Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice
This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice dur...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2024-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050001 |
| _version_ | 1797294322755829760 |
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| author | Tian LAN Qinyu ZHAO Jiaqi WANG Xiangyu SUN Tingting MA |
| author_facet | Tian LAN Qinyu ZHAO Jiaqi WANG Xiangyu SUN Tingting MA |
| author_sort | Tian LAN |
| collection | DOAJ |
| description | This study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 ℃ for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice. |
| first_indexed | 2024-03-07T21:29:32Z |
| format | Article |
| id | doaj.art-320329dd53ab4c95a1d26f176fd9ab9f |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-07T21:29:32Z |
| publishDate | 2024-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-320329dd53ab4c95a1d26f176fd9ab9f2024-02-27T00:57:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-03-0145530130810.13386/j.issn1002-0306.20230500012023050001-5Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit JuiceTian LAN0Qinyu ZHAO1Jiaqi WANG2Xiangyu SUN3Tingting MA4College of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A & F University, Yangling 712100, ChinaThis study investigated the storage characteristics of probiotic fermented kiwifruit juice under 4 ℃ refrigeration. The research focused on the changes in the viable lactic acid bacteria count physicochemical properties, sensory quality, nutritional quality and functional properties of the juice during 14 days storage period. Additionally, preliminary shelf-life prediction was made based on the changes in ascorbic acid during the storage. The results showed that the fermented kiwifruit juice maintained good probiotic activity throughout the entire storage process with a consistently higher viable bacterial count of over 8.7 lg CFU/mL. Meanwhile, the fermented juice maintained stable physicochemical properties and color and odor characteristics during storage. Compared to unfermented juice, probiotic fermentation contributed to retaining and maintaining ascorbic acid, total phenols and antioxidant activity of juice during storage. In particular, the unfermented juice experienced a 67.98% loss in ascorbic acid after storage, while fermented juice only lost 23.94%. Moreover, based on the zero-order kinetic model, the study effectively predicted the changes in ascorbic acid in kiwifruit juice during storage. The prediction results indicated that fermented juice could be stored at 4 ℃ for 50 d, while unfermented juice could only be stored for 15 d, based on whether ascorbic acid could be effectively supplemented. This showed that fermented kiwifruit juice could maintain high nutritional quality for an extended period during cold storage, further providing the possibility for the commercialization of fermented kiwifruit juice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050001kiwifruitprobiotic fermentationstorage characteristicsshelf-lifeascorbic acid |
| spellingShingle | Tian LAN Qinyu ZHAO Jiaqi WANG Xiangyu SUN Tingting MA Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice Shipin gongye ke-ji kiwifruit probiotic fermentation storage characteristics shelf-life ascorbic acid |
| title | Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice |
| title_full | Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice |
| title_fullStr | Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice |
| title_full_unstemmed | Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice |
| title_short | Storage Characteristics and Shelf-life Prediction of Probiotic Fermented Kiwifruit Juice |
| title_sort | storage characteristics and shelf life prediction of probiotic fermented kiwifruit juice |
| topic | kiwifruit probiotic fermentation storage characteristics shelf-life ascorbic acid |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050001 |
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