Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Lee, Pin‐Rou; Chong, Irene Siew-May; Yu, Bin; Curran, Philip; Liu, Shao-Quan

doi:10.1016/j.foodres.2011.10.011

Cited by 50 publications

(54 citation statements)

References 33 publications

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“…Acetate esters are formed by alcohol acetyltransferases from the reaction between acetyl-CoA and alcohols. Most volatile esters can enhance fruit flavor, especially ethyl acetate [72]. A high level of ethyl acetate and butanoic acid ethyl ester (pineapple fragrance) was produced by the two cultures (Table 5).…”

Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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“…No differences were found among the three different yeasts used (Table 1). Citric acid content in fruit wines may increase (Chen and Liu, 2014;Mena et al, 2014) or decrease (Lee et al, 2012;Santos et al, 2013) during fermentation.…”

Section: Organic Acids During Fermentationmentioning

confidence: 99%

“…Fermented beverages from fruit, or so-called "fruit wines" are made from various types of fruit: strawberry (Hidalgo et al, 2013), marula (Hiwilepo-van Hal et al, 2013), sand pear (Joshi et al, 2014), apple (Herrero et al, 1999), papaya (Lee et al, 2012), mango (Li et al, 2011(Li et al, , 2013, orange (Fernández-Pachón et al, 2014;Kelebek et al, 2009) and pomegranate (Mena et al, 2012;Zhuang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

et al. 2016

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“…In another study, Lee, Chong, Yu, Curran, and Liu (2012) investigated the effects of sequential inoculation of yeasts W. saturnus var. mrakii NCYC2251 and S. cerevisiae var.…”

Section: Papaya (Carica Papaya L)mentioning

confidence: 99%

Wines from fruits other than grapes: Current status and future prospectus

Jagtap

Bapat

2015

Food Bioscience

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Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Cited by 50 publications

References 33 publications

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Wines from fruits other than grapes: Current status and future prospectus

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