Enhancing functional properties and analysis of sugar and metabolite composition of juice through fermentation.

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.