Cargando…

Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices

Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shiki...

Descripción completa

Detalles Bibliográficos
Autores principales: Quan, Qi, Liu, Wei, Guo, Jiajing, Ye, Meiling, Zhang, Juhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265423/
https://www.ncbi.nlm.nih.gov/pubmed/35804736
http://dx.doi.org/10.3390/foods11131920
_version_ 1784743210326687744
author Quan, Qi
Liu, Wei
Guo, Jiajing
Ye, Meiling
Zhang, Juhua
author_facet Quan, Qi
Liu, Wei
Guo, Jiajing
Ye, Meiling
Zhang, Juhua
author_sort Quan, Qi
collection PubMed
description Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
format Online
Article
Text
id pubmed-9265423
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-92654232022-07-09 Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices Quan, Qi Liu, Wei Guo, Jiajing Ye, Meiling Zhang, Juhua Foods Article Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities. MDPI 2022-06-28 /pmc/articles/PMC9265423/ /pubmed/35804736 http://dx.doi.org/10.3390/foods11131920 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Quan, Qi
Liu, Wei
Guo, Jiajing
Ye, Meiling
Zhang, Juhua
Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title_full Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title_fullStr Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title_full_unstemmed Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title_short Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
title_sort effect of six lactic acid bacteria strains on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265423/
https://www.ncbi.nlm.nih.gov/pubmed/35804736
http://dx.doi.org/10.3390/foods11131920
work_keys_str_mv AT quanqi effectofsixlacticacidbacteriastrainsonphysicochemicalcharacteristicsantioxidantactivitiesandsensorypropertiesoffermentedorangejuices
AT liuwei effectofsixlacticacidbacteriastrainsonphysicochemicalcharacteristicsantioxidantactivitiesandsensorypropertiesoffermentedorangejuices
AT guojiajing effectofsixlacticacidbacteriastrainsonphysicochemicalcharacteristicsantioxidantactivitiesandsensorypropertiesoffermentedorangejuices
AT yemeiling effectofsixlacticacidbacteriastrainsonphysicochemicalcharacteristicsantioxidantactivitiesandsensorypropertiesoffermentedorangejuices
AT zhangjuhua effectofsixlacticacidbacteriastrainsonphysicochemicalcharacteristicsantioxidantactivitiesandsensorypropertiesoffermentedorangejuices