Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

“…Figure 3b shows the evolution of the antioxidant activity of fermented juices during the lactic acid fermentation. The fermentation resulted in an improvement of the antioxidant activity of the fermented juice, which is similar with the previously studies (Karbasi et al., 2015; Li et al., 2021). The increase can be due to the increment of small molecules with high antioxidant activities.…”

“…Phenolic compounds are the critical secondary metabolites in goji berries, which possess bioactive functions to human health (Amagase & Farnsworth, 2011; Li et al., 2019; Zhang et al., 2016; Zhou et al., 2017). Besides, some lactic acid bacteria strains could metabolize phenolic compounds through a series of enzymatic reactions, thus affecting the growth of lactic acid bacteria (Li et al., 2021; Rodriguez et al., 2009; Wei et al., 2018). Total polyphenol displayed an increase with some fluctuations during the whole fermentation (Figure 3a), which are consistent with the research on the lactic acid fermentation of date syrup (Karbasi et al., 2015; Li et al., 2021).…”

“…Besides, some lactic acid bacteria strains could metabolize phenolic compounds through a series of enzymatic reactions, thus affecting the growth of lactic acid bacteria (Li et al., 2021; Rodriguez et al., 2009; Wei et al., 2018). Total polyphenol displayed an increase with some fluctuations during the whole fermentation (Figure 3a), which are consistent with the research on the lactic acid fermentation of date syrup (Karbasi et al., 2015; Li et al., 2021). Especially, the total polyphenol in fermented juice with L. brevis suffered a markedly decrease after the second day of fermentation, resulting in significant lower value than the initial amount.…”

“…In the present study, the detected biogenic amines included spermidine and tyramine, their concentrations F I G U R E 3 Total phenolic content (a) and antioxidant activity (b) of goji berry juice during lactic acid fermentation by four strains of lactic acid bacteria. (total phenolic content was expressed as g gallic acid equivalent/L, Different lowercase letters indicate the significant differences during lactic acid fermentation process, whereas different uppercase letters represent the significant differences among different strains fermented juice at the same sampling time (p < .05)) affecting the growth of lactic acid bacteria (Li et al, 2021;Rodriguez et al, 2009;Wei et al, 2018). Total polyphenol displayed an increase with some fluctuations during the whole fermentation (Figure 3a), which are consistent with the research on the lactic acid fermentation of date syrup (Karbasi et al, 2015;Li et al, 2021).…”

“…Among the production processes, lactic acid fermentation is considered as a simple and valuable biotechnology for enhancing those features of fruits (Di Cagno et al., 2013; Swain et al., 2014; Szutowska, 2020). In this regard, the effect of lactic acid fermentation on the texture, color, and composition of many kinds of fruits has been well studied (Di Cagno et al., 2011; Chen et al., 2019; Chen, Ouyang, et al., 2019; Filannino et al., 2013; Li et al., 2021; Muhialdin et al., 2020, 2021; Peng et al., 2021; Ricci et al., 2018; Wei et al., 2018). However, the literatures concerning the lactic acid fermentation of goji berry fruits are scarce (Liu et al., 2019).…”