Cele Nobahle P, Akinola Stephen A, Manhivi Vimbainashe E, Shoko Tinotenda, Remize Fabienne, Sivakumar Dharini
Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa.
INRAE, Institut Agro Montpellier, SupAgro et, Université de Montpellier, F-34000 Montpellier, France.
Foods. 2022 Feb 25;11(5):682. doi: 10.3390/foods11050682.
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
研究了植物乳杆菌75（L75）、类肠系膜明串珠菌56（L56）及其组合（L56 + 75）进行乳酸发酵对三个品种（‘Peach’、‘Sabre’和‘Tommy Atkins’）芒果汁（MJ）的品质、生物活性和挥发性化合物的影响。对发酵和未发酵的MJ进行了乳酸菌生长、理化参数、挥发性化合物、抗氧化活性（DPPH、ABTS、FRAP法）、总酚含量（TPC）和感官特性的评估。未发酵的果汁作为对照。基于乳酸菌生长曲线，24小时发酵对MJ来说是理想的。一般来说，可滴定酸度、TPC、FRAP、DPPH和ABTS清除活性随着L75菌株的发酵而显著增加，并且在L75发酵的‘Sabre’ MJ中最高，而L75发酵的‘Peach’ MJ具有更高的ABTS活性（p < 0.05）。相反，L56菌株提高了β-胡萝卜素的保留率，L56发酵的‘Peach’ MJ的颜色特性得到改善。在‘Sabre’和‘Peach’ MJ中用L75发酵有助于新挥发性化合物（醇、酯、酮和醛）的合成。偏最小二乘判别分析（PLS-DA）散点图显示有两个聚类，将用L75发酵的‘Peach’和‘Sabre’芒果汁与其他样品区分开来。根据投影值（VIP）分数的变量重要性，十五烷、8-己基和异丁酸丁酯被显示为区分用L75发酵的‘Peach’和‘Sabre’ MJ与其他处理的候选标志物，而辛酸乙酯和乙酸异丁酯则将用L75发酵的‘Sabre’ MJ与其他处理区分开来。用L75和L56发酵的‘Sabre’和‘Peach’ MJ可以提供抗氧化剂，满足成年人和青少年对维生素C和类胡萝卜素的每日推荐需求量。因此，对这些本地品种进行乳酸发酵是一种让消费者受益的方式。
