Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

Junwei Zhang; Yu Zhong; Danfeng Wang; Yun Deng; Yuncheng Li; Cong Liu; Ji‐Li‐Te Wang

doi:10.1002/jsfa.13263

journal article Jan 31, 2024

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

Junwei Zhang

Yu Zhong

Danfeng Wang Yun Deng

Yuncheng Li

Cong Liu

Ji‐Li‐Te Wang

Journal of the Science of Food and Agriculture Vol. 104 No. 6 pp. 3776-3787 · Wiley

View at Publisher Save 10.1002/jsfa.13263

Abstract

AbstractBACKGROUNDMelons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor.RESULTSFermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3‐2 (LG), and Lactiplantibacillus pentosus XZ‐34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono‐fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p‐coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono‐fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds.CONCLUSIONMixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono‐fermentation. © 2024 Society of Chemical Industry.

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Details

Published: Jan 31, 2024
Vol/Issue: 104(6)
Pages: 3776-3787
License: View

Authors

J

Junwei Zhang

Department of Food Science and Technology, Bor Luh Food Safety Center Shanghai Jiao Tong University Shanghai China

Y

Yu Zhong

Department of Food Science and Technology, Bor Luh Food Safety Center Shanghai Jiao Tong University Shanghai China

D

Danfeng Wang

Department of Food Science and Technology, Bor Luh Food Safety Center Shanghai Jiao Tong University Shanghai China

Y

Yun Deng

Department of Food Science and Technology, Bor Luh Food Safety Center Shanghai Jiao Tong University Shanghai China; Inner Mongolia Research Institute Shanghai Jiao Tong University Hohhot City China

Y

Yuncheng Li

College of Food and Biological Engineering Chengdu University Chengdu China

C

Cong Liu

Department of Agriculture Hetao College Bayannur China

J

Ji‐Li‐Te Wang

Department of Agriculture Hetao College Bayannur China

Cite This Article

Junwei Zhang, Yu Zhong, Danfeng Wang, et al. (2024). Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice. Journal of the Science of Food and Agriculture, 104(6), 3776-3787. https://doi.org/10.1002/jsfa.13263

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

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