Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

Markkinen, Niko; Laaksonen, Oskar; Nahku, Ranno; Kuldjärv, Rain; Yang, Baoru

doi:10.1016/j.foodchem.2019.01.189

Cited by 93 publications

(77 citation statements)

References 36 publications

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“…The bound forms of p -hydroxybenzoic acid and chlorogenic acid were not detected in the juices fermented with SLV and SZVP. Fermentation can promote the hydrolysis of chlorogenic acid to yield caffeic acid [5]. The concentration of the free form of p -coumaric acid was increased to 1.81 times with SLV, whereas almost none of the free form of p -coumaric acid was detected in the other two fermented samples, possibly due to the presence of L. plantarum in SZP and SZVP.…”

Section: Resultsmentioning

confidence: 99%

“…Foods fermented by microorganisms have unique flavors, and fermented foods represent a large segment of the food market at present. Several studies have determined the functions, microbial compositions, and nutritional contents of fermented foods [4,5,6]. Some of the metabolites produced by microorganisms can be released during fermentation to improve the flavor and nutritional value of foods [7].…”

Section: Introductionmentioning

confidence: 99%

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Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

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Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

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“…On the other hand, organic acids and sugars were also determined in the foodstuff made with black aronia (Table 6). Organic acids are another important component in foods, since their presence and composition greatly affect the palatability of foods [46]. The main acid of aronia fruits is ascorbic acid, which makes of them a rich source of vitamin C. Malic acid was also detected in all the real samples that were analyzed.…”

Section: Real Sample Implementationmentioning

confidence: 96%

Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods

et al. 2019

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Chokeberry (Aronia melanocarpa L.) contains a large number of bioactive compounds, which make of it a highly nutritional and antioxidant food with anti-cancer and anti-inflammatory properties. It has been recently seen its consumption increased because of its interesting composition and properties as a functional food. The ultrasound-assisted extraction method has been optimized, since it is a simple and fast technique to extract phenolic compounds, as well as anthocyanins, not only separately but also simultaneously. Multiple response has been optimized and demonstrated an effectiveness level similar to the individual ones. This represents a considerable reduction in costs, time and work. The optimal conditions for simultaneous extractions were: 54% methanol as extraction solvent at pH 2.72 and 69.4 °C temperature, 70% amplitude, 0.7 s cycle, and 0.5:18.2 g:mL sample mass/solvent volume ratio. The developed methods showed a high precision level with coefficients of variation lower than 5%. The methods were successfully applied to commercial samples. Additionally, the extraction of other compounds of biological interest, such as organic acids and sugars, was also studied.

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“…lactic acid was the most abundant organic acid in the samples, implying that a malolactic fermentation occurred during winemaking. 35 A slight content decline was revealed for malic acid, succinic acid aer microltration. Generally, the treatment of microltration did not lead to sharp content declines of the 6 involved organic acids for mulberry wine samples.…”

Section: Organic Acidsmentioning

confidence: 99%

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

Xiong

Liu

et al. 2020

RSC Adv.

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Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

Cited by 93 publications

References 36 publications

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods

Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process

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