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Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

文献类型： 外文期刊

作者： Zhang, Lihua 1 ; Zha, Mengmeng 1 ; Li, Shunfeng 4 ; Zong, Wei 1 ;

作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450002, Peoples R China

2.Collaborat Innovat Ctr Food Prod & Safety Henan P, Zhengzhou 450002, Peoples R China

3.Henan Key Lab Cold Chain Food Qual & Safety Contr, Zhengzhou 450002, Peoples R China

4.Henan Acad Agr Sci, Res Ctr Agroprod Proc Sci & Technol, Zhengzhou 450002, Peoples R China

关键词： Enzymatic hydrolysis; Fermentation; Jujube juice; Physicochemical properties

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.006； 五年影响因子：2.849 ）

ISSN： 2193-4126

年卷期： 2022 年 16 卷 4 期

页码：

收录情况： SCI

摘要： In order to improve the quality of fermented jujube juice, the effects of enzymatic hydrolysis (EH) pretreatment on some physicochemical and nutritional properties of jujube juice fermented with Lactobacillus plantarum CICC 20022 (L. plantarum) were evaluated, jujube juice with non-enzymatic hydrolysis (NEH) was used as control. The results showed that viable counts were greater than 8.80 log CFU/mL with or without EH jujube juice after fermentation. However, the survival rate of L. plantarum in NEH jujube juice was significantly higher than that in EH jujube juice (p < 0.05) during storage at 4 degrees C. Meanwhile, EH pretreatment significantly improved the stability of fermented jujube juice by reducing particle size and zeta-potential, and the response values (G/G(0)) of Electronic nose (E-nose) sensors (W1S, W1W and W2W) increased by 37.50%, 46.08% and 51.51% respectively. The contents of total phenols, flavonoids, reducing sugars, minerals (K, Mg, Zn, Fe) and organic acids (tartaric acid, formic acid, ascorbic acid, lactic acid, acetic acid and citric acid) in the EH jujube juice were significantly higher than those in the NEH jujube juice (p < 0.05). Therefore, EH treatment prior to L. plantarum fermentation has a positive effect on improving the quality of fermented jujube juice.

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