Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

Wu, Caiyun; Li, Tianlin; Jing, Qi; Tian, Jun; Xu, Huaide; Lei, Hongjie

doi:10.1016/j.lwt.2020.109064

Cited by 157 publications

(110 citation statements)

References 25 publications

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“…This finding is very important since it seems that the nutritional value of the fermented product was enhanced through fermentation. As similarly noted in the literature the application of potentially probiotic strains applied for juice fermentation may lead to an increase of ABTS radical scavenging activity [ 29 ]. In addition, Lactobacillus strains may possess high phenolics biotransformation.…”

Section: Resultsmentioning

confidence: 93%

“…As reported in previous studies, alcohols are important aromatic compounds detected in juices fermented by LAB. In specific, a small content of alcohols can pose a significant effect in the aromatic profile of fruit juices, as they can provide a slight aroma and in parallel pose as solvents for other aromatic volatiles detected in fruit juices [ 29 ]. In the present study a significant variety of alcohols was identified at all time periods of fermentation at 4 °C, providing their aromatic effects.…”

Section: Resultsmentioning

confidence: 99%

“…FRAP assay was performed according to the method previously reported in the literature [ 29 ]. In brief, 0.4 mL of diluted juice sample was mixed with 3 mL of acidic FRAP reagent.…”

Section: Methodsmentioning

confidence: 99%

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Bontsidis

Mallouchos

Τέρπου

et al. 2021

Foods

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On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Bontsidis

Mallouchos

Τέρπου

et al. 2021

Foods

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“…LAB are a large group of bacteria with the ability to ferment sugars into lactic acid. Lactic acid fermentation is an intracellular, anaerobic enzymatic process of converting sugars to lactic acid, which is one of the approaches to obtain the energy necessary for cell life processes in anaerobic conditions [ 17 , 18 , 19 ]. Morphologically, lactobacilli are not a homogeneous group.…”

Section: Characteristics Of Lactic Acid Bacteriamentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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“…Apple juice Antioxidant effect The analysis of antioxidant properties by DPPH assay in relation to radical scavenging and FRAP functions [71] Fermented beet-root juice Anticancer and Antibacterial effect HepG2 as human liver cancer cell line and Listeria monocytogenes controlled [72] Fermented cereal beverages Antimicrobial effect Antimicrobial properties were reported for Leuconostoc lactis BT17 to control Enterobacteriaceae.…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

Cited by 157 publications

References 25 publications

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

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