Yaqoob Sanabil, Imtiaz Aysha, Awan Kanza Aziz, Naveed Hiba, Faraz Ahmad, Sobhy Remah, Qian Jian-Ya, Nazir Akmal, Shen Qing
Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food, Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China.
Ultrason Sonochem. 2025 Oct;121:107571. doi: 10.1016/j.ultsonch.2025.107571. Epub 2025 Sep 17.
This study investigates the combined effect of multi-frequency ultrasound-assisted fermentation on enhancing the functional and nutritional quality of sea buckthorn (Hippophae rhamnoides L.) juice. A defined tri-strain lactic acid bacteria (LAB) consortium; Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lactobacillus helveticus was employed to evaluate its impact on phytochemical enrichment, antioxidant potential, and sensory characteristics. The integrated bioprocess resulted in a substantial increase in total phenolic content (23.8-fold) and total flavonoid content (1.18-fold) compared to the unfermented control. Antioxidant activity showed significant enhancement with DPPH radical scavenging increasing from 88.63 % to 122.73 % and FRAP rising from 100.91 to 566.58 µmol/L. HPLC analysis revealed notable increases in quinic acid (1.29-fold), gallic acid (3.20-fold), and citric acid (7.34-fold), while FTIR, SEM, and XRD analyses confirmed microstructural alterations and improved bioactive accessibility. Sensory evaluation indicated elevated fruity and floral aroma intensities, with scores rising from 2.5 to 4.5. These findings demonstrate that multi-frequency ultrasound coupled with LAB fermentation is an effective, non-thermal approach for enhancing the bioactive, structural, and organoleptic attributes of sea buckthorn juice, supporting its potential as a next-generation functional beverage with broad nutraceutical applications.
本研究探讨了多频超声辅助发酵对提高沙棘（沙棘属）果汁功能和营养品质的综合效果。使用一种特定的三菌株乳酸菌（LAB）组合，即植物乳杆菌、副干酪乳杆菌和瑞士乳杆菌，来评估其对植物化学物质富集、抗氧化潜力和感官特性的影响。与未发酵的对照相比，这种综合生物过程使总酚含量（提高了23.8倍）和总黄酮含量（提高了1.18倍）大幅增加。抗氧化活性显著增强，DPPH自由基清除率从88.63%提高到122.73%，铁还原抗氧化能力（FRAP）从100.91提高到566.58 μmol/L。高效液相色谱（HPLC）分析显示，奎尼酸（提高了1.29倍）、没食子酸（提高了3.20倍）和柠檬酸（提高了7.34倍）显著增加，而傅里叶变换红外光谱（FTIR）、扫描电子显微镜（SEM）和X射线衍射（XRD）分析证实了微观结构的改变和生物活性可及性的提高。感官评价表明，水果和花香香气强度有所提高，评分从2.5提高到4.5。这些发现表明，多频超声与LAB发酵相结合是一种有效的非热方法，可增强沙棘汁的生物活性、结构和感官属性，支持其作为具有广泛营养保健应用的下一代功能性饮料的潜力。
