Wang Jianfeng, Zhang Yu, Zhang Bin, Han Yuqi, Li Jixin, Zhang Bo, Jiang Yumei
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
International Sea buckthorn Association, Beijing 100038, China.
Food Chem. 2025 Apr 1;470:142623. doi: 10.1016/j.foodchem.2024.142623. Epub 2024 Dec 24.
Sea buckthorn, rich in nutrients and bioactive compounds such as phenolics, fatty acids, and vitamins, presents processing challenges due to its intense sourness and bland flavor. This study addresses key challenges in flavor enhancement and sourness reduction by evaluating the effects of pectinase treatment and inoculation sequences on the overall quality. Optimal malic acid degradation and antioxidant occurred when Schizosaccharomyces pombe (S. pombe) was inoculated after pectinase digestion of the pulp, while sequential inoculation with Saccharomyces cerevisiae and S. pombe produced the most favorable flavor profile. S. pombe effectively promoted the degradation of malic and quinic acids during fermentation, improving color, antioxidant activity, and flavor characteristics. These findings highlight the critical role of pectinase digestion and inoculation sequence, offering practical guidance for optimizing large-scale fermentation processes and strain selection to develop innovative sea buckthorn beverages and enhance their market potential.
沙棘富含营养物质以及酚类、脂肪酸和维生素等生物活性化合物，但因其强烈的酸味和平淡的风味，在加工过程中面临挑战。本研究通过评估果胶酶处理和接种顺序对整体品质的影响，解决了风味增强和酸味降低方面的关键挑战。当在果浆经果胶酶消化后接种粟酒裂殖酵母时，苹果酸降解和抗氧化效果最佳，而顺序接种酿酒酵母和粟酒裂殖酵母则产生了最有利的风味特征。粟酒裂殖酵母在发酵过程中有效促进了苹果酸和奎尼酸的降解，改善了色泽、抗氧化活性和风味特征。这些发现突出了果胶酶消化和接种顺序的关键作用，为优化大规模发酵工艺和菌株选择提供了实用指导，以开发创新型沙棘饮料并提高其市场潜力。
