A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
文献类型： 外文期刊
作者： Zhang, Chao 1 ; Chen, Xiaoai 2 ; Guo, Xiaoxue 1 ; Guo, Ruijia 1 ; Zhu, Lin 1 ; Qiu, Xinrong 1 ; Yu, Xiaohan 1 ; Chai, Jun 1 ; Gu, Chunhe 2 ; Feng, Zhen 1 ;
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, Wanning 571533, Hainan, Peoples R China
3.Special Trop Crops Hainan Prov, Key Lab Proc Suitabil & Qual Control, Wanning 571533, Peoples R China
关键词： Noni fruit juice; Lactic acid bacteria fermentation; Antioxidant; Iridoid; Flavor
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 184 卷
页码：
收录情况： SCI
摘要： Noni (Morinda citrifolia L.) fruit juice (NFJ) has an unpleasant flavor but is highly bioactive, so it is necessary to improve the quality of NFJ by exploring a novel strategy. The effects of eight lactic acid bacteria (LAB) on the antioxidant, phenolic, iridoid, and flavor properties of NFJ were investigated in the present study. The results showed that antioxidant activity was improved after NFJ fermentation by LAB and that L. rhamnosus had the highest free radical scavenging activity. The highest total phenolic content and total flavonoid content were in L. brevis-fermented NFJ (78.85 mg gallic acid equivalent/100 mL and 37.12 mg rutin equivalent/100 mL, respectively). Bioconversion of iridoid revealed that deacetylasperulosidic acid can be deacetylated from asperulosidic acid. Furthermore, LAB fermentation presented a significant decrease in unpleasant butanoic acid, with the lowest content found in L. fermentum-fermented NFJ. This research provides progressive information on the application of LAB culture in NFJ fermentation.
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