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Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum

文献类型： 外文期刊

作者： Wang, Chengxin 1 ; Wu, Caiyun 1 ; Li, Qiaomei 2 ; Zhang, Ting 3 ; Lei, Hongjie 1 ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China

2.Xinjiang Lvdan Food Co Ltd, Kashgar 844400, Peoples R China

3.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China

关键词： Fig juices; Oligosaccharides; Lactiplantibacillus plantarum; Bioactive compounds; Bacteriostatic activities

期刊名称：FOOD BIOSCIENCE （ 影响因子：4.8； 五年影响因子：5.1 ）

ISSN： 2212-4292

年卷期： 2024 年 61 卷

页码：

收录情况： SCI

摘要： The objective of this study was to investigate the effects of Lactiplantibacillus plantarum fermentation on the bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices supplemented with oligosaccharides, namely fructooligosaccharides (FOS), galactooligosaccharides (GOS), isomaltooligosaccharides (IMO), xylooligosaccharides (XOS), stachyose (SOE) and mannanoligosaccharides (MOS). Results showed that SOE, FOS and IMO supplementations stimulated the proliferation of Lactiplantibacillus plantarum , especially for SOE, exhibiting the highest viable bacterial counts (9.84 log CFU/mL). Oligosaccharides supplementation accelerated the conversion of carbohydrates to organic acids, and increased the total contents of flavonoid (TFC) and carotenoid (TCC) during fermentation, of which FOS exhibited the greatest increases in TFC (66.28 mg RE/L) and TCC (0.032 mg/L). Furthermore, the highest levels of DPPH RSA (65.88%) and ABTS RSA (66.24%) were found in fermented fig juice supplemented with MOS, while the highest level of FRAP (0.97 mmol Trolox/L) and protocatechuic acid (6.97 mg/L) was observed in that with GOS. The total contents of alcohols and esters were significantly increased, while aldehyde content was decreased by oligosaccharides supplementation. In addition, oligosaccharides supplementation decreased the apparent viscosity of fermented juices. Fermented juices supplemented with FOS exhibited dramatically effective inhibition against Escherichia coli , Staphylococcus aureus and Listeria monocytogenes , due to the ruptures of cell surfaces and collapse of cellular structure. According to Pearson 's correlation analysis, protocatechuic acid content was significantly and positively correlated with bacteriostatic activities. It was suggested that FOS should be a better probiotic additive for the preparation of fermented fig juice.

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