Liu Minjun, Fang Yingyan, Chen Ruihan, Cai Minyu, Yang Xiaoping, Fang Ziying, Fang Xiang, Dong Sashuang
College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR China.
Weiran Food Biotechnology (Shenzhen) Co., Ltd, Shenzhen, 518000, PR China.
Food Chem X. 2025 Jun 26;29:102706. doi: 10.1016/j.fochx.2025.102706. eCollection 2025 Jul.
(Michx.) is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined 1243 fermentation impact on fermented juice (FAJ)'s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ.
（Michx.）富含生物活性化合物，但其较差的感官特性限制了其接受度和进一步利用。本研究考察了1243发酵对发酵果汁（FAJ）品质特性、风味特征和代谢产物的影响。细菌生长先达到峰值然后下降，酸度增加而pH降低。总酚、黄酮和糖含量下降，但DPPH活性保持稳定。颜色和可接受性的感官评分有所提高。风味剖析显示芳香化合物、苯衍生物、脂肪族芳烃和甲基化合物增加，丰富了FAJ的特征香气。代谢组学分析确定了0至48小时之间的显著变化，特别是在有机酸、酚酸和花青素方面，表明生物利用度提高。儿茶酚、黄酮和富马酸二甲酯水平的增加与生物活性增强有关。这些发现表明，用1243发酵可有效增强FAJ的风味、营养成分和功能特性。
