<i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale
<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been dete...
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2025-02-01
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| author | Jinlin Fan Weiling Guo Zheng Xiao Jiacong Deng Feifei Shi |
| author_facet | Jinlin Fan Weiling Guo Zheng Xiao Jiacong Deng Feifei Shi |
| author_sort | Jinlin Fan |
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| description | <i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been determined. Therefore, the effects of <i>L. rhamnosus</i> FJG1530 on the physicochemical properties, physiological activity, and volatile and non-volatile compounds of mango juice were extensively examined in this study. The data showed that <i>L. rhamnosus</i> FJG1530 possessed strong adaptability to mango juice, reducing its total sugar and increasing its total flavonoids. <i>L. rhamnosus</i> FJG1530 fermentation enhanced the ability of mango juice to clear the free radicals ABTS and DPPH, as well as improving the inhibition of lipase and α-glucosidase. In addition, <i>L. rhamnosus</i> FJG1530 treatment improved the volatile compounds in mango juice, especially promoting the formation of acids and alcohols. Simultaneously, metabolomic analysis revealed that 592 non-volatile compounds in mango juice were significantly changed by <i>L. rhamnosus</i> FJG1530 fermentation, with 413 dramatically increased and 179 significantly decreased metabolites. This study demonstrates that the fermentation process using <i>L. rhamnosus</i> FJG1530 was beneficial for ameliorating the quality of mango juice. |
| format | Article |
| id | doaj-art-5846d499fc0a4965bb568b6af4f1a5df |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
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| spelling | doaj-art-5846d499fc0a4965bb568b6af4f1a5df2025-08-20T03:12:19ZengMDPI AGFoods2304-81582025-02-0114460910.3390/foods14040609<i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory ScaleJinlin Fan0Weiling Guo1Zheng Xiao2Jiacong Deng3Feifei Shi4College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing 350300, ChinaInstitute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaCollege of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing 350300, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been determined. Therefore, the effects of <i>L. rhamnosus</i> FJG1530 on the physicochemical properties, physiological activity, and volatile and non-volatile compounds of mango juice were extensively examined in this study. The data showed that <i>L. rhamnosus</i> FJG1530 possessed strong adaptability to mango juice, reducing its total sugar and increasing its total flavonoids. <i>L. rhamnosus</i> FJG1530 fermentation enhanced the ability of mango juice to clear the free radicals ABTS and DPPH, as well as improving the inhibition of lipase and α-glucosidase. In addition, <i>L. rhamnosus</i> FJG1530 treatment improved the volatile compounds in mango juice, especially promoting the formation of acids and alcohols. Simultaneously, metabolomic analysis revealed that 592 non-volatile compounds in mango juice were significantly changed by <i>L. rhamnosus</i> FJG1530 fermentation, with 413 dramatically increased and 179 significantly decreased metabolites. This study demonstrates that the fermentation process using <i>L. rhamnosus</i> FJG1530 was beneficial for ameliorating the quality of mango juice.https://www.mdpi.com/2304-8158/14/4/609fruit juice<i>Lactobacillus</i>physicochemical propertiesantioxidantmetabolomics |
| spellingShingle | Jinlin Fan Weiling Guo Zheng Xiao Jiacong Deng Feifei Shi <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale Foods fruit juice <i>Lactobacillus</i> physicochemical properties antioxidant metabolomics |
| title | <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale |
| title_full | <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale |
| title_fullStr | <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale |
| title_full_unstemmed | <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale |
| title_short | <i>Lacticaseibacillus rhamnosus</i> Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale |
| title_sort | i lacticaseibacillus rhamnosus i fermentation ameliorates physicochemical properties physiological activity and volatile and non volatile compounds of mango juice preliminary results at laboratory scale |
| topic | fruit juice <i>Lactobacillus</i> physicochemical properties antioxidant metabolomics |
| url | https://www.mdpi.com/2304-8158/14/4/609 |
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