The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques
Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dy...
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Maximum Academic Press
2025-01-01
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| Series: | Food Innovation and Advances |
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| Online Access: | https://www.maxapress.com/article/doi/10.48130/fia-0025-0010 |
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| author | Yitong Wu Ruihan Chen Minjun Liu Yingyan Fang Jinchong Wu Junyi Chen Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong |
| author_facet | Yitong Wu Ruihan Chen Minjun Liu Yingyan Fang Jinchong Wu Junyi Chen Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong |
| author_sort | Yitong Wu |
| collection | DOAJ |
| description | Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dynamics, quality indicators, and flavor profile of Aronia melanocarpa juice. The results showed that, compared to the unfermented juice, the microbial count reached 7.03 lg CFU/mL at 24 h of fermentation, followed by a decline to 3.90 lg CFU/mL at 96 h. Soluble sugars experienced an initial decline, subsequently increased, and then decreased again. Acidity firstly reduced and then increased, while pH increased initially and then decreased. Total phenolic and flavonoid contents remained relatively stable at 24 h before showing a significant reduction. The DPPH radical scavenging activity significantly increased during fermentation, reaching a peak of 71.7% at 48 h. Overall improvement was observed in color and sensory acceptance of the juice. Flavor analysis demonstrated an increase in aromatic organic compounds, aliphatic aromatics, and methyl compounds, contributing to aroma enhancement in Aronia melanocarpa juice. These findings establish a basis for the use of lactic acid bacteria fermentation to enhance the quality, flavor, and functionality of Aronia melanocarpa juice, supporting the development of functional beverages. |
| format | Article |
| id | doaj-art-67f9a7b615b643efabdbfbd4bce11755 |
| institution | OA Journals |
| issn | 2836-774X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Innovation and Advances |
| spelling | doaj-art-67f9a7b615b643efabdbfbd4bce117552025-08-20T02:12:31ZengMaximum Academic PressFood Innovation and Advances2836-774X2025-01-01419910710.48130/fia-0025-0010fia-0025-0010The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniquesYitong Wu0Ruihan Chen1Minjun Liu2Yingyan Fang3Jinchong Wu4Junyi Chen5Xiaoping Yang6Ziying Fang7Xiang Fang8Sashuang Dong9College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaWeiran Food Biotechnology (Shenzhen) Co., Ltd, Shenzhen 518000, PR ChinaWeiran Food Biotechnology (Shenzhen) Co., Ltd, Shenzhen 518000, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong 510630, PR ChinaAronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dynamics, quality indicators, and flavor profile of Aronia melanocarpa juice. The results showed that, compared to the unfermented juice, the microbial count reached 7.03 lg CFU/mL at 24 h of fermentation, followed by a decline to 3.90 lg CFU/mL at 96 h. Soluble sugars experienced an initial decline, subsequently increased, and then decreased again. Acidity firstly reduced and then increased, while pH increased initially and then decreased. Total phenolic and flavonoid contents remained relatively stable at 24 h before showing a significant reduction. The DPPH radical scavenging activity significantly increased during fermentation, reaching a peak of 71.7% at 48 h. Overall improvement was observed in color and sensory acceptance of the juice. Flavor analysis demonstrated an increase in aromatic organic compounds, aliphatic aromatics, and methyl compounds, contributing to aroma enhancement in Aronia melanocarpa juice. These findings establish a basis for the use of lactic acid bacteria fermentation to enhance the quality, flavor, and functionality of Aronia melanocarpa juice, supporting the development of functional beverages.https://www.maxapress.com/article/doi/10.48130/fia-0025-0010microbiological dynamicsquality indicatorsflavor profilelactiplantibacillus plantarum 1243lacticaseibacillus paracasei 139aronia melanocarpa |
| spellingShingle | Yitong Wu Ruihan Chen Minjun Liu Yingyan Fang Jinchong Wu Junyi Chen Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques Food Innovation and Advances microbiological dynamics quality indicators flavor profile lactiplantibacillus plantarum 1243 lacticaseibacillus paracasei 139 aronia melanocarpa |
| title | The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| title_full | The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| title_fullStr | The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| title_full_unstemmed | The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| title_short | The effects of Lactobacillus fermentation on the quality changes and flavor characteristics of Aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| title_sort | effects of lactobacillus fermentation on the quality changes and flavor characteristics of aronia melanocarpa juice using physicochemical analysis and electronic nose techniques |
| topic | microbiological dynamics quality indicators flavor profile lactiplantibacillus plantarum 1243 lacticaseibacillus paracasei 139 aronia melanocarpa |
| url | https://www.maxapress.com/article/doi/10.48130/fia-0025-0010 |
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