Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Bacterial Strains
2.2. Preparation of Pear Juice and Fermentation
2.3. Determination of Colony Counts
2.4. Determination of Physicochemical Properties
2.5. Determination of Phytochemical Concentration
2.5.1. Total Phenolic Content (TPC)
2.5.2. Total Flavonoid Content (TFC)
2.6. Determination of Antioxidant Activities
2.6.1. DPPH Radical Scavenging Ability (RSA)
2.6.2. ABTS Radical Scavenging Ability Assay (RSA)
2.6.3. Ferric Reducing Antioxidant Power (FRAP) Assay
2.7. Determination of Organic Acids and Phenolics Profile
2.8. Determination of Flavor Volatiles
2.9. Sensory Analysis
2.10. Statistical Analysis
3. Results and Discussion
3.1. Colony Counts of LABs in Pear Juice during Fermentation
3.2. TSS, pH, Titratable Acid, Organic Acid, and Total Sugar in Pear Juice during Fermentation
3.3. Changes in Phytochemical Properties during Fermentation
3.4. Phenolics Profile and Antioxidant Activity
3.5. Flavor Volatiles
3.6. Color Properties
3.7. Sensory Evaluation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Organic Acids | RT (min) | Control | Lp90 | Lc37 | Lh76 | Lp90 + Lc37 | Lp90 + Lh76 | Lc37 + Lh76 |
---|---|---|---|---|---|---|---|---|
Oxalic acid | 4.89 | 0.27 ± 0.00 a | 0.25 ± 0.01 a,b | 0.23 ± 0.01 b | 0.24 ± 0.02 b | 0.24 ± 0.01 b | 0.23 ± 0.00 b | 0.24 ± 0.01 b |
Tartaric acid | 5.34 | 0.54 ± 0.02 a | 0.28 ± 0.02 b | 0.23 ± 0.02 c,d | 0.20 ± 0.01 c,d | 0.25 ± 0.02 b,c | 0.18 ± 0.01 d | 0.23 ± 0.02 b,c |
Malic acid | 6.83 | 2.09 ± 0.09 a | ND | ND | ND | ND | ND | ND |
Lactic acid | 8.36 | ND | 7.79 ± 0.07 a | 5.83 ± 0.03 e | 7.02 ± 0.01 c | 7.41 ± 0.04 b | 6.64 ± 0.05 d | 7.39 ± 0.19 b |
Citric acid | 10.59 | 0.26 ± 0.01 a | 0.13 ± 0.01 b | 0.04 ± 0.01 e | 0.10 ± 0.00 b | 0.06 ± 0.00 d | 0.03 ± 0.00 e | 0.07 ± 0.00 d |
RT (min) | Control | Lp90 | Lc37 | Lh76 | Lp90 + Lc37 | Lp90 + Lh76 | Lc37 + Lh76 | |
---|---|---|---|---|---|---|---|---|
Phenolic acids | ||||||||
Gallic acid | 3.15 | 22.40 ± 0.22 c,d | 21.93 ± 0.46 d | 21.74 ± 0.19 d,e | 23.35 ± 0.05 b,c | 20.66 ± 0.65 e | 23.74 ± 0.73 b | 26.82 ± 0.36 a |
Caffeic acid | 4.76 | ND | ND | ND | 3.22 ± 0.03 b | ND | ND | 5.55 ± 0.31 a |
Vanillic acid | 22.19 | ND | 0.67 ± 0.05 c | 0.77 ± 0.01 a,b | 0.72 ± 0.02 b,c | 0.71 ± 0.03 b,c | 0.66 ± 0.05 c | 0.85 ± 0.05 a |
Syringic acid | 24.64 | 2.30 ± 0.13 a | 0.98 ± 0.01 b,c | 0.81 ± 0.00 c | 1.12 ± 0.03 b | 0.85 ± 0.05 c | 1.06 ± 0.12 b | 0.98 ± 0.09 b,c |
p-Coumaric acid | 35.21 | 0.49 ± 0.02 a | 0.42 ± 0.03 b | 0.31 ± 0.02 c | 0.33 ± 0.01 c | ND | ND | ND |
Chlorogenic acid | 36.27 | 26.04 ± 0.58 a | 2.74 ± 0.04 e | 3.66 ± 0.06 d | ND | 8.21 ± 0.27 b,c | 7.65 ± 0.16 c | 8.87 ± 0.25 b |
Ferulic acid | 37.68 | 0.99 ± 0.07 a | 0.34 ± 0.01 c | 0.38 ± 0.01 b,c | 0.40 ± 0.00 b,c | 0.33 ± 0.02 c | ND | 0.44 ± 0.01 b |
Flavonoids | ||||||||
Catechin | 15.40 | 256.99 ± 0.73 a | ND | ND | ND | ND | ND | ND |
Epicatechin | 28.14 | 4.77 ± 0.02 a | 2.50 ± 0.09 d | 4.16 ± 0.04 b | 3.71 ± 0.12 c | ND | ND | ND |
Rutin | 37.87 | 10.88 ± 0.25 a | 10.81 ± 0.05 a | 9.51 ± 0.03 b | 9.72 ± 0.13 b | 10.59 ± 0.18 a | 8.69 ± 0.28 c | 9.69 ± 0.21 b |
Naringenin | 51.56 | 1.90 ± 0.14 a | 1.94 ± 0.13 a | 1.95 ± 0.05 a | 1.92 ± 0.04 a | 1.93 ± 0.07 a | 1.95 ± 0.06 a | 1.95 ± 0.05 a |
Phenolic glycoside | ||||||||
Arbutin | 2.63 | 215.74 ± 0.76 c,d | 225.43 ± 0.56 ab | 224.48 ± 0.46 a,b | 210.26 ± 1.30 d | 228.91 ± 2.42 a | 224.82 ± 4.66 a,b | 219.06 ± 4.04 b,c |
Hyperoside | 38.52 | 2.83 ± 0.04 a | 2.19 ± 0.10 c | 2.08 ± 0.08 c | 2.53 ± 0.02 a,b | 2.21 ± 0.07 c | 2.23 ± 0.18 b,c | 2.29 ± 0.17 b,c |
Phlorizin | 43.80 | 0.32 ± 0.01 a | 0.22 ± 0.00 b | 0.30 ± 0.00 a | 0.21 ± 0.02 b | 0.21 ± 0.02 b | 0.20 ± 0.02 b | 0.21 ± 0.01 b |
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Wang, L.; Zhang, H.; Lei, H. Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture. Foods 2022, 11, 11. https://doi.org/10.3390/foods11010011
Wang L, Zhang H, Lei H. Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture. Foods. 2022; 11(1):11. https://doi.org/10.3390/foods11010011
Chicago/Turabian StyleWang, Leyu, Hexin Zhang, and Hongjie Lei. 2022. "Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture" Foods 11, no. 1: 11. https://doi.org/10.3390/foods11010011