Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage
Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluatin...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003105 |
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| author | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Montserrat Mestres Daniel Schorn-García Jokin Ezenarro Daniel Rico Ana Belen Martín-Diana Marina Anguera Maribel Abadias |
| author_facet | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Montserrat Mestres Daniel Schorn-García Jokin Ezenarro Daniel Rico Ana Belen Martín-Diana Marina Anguera Maribel Abadias |
| author_sort | Virginia Prieto-Santiago |
| collection | DOAJ |
| description | Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluating its probiotic viability, nutritional, volatile, and sensory profile before and after fermentation and digestion over 12 days of storage at 5 °C. Thus, PGJ containing inulin (PGJI) was inoculated with L. casei (10⁷ CFU/mL) and stored for 12 days at 5 °C, either as non-fermented (PGJI_PRO) or fermented for 48 h at 37 °C (PGJI_FER). Afterward, probiotic viability, physicochemical and nutritional properties, sensory attributes, and the volatile profile were evaluated over storage time. L. casei remained viable throughout storage (7.6 log CFU/mL) and even proliferated after fermentation (8.4 log CFU/mL) without decreasing after digestion. Nutritional properties were favorably affected after fermentation, providing lactic acid (1 g/L), vitamin B12 (1.05 µg/100 mL), and enhanced antihypertensive activity. Digestion boosted polyphenol content and antioxidant capacity by 64 % and 54 %, respectively. Regarding the volatile profile, fermentation greatly impacted delivering compounds related to lactic-butter attributes (e.g., acetoin, butanoic acid) and fermentation attributes (e.g., 3-pentanone, acetic acid). Nevertheless, storage time further affected the volatile profile, particularly after six days, increasing rancid flavor-related compounds. Sensory evaluation showed high acceptance of the synbiotic juice (90 %), reaching lower rates after fermentation (50 %). This study confirms the stability and health potential of L. casei in a fruit-based synbiotic beverage, highlighting its nutritional, functional, and sensory attributes. |
| format | Article |
| id | doaj-art-d2dd35f45b604af0b40af53332ae4da6 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-d2dd35f45b604af0b40af53332ae4da62025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110100210.1016/j.afres.2025.101002Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storageVirginia Prieto-Santiago0Ingrid Aguiló-Aguayo1Montserrat Mestres2Daniel Schorn-García3Jokin Ezenarro4Daniel Rico5Ana Belen Martín-Diana6Marina Anguera7Maribel Abadias8IRTA, Postharvest, Fruitcentre, 25003 Lleida, Catalunya, SpainIRTA, Postharvest, Fruitcentre, 25003 Lleida, Catalunya, SpainUniversitat Rovira i Virgili, Chemometrics and Sensorics for Analytical Solutions (CHEMOSENS) Group, Department of Analytical Chemistry and Organic Chemistry, 43007, Tarragona, SpainUniversitat Rovira i Virgili, Chemometrics and Sensorics for Analytical Solutions (CHEMOSENS) Group, Department of Analytical Chemistry and Organic Chemistry, 43007, Tarragona, SpainUniversitat Rovira i Virgili, Chemometrics and Sensorics for Analytical Solutions (CHEMOSENS) Group, Department of Analytical Chemistry and Organic Chemistry, 43007, Tarragona, SpainEndocrinology and Clinical Nutrition Research Center (IENVA), Faculty of Medicine, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, SpainAgrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, SpainIRTA, Postharvest, Fruitcentre, 25003 Lleida, Catalunya, SpainIRTA, Postharvest, Fruitcentre, 25003 Lleida, Catalunya, Spain; Corresponding author.Both the application of probiotics and fermentation offer great potential in developing functional foods and, therefore, interesting health benefits. This study aimed to develop a synbiotic peach and grape juice (PGJ) containing probiotics (Lacticaseibacillus casei) and prebiotic (inulin), evaluating its probiotic viability, nutritional, volatile, and sensory profile before and after fermentation and digestion over 12 days of storage at 5 °C. Thus, PGJ containing inulin (PGJI) was inoculated with L. casei (10⁷ CFU/mL) and stored for 12 days at 5 °C, either as non-fermented (PGJI_PRO) or fermented for 48 h at 37 °C (PGJI_FER). Afterward, probiotic viability, physicochemical and nutritional properties, sensory attributes, and the volatile profile were evaluated over storage time. L. casei remained viable throughout storage (7.6 log CFU/mL) and even proliferated after fermentation (8.4 log CFU/mL) without decreasing after digestion. Nutritional properties were favorably affected after fermentation, providing lactic acid (1 g/L), vitamin B12 (1.05 µg/100 mL), and enhanced antihypertensive activity. Digestion boosted polyphenol content and antioxidant capacity by 64 % and 54 %, respectively. Regarding the volatile profile, fermentation greatly impacted delivering compounds related to lactic-butter attributes (e.g., acetoin, butanoic acid) and fermentation attributes (e.g., 3-pentanone, acetic acid). Nevertheless, storage time further affected the volatile profile, particularly after six days, increasing rancid flavor-related compounds. Sensory evaluation showed high acceptance of the synbiotic juice (90 %), reaching lower rates after fermentation (50 %). This study confirms the stability and health potential of L. casei in a fruit-based synbiotic beverage, highlighting its nutritional, functional, and sensory attributes.http://www.sciencedirect.com/science/article/pii/S2772502225003105ProbioticBioaccessibilitySensoryVolatilesFunctionalVitamin B12 |
| spellingShingle | Virginia Prieto-Santiago Ingrid Aguiló-Aguayo Montserrat Mestres Daniel Schorn-García Jokin Ezenarro Daniel Rico Ana Belen Martín-Diana Marina Anguera Maribel Abadias Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage Applied Food Research Probiotic Bioaccessibility Sensory Volatiles Functional Vitamin B12 |
| title | Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| title_full | Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| title_fullStr | Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| title_full_unstemmed | Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| title_short | Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| title_sort | effects of lacticaseibacillus casei fermentation on the physicochemical nutritional volatile and sensory profile of synbiotic peach and grape juice during refrigerated storage |
| topic | Probiotic Bioaccessibility Sensory Volatiles Functional Vitamin B12 |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003105 |
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