{"title":"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","authors":"Bismillah Mubeen, Afusat Yinka Aregbe, Shamas Murtaza, Sanabil Yaqoob, YuQing Xiong, Yongkun Ma","doi":"10.1007/s11694-025-03171-3","DOIUrl":null,"url":null,"abstract":"<div><p>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 <i>L. plantarum</i> (LP), <i>L. acidophilus</i> (LA), and <i>L. paracasei</i> (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.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3188 - 3204"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Bismillah Mubeen, Afusat Yinka Aregbe, Shamas Murtaza, Sanabil Yaqoob, YuQing Xiong, Yongkun Ma\",\"doi\":\"10.1007/s11694-025-03171-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <i>L. plantarum</i> (LP), <i>L. acidophilus</i> (LA), and <i>L. paracasei</i> (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.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 5\",\"pages\":\"3188 - 3204\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-03-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03171-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03171-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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
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.
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.