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

文献类型： 外文期刊

第一作者： Quan, Qi

作者： Quan, Qi;Zhang, Juhua;Quan, Qi;Liu, Wei;Guo, Jiajing;Zhang, Juhua;Quan, Qi;Liu, Wei;Guo, Jiajing;Zhang, Juhua;Ye, Meiling

作者机构：

关键词： orange juice; lactic acid fermentation; physicochemical characteristics; antioxidant activities; volatile profiles; sensory properties

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 13 期

页码：

收录情况： SCI

摘要： 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, beta-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, beta-caryophyllene, terpinolene and beta-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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序