Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu
Using prunes as the raw material, Chinese prune Jiaosu was prepared by co-inoculating yeast and lactic acid bacteria for fermentation. This study investigated the dynamic changes in physicochemical properties and antioxidant capacity of Chinese prune Jiaosu during fermentation. Gas chromatography-io...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849222986940284928 |
|---|---|
| author | Yu ZHAO Qingping DU Rui YANG Wei LI Wei LI Lusi ZHANG Xuewen LI Wei WANG |
| author_facet | Yu ZHAO Qingping DU Rui YANG Wei LI Wei LI Lusi ZHANG Xuewen LI Wei WANG |
| author_sort | Yu ZHAO |
| collection | DOAJ |
| description | Using prunes as the raw material, Chinese prune Jiaosu was prepared by co-inoculating yeast and lactic acid bacteria for fermentation. This study investigated the dynamic changes in physicochemical properties and antioxidant capacity of Chinese prune Jiaosu during fermentation. Gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was employed to characterize the volatile compounds across different fermentation stages. Results demonstrated that: Fermentation significantly altered the biochemical profile, with total acid, total phenols, and total flavonoids increasing by 63.22%, 24.74%, and 44.12%, respectively. Concurrently, pH, soluble solids, and reducing sugars decreased by 14.29%, 18.94%, and 28.54%, respectively. Antioxidant activities, as measured by DPPH and ABTS+ radical scavenging capacities, enhanced by 310.47% and 143.43%, respectively. A total of 37 volatile compounds were identified across four fermentation stages, including 14 esters, 8 alcohols, 7 aldehydes, 4 terpenes, 3 ketones, and 1 amine. Multivariate statistical analyses revealed distinct flavor profiles at different stages, with key discriminative compounds including ethanol, hexanol (D), ethyl formate, 2-pentanone, hexanol (P), butylamine, ethyl acetate, octanal, isoamyl alcohol, methyl acetate, propanol, isopropanol, ethyl butanoate (M), and ethyl propanoate. This research confirmed that fermentation improved the total polyphenol, total flavonoid contents and antioxidant activities, enhanced the flavor profile by increasing the types and content of volatile compounds, enriching the characteristic aroma and pleasant flavor of the Chinese prune Jiaosu. |
| format | Article |
| id | doaj-art-e62d86ddd0034aa59afb177f43d4edfa |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-e62d86ddd0034aa59afb177f43d4edfa2025-08-26T01:30:45ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-09-01461733534310.13386/j.issn1002-0306.20240900882024090088-17Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune JiaosuYu ZHAO0Qingping DU1Rui YANG2Wei LI3Wei LI4Lusi ZHANG5Xuewen LI6Wei WANG7College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, ChinaUsing prunes as the raw material, Chinese prune Jiaosu was prepared by co-inoculating yeast and lactic acid bacteria for fermentation. This study investigated the dynamic changes in physicochemical properties and antioxidant capacity of Chinese prune Jiaosu during fermentation. Gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was employed to characterize the volatile compounds across different fermentation stages. Results demonstrated that: Fermentation significantly altered the biochemical profile, with total acid, total phenols, and total flavonoids increasing by 63.22%, 24.74%, and 44.12%, respectively. Concurrently, pH, soluble solids, and reducing sugars decreased by 14.29%, 18.94%, and 28.54%, respectively. Antioxidant activities, as measured by DPPH and ABTS+ radical scavenging capacities, enhanced by 310.47% and 143.43%, respectively. A total of 37 volatile compounds were identified across four fermentation stages, including 14 esters, 8 alcohols, 7 aldehydes, 4 terpenes, 3 ketones, and 1 amine. Multivariate statistical analyses revealed distinct flavor profiles at different stages, with key discriminative compounds including ethanol, hexanol (D), ethyl formate, 2-pentanone, hexanol (P), butylamine, ethyl acetate, octanal, isoamyl alcohol, methyl acetate, propanol, isopropanol, ethyl butanoate (M), and ethyl propanoate. This research confirmed that fermentation improved the total polyphenol, total flavonoid contents and antioxidant activities, enhanced the flavor profile by increasing the types and content of volatile compounds, enriching the characteristic aroma and pleasant flavor of the Chinese prune Jiaosu.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088fermentationchinese prune jiaosuphysicochemical propertiesantioxidant activityvolatile chemicals |
| spellingShingle | Yu ZHAO Qingping DU Rui YANG Wei LI Wei LI Lusi ZHANG Xuewen LI Wei WANG Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu Shipin gongye ke-ji fermentation chinese prune jiaosu physicochemical properties antioxidant activity volatile chemicals |
| title | Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu |
| title_full | Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu |
| title_fullStr | Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu |
| title_full_unstemmed | Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu |
| title_short | Physicochemical Properties and Antioxidant Capacity and Volatile Compound Changes during the Fermentation of Chinese Prune Jiaosu |
| title_sort | physicochemical properties and antioxidant capacity and volatile compound changes during the fermentation of chinese prune jiaosu |
| topic | fermentation chinese prune jiaosu physicochemical properties antioxidant activity volatile chemicals |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090088 |
| work_keys_str_mv | AT yuzhao physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT qingpingdu physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT ruiyang physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT weili physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT weili physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT lusizhang physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT xuewenli physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu AT weiwang physicochemicalpropertiesandantioxidantcapacityandvolatilecompoundchangesduringthefermentationofchineseprunejiaosu |