Sakda Patthanan, Wang Huixian, Li Juanni, Zheng Jiangyue, He Yuke, Vongsangnak Wanwipa, Wang Ruimin
School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China.
Interdisciplinary Graduate Program in Bioscience, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
Food Chem X. 2025 Aug 21;30:102945. doi: 10.1016/j.fochx.2025.102945. eCollection 2025 Aug.
fermentation has been shown to provide significant health benefits and safety advantages. This study investigated the impact of fermentation on the physicochemical characteristics, metabolic profiles, and sensory properties of juice (HMJ). fermentation enhanced the physicochemical profile of HMJ by improving bioactive components and increasing the antioxidant activity. Notably, the increased soluble dietary fiber (SDF) and sodium cholate adsorption capacity (SCAC) of fermented HMJ possessed potential hypolipidemic effects. A total of 638 differential metabolites were identified by non-targeted metabolomics, mainly enriched in amino acid and carbohydrate metabolism. Targeted analysis of sugar metabolism further highlighted the transformation of mono-, di-, and tri-saccharides, particularly within the pentose phosphate pathway. Additionally, electronic tongue analysis and sensory evaluation demonstrated an improvement in the flavor profile of HMJ. These findings highlight the application of fermentation in enhancing the nutritional and sensory properties of HMJ, making it a more functional beverage.
发酵已被证明具有显著的健康益处和安全优势。本研究调查了发酵对山楂汁（HMJ）的理化特性、代谢谱和感官特性的影响。发酵通过改善生物活性成分和提高抗氧化活性增强了HMJ的理化特性。值得注意的是，发酵HMJ中可溶性膳食纤维（SDF）和胆酸钠吸附能力（SCAC）的增加具有潜在的降血脂作用。通过非靶向代谢组学共鉴定出638种差异代谢物，主要富集在氨基酸和碳水化合物代谢中。对糖代谢的靶向分析进一步突出了单糖、二糖和三糖的转化，特别是在磷酸戊糖途径中。此外，电子舌分析和感官评价表明HMJ的风味有所改善。这些发现突出了发酵在增强HMJ营养和感官特性方面的应用，使其成为一种更具功能性的饮料。
