Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shiki...
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1920 |
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| author | Qi Quan Wei Liu Jiajing Guo Meiling Ye Juhua Zhang |
| author_facet | Qi Quan Wei Liu Jiajing Guo Meiling Ye Juhua Zhang |
| author_sort | Qi Quan |
| collection | DOAJ |
| description | Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in <i>Lactiplantibacillus plantarum</i> and <i>Lactobacillus acidophilus</i> samples. DPPH free radical scavenging rates in <i>L. plantarum</i> and <i>Lacticaseibacillus paracasei</i> samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, <i>β</i>-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by <i>L. paracasei</i>, with more optimization aroma-active compounds such as D-limonene, <i>β</i>-caryophyllene, terpinolene and <i>β</i>-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, <i>L. paracasei</i> fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities. |
| first_indexed | 2024-03-09T21:53:36Z |
| format | Article |
| id | doaj.art-302563be08594098b30be73551acdc63 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:36Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-302563be08594098b30be73551acdc632023-11-23T20:01:27ZengMDPI AGFoods2304-81582022-06-011113192010.3390/foods11131920Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange JuicesQi Quan0Wei Liu1Jiajing Guo2Meiling Ye3Juhua Zhang4Longping Branch Graduate School, Hunan University, Changsha 410125, ChinaHunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, ChinaHunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, ChinaCentral Laboratory, Hunan Renzhi Testing Technology Co., Ltd., Changsha 410300, ChinaLongping Branch Graduate School, Hunan University, Changsha 410125, ChinaSix lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in <i>Lactiplantibacillus plantarum</i> and <i>Lactobacillus acidophilus</i> samples. DPPH free radical scavenging rates in <i>L. plantarum</i> and <i>Lacticaseibacillus paracasei</i> samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, <i>β</i>-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by <i>L. paracasei</i>, with more optimization aroma-active compounds such as D-limonene, <i>β</i>-caryophyllene, terpinolene and <i>β</i>-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, <i>L. paracasei</i> fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.https://www.mdpi.com/2304-8158/11/13/1920orange juicelactic acid fermentationphysicochemical characteristicsantioxidant activitiesvolatile profilessensory properties |
| spellingShingle | Qi Quan Wei Liu Jiajing Guo Meiling Ye Juhua Zhang Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices Foods orange juice lactic acid fermentation physicochemical characteristics antioxidant activities volatile profiles sensory properties |
| title | Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices |
| title_full | Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices |
| title_fullStr | Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices |
| title_full_unstemmed | Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices |
| title_short | Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices |
| title_sort | effect of six lactic acid bacteria strains on physicochemical characteristics antioxidant activities and sensory properties of fermented orange juices |
| topic | orange juice lactic acid fermentation physicochemical characteristics antioxidant activities volatile profiles sensory properties |
| url | https://www.mdpi.com/2304-8158/11/13/1920 |
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