Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles

Liao, Weihua; Shen, Juan; Manickam, Sivakumar; Li, Sujin; Tao, Yang; Li, Dandan; Liu, Dongfeng; Ye, Han

doi:10.1016/j.foodchem.2022.134982

Cited by 36 publications

(17 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, after extrusion (γ- Butyrolactone, ethyl E-2-hexanoate, ethyl heptanoate, ethyl butyrate, methyl 2-methylbutyrate, butyl acetate, butyl propionate, isobutyl acetate, ethyl 3-methylbutyrate, propyl acetate, ethyl acetate, methyl acetate, ethyl formate, methyl 2-methyl butyrate) and ketones (acetone, 1-hydroxy-2-acetone, 6-methyl-5-hepten-2-one, 2-pentanone, 2-pentanone, 2-butanone, 1-octen-3-one, 1-penten-3-one, 3-octen-2-one) also increased. The enrichment of ketones might be attributed to the high-temperature oxidation products of alcohols and the degradation of amino acids [ 36 ], while alcohols and fatty acids undergo esterification to form esters. However, the contents of ethyl 3-hydroxybutyrate, nonanal, hexyl 2-methylbutyrate, benzaldehyde, decanal, 2-heptanol, 1-butanol, cyclopentanone and other substances in the REP were higher.…”

Section: Resultsmentioning

confidence: 99%

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Zhang

Gao

Wang

et al. 2022

Biology

View full text Add to dashboard Cite

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC—IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Zhang

Gao

Wang

et al. 2022

Biology

View full text Add to dashboard Cite

show abstract

“…The samples were taken for analysis at different fermentation periods (0, 12, 24, 36, 48, and 60 h). The pH values and anthocyanin 33 and total phenolic contents 32 were measured based on the previous methods. Dilution was performed using a 0.85% (w/ v) NaCl water solution.…”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation

Fan

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Probiotics are sensitive to phenolic antibacterial components and the extremely acidic environment of blueberry juices. Layer-by-layer (LbL) coating using whey protein isolate fibrils (WPIFs) and sodium alginate (ALG), carboxymethyl cellulose (CMC), or xanthan gum (XG) was developed to improve the survival rate of Lactobacillus plantarum 90 (LP90) in simulated digestion, storage, and fermented blueberry juices. The LbL-coated LP90 remained at 6.65 log CFU/mL after 48 h of fermentation. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) indicated that dense and rough wall networks were formed on the surface of LP90, maintaining the integrity of LP90 cells after the coating. Stability evaluation showed that the LbL-coated LP90 had a much higher survival rate in the processes of simulated gastrointestinal digestion and storage. The formation mechanism of the LbL coating process was further explored, which indicated that electrostatic interactions and hydrogen bonding were involved. The LbL coating approach has great potential to protect and deliver probiotics in food systems.

show abstract

“…Hence, increasing attention is now being paid to improving phenolic substances by mixed fermentation. In this context, Liao et al ( Liao et al, 2023 ) used L. fermentum , L. plantarum and S. thermophilus for co-fermentation, with the results showing that the total phenolic, ferulic acid, rutin and quercetin-3-rhamnoside content was the highest when L. fermentum and L. plantarum were mixed in a ratio of 0.5:0.5. Thus, the current authors considered that the focus should be on polyphenolics in mixed fermented wines.…”

Section: Introductionmentioning

confidence: 99%

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Liu

Aimaier

et al. 2023

Food Chemistry: X

View full text Add to dashboard Cite

Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles

Cited by 36 publications

References 37 publications

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Contact Info

Product

Resources

About