Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Wang, Kun; Ma, Castello; Gong, Guangyu; Chang, Chao

doi:10.1007/s10068-018-00548-7

Cited by 12 publications

(5 citation statements)

References 34 publications

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“…Although similar sensors response characteristics of three types of flat rice noodles have been determined by electronic nose analysis ( Figure 2 b), SPME/GC-MS analysis showed that they had different variation trends in flavor compounds ( Figure 3 ). This could explain that the main odor of flat rice noodles consisted of a number of volatile compounds [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Cao

Liu

Zhu

et al. 2021

Foods

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To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography–mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.

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Section: Resultsmentioning

confidence: 99%

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Cao

Liu

Zhu

et al. 2021

Foods

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show abstract

“…In this case, the final product was characterized by higher antioxidant activity and the highest content of polyphenols, which reached 436.57 ± 0.57 mgGAE/L. Studies on fermented beverage added with tomato juices show that the increase in antioxidant activity after fermentation is due to the high content of lycopene and other phenolic compounds present in the fruit [ 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

Development of Lactic Acid-Fermented Tomato Products

et al. 2020

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Background: lactic acid fermentation was recently proposed to produce fruit and vegetable beverages with high nutritional value. In this study, a wide screening of strains and fermentation parameters was carried out to develop fermented tomato-based drinks containing viable cells and potentially bioactive metabolites. Methods: six different products (three extracts, two tomato juices and one tomato puree) were used as substrate for fermentation. After preliminary testing, eight fermentation conditions for each tested product were selected. The final products were stabilized with pasteurization or refrigeration and further characterized in terms of (i) antioxidant activity and (ii) total polyphenols. Results: selected strains were able to grow in almost all tomato-based products except for one extract. Antioxidant activity and total phenolic content depend on products and fermentation conditions used and, except for tomato puree, an overall increase was observed. The best nutritional profile was reached in fermented samples stored at refrigerated temperature without thermal stabilization. Conclusion: an integrated data vision allowed to choose, for each substrate, the best combination of strains to produce novel fermented tomato-based products with different application perspectives.

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“…The pH of the samples was evaluated every 6 h using a digital pH meter (Testo, Germany). Titratable acidity (TA) measured by 0.1 N sodium hydroxide solution and 1% ethanol solution of phenolphthalein used an indicator, the results expressed in % lactic acid (Wang et al., 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

Yang

Zhu

Wen

et al. 2022

Food Science & Nutrition

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Although most probiotic products are milk based, lactose intolerance and vegetarianism inspired the idea of developing nondairy probiotic products. In this study, probiotic beverages were produced from four enzymatically hydrolyzed cereal substrates (coix seed, quinoa, millet, and brown rice) and fermented by Limosilactobacillus reuteri. Fermentation parameters, including pH, titratable acidity, viable count, organic acids, and volatile components were determined. Results showed that the pH values decreased and titratable acidity increased with the fermentation process (p < .05). Although the final pH in all samples was below 4.0, the growth of L. reuteri was not significantly inhibited by low pH. The number of viable bacteria (12.96 log CFU/ml) in coix seed substrate was significantly higher than that in other samples after the fermentation for 24 h (p < .05). Lactic acid and acetic acid were the main organic acids after fermentation and the highest in quinoa (lactic acid: 7.58 mg/ml; acetic acid: 2.23 mg/ml). The flavor analysis indicated that there were differences in the flavor components of different cereal beverages. Forty‐nine volatile compounds were identified in four beverages, including acids, alcohols, aldehydes, ketones, and esters. The results of the electronic tongue showed that the umami taste of the fermented coix seed was better than that of other samples, displaying the more pleasant taste characteristics. In conclusion, it is feasible to prepare probiotic symbiotic cereal beverage with L. reuteri as starter culture. This study provides a reference for the development of nondairy probiotic products.

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Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Cited by 12 publications

References 34 publications

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles

Development of Lactic Acid-Fermented Tomato Products

Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

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