Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.
GC-MS
lactic acid bacteria
melon
mixed fermentation
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Apr 2024
Apr 2024
Historique:
revised:
25
10
2023
received:
07
06
2023
accepted:
03
01
2024
pubmed:
31
1
2024
medline:
31
1
2024
entrez:
31
1
2024
Statut:
ppublish
Résumé
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. 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. Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.
Sections du résumé
BACKGROUND
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
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
CONCLUSIONS
Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3776-3787Subventions
Organisme : Science and Technology Revitalizing Mongolia Action Key Project of Inner Mongolia
ID : NMKJXM202104-1
Organisme : Science and Technology Innovation Drive Special Project of Bayannaoer
ID : K202115
Informations de copyright
© 2024 Society of Chemical Industry.
Références
Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H et al., Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice. Food Chem 301:125307 (2019).
FAO, Faostat database (2021). Available: http://faostat.fao.org.
Pan X, Zhao W, Wang Y, Xu Y, Zhang W, Lao F et al., Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food Hydrocoll 124:107313 (2022).
Quan Q, Liu W, Guo J, Ye M and Zhang J, Effect of six lactic acid bacteria strains on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. Foods 11:1920 (2022).
Tang Z, Zhao Z, Wu X, Lin W, Qin Y, Chen H et al., A review on fruit and vegetable fermented beverage-benefits of microbes and beneficial effects. Food Rev Intl 38:1-38 (2022).
Li J, Huang Q, Zheng X, Ge Z, Lin K, Zhang D et al., Investigation of the lactic acid bacteria in kazak cheese and their contributions to cheese fermentation. Front Microbiol 11:228 (2020).
Wang Z, Feng Y, Yang N, Jiang T, Xu H and Lei H, Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: bioactive phenolics, antioxidant activities and flavor volatiles. Food Chem 373:131455 (2022).
Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G and Lazzi C, Volatile profile of elderberry juice: effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains. Food Res Int 105:412-422 (2018).
Chen C, Lu Y, Yu H, Chen Z and Tian H, Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice. Food Biosci 27:30-36 (2019).
Xu X, Luo D, Bao Y, Liao X and Wu J, Characterization of diversity and probiotic efficiency of the autochthonous lactic acid bacteria in the fermentation of selected raw fruit and vegetable juices. Front Microbiol 9:2539 (2018).
Kwaw E, Ma Y, Tchabo W, Apaliya MT, Wu M, Sackey AS et al., Effect of Lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chem 250:148-154 (2018).
Chen W, Xie C, He Q, Sun J and Bai W, Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: a phenolic-based research. Food Chemistry: X 17:100535 (2023).
Wang J, Wei BC, Wang X, Zhang Y and 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 14:1113594 (2023).
Wongrattanapipat S, Chiracharoenchitta A, Choowongwitthaya B, Komsathorn P, La-Ongkham O, Nitisinprasert S et al., Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production. Food Sci Technol Int 28:353-365 (2022).
Yuasa M, Shimada A, Matsuzaki A, Eguchi A and Tominaga M, Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria. Food Biosci 39:100810 (2021).
Li Z, Teng J, Lyu Y, Hu X, Zhao Y and Wang M, Enhanced antioxidant activity for apple juice fermented with Lactobacillus plantarum ATCC14917. Molecules 24:51 (2018).
Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q et al., Optimization of strains for fermentation of kiwifruit juice and effects of mono-and mixed culture fermentation on its sensory and aroma profiles. Food Chemistry: X 17:100595 (2023).
Guan Q, Ding X, Zhong L, Zhu C and Song L, The beneficial effects of Lactobacillus fermented black barley on high fat diet-induced fatty liver in rats. Food Funct 12:6526-6539 (2021).
Gao B, Wang J, Wang Y, Xu Z, Li B, Meng X et al., Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics. Food Control 133:108603 (2022).
Cuvas-Limon RB, Ferreira-Santos P, Cruz M, Teixeira JA, Belmares R and Nobre C, Effect of gastrointestinal digestion on the bioaccessibility of phenolic compounds and antioxidant activity of fermented Aloe vera juices. Antioxidants 11:2479 (2022).
Wang CY, Ng C, Su H, Tzeng WS and Shyu YT, Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria. Int J Food Sci Nutr 60:98-106 (2009).
Mantzourani I, Kazakos S, Terpou A, Alexopoulos A, Bezirtzoglou E, Bekatorou A et al., Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods 8:4 (2018).
Multari S, Pihlava JM, Ollennu-Chuasam P, Hietaniemi V, Yang B and Suomela JP, Identification and quantification of avenanthramides and free and bound phenolic acids in eight cultivars of husked oat (Avena sativa L.) from Finland. J Agric Food Chem 66:2900-2908 (2018).
Yan Y, Zhang F, Chai Z, Liu M, Battino M and Meng X, Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits. Food Chem Toxicol 131:110541 (2019).
Liu Y, Cheng H, Liu H, Ma R, Ma J and Fang H, Fermentation by multiple bacterial strains improves the production of bioactive compounds and antioxidant activity of goji juice. Molecules 24:3519 (2019).
Lee M, Song JH, Choi EJ, Yun YR, Lee KW and Chang JY, Uplc-qtof-ms/ms and gc-ms characterization of phytochemicals in vegetable juice fermented using lactic acid bacteria from kimchi and their antioxidant potential. Antioxidants 10:1761 (2021).
Di Cagno R, Filannino P, Vincentini O, Cantatore V, Cavoski I and Gobbetti M, Fermented Portulaca oleracea L. juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury. Nutrients 11:248 (2019).
Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R and Gliszczyńska-Świgło A, Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 149:110674 (2021).
Xu X, Zhang X, Sun M, Li D, Hua M, Miao X et al., Optimization of mixed fermentation conditions of dietary fiber from soybean residue and the effect on structure, properties and potential biological activity of dietary fiber from soybean residue. Molecules 28:1322 (2023).
Bangar SP, Suri S, Trif M and Ozogul F, Organic acids production from lactic acid bacteria: a preservation approach. Food Biosci 46:101615 (2022).
de la Fuente B, Luz C, Puchol C, Meca G and Barba FJ, Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chem 343:128414 (2021).
Wang L, Zhang H and Lei H, Phenolics profile, antioxidant activity and flavor volatiles of pear juice: influence of lactic acid fermentation using three Lactobacillus strains in monoculture and binary mixture. Foods 11:11 (2022).
Dudley EG and Steele JL, Succinate production and citrate catabolism by cheddar cheese nonstarter lactobacilli. J Appl Microbiol 98:14-23 (2010).
Shen DY, Song HL, Zou T, Wan SY and Li MK, Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens mazel) leaf via gas chromatography-ion mobility spectrometry, one-and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose. Food Res Int 152:110916 (2022).
Hui YH, Chen F, Nollet LM, Guiné RP, Martín-Belloso O, Mínguez-Mosquera MI et al., Handbook of fruit and vegetable flavors, Vol. 64. John Wiley and Sons, Hoboken (2010).
Xiao Z, Xie Y, Niu Y and Zhu J, Identification of key aromas of Chinese muskmelon and study of their formation mechanisms. Eur Food Res Technol 247:777-795 (2021).
Pang X, Guo X, Qin Z, Yao Y, Hu X and Wu J, Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation. J Agric Food Chem 60:4179-4185 (2012).
Li T, Jiang T, Liu N, Wu C, Xu H and Lei H, Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chem 339:127859 (2021).
Fonseca HC, de Sousa MD, Ramos CL, Menezes AGT, Dias DR and Schwan RF, Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain. Food Res Int 152:110710 (2022).
Barros RGC, Pereira UC, Andrade JKS, de Oliveira CS, Vasconcelos SV and Narain N, In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Res Int 136:109614 (2020).