PROCESS BIOCHEMISTRY
·
2022
·
IF 4.885
Chengchen Cai,Ming Zhang,Haiming Chen,Wenxue Chen,Weijun Chen,Qiuping Zhong
Mango juice (MJ) has high nutritional value and decent flavor. However, its aroma could be easily changed by heat treatment during processing, which affects its acceptability and quality. In this study, Bacillus subtilis -HNU-B3 that could transfer carotenoid, was obtained from orchard soil to improve the aroma of fermented mango juice (FMJ). Compared with MJ, the organic acid content of FMJ by B. subtilis -HNU-B3 was significantly changed, and the contents of succinic acid and malic acid were increased to 3.68 mg/mL and 2.04 mg/mL, respectively. Moreover, volatile compounds identified by headspace solid-phase micro-extraction gas-phase mass spectrometry in FMJ were norisoprenoid and acetoin, accounting for 51.52 % of the total volatile substances. In addition, B. subtilis -HNU-B3 fermentation significantly increased the antioxidant capacity and total phenol contents of MJ, and the activity of carotenoid cleavage dioxygenase was 188 U/L. In conclusion, the aroma of FMJ could be improved by B. subtilis -HNU-B3 through increasing the content of norisoprenoid and acetoin. Our results provide theatrical support for Bacillus subtilis to improve the aroma quality of FMJ.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 16
·期 5
·1022-1032
·
IF 5.581
Ke Yingying,Chen Jun,Dai Taotao,Xiao Min,Chen Mingshun,Liang Ruihong,Liu Wei,Liu Chengmei,Du Liqing,Deng Lizhen
Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color, nutrition, and flavor changes of whole mango juice (WMJ) treated by ISMS under various pressure (0–120 MPa). Results showed that ISMS well maintained the total soluble solid content, pH value, and yellow color of WMJ. The carotenoids were not destroyed with treatment pressure below 90 MPa, and the carotenoids bioaccessibility of all the WMJ samples was no change. More importantly, ISMS promoted the release of ascorbic acid and total polyphenols by disrupting cellular integrity, thus improving antioxidant activities of WMJ. Volatile compounds analysis found that WMJ samples had more terpenes and aldehydes when treated at 90 MPa, and possessed more esters at 120 MPa. These results demonstrated that ISMS might offer new opportunities to produce WMJ with excellent qualities at an industrial level.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Weiling Guo,Haoyu Zheng,Siyu He,Xucong Lv,Peng Liang,Feifei Shi
The aim of this study was to explore the alterations in physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri FJG2526 ( L. reuteri FJG2526). The results exhibited that L. reuteri FJG2526 had strong adaptability in mango juice, and reduced the total sugar, polyphenolics and flavonoids content of mango juice. L. reuteri FJG2526 fermentation ameliorated the flavor profiles of mango juice, particularly promoted the production of acids, alcohols, and esters. Moreover, 107 metabolites in the mango juice were drastically altered after 48 h L. reuteri FJG2526 fermentation by metabolomic analysis, including 73 remarkably upregulated metabolites and 34 remarkably downregulated metabolites, primarily involving amino acid metabolism. In addition, L. reuteri FJG2526 fermentation also enhanced the ability to scavenge DPPH and OH free radicals of mango juice, and inhibited lipase and α-glucosidase activities. This study offers new insights into the mango juice fermentation and will contribute to the application of L. reuteri in functional juices.
研究领域:
食品科学
·
微生物学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shuai Liu,Yuhao Li,Xiaoxiao Song,Xiaoyi Hu,Yuxin He,Junyi Yin,Shaoping Nie,Mingyong Xie
This study investigated the changes in volatile and nutrient compounds of mango juice fermentation by lactic acid bacteria (LAB) ( Lactobacillus plantarum NCU116, Lactobacillus acidophilus NCU402, and Lactobacillus casei NCU215). All strains grew well and L. plantarum NCU116 yielded the highest acidity and lactic acid content during fermentation. Meanwhile, L. plantarum NCU116 and L. acidophilus NCU402 fermentation significantly decreased L* and a* values. L. acidophilus NCU402 fermented mango showed the lowest levels of nitrite (0.01 μmol/g) and carotenoids (44.98 μg/g). Additionally, LAB fermentation enhanced aroma of mango juice by elevating alcoholic compounds and reducing terpenoids and aldehydes, with L. plantarum NCU116 demonstrating the most notable impact, increasing alcohol concentration from 5% to 17%. Correlation analysis revealed that key alcohols production was associated with amino acids, sugar, aldehydes, and terpenoids. According to the sensory analysis, the mango juice inoculated with L. casei NCU215 had the highest acceptability score. Thus, the type of LAB strains determined the nutrient component, volatile and sensory profile of mango juices and further research is needed to understand the fermentation mechanisms.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Tianyu Ma,Chunguang Wang,Xinyue Zhang,Yuxuan Zhu,Jiani Liu,Jian Sun,Baoqing Zhu,Dongqing Ye
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum . The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC–MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant ‘mango’ flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the ‘mango’ and ‘floral’ aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.
研究领域:
食品科学
·
微生物学
·
分析化学
·
感官评价
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）