Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
文献类型： 外文期刊
作者： Zhou, Junping 1 ; Feng, Zhen 2 ; Yue, Mingzhe 1 ; Chang, Ziqing 1 ; Chen, Junxia 1 ; Wang, Mengrui 1 ; Liu, Fei 1 ; Gu, Chunhe 2 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China
关键词： Pandan; Lactic acid bacteria; Fermentation; Volatile flavor compound; Metabolites; 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： 2024 年 24 卷
页码：
收录情况： SCI
摘要： Pandanus amaryllifolius, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aimed to investigate changes in physicochemical properties, antioxidant activity, volatile compounds and metabolites of Pandan fermented with Lactobacillus acidophilus, Levilactobacillus brevis and Lacticaseibacillus rhamnosus. Fermented Pandan showed increased total phenol (13 %-21 %) and flavonoid (33 %-53 %) content. Pandan fermented with L. rhamnosus exhibited significantly higher antioxidant activity, followed by those fermented with L. brevis and L. acidophilus. Key components like naringenin and volatile compounds such as alpha-ionone significantly increased after fermentation, with the production of new compounds, including damascenone and linalool. These compounds enhance the flavor and functional properties of fermented Pandan. This research lays a foundation for developing novel LAB- fermented Pandan products.
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