Wu Qing, Ma Wenyue, Liu Shu, Zhou Fandi, Wu Hao, Wang Xiangyuan, Yang Guang, Fang Yaowei
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China.
Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
Food Chem X. 2025 Jul 16;29:102805. doi: 10.1016/j.fochx.2025.102805. eCollection 2025 Jul.
Probiotics, especially lactic acid bacteria-mediated fermentation, are recognized as an efficient approach to enhance the nutritional and functional properties of food matrices. In this study, FUA033 was used to ferment strawberry juice, and its effects on bioactive compounds and sensory properties were evaluated. Sensory analysis was performed through the identification of volatile organic compounds (VOCs) and descriptive sensory evaluation. Fermentation significantly enhanced antioxidant activity and increased the total phenolic and flavonoid contents. Notably, the specific production of Urolithin A (Uro-A) by L. FUA033 reached a concentration of 10.27 ± 1.11 μM. Furthermore, fermentation altered the composition of phenolic acids and VOCs, resulting in improved sensory attributes and a significantly higher overall sensory score for the juice. Our current findings highlight the potential of L. FUA033 to enhance both the functional and flavor profiles of strawberry juice, supporting its application in the development of high-value functional foods.
益生菌，尤其是乳酸菌介导的发酵，被认为是增强食品基质营养和功能特性的有效方法。在本研究中，FUA033被用于发酵草莓汁，并评估其对生物活性化合物和感官特性的影响。通过挥发性有机化合物（VOCs）的鉴定和描述性感官评价进行感官分析。发酵显著增强了抗氧化活性，增加了总酚和黄酮含量。值得注意的是，FUA033菌株产生的尿石素A（Uro-A）的特定浓度达到了10.27±1.11μM。此外，发酵改变了酚酸和VOCs的组成，改善了感官特性，使果汁的总体感官评分显著提高。我们目前的研究结果突出了FUA033菌株在增强草莓汁功能和风味方面的潜力，支持其在高价值功能性食品开发中的应用。
