Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar
Wolfberry (<i>Lycium barbarum</i> L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mi...
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MDPI AG
2025-03-01
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| author | Xiao Qiang Man Zhao Ting Xia Qi Wang Junwei Yu Changsheng Qiao Huimin Zhang Shiyang Lv Yanhua Liu Min Wang |
| author_facet | Xiao Qiang Man Zhao Ting Xia Qi Wang Junwei Yu Changsheng Qiao Huimin Zhang Shiyang Lv Yanhua Liu Min Wang |
| author_sort | Xiao Qiang |
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| description | Wolfberry (<i>Lycium barbarum</i> L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation vinegar (MFV) were prepared, and the physicochemical, bioactive compounds, antioxidant capacities and volatile characteristics were examined to obtain an optimal method. The results showed that reducing sugar was sufficiently utilized during mixed-strain fermentation, and more acid substances were produced compared with single-strain fermentation. Meanwhile, total phenols content (2.64 ± 0.04 mg GAE/mL), total flavonoids content (1.81 ± 0.01 mg GAE/mL) and antioxidant activities in MFV were significantly increased compared with those in SFV. Rutin, p-hydroxycinnamic acid, and 4-hydroxybenzoic acid presented higher contents in MFV than those in SFV. The contents of total organic acids (88.13 ± 0.13 mg/mL) and total amino acids (6.50 ± 0.17 mg/mL) in MFV were significantly improved compared with those in SFV. Proline, alanine and serine were the top three amino acids in MFV. Moreover, acids, eaters, and alcohols were the pre-dominant volatile organic compounds in MFV, which were higher 9.49%, 55.27%, 18.72% in MFV than those in SFV, respectively. The results suggest that MFV efficiently enhances potential health benefits and flavor, which increases the economic value of wolfberry. |
| format | Article |
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| institution | OA Journals |
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| publishDate | 2025-03-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj-art-0f06389b400c42a497b28cb68beaea212025-08-20T02:11:17ZengMDPI AGFoods2304-81582025-03-01146107810.3390/foods14061078Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry VinegarXiao Qiang0Man Zhao1Ting Xia2Qi Wang3Junwei Yu4Changsheng Qiao5Huimin Zhang6Shiyang Lv7Yanhua Liu8Min Wang9State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaWolfberry (<i>Lycium barbarum</i> L.) as a functional food is rich in nutrients and bioactive substances. However, the fresh wolfberry is difficult to preserve, and its deep-processing products are required to improve. In the present study, single-strain fermentation vinegar (SFV) and mixed-strain fermentation vinegar (MFV) were prepared, and the physicochemical, bioactive compounds, antioxidant capacities and volatile characteristics were examined to obtain an optimal method. The results showed that reducing sugar was sufficiently utilized during mixed-strain fermentation, and more acid substances were produced compared with single-strain fermentation. Meanwhile, total phenols content (2.64 ± 0.04 mg GAE/mL), total flavonoids content (1.81 ± 0.01 mg GAE/mL) and antioxidant activities in MFV were significantly increased compared with those in SFV. Rutin, p-hydroxycinnamic acid, and 4-hydroxybenzoic acid presented higher contents in MFV than those in SFV. The contents of total organic acids (88.13 ± 0.13 mg/mL) and total amino acids (6.50 ± 0.17 mg/mL) in MFV were significantly improved compared with those in SFV. Proline, alanine and serine were the top three amino acids in MFV. Moreover, acids, eaters, and alcohols were the pre-dominant volatile organic compounds in MFV, which were higher 9.49%, 55.27%, 18.72% in MFV than those in SFV, respectively. The results suggest that MFV efficiently enhances potential health benefits and flavor, which increases the economic value of wolfberry.https://www.mdpi.com/2304-8158/14/6/1078wolfberryvinegarfermentationphenolic compoundsamino acidsorganic acids |
| spellingShingle | Xiao Qiang Man Zhao Ting Xia Qi Wang Junwei Yu Changsheng Qiao Huimin Zhang Shiyang Lv Yanhua Liu Min Wang Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar Foods wolfberry vinegar fermentation phenolic compounds amino acids organic acids |
| title | Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar |
| title_full | Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar |
| title_fullStr | Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar |
| title_full_unstemmed | Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar |
| title_short | Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar |
| title_sort | effect of different fermentation methods on the physicochemical bioactive and volatile characteristics of wolfberry vinegar |
| topic | wolfberry vinegar fermentation phenolic compounds amino acids organic acids |
| url | https://www.mdpi.com/2304-8158/14/6/1078 |
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