Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

Liu, Yaran; Gu, Pan; Laaksonen, Oskar; Wei, Bo; Zhu, Yuxuan; Zhang, Bolin; Zhu, Baoqing; Li, Hehe

doi:10.1016/j.jfca.2021.104202

Cited by 19 publications

(11 citation statements)

References 61 publications

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“…The fermentation with L. plantarum resulted in high contents of acids compared to unfermented goji samples, which might bring the odor activity value of acetic acid (“vinegar” and “sour”) (Y. Liu et al, 2022). Similar to previous studies about fruit juices fermented with L. plantarum strains, the contents of aldehydes also decreased in fermented goji with L. plantarum strains (Di Cagno et al, 2017; Ricci et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

Liu

Hao

et al. 2022

Food Processing Preservation

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The main objective of this study was to optimize the fermentation conditions of goji and to analyze the sugar, organic acid, amino acid, and flavor compounds before and after the fermentation of goji. Based on the single‐factor experiment, orthogonal array design and the range analysis, the optimized conditions for fermented goji were 30% raw material concentration, 28 h fermentation time and 0.05% inoculum size, respectively. Under optimal conditions, the biomass of Lactiplantibacillus plantarum NCU137 and sensory score of fermented goji reached to 8.84 ± 0.05 log CFU/g and 81.3 ± 1.5, respectively. After fermentation, the content of malate, succinic acid, and lactate increased, while the content of pyruvate, glucose, fructose, and the overall free amino acid decreased. After fermentation, volatile components except for the phenols and acids are declining. This study would provide theoretical basis and experimental data for the industrialization of Lycium barbarum fermentation. Novelty impact statement After Lactiplantibacillus plantarum NCU137 fermentation, the contents of organic acids and total acidity acid in fermented goji significantly increased, which could inhibit microbiological spoilage and growth. Moreover, we get a delicious fermented goji juice through the optimization of fermentation conditions. Therefore, the data obtained in this study provides a better understanding of the effects of raw material content, fermentation time, and inoculum size on the quality of fermented goji, which would be very beneficial for the production of high‐quality fermented goji for subsequent consumption.

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Section: Discussionmentioning

confidence: 99%

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

Liu

Hao

et al. 2022

Food Processing Preservation

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“…Goji berries (red and black) were used for goji juice production [ 102 , 154 ], goji tea [ 70 ], and specific fermented beverages such as fermented goji juice [ 155 , 156 , 157 , 158 ], goji wine [ 159 , 160 ], and kombucha beverages [ 161 ]. Fermented goji beverages had high TPC, TFC, and TAcy content, as well as good in vitro antioxidant properties evaluated using DPPH • , ABTS •+ , FRAP, CUPRAC, and ORAC assays [ 155 , 156 , 159 , 161 ].…”

Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

“…Fermented goji beverages had high TPC, TFC, and TAcy content, as well as good in vitro antioxidant properties evaluated using DPPH • , ABTS •+ , FRAP, CUPRAC, and ORAC assays [ 155 , 156 , 159 , 161 ]. More precisely, bioactive compounds such as phenolic acids ( p -hydroxybenzoic, p -coumaric, and ferulic acid), rutin, and various volatile compounds were predominantly identified in fermented beverages [ 156 , 158 , 162 ]. In addition, goji juice fermented by probiotics ( Lactobacillus and/or Streptococcus sp.)…”

Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

“…showed high cellular antioxidant activity (HepG2 cells) [ 155 ], improved function against ulcerative colitis, decreased intestinal permeability, and modulated gut microbiota [ 157 ]. Moreover, fermented goji beverages generally had moderate colour intensity, a specific odour/flavour (fruity, honey, floral and vanilla) related to volatile compounds, balanced taste (slightly sour and sweet), and good acceptability by consumers [ 156 , 158 , 159 ].…”

Section: Goji Berry As Source Of Functional Ingredients In Different ...mentioning

confidence: 99%

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Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

et al. 2022

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Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

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“…Liu et al, 2019). Liu et al (2022) identi ed the key compounds that contributed to the "goji berry" note and selected the strains that could retain or enrich these compounds. These studies provided information on the LAB bioprocessing of goji juice and the strain-dependent effects on volatiles and phenolics.…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

Zhang

Xie

Gao

et al. 2022

Preprint

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We used untargeted metabolomics based on LC-MS/MS to investigate the changes in metabolites following L. plantarum fermentation of goji juice. Additionally, we assessed the changes in physicochemical characteristics, free amino acid and organic acid levels. Total phenols, total flavonoids, and antioxidant activity improved after L. plantarum fermentation. We screened 31 primary metabolites using multivariate statistical analysis in primary metabolic network. L. plantarum consumed sugars and amino acids in goji juice. Lactic acid, gamma amino butyric acid, and phenylacetaldehyde accumulated after fermentation. Amino acids with bitter taste were converted into acetal derivatives, which contributed to umami and kokumi taste. Indole-3-lactic acid was the top one characteristic secondary metabolite after fermentation. There were 6.25 and 4.19 mg/L indole-3-lactic acid accumulated after fermentation, whereas it was not detected in goji juice. The accumulation of tyrosol was strain-dependent. Fermentation by L. plantarum altered the metabolite profile, improves taste, and increased the levels of several biologically active substances. These results are essential for understanding the bioprocessing of goji juice by L. plantarum.

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Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

Cited by 19 publications

References 61 publications

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

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