Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices

Abstract

Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.

Assessment of different debittering techniques to valorize orange peel

“…The lactic acid fermentation seemed to significatively increase alcohol concentration in the FR samples, being 1-decanol (sweet fat-like odour) the one with the higher concentration. Similar results were reported in fermented orange juice by Quan et al (2022) and in orange peels by Deba-Rementeria et al (2021); these authors attributed the increase of alcohols to the degradation of glucose and the catabolism of amino acids due to the microbial activity. Besides these slight differences in the volatile composition with the SUC sample, the FR sample was similarly liked.…”

“…Similar results were reported in fermented orange juice by Quan et al . (2022) and in orange peels by Deba‐Rementeria et al . (2021); these authors attributed the increase of alcohols to the degradation of glucose and the catabolism of amino acids due to the microbial activity.…”

“…Results of the present study seemed to confirm the utility of alkali blanching to decrease TPC as well as bitterness perception in OP, although the other methods seemed to lead to a greater decrease in TFC (e.g., salt blanching or lactic acid fermentation). Different fermentation processes have been used to decrease bitter flavonoids such as naringin in orange juice (Quan et al, 2022) and in grapefruit (Tran et al, 2020), or oleuropein in olives (Lanza et al, 2020). Lactic acid bacteria seemed to be responsible for transforming these compounds into biologically active derivatives through different enzymatic processes (Szutowska, 2020).…”

“…Different fermentation processes have been used to decrease bitter flavonoids such as naringin in orange juice (Quan et al ., 2022) and in grapefruit (Tran et al ., 2020), or oleuropein in olives (Lanza et al ., 2020). Lactic acid bacteria seemed to be responsible for transforming these compounds into biologically active derivatives through different enzymatic processes (Szutowska, 2020).…”

Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity

“…The pharmacological activities of many bioactive substances are enhanced under the action of probiotic biotransformation (17). Fuente et al (15) studied the influence of lactic acid bacteria on the physicochemical indexes of orange juice and found that fermented orange juice had higher total polyphenol content and antioxidant capacity (18). Probiotic fermentation can produce a variety of antagonistic metabolites, such as antifungal compounds and bacteriocins, which can inhibit the growth of harmful microorganisms during storage (19).…”