Gong Zijian, Chen Kangxue, Rong Wenbin, Wu Caiyun, Zhang Ting, Li Qiaomei, Lei Hongjie
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Institute of Farm Product Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China.
Food Res Int. 2025 Nov;219:117070. doi: 10.1016/j.foodres.2025.117070. Epub 2025 Jul 28.
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickiness and caking problems of jujube powder. Results showed that sugar content in jujube pulp was significantly reduced through microbial metabolism. Notably, sucrose, the major contributor to stickiness, was reduced from over 15.00 mg/mL to below 0.45 mg/mL. Additionally, the content of bioactive compounds and antioxidant activity in jujube pulp was enhanced after fermentation. In the PLS-DA models constructed using GC-MS and GC-IMS, 29 volatile compounds were identified as biomarkers, with ethyl 2-hexenoate, characterized by fruity and sweet aromas, being a common biomarker. Furthermore, the water binding capacity and water holding capacity of fermented jujube powder were decreased, with the latter falling below 3 g/g. Scanning electron microscope analysis revealed the decreased particle diameter and the absence of stickiness of fermented jujube powder. The results demonstrated the feasibility of co-fermentation with non-Saccharomyces yeasts and L. plantarum for modifying jujube properties, with potential to resolve the stickiness and caking issues of jujube powder.
在本研究中，通过与三种非酿酒酵母和植物乳杆菌共同发酵来改变枣的内在特性，以解决枣粉的粘性和结块问题。结果表明，枣浆中的糖分通过微生物代谢显著降低。值得注意的是，造成粘性的主要成分蔗糖从超过15.00毫克/毫升降至低于0.45毫克/毫升。此外，发酵后枣浆中生物活性化合物的含量和抗氧化活性增强。在使用气相色谱 - 质谱联用仪（GC-MS）和气相色谱 - 离子迁移谱仪（GC-IMS）构建的偏最小二乘判别分析（PLS-DA）模型中，29种挥发性化合物被鉴定为生物标志物，具有果香和甜味特征的己酸乙酯是一种常见的生物标志物。此外，发酵枣粉的持水力和保水力下降，后者降至低于3克/克。扫描电子显微镜分析显示发酵枣粉的粒径减小且无粘性。结果证明了与非酿酒酵母和植物乳杆菌共同发酵改变枣特性的可行性，有潜力解决枣粉的粘性和结块问题。
