Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-26 DOI:10.1016/j.fochx.2025.102706

Minjun Liu , Yingyan Fang , Ruihan Chen , Minyu Cai , Xiaoping Yang , Ziying Fang , Xiang Fang , Sashuang Dong

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Abstract

Aronia melanocarpa (Michx.) Elliott is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined Lactobacillus plantarum 1243 fermentation impact on fermented A. melanocarpa juice (FAJ)’s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with L. plantarum 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ.

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植物乳杆菌1243发酵对黑桫椤汁品质、特性及代谢组的影响

黑桫椤（micx .）艾略特含有丰富的生物活性化合物，但其较差的感官特性限制了其被接受和进一步利用。本研究考察了植物乳杆菌1243对发酵黑栎汁（FAJ）品质特性、风味特征和代谢物的影响。细菌生长达到峰值后又下降，酸度升高，ph值降低。总酚类物质、类黄酮和糖含量下降，但DPPH活性保持稳定。颜色和可接受性的感官得分有所提高。风味分析显示芳香化合物、苯衍生物、脂肪族芳烃和甲基化合物增加，丰富了FAJ的特征香气。代谢组学分析发现，在0 - 48 h之间发生了显著的变化，特别是有机酸、酚酸和花青素，这表明生物利用度有所提高。儿茶酚、类黄酮和富马酸二甲酯水平的增加与生物活性的增强有关。综上所述，植物乳杆菌1243发酵能有效提高FAJ的风味、营养成分和功能特性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.