Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice

Wu, Tongjiao; Sakamoto, Mitsuki; Phacharapan, Santudprom; Inoue, Natsuki; Kamitani, Yoshinori

doi:10.1016/j.fbio.2023.102468

Cited by 4 publications

(2 citation statements)

References 29 publications

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“…Sensory evaluation of fermented juices was performed according to the method reported by Wu et al . (2023). Thirty testers (15 males and 15 females) between 20 and 60 years old were systematically trained.…”

Section: Methodsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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SummaryThe purpose of this study was to investigate the fermentation characteristics of five varieties of fig juices (Ficus carica cv. Siluhongyu, Siluhuangjin, Silufeicui, Jinaofen and Fengchanhuang) by two select strains (Lactobacillus plantarum and Lactobacillus acidophilus), based on the changes of physicochemical parameters, bioactive components, antioxidant activities and flavour volatiles. Viable counts were above 9.5 log CFU mL−1 throughout the fermentation process, indicating that fig juices were suitable substrates for strain proliferation. Total phenolic and flavonoid contents were significantly enhanced during fermentation, particularly with Siluhuangjin by L. plantarum and Silufeicui by L. acidophilus, exhibiting the highest total phenolic (465 mg GAE L−1) and total flavonoid contents (152 mg RE L−1), respectively. Accordingly, antioxidant activities based on SOD, DPPH, ABTS and FRAP methods were significantly improved after fermentation (P < 0.05). SOD and ABTS were positively correlated with contents of protocatechuic acid and caffeic acid, respectively (P < 0.05). Furthermore, alcohols, ketones and terpenoids contents were increased, while aldehydes content was decreased significantly after fermentation (P < 0.05), suggesting the improved flavour characteristics of fermented fig juices.

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Section: Methodsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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show abstract

“…A total of 23 volunteers aged between 23 and 27 were recruited, including 12 males and 11 females. All the volunteers received 6 h of training according to a previous study [17] and met the requirements for the sensory evaluation panel. Sensory tests were performed in a quiet environment with white fluorescent lights.…”

Section: Sensory Analysismentioning

confidence: 99%

Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

et al. 2023

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Lactic fermentation can improve the metabolic profile and functionality of juice, which is beneficial to human health. This study aimed to investigate the effect of Streptococcus thermophilus fermentation on the metabolic profiles and antioxidant activity of barley juice. The results demonstrated that S. thermophilus 7G10 dramatically increased the total titratable acidity and total phenolic and flavonoid contents in the barley juice after 24 h of fermentation. Only sixteen volatile compounds were detected in the fermented barley juice, including six acids, four ketones, three alcohols, and one aldehyde. In addition, based on non-targeted metabolomics, 30 important differential metabolites were screened among the 1460 non-volatile compounds. Notably, the barley juice fermented with S. thermophilus 7G10 had increased free radical (ABTS, DPPH, and O2−) scavenging activities. Furthermore, sensory evaluation showed that the barley juice fermented with S. thermophilus 7G10 was most attractive to consumers. These results show that LAB fermentation promotes the formation of volatile compounds and potentially enhances the antioxidant properties of barley juice.

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A comparison of phytoconstituent and functional loaded low moisture food from Averrhoa bilimbi using freeze drying and oven drying methods

Yusoff,

Azelee,

Chua

et al. 2024

Food Measure

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Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice

Cited by 4 publications

References 29 publications

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

A comparison of phytoconstituent and functional loaded low moisture food from Averrhoa bilimbi using freeze drying and oven drying methods

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