Investigating the impact of lactic acid bacteria fermentation on the phytochemical composition, antioxidant and functional properties, and sensory attributes of Monk Fruit Sweetened Sea Buckthorn Beverage

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-17 DOI:10.1007/s11694-025-03171-3

Bismillah Mubeen, Afusat Yinka Aregbe, Shamas Murtaza, Sanabil Yaqoob, YuQing Xiong, Yongkun Ma

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Abstract

Fermented functional foods produced by lactic acid bacteria (LAB) offer numerous health benefits due to bioactive compounds released during fermentation. Sea buckthorn fruit is renowned for its medicinal properties, but it has an astringent taste. Thus, it is important to investigate novel processing techniques to increase its acceptability. Monk fruit, esteemed for its sweetening properties and health benefits, was employed in this study to develop a monk fruit-sweetened sea buckthorn beverage (MSSB). The beverage underwent fermentation utilizing dry monk fruit powder and lactic acid bacteria (LAB), especially L. plantarum (LP), L. acidophilus (LA), and L. paracasei (LPC) as mono and co-cultures. The results indicated that all fermented samples exhibited significant enhancements in bioactive content, functional quality and sensory attributes with co-culture fermentation yielding the most favorable outcomes. The antioxidative capacity demonstrated a strong correlation with phenolic compounds, while FTIR analysis indicated the presence of carotenoids, esters and flavonoids suggesting enhanced molecular interactions. Furthermore, micrographic studies revealed alterations in the microstructure of the MSSB as a result of fermentation. This innovative approach effectively integrates fermentation technology with monk fruit, resulting in a functional beverage characterized by improved flavor and health benefits, particularly an enhanced antioxidant capacity.

Graphical Abstract

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研究了乳酸菌发酵对沙棘果味饮料的植物化学成分、抗氧化特性、功能特性和感官特性的影响

由乳酸菌（LAB）生产的发酵功能食品由于在发酵过程中释放的生物活性化合物提供了许多健康益处。沙棘果以其药用价值而闻名，但它有一种涩味。因此，研究新的加工技术以提高其可接受性是很重要的。以具有增甜特性和保健功效的沙棘果为原料，研制了沙棘果加糖饮料。以干果粉和乳酸菌（LAB）为主要原料，以植物乳杆菌（LP）、嗜酸乳杆菌（LA）和副干酪乳杆菌（LPC）为单培养菌和共培养菌进行发酵。结果表明，所有发酵样品的生物活性含量、功能品质和感官属性均有显著提高，其中共培养发酵效果最好。抗氧化能力与酚类化合物密切相关，而FTIR分析表明类胡萝卜素、酯类和类黄酮的存在表明分子相互作用增强。此外，显微摄影研究显示，由于发酵，MSSB的微观结构发生了变化。这种创新的方法有效地将发酵技术与罗汉果结合起来，产生了一种功能饮料，其特点是改善了风味和健康益处，特别是增强了抗氧化能力。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.