Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices.

Fermentation Fruit and Vegetable Juices Lactobacillales Odorants / analysis Viburnum
Amino acids Aroma Fermented juice Gilaburu fruit Lactic acid bacteria (LAB) Phenolics Viburnum opulus

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jun 2022
Historique:
received: 18 09 2021
revised: 31 12 2021
accepted: 04 01 2022
pubmed: 19 1 2022
medline: 9 2 2022
entrez: 18 1 2022
Statut: ppublish

Résumé

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.

Identifiants

DOI: 10.1016/j.foodchem.2022.132079 PMID: 35042105
pubmed: 35042105
pii: S0308-8146(22)00040-1
doi: 10.1016/j.foodchem.2022.132079
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132079

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Onur Sevindik (O)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; Cukurova University Central Research Laboratory (CUMERLAB), 01330 Adana, Turkey.

Gamze Guclu (G)

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.

Bilal Agirman (B)

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.

Serkan Selli (S)

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey.

Pınar Kadiroglu (P)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.

Matteo Bordiga (M)

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.

Esra Capanoglu (E)

Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.

Hasim Kelebek (H)

Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey. Electronic address: hkelebek@atu.edu.tr.

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Classifications MeSH

questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Impacts of selected lactic acid bacteria...
questionsmedicales.fr › Aliments et boissons › Boissons › Jus de fruits et de légumes › Impacts of selected lactic acid bacteria...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Impacts of selected lactic acid bacteria...
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Impacts of selected lactic acid bacteria...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Dipsacales › Adoxaceae › Viburnum › Impacts of selected lactic acid bacteria...