Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus

文献类型： 外文期刊

第一作者： Wang, Chengxin

作者： Wang, Chengxin;Wang, Zining;Lei, Hongjie;Zhang, Ting;Xu, Kang;Li, Bing

作者机构：

关键词： Kiwi juices; Oligosaccharides; Lactobacillus helveticus; Bioactive compounds; Functional properties; Volatile compounds

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 486 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of Lactobacillus helveticus fermentation on the phytochemicals, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides supplementation (fructooligosaccharides, galactooligosaccharides and isomaltooligosaccharides). Results demonstrated that oligosaccharides supplementation reduced glucose and fructose consumption while enhancing the utilization of dietary fiber. In fermented cloudy kiwi juice, the highest total flavonoids (694.78 mg RE/L) and total carotenoids (0.048 mg/L) were observed with fructooligosaccharides addition. Isomaltooligosaccharides addition enhanced the antioxidant capacities of kiwi juice. Furthermore, the highest alpha-amylase inhibitory activity (68.22 %) was recorded in fermented clear kiwi juice supplemented with galactooligosaccharides, whereas fructooligosaccharides addition exhibited the most effective overall inhibition of pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium). Oligosaccharides supplementation facilitated the formation of ketone, especially for 2,3-butanedione and 3-hydroxy-2-butanone identified as the predominant ketones. Pearson's correlation analysis revealed a significantly positive correlation between total alkaloid content and alpha-amylase inhibitory activity.

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