Influence of fruit maturity and lactic fermentation on physicochemical properties,phenolics,volatiles,and sensory of mulberry juice  

作　　者：Kunhua Wang Jing Qi Yu Jin Feng Li Jun Wang Huaide Xu 

机构地区：[1]College of Food Science and Engineering,Northwest A&F University,Yangling,712100,China

出　　处：《Food Bioscience》2022年第4期357-367,共11页食品生物科学（英文）

基　　金：the Shaanxi Province Key R&D Program(2020NY-142),China;the Shaanxi Innovation Capability Support Plan Project(2019XY-02),China for their financial support.

摘　　要：Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain Lp-01.The physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then determined.The findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation.Lactic acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of MJs.Moreover,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(p<0.05).Lp-01 fermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation.Furthermore,MJ-S3 fermentation product was the most attractive for consumers.These results will be valuable in controlling of mulberries product quality precisely.

关 键 词：Morus nigra Maturity stages Lactic fermentation Physicochemical property Flavor volatiles Sensory evaluation 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]