Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Foods

Fabienne Remize¹  Vimbainashe E. Manhivi²  Dharini Sivakumar²  Nobahle P. Cele²  Stephen A. Akinola²  Tinotenda Shoko² 

[1] INRAE, Institut Agro Montpellier, SupAgro et, Université de Montpellier, F-34000 Montpellier, France;Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa;

关键词: antioxidants;    fermentation;    indigenous mango cultivars;    lactic acid bacteria strain;    mango juice;    volatile compounds;   

DOI  :  10.3390/foods11050682

来源: DOAJ

【 摘 要 】

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.

【 授权许可】

Unknown