Ultrasonic intervention of Lactobacillus plantarum for quality enhancement of fermented jujube juice: Physicochemical and flavor properties
文献类型： 外文期刊
作者： Zhang, Lihua 1 ; Liu, Shihao 1 ; Li, Shunfeng 3 ; Ge, Zhenzhen 1 ; Wei, Xiaopeng 1 ; Wang, Xiaoyuan 1 ;
作者机构： 1.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450002, Peoples R China
2.Henan Key Lab Cold Chain Food Qual & Safety Contro, Zhengzhou 450002, Peoples R China
3.Henan Acad Agr Sci, Inst Agr Proc, Zhengzhou 450002, Peoples R China
4.136 Kexue Rd, Zhengzhou 450002, Henan, Peoples R China
关键词： Fermented jujube juice; Ultrasonic intervention; Lactic acid bacteria; Physicochemical properties; Flavor compounds
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 216 卷
页码：
收录情况： SCI
摘要： In this study, ultrasonic intervention (UI) was used to treat Lactobacillus plantarum CICC 20022 (L. plantarum CICC 20022) at different phases and fermentation experiments were conducted with jujube juice: lag phase (UI 1), logarithmic phase (UI 2), stationary phase (UI 3) and decline phase (UI 4). Scanning electron microscope (SEM) observations and biochemical activity analyses revealed that UI 2 treatment significantly altered the cell surface structure from smooth to porous, while increasing the activities of H+-ATPase and beta-glucosidase (41.93 mu mol/(mg/min) and 0.07 U/mL, respectively). Fermentation with UI 2 resulted in a significant increase in total phenolics and flavonoids in jujube juice by 19.05 % and 54.17 %, respectively. In addition, the contents of gallic acid, chlorogenic acid, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid and cinnamic acid in the fermented jujube juice were significantly increased by 2.92, 0.46, 0.18, 0.77, 0.81, 1.98 and 1.65 times compared to that of jujube juice fermented with L. plantarum CICC 20022 without UI (P < 0.05). Volatile compounds analysis showed an increase in esters and alcohols in the UI 2-treated samples, enriching the aroma profile. Principal component analysis (PCA) further delineated the differences in the aroma profile of fermented jujube juice at different phases of UI treatment. In conclusion, UI 2 treatment optimally improved the quality of fermented jujube juice, providing a novel approach for the optimization of fermentation processes.
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