Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

Wang, Zining; Feng, Yunzi; Yang, Nana; Tian, Jun; Xu, Huaide; Lei, Hongjie

doi:10.1016/j.foodchem.2021.131455

Cited by 97 publications

(82 citation statements)

References 28 publications

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“…Meanwhile, the related products in the Chinese market are still limited, which could not meet the consumer's demand. After the fermentation of fruit and vegetable juices by LAB strains, their nutritional and functional values are improved, which not only gives fruit and vegetable juice a special taste and taste, but also extends their shelf life ( 2 , 3 ).…”

Section: Introductionmentioning

confidence: 99%

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Yang¹,

Sun²,

Gao³

et al. 2022

Front. Nutr.

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Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.

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Section: Introductionmentioning

confidence: 99%

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Yang¹,

Sun²,

Gao³

et al. 2022

Front. Nutr.

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“…The corresponding heatmaps and PCA are shown in Figures 4 and 5, respectively. Volatile compounds of fermented kiwifruit juice and wines made from different cultivars (Actinidia deliciosa 'Xuxiang' and Actinidia chinensis 'Hongyang') were identified in previous studies, but very few works have been conducted on the VFC changes of 'Xuxiang' kiwifruit during postharvest chilling storage [42]. On day 27, the VFC profile was similar to fruit at day 30 but was significantly different from other sampling days.…”

Section: Volatile Flavor Compound Analysismentioning

confidence: 99%

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Liu

et al. 2022

Foods

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As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.

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“…Ascorbic acid content significantly decreased after fermentation. Wang et al [41] showed that the ascorbic acid content increased in kiwi juice cultivar Xuxiang after fermentation and decreased in kiwi juice cultivar Hongyang after fermentation, both fermented with Lactobacillus acidophilus 85 strain. Ascorbic acid is an indicator of fruit quality, and it has been suggested that its stability depends on the redox state, the presence of metal ions, and the pH of the evaluated medium [41,42].…”

Section: Physicochemical Characterization Of the Whole And The Probio...mentioning

confidence: 99%

“…Wang et al [41] showed that the ascorbic acid content increased in kiwi juice cultivar Xuxiang after fermentation and decreased in kiwi juice cultivar Hongyang after fermentation, both fermented with Lactobacillus acidophilus 85 strain. Ascorbic acid is an indicator of fruit quality, and it has been suggested that its stability depends on the redox state, the presence of metal ions, and the pH of the evaluated medium [41,42]. Furthermore, ascorbic acid degradation can be attributed to the presence of ascorbic acid oxidase in citric juice, which may not be fully inactivated by pasteurization treatment [43].…”

Section: Physicochemical Characterization Of the Whole And The Probio...mentioning

confidence: 99%

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

Rodrigues

Albuquerque

Azevedo

et al. 2022

Foods

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The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.

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Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

Cited by 97 publications

References 28 publications

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

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