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Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

文献类型： 外文期刊

作者： Wu, Yue 1 ; Li, Sujin 1 ; Tao, Yang 1 ; Li, Dandan 1 ; Han, Yongbin 1 ; Show, Pau Loke 2 ; Wen, Guangzhong 3 ; Zhou, Jian 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Univ Nottingham Malaysia, Dept Chem & Environm Engn, Fac Sci & Engn, Semenyih 43500, Selangor, Malaysia

3.Majiang Postgrad Working Stn, Majiang 557600, Guizhou, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

关键词： Probiotic fermentation; Blueberry juice; Blackberry juice; Lactobacillus plantarum; Streptococcus thermophilus; Bifidobacterium bifidum

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 348 卷

页码：

收录情况： SCI

摘要： In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.

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