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

Li, Tianlin; Tian, Jun; Liu, Ning; Wu, Caiyun; Xu, Huaide; Lei, Hongjie

doi:10.1016/j.foodchem.2020.127859

Cited by 136 publications

(89 citation statements)

References 34 publications

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“…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.…”

Section: Resultssupporting

confidence: 91%

“…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).…”

Section: Resultsmentioning

confidence: 99%

“…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.…”

Section: Resultsmentioning

confidence: 99%

“…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).…”

Section: Biogenic Aminesmentioning

confidence: 99%

“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

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To study the effect of lactic acid fermentation of goji berry juice on the antioxidant activity and metabolism of sugars, organic acids, and amino acids, four different lactic acid bacteria were adopted in the fermentation and metabolites were analyzed. Results showed that all strains could grow well in goji berry juice and Lactobacillus brevis showed much better growth rate. Malic acid, was significantly metabolized by all bacteria. Lactic acid was detected as the most produced acidic metabolite during the fermentation, especially by Lactobacillus plantarum. In addition, inoculated with lactic acid bacteria could increase the content of biogenic amines and decrease the content of amino acids. Moreover, a significant increase of total polyphenol and antioxidant activity was found by inoculation with Lactobacillus acidophilus. Fermentation could lead to the goji berry juice more darkness, redness, yellowness, and saturation, which was more evident in L. acidophilus and L. plantarum fermented samples. Practical applications Goji (Lycium barbarum) has been cultivated in large scale with more than 200,000 t annual yield of its berry in China. However, a small percentage of them has been used for industrial processing. In the present study, four strains of lactic acid bacteria were used to ferment goji berry juice, and their growth and effect on the quality of the juice were compared. Our results will provide useful information for the development of new goji berry processing products.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Biogenic Aminesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Wang

Ouyang

Liu

et al. 2020

J Food Process Preserv

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Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid

Zhang

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Few studies to date have evaluated the use of Lactobacillus and Bifidobacterium in edible fungus fermentation. To obtain a fermented Lentinus edodes liquid product with good taste and effects, a strain with good fermentation performance from nine strains tested was selected, and the physicochemical properties and antioxidant capacity of the resulting product were evaluated. RESULTS Lactobacillus fermentum 21828 exhibited adhesion, tolerance to low pH and bile salts, and good fermentation performance. The number of viable bacteria was 1.05 × 108 CFU mL−1, and the extraction rate of crude polysaccharide from L. edodes was 2.79% after fermentation. The effects of fermentation on the contents and composition of nutrients in L. edodes liquid were marked, with changes in total soluble protein, total soluble sugar, total acid, and total phenol levels. The 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging rate in the fermentation liquid was 93.01%, which was significantly higher than that in non‐fermented liquid (80.33%). Furthermore, analysis of volatile and 5′‐nucleotide contents showed that fermentation altered the flavor of the product, whereas sensory evaluation showed that the fermented product was preferred. CONCLUSION Our study demonstrated that the fermented L. edodes liquid exhibited better nutritional and functional properties, as well as sensory characteristics, compared with unfermented liquid. © 2021 Society of Chemical Industry.

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The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus

Xu,

Feng,

et al. 2023

J Sci Food Agric

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BACKGROUNDThe consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products.RESULTSIn this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL−1, total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d‐limonene and benzyl alcohol, and decreasing volatile acids.CONCLUSIONThis study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.

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

Cited by 136 publications

References 34 publications

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

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

Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid

The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus

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