| | - Mohd Hafis Yuswan
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abd Karim Shah
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Aswir Abd Rashed
- Nutrition Unit, Institute for Medical Research, National Institutes of Health, No. 1, Jalan, Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Selangor, Malaysia
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Yus Aniza Yusof
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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20
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Kuerban D, Lu J, Huangfu Z, Wang L, Qin Y, Zhang M. Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity. Foods 2023; 12:2407. [PMID: 37372618 DOI: 10.3390/foods12122407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 05/29/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 106 CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 °C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9 organic acids. Most importantly, the total content of polyphenolics reserved was 92.65% at the end of fermentation. Among them, ephedrannin A content significantly decreased; however, 2',6'-Di-O-acetylononin gradually increased with the fermentation time, which resulted in FGJ maintaining excellent bioactivity. Meanwhile, organic acid content (palmitoylethanolamide, tetraacetylethylenediamine) increased with saccharides (linamarin) decreasing, which leads to FGJ having a unique taste. Furthermore, a total of 85 Volatile organic compounds (VOCs) were identified, mainly including esters, aldehydes, and alcohols. Interestingly, key VOCs could be formed by carboxylic acids and derivatives, and fatty acyls via complex metabolic pathways.
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Affiliation(s)
- Dilinu Kuerban
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jing Lu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Zekun Huangfu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Yanan Qin
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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21
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Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation. Food Chem 2023; 408:135155. [PMID: 36528989 DOI: 10.1016/j.foodchem.2022.135155] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, and bioactivity of goji juice. The colony counts of five selected strains reached above 8.5 log CFU/mL. The fermentation increased the organic acids, decreased the sugars, and improved the sensory quality of goji juice. The majority of the strains had increased acetic acid, heptanoic acid, ethyl phenylacetate, and linalool levels. Specific strains suppressed α-glucosidase and pancreatic lipase activities and increased the antioxidant activities of fermented goji juice. Based on non-targeted metabolomics and activities, 23 important differential metabolites were screened among 453 metabolites. The quantification results showed that isoquercitrin and m-coumaric content varied among strains, reflecting the strain specificity in flavone and flavonol biosynthesis and phenylalanine, tyrosine, and tryptophan biosynthesis. These findings will provide useful information for fermented goji juice biochemistry research.
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22
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Rajendran S, Silcock P, Bremer P. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review. Molecules 2023; 28:molecules28073236. [PMID: 37049998 PMCID: PMC10096934 DOI: 10.3390/molecules28073236] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Nazareth TDM, Calpe J, Luz C, Mañes J, Meca G. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages. Foods 2023; 12:foods12071427. [PMID: 37048247 PMCID: PMC10093346 DOI: 10.3390/foods12071427] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Li B, Zhang T, Dai Y, Jiang G, Peng Y, Wang J, Song Y, Ding Z. Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q, Sun X, Liu X, Ma T. Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles. Food Chem X 2023; 17:100595. [PMID: 36824148 PMCID: PMC9941363 DOI: 10.1016/j.fochx.2023.100595] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/01/2023] [Accepted: 02/04/2023] [Indexed: 02/07/2023] Open
Abstract
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that L. brevis (LB) was the optimal strain for monoculture fermentation, and L. plantarum (LP2):LB = 1:2 was the optimum ratio for mixed fermentation. The results showed that lactic acid bacteria (LAB) fermentation significantly reduced the pH, soluble solid content and lightness, and improved its functional characteristics and viscosity. Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality and viscosity. In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly. The production of esters and terpenoids was more strongly promoted by monoculture fermentation, while mixed culture fermentation promoted the production of more ketones and alcohols. 2,5-octanedione and 1-octen-3-ol could be the characteristic aroma compounds of mixed fermented KJ.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi’an 710054, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
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Production of milks and kefir beverages from nuts and certain physicochemical analysis. Food Chem 2023; 402:134252. [DOI: 10.1016/j.foodchem.2022.134252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 08/30/2022] [Accepted: 09/11/2022] [Indexed: 11/22/2022]
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Wang J, Wei BC, Wang X, Zhang Y, Gong YJ. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry. Front Microbiol 2023; 14:1113594. [PMID: 36726371 PMCID: PMC9886094 DOI: 10.3389/fmicb.2023.1113594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 01/02/2023] [Indexed: 01/19/2023] Open
Abstract
Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC-IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC-IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China,*Correspondence: Jun Wang, ✉
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xin Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yan Zhang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yun-Jin Gong
- School of Biology, Food and Environment, Hefei University, Hefei, China
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Foam-mat freeze-drying approach for preserving stability and antimicrobial activity of clove essential oil nanoemulsion. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Wang D, Deng Y, Chen X, Wang K, Zhao L, Wang Z, Liu X, Hu Z. Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science. Curr Res Food Sci 2023; 6:100481. [PMID: 37033736 PMCID: PMC10074505 DOI: 10.1016/j.crfs.2023.100481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/30/2023] Open
Abstract
Three Lactobacillus Plantarum (LP), namely LP28, LP226 and LPC2W, were employed to investigate the effect on the aroma profiles of pasteurized litchi juice using E-nose, GC-IMS, GC-MS, and sensory evaluation. The E-nose results showed that pasteurization weakened the flavor profile of litchi juice, while LP fermentation effectively promoted flavor formation. The GC-MS analysis demonstrated that pasteurization significantly reduced the content of alcohols (28.51%), especially geraniol and citronellol, which give litchi juices a fruity and floral aroma. Different LP fermentation enhances the characteristic aroma and produces some new compounds that give it a strong fruity and citrus-like aroma. Moreover, 37 aroma-active compounds (OAV>1) indicated that the linalool (OAV 7504) was the highest, followed by (Z)-rose oxide (OAV 4265), 1-octen-3-ol (OAV 1055) and geraniol (OAV 764), which jointly form the main characteristic flavor. More esters were identified by GC-IMS, indicating the advantage of the combined approach for a better understanding of the impact of pasteurization and fermentation on the litchi juice. The sensory evaluation confirmed that the aroma attributes of fruity, citrus-like, floral, sweet and litchi-like were stronger for the samples fermented by LP28 than those for the other samples. The combination strategy used in this study would facilitate the awareness of litchi juice aroma and broaden our insight into the deep processing of litchi.
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Liang JR, Deng H, Hu CY, Zhao PT, Meng YH. Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. Front Nutr 2022; 9:1045347. [PMID: 36562036 PMCID: PMC9764440 DOI: 10.3389/fnut.2022.1045347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Background To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. Methods The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Results Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. Conclusion These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.
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Affiliation(s)
- Jia Rui Liang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China
| | - Hong Deng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,*Correspondence: Hong Deng,
| | - Ching Yuan Hu
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai’i at Mānoa, Honolulu, HI, United States
| | - Peng Tao Zhao
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,Yong Hong Meng,
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Yang N, Wu C, Yang H, Guo Z, Jian H, Jiang T, Lei H. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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34
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Peng F, Huang H, Lin JX, Yang T, Xie M, Xiong T, Peng Z. Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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35
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Tao R, Chen Q, Li Y, Guo L, Zhou Z. Physicochemical, nutritional, and phytochemical profile changes of fermented citrus puree from enzymatically hydrolyzed whole fruit under cold storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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37
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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Laosee W, Kantachote D, Chansuwan W, Sirinupong N. Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties. J Microbiol Biotechnol 2022; 32:1315-1324. [PMID: 36198663 PMCID: PMC9668090 DOI: 10.4014/jmb.2206.06012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/27/2022] [Accepted: 09/13/2022] [Indexed: 12/15/2022]
Abstract
Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.
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Affiliation(s)
- Wanida Laosee
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Duangporn Kantachote
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Worrapanit Chansuwan
- Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Nualpun Sirinupong
- Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand,Corresponding author Phone: +66873995959 E-mail:
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Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice. FERMENTATION 2022. [DOI: 10.3390/fermentation8100533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
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Yang W, Liu J, Zhang Q, Liu H, Lv Z, Zhang C, Jiao Z. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Li Q, Li L, Zhu H, Yang F, Xiao K, Zhang L, Zhang M, Peng Y, Wang C, Li D, Wu Q, Zhou M. Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Martín I, Rodríguez A, García C, Córdoba JJ. Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria. Foods 2022; 11:foods11172658. [PMID: 36076843 PMCID: PMC9455757 DOI: 10.3390/foods11172658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/12/2022] [Accepted: 08/25/2022] [Indexed: 11/21/2022] Open
Abstract
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against Listeria monocytogenes) protective cultures of Lactocaseibacillus casei 116 and Lactococcus garvieae 151 was evaluated, on the evolution of volatile compounds throughout the ripening and on the final sensory characteristics of traditional soft ripened “Torta del Casar” cheese. For this, both strains were separately inoculated in raw cheeses and ripened for 90 days. The selected LAB strains did not affect physicochemical parameters, including texture and color of the ripened cheeses. However, they could have a positive effect on the aroma, for the generation of methyl branched acids and for the reduction in compounds derived from β-oxidation of fatty acids. Thus, these protective cultures, in addition to contributing to their safety, could improve quality of the ripened cheeses.
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Affiliation(s)
- Irene Martín
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Alicia Rodríguez
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Carmen García
- Tecnología y Calidad de Alimentos, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
| | - Juan J. Córdoba
- Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias, s/n., 10003 Cáceres, Spain
- Correspondence:
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Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144550. [PMID: 35889423 PMCID: PMC9322814 DOI: 10.3390/molecules27144550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/11/2022] [Accepted: 07/11/2022] [Indexed: 12/02/2022]
Abstract
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria. Fatty acid content increased, but the free amino acid content decreased, and minerals were practically unaffected during processing. Total phenolic and flavonoid contents and maillard reaction products increased markedly according to processing stage. The total ginsenosides levels increased from 31.25 mg/g (DMCG) to 32.36 mg/g (red MCG, RMCG) and then decreased (27.27 mg/g, at fermented RMCG) during processing. Particularly, the contents of F2 (0.31 → 1.02 → 2.27 mg/g), Rg3 (0.36 → 0.77 → 1.93 mg/g), and compound K (0.5 → 1.68 → 4.13 mg/g) of ginsenosides and β-panasinsene (17.28 → 22.69 → 31.61%), biocycloelemene (0.11 → 0.84 → 0.92%), δ-cadinene (0.39 → 0.5 → 0.94%), and alloaromadendrene (1.64 → 1.39 → 2.6%) of volatile flavor compounds increased during processing, along with to the antioxidant effects (such as DPPH, ABTS, and hydroxyl radical scavenging activities, and FRAP). This study may provide several choices for the use of ginseng in functional foods and functional cosmetics.
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Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Cai L, Wang W, Tong J, Fang L, He X, Xue Q, Li Y. Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113629] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Liu Z, Cheng H, Li D, Zhu W, Huang T, Xiao M, Peng Z, Peng F, Guan Q, Xie M, Xiong T. Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of
Lactiplantibacillus plantarum
NCU137. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Hao Cheng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Danyang Li
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Wenhuan Zhu
- Food Science Program McGill University Montreal Quebec Canada
| | - Tao Huang
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Muyan Xiao
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Fei Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
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Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices. Foods 2022; 11:foods11131920. [PMID: 35804736 PMCID: PMC9265423 DOI: 10.3390/foods11131920] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
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Liu S, Liu Y, Wang T, Zhang J. The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar. Foods 2022; 11:foods11091344. [PMID: 35564068 PMCID: PMC9104459 DOI: 10.3390/foods11091344] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 02/06/2023] Open
Abstract
Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be broadened. Total acid, sugars, proteins, enzymes, anthocyanins, flavonoids, polyphenols, organic acids and DPPH free radical scavenging ability (DPPH) were tracked and determined by colorimetric method and HPLC during spontaneous fermentation of BW vinegar. The antioxidant capacity in vitro of BW vinegar was evaluated based on the dynamics of antioxidant contents and DPPH. The results showed that total acid continuously increased during fermentation, yet total sugar and reducing sugar shared a similar decreasing trend. The composition of samples differed in terms of total anthocyanins, total flavonoid, total polyphenol, total protein, superoxide dismutase (SOD), amylase, organic acids and DPPH through spontaneous fermentation. Functional compounds including total polyphenol, total flavonoid and three organic acids (γ-aminobutyric acid, lactic acid and gallic acid) played the main roles in antioxidation. Unexpectedly, SOD and ascorbic acid as antioxidants did not correlate with DPPH, but they were rich in the final products at 754.35 U/mL and 3.39 mg/mL, respectively. Generally, the quality of BW vinegar has been improved based on analyzing dynamics on functional compounds, organic acids and antioxidant capacity, which proves that BW vinegar obtained by spontaneous fermentation should be a potential source of fermented food with antioxidant effects for consumers.
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