| Title: | "Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices" |
| Author(s): | Quan Q; Liu W; Guo J; Ye M; Zhang J; |
| Address: | "Longping Branch Graduate School, Hunan University, Changsha 410125, China. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province Key Laboratory of Fruits & Vegetables Storage, Processing, Quality and Safety, Changsha 410125, China. Central Laboratory, Hunan Renzhi Testing Technology Co., Ltd., Changsha 410300, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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 Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei 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, beta-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, beta-caryophyllene, terpinolene and beta-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities" |
| Keywords: | antioxidant activities lactic acid fermentation orange juice physicochemical characteristics sensory properties volatile profiles; |
| Notes: | "PubMed-not-MEDLINEQuan, Qi Liu, Wei Guo, Jiajing Ye, Meiling Zhang, Juhua eng key technology of modern processing of traditional fermented food in Hunan Province (2021CX30)/Juhua Zhang/ Switzerland 2022/07/10 Foods. 2022 Jun 28; 11(13):1920. doi: 10.3390/foods11131920" |
