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Cha JY, Han J, Heo J, Yu HH, Kim YJ, Jang HW, Kim MR, Choi YS. Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast. Food Chem 2024; 452:139480. [PMID: 38703738 DOI: 10.1016/j.foodchem.2024.139480] [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: 02/22/2024] [Revised: 04/05/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to investigate the correlation between the composition of volatile compounds, consumer acceptance, and drivers of (dis)liking of Protaetia brevitarsis larvae fermented using lactic acid bacteria and yeast. Volatile compounds were analyzed using HS-SPME-Arrow-GC-MS, and a sensory evaluation was conducted with 72 consumers. A total of 113 volatile compounds were detected, and principal component analysis indicated that the samples could be divided into three groups. The calculated relative odor activity values (ROAV) revealed the presence of 27 compounds (ROAV >1). Volatile compounds with high ROAV were predominantly found during yeast fermentation. The sensory evaluation results indicated a strong correlation between low levels of off-odor intensity and high odor liking, emphasizing that odor profile had a more direct association with consumer acceptance than odor intensity. These findings suggest that yeast fermentation using volatile compounds, which positively influences consumer acceptance, is appropriate for Protaetia brevitarsis larvae.
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Affiliation(s)
- Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - JeongAe Heo
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hwan Hee Yu
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hae Won Jang
- Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon 14662, Republic of Korea.
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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2
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Cai W, Zhuang H, Wang X, Fu X, Chen S, Yao L, Sun M, Wang H, Yu C, Feng T. Functional Nutrients and Jujube-Based Processed Products in Ziziphus jujuba. Molecules 2024; 29:3437. [PMID: 39065014 PMCID: PMC11279998 DOI: 10.3390/molecules29143437] [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: 07/03/2024] [Revised: 07/20/2024] [Accepted: 07/20/2024] [Indexed: 07/28/2024] Open
Abstract
Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being studied. These processed products can extend the shelf-life of jujubes and attract widespread attention for their rich functional nutrients. This review summarized changes in nutrients of fresh jujube and processed products and the research progress of different preparation methods of jujubes. Meanwhile, the pharmacological effects of bioactive components in jujube-based products were concluded. Jujube and its processed products contain rich polysaccharides, vitamin C, and other functional nutrients, which are beneficial to humans. As the initial processing method for jujubes, vacuum freezing or microwave drying have become the most commonly used and efficient drying methods. Additionally, processed jujube products cannot be separated from the maximum retention of nutrients and innovation of flavor. Fermentation is the main deep-processing method with broad development potential. In the future, chemical components and toxicological evaluation need to be combined with research to bring consumers higher quality functional jujube products and ensure the sustainable development of the jujube industry.
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Affiliation(s)
- Weitong Cai
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
| | - Haining Zhuang
- School of Health and Society Care, Shanghai Urban Construction Vocational College, Shanghai 201100, China
| | - Xiaoyu Wang
- Hunan Wuzizui Industrial Group Co., Ltd., Xiangtan 411228, China
| | - Xia Fu
- Hunan Wuzizui Industrial Group Co., Ltd., Xiangtan 411228, China
| | - Sheng Chen
- Hunan Wuzizui Industrial Group Co., Ltd., Xiangtan 411228, China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.C.); (H.W.)
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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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4
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Zhang C, Mei J, Wang Y, Yu B, Liu H. Functional properties and flavor characteristics of milk from cows supplemented with jujube powder. J Dairy Sci 2024; 107:3492-3501. [PMID: 37923209 DOI: 10.3168/jds.2023-23786] [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: 05/24/2023] [Accepted: 10/11/2023] [Indexed: 11/07/2023]
Abstract
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose and headspace solid-phase microextraction GC-MS. Compared with the control group, the total antioxidant capacity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic free-radical-scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste-profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary JP supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive components and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.
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Affiliation(s)
- Chen Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Jie Mei
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yinxiang Wang
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Bo Yu
- Shandong Yinxiang Weiye Group Co. Ltd., Heze 401420, China
| | - Hongyun Liu
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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Yan X, Tian Y, Zhao F, Wang R, Zhou H, Zhang N, Wang Y, Shan Z, Zhang C. Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms. Food Chem X 2024; 21:101048. [PMID: 38162036 PMCID: PMC10757262 DOI: 10.1016/j.fochx.2023.101048] [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: 06/07/2023] [Revised: 11/26/2023] [Accepted: 12/03/2023] [Indexed: 01/03/2024] Open
Abstract
Aroma is a key indicator of the quality and value of Pu'er tea. A total of 36 aroma components were detected,which Saccharomyces, Rhizopus, and Aspergillus niger, were in the ratios of 2:1:2, 2:2:2, and 2:3:2 inoculated to ferment Pu'er tea, comparing with natural fermentation. In addition, 12 key aroma compounds were identified by analysing ROAVs. Methoxyphenyl compounds and β-ionone were the primary contributors to the formation of aged and woody aroma when fermenting Pu'er tea naturally or using Rhizopus, while linalool and its oxides, benzyl alcohol, hexanal, and limonene were the primary contributors to the formation of floral and fruity aroma when fermenting Pu'er tea using synergistic fermentation with Saccharomyces, Rhizopus, and Aspergillus niger. This study identified the key aroma components of the Pu'er tea fermented using five methods, which revealed and demonstrated the potential application of synergistic effects of different microorganisms in the changes of aroma of Pu'er tea.
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Affiliation(s)
- Xuehang Yan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yang Tian
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Feng Zhao
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Ruifang Wang
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Hongjie Zhou
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650000, China
| | - Naiming Zhang
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650000, China
| | - Yuefei Wang
- Tea Research Institute, Zhejiang University, Hangzhou, 310058, China
| | - Zhiguo Shan
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
| | - Chunhua Zhang
- College of Tea and Coffee, Pu'er University, Pu'er 665000, China
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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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Boasiako TA, Ekumah JN, Yaqoob S, Aregbe AY, Li Y, Ashiagbor K, Lu W, Boateng ID, Ma Y. Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality. Heliyon 2024; 10:e24447. [PMID: 38293436 PMCID: PMC10826817 DOI: 10.1016/j.heliyon.2024.e24447] [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: 09/20/2023] [Revised: 12/24/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716-1724 cm-1 and 2922-3307 cm-1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains.
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Affiliation(s)
- Turkson Antwi Boasiako
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Afusat Yinka Aregbe
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Yanshu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Wang Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Isaac Duah Boateng
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216, United States
- Organization of African Academic Doctors, P. O. Box 25305-00100, Nairobi, Kenya
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
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Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan. Food Res Int 2023; 174:113547. [PMID: 37986427 DOI: 10.1016/j.foodres.2023.113547] [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: 07/28/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.
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Affiliation(s)
- Zhenjie Zheng
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Linya Wei
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Manli Zhu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Zhenning Qian
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Jiao Liu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Lili Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Yunhe Xu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
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Pan X, Li J, Lao F, Hou X, Gao L, Wu J. Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion. Food Chem 2023; 413:135630. [PMID: 36791666 DOI: 10.1016/j.foodchem.2023.135630] [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: 08/05/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
Health benefits of fruit products fermented with probiotics are partially attributed to their increased contents of phenolic compounds. In this study, the effect of in vitro dynamic gastrointestinal digestion on the release of phenolic compounds and changes in the antioxidant activity of jujube puree fermented with Streptococcus thermophilus was investigated. Thirteen target phenolic compounds were characterized by high-performance liquid chromatography-tandem mass spectrometry. The recovery of this developed method ranged from 87.41% to 111.03%, and the limits of detection and quantification were low. Fermentation with Streptococcus thermophilus significantly increased the contents of most phenolic compounds in jujube puree. Fermentation reduced the decrease in the contents of most phenolic compounds in jujube puree during gastrointestinal digestion and, as a consequence improved the antioxidant capacity of digested fractions. These findings indicated that fermentation could increase the bioaccessibility of specific phenolics in jujube, as well as the antioxidant activity of this fruit.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Xujie Hou
- College of Food Science and Engineering, Tarim University, Xinjiang 843300, China
| | - Lin Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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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: 2] [Impact Index Per Article: 2.0] [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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Xiao Q, Huang Q, Ho CT. Influence of Deamidation on the Formation of Pyrazines and Proline-Specific Compounds in Maillard Reaction of Asparagine and Proline with Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7090-7098. [PMID: 37126799 DOI: 10.1021/acs.jafc.3c00887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Maillard reaction products obtained from the model system of binary amino acids (asparagine and proline) with glucose were first studied. GC-MS results showed that proline-specific aromatic compounds, 2,3-dihydro-1H-pyrrolizines and cyclopent[b]azepin-8(1H)-ones, were dominant among overall products, followed by pyrazines at different temperatures. Aspartic acid was first applied to model reactions as the precise control of asparagine deamidation, and lysine was further introduced into model systems for improving pyrazine formation. Quantitative results of model reaction products demonstrated that pyrazines were not significantly increased in deamidated states (Asn-Asp-Pro and Asp-Pro) while proline-specific compounds had a rapid enhancement at the same time. With excellent ability to form pyrazines, lysine did help to increase the formation of pyrazines, but still far fewer than pyrrolizines and azepines. It was assumed that proline would preferentially react with α-dicarbonyl compounds in Maillard reaction cascades with lower activation energies.
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Affiliation(s)
- Qing Xiao
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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12
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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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13
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Guangpeng L, Wu M, Li Y, Nageena Q, Li X, Zhang J, Wang C. The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114692] [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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14
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Wu Z, Zhang S, Liu L, Wang L, Ban Z. The Grade of Dried Jujube ( Ziziphus jujuba Mill. cv. Junzao) Affects Its Quality Attributes, Antioxidant Activity, and Volatile Aroma Components. Foods 2023; 12:foods12050989. [PMID: 36900506 PMCID: PMC10000541 DOI: 10.3390/foods12050989] [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: 01/07/2023] [Revised: 02/09/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids. Dried jujube is more conducive to storage and transportation, and has a more intense flavor. Consumers are affected by subjective factors, and the most important factor is the appearance of the fruit, including size and color. In this study, fully matured jujubes were dried and divided into five grades according to their transverse diameter and jujube number per kilogram. In addition, the quality attributes, antioxidant activities, mineral elements, and volatile aroma components of dried jujube were further analyzed. As the dried jujube grade increased, the total flavonoid content increased, which was positively correlated with the antioxidant activity. The results showed that small dried jujube had a higher total acidity and lower sugar-acid ratio than large and medium dried jujube, thus, large and medium dried jujube had a better flavor than small dried jujube. However, the antioxidant activity and mineral elements of medium and small dried jujube were superior to large dried jujube. From the edible value analysis of dried jujube, medium and small dried jujube were better than large dried jujube. Potassium is the highest among the measured mineral elements, with contents ranging from 10,223.80 mg/kg to 16,620.82 mg/kg, followed by Ca and Mg. Twenty-nine volatile aroma components of dried jujube were identified by GC-MS analysis. The main volatile aroma components were acids including n-decanoic acid, benzoic acid, and dodecanoic acid. The fruit size affected the quality attributes, antioxidant activity, mineral elements, and volatile aroma components of dried jujube. This study provided a piece of reference information for further high-quality production of dried jujube fruit.
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Affiliation(s)
- Zhengbao Wu
- Economic Forest Research Institute, Xinjiang Academy of Forestry Sciences, Urumqi 830000, China
| | - Shuang Zhang
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Lingling Liu
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Luyin Wang
- Aksu Youneng Agricultural Technology Co., Ltd., Aksu 843001, China
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- Correspondence:
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15
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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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16
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Boeira LS, Cád SV, Bezerra JA, Benavente CT, Neta MTSL, Sandes RDD, Narain N. Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile. J Food Sci 2023; 88:666-680. [PMID: 36617682 DOI: 10.1111/1750-3841.16429] [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: 05/18/2022] [Revised: 10/12/2022] [Accepted: 12/02/2022] [Indexed: 01/10/2023]
Abstract
In this work, the Amazonian native acai fruit, a superfruit recognized worldwide, was used through a simple operation of maceration in alcohol vinegar to transform it into an attractive and functional product containing the acai natural colorant and its bioactive compounds. The variables studied were the proportion of alcohol vinegar to acai (8:2 and 1:1) and maceration period (7, 14, and 21 days). The final vinegar was subjected to the determination of color parameters, antioxidant capacity (DPPH, ABTS), total phenolics content (TPC), volatile compounds extracted by stir bar sorptive extraction and identified by gas-chromatography-mass spectrometry analysis. The alcohol vinegars macerated with acai presented the color according to the content of acai added and maceration period employed, whereas antioxidant capacity and TPC were comparable to vinegars elaborated from fruits and red wine. Sixty volatiles compounds classified into five chemical groups were identified. The principal volatile compounds which contributed to the aroma in the products were 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, o-cymene, p-cymenene, isoamyl acetate, and ethyl acetate. The most attractive product regarding the parameters studied was obtained from the use of the proportion of 1:1 of alcohol vinegar:acai and maceration period of 14 days. This product retained the most similar color to acai in natura, the highest values for antioxidant capacity measured by ABTS and TPC while being rich in volatile compounds due to the contributions mainly of alcohols, esters, aldehydes, and terpenes. PRACTICAL APPLICATION: This work demonstrates the feasibility to produce an alcohol vinegar with an attractive color and functional properties by the addition of acai resulting in to a wide spectrum of chemical compounds of acai through a very simple operation of maceration during 14 days of a proportion of 1:1 of alcohol vinegar:acai.
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Affiliation(s)
- Lúcia S Boeira
- Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil
| | - Sandra V Cád
- Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil
| | - Jaqueline A Bezerra
- Institute Federal of Education, Science and Technology of Amazonas (IFAM), Campus Manaus Centro (CMC), Department of Chemistry, Environment and Food, Manaus, Amazonas, Brazil
| | - César T Benavente
- National Institute for Amazonian Research (INPA), Laboratory of Plant Breeding, Manaus, Amazonas, Brazil
| | - Maria Terezinha S L Neta
- Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil
| | - Rafael Donizete Dutra Sandes
- Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil
| | - Narendra Narain
- Federal University of Sergipe (UFS), Laboratory of Flavor and Chromatographic Analysis, São Cristóvão, Sergipe, Brazil
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17
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01803-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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18
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Impact of nutrient from aqueous extract of burdock roots and ultrasonic stress on the growth and β-glucosidase activity of Lactiplantibacillus plantarum FEL112. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Marnpae M, Chusak C, Balmori V, Kamonsuwan K, Dahlan W, Nhujak T, Hamid N, Adisakwattana S. Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [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: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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21
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Liu Y, Liao Y, Guo M, Zhang W, Sang Y, Wang H, Cheng S, Chen G. Comparative elucidation of bioactive and volatile components in dry mature jujube fruit ( Ziziphus jujuba Mill.) subjected to different drying methods. Food Chem X 2022; 14:100311. [PMID: 35492255 PMCID: PMC9043666 DOI: 10.1016/j.fochx.2022.100311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 04/02/2022] [Accepted: 04/13/2022] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of convective drying(CD) and freeze drying(FD) on bioactive and volatile components in jujube. No significant difference in total phenolic, total flavonoids and antioxidant capacity among CD60, CD70, CD80 and FD samples (P > 0.05). LC-MS/MS analysis showed that this trend mainly originated from the dynamic equilibrium relationships between caffeic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, epicatechin, and quercetin. HS-SPME-GC-MS identified 31 volatile organic compounds (VOCs) comprising more than 80% aldehydes and acids. Principal component analysis distinguished the VOC characteristics of samples subjected to different drying methods. Six VOCs had an odor activity value (OAV) >1, most of which were fatty acid oxidation or Maillard reaction products. Combined with the precursor components, these reactions were speculated to be the major VOC-producing pathways in dried jujube. Considering the bioactive components and flavor retention, CD at 60 °C was an effective drying method with potential to replace FD.
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Affiliation(s)
- Yuxing Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yaxuan Liao
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Minrui Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Weida Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yueying Sang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Hai Wang
- Academy of Agricultural Planning and Engineering, Beijing 100020, China
| | - Shaobo Cheng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Guogang Chen
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
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22
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Li J, Zhao W, Pan X, Lao F, Liao X, Shi Y, Wu J. Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation. Food Chem X 2022; 13:100214. [PMID: 35498973 PMCID: PMC9039917 DOI: 10.1016/j.fochx.2022.100214] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/13/2022] [Accepted: 01/14/2022] [Indexed: 12/25/2022] Open
Abstract
Streptococcus thermophilus enriched polyphenols in fermented jujube puree. Fermentation improved jujube puree DPPH scavenging capability by 26%. 12 phenolics were identified as differential metabolites. Fermentation could be a promising approach to improve jujube phenolic quality.
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that Streptococcus thermophilus fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.
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Affiliation(s)
- Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Wenting Zhao
- Beijing Academy of Agricultural and Forestry Sciences, Beijing 100089, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Yong Shi
- Haoxiangni Health Food Co., Ltd, Xinzheng 451100, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
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