Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation

文献类型： 外文期刊

第一作者： Gu, Jiayu

作者： Gu, Jiayu;Zhu, Qian;Du, Jingjing;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian;Gu, Jiayu;Zhu, Qian;Du, Jingjing;Guo, Jiagang;Wu, Yuhan;Yang, Song;Jiang, Jian

作者机构：

关键词： Red-fleshed pitaya juice; Lacticaseibacillus paracasei; Fermentation; Volatile compounds; Antioxidant activity

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 30 卷

页码：

收录情况： SCI

摘要： In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (Hylocereus polyrhizus) juice during Lacticaseibacillus paracasei fermentation were comprehensively investigated. The results indicated that L. paracasei significantly increased the total poly-phenols, flavonoids, and anthocyanins contents, with the total phenolic content increasing from 0.16 +/- 0.03 mg/ mL to 0.38 +/- 0.03 mg/mL. L. paracasei fermentation enhanced the antioxidant activities, lipase inhibition, and alpha-glucosidase activities of red-fleshed pitaya juices. A total of 78 volatile compounds were detected. The increased abundance of volatile compounds significantly enhanced the flavor profile, adding floral, fruity, buttery, and sweet flavors. Furthermore, metabolomic analysis demonstrated that L. paracasei significantly altered the non-volatile compounds of red-fleshed pitaya juice, particularly increasing ornithine, asparagine, glutamine, and indole-3-lactic acid. These metabolites are involved in carbohydrate metabolism, amino acid synthesis/metabolism pathways, suggesting their potential roles in nutritional improvement. These improvements demonstrated its potential as a functional beverage.

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