Mao-Cheng Sun , Xiu-Juan Fan , Jie-Ting Wang , Feng-Shuo Yang , Liu Yang , Zhiyuan Li , Peng Fei , Tiehua Zhang , Changhui Zhao
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引用次数: 0
Abstract
Chokeberry is a rich source of nutrients and bioactive compounds. Nevertheless, it is not popularly consumed due to its strong astringency and bitterness. The objective of this study was to improve the palatability of chokeberry juice through fermentation with milk kefir grains (MKG). The study also sought to examine the changes in physicochemical properties, sensory scores, microbial compositions, and volatile and non-volatile compounds of chokeberry juice during MKG fermentation (0, 24 and 48 h). The results demonstrated that an increase in total phenols and total antioxidant activities (DPPH, FRAP, ABTS), and a decrease in polymeric proanthocyanidins, induced by Acetobacter, Lactobacillus and Kazachstania, led to a fermented juice (48 h) with lower astringency and bitterness compared with the non-fermented one (0 h). Furthermore, the gas chromatography-mass spectrometry (GC-MS) analysis demonstrated that the MKG fermentation led to improvements in the levels of alcohols, acids and esters, while concomitantly reducing the concentrations of benzaldehyde and methylene chloride. The LC/MS-based untargeted metabolomics analysis revealed notable increases in the relative levels of various compounds with small-molecular weights in the fermented juice, including polyphenols, organic acids and aldehydes. These findings indicate that MKG fermentation is a promising technique for enhancing the overall acceptability of chokeberry juice.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.