Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices

Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shiki...

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Published inFoods Vol. 11; no. 13; p. 1920
Main Authors Quan, Qi, Liu, Wei, Guo, Jiajing, Ye, Meiling, Zhang, Juhua
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 28.06.2022
MDPI
Subjects
3-Carene
Amino acids
antioxidant activities
Antioxidants
Aroma compounds
Ascorbic acid
Bacteria
butyrates
carene
Carotenoids
Caryophyllene
Chromatography
Ethanol
Ethyl butyrate
Fermentation
Flavors
Food
Food science
Free radicals
Fruit juices
Fruits
Incense
Juices
Lactic acid
Lactic acid bacteria
lactic acid fermentation
Lactobacillus acidophilus
Limonene
Linalool
Myrcene
odors
Optimization
orange juice
Organic acids
physicochemical characteristics
Pore size
Quality standards
Scavenging
Sensory evaluation
Sensory properties
Shikimic acid
Strains (organisms)
Terpinolene
Vitamin C
volatile profiles
Beijing China
China
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Abstract Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
AbstractList Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β -caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei , with more optimization aroma-active compounds such as D-limonene, β -caryophyllene, terpinolene and β -myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
Author Guo, Jiajing
Zhang, Juhua
Liu, Wei
Quan, Qi
Ye, Meiling
AuthorAffiliation 1 Longping Branch Graduate School, Hunan University, Changsha 410125, China; qiquan@hnu.edu.cn
4 Central Laboratory, Hunan Renzhi Testing Technology Co., Ltd., Changsha 410300, China; yeyefeiyang0806@126.com
2 Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; liuwei0505@126.com (W.L.); guojiajing1986@163.com (J.G.)
3 Hunan Province Key Laboratory of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
AuthorAffiliation_xml – name: 4 Central Laboratory, Hunan Renzhi Testing Technology Co., Ltd., Changsha 410300, China; yeyefeiyang0806@126.com
– name: 2 Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; liuwei0505@126.com (W.L.); guojiajing1986@163.com (J.G.)
– name: 3 Hunan Province Key Laboratory of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China
– name: 1 Longping Branch Graduate School, Hunan University, Changsha 410125, China; qiquan@hnu.edu.cn
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Snippet Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented...
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StartPage 1920
SubjectTerms 3-Carene
Amino acids
antioxidant activities
Antioxidants
Aroma compounds
Ascorbic acid
Bacteria
butyrates
carene
Carotenoids
Caryophyllene
Chromatography
Ethanol
Ethyl butyrate
Fermentation
Flavors
Food
Food science
Free radicals
Fruit juices
Fruits
Incense
Juices
Lactic acid
Lactic acid bacteria
lactic acid fermentation
Lactobacillus acidophilus
Limonene
Linalool
Myrcene
odors
Optimization
orange juice
Organic acids
physicochemical characteristics
Pore size
Quality standards
Scavenging
Sensory evaluation
Sensory properties
Shikimic acid
Strains (organisms)
Terpinolene
Vitamin C
volatile profiles
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Title Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
URI https://www.proquest.com/docview/2686067242
https://www.proquest.com/docview/2687717960
https://www.proquest.com/docview/2718291821
https://pubmed.ncbi.nlm.nih.gov/PMC9265423
https://doaj.org/article/302563be08594098b30be73551acdc63
Volume 11
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