Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice
Aronia melanocarpa (Michx.) Elliott is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined Lactobacillus plantarum 1243 fermentation impact on fermented A. melanocarpa juice (FAJ)’s quality properties, flavor profile, and met...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500553X |
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| author | Minjun Liu Yingyan Fang Ruihan Chen Minyu Cai Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong |
| author_facet | Minjun Liu Yingyan Fang Ruihan Chen Minyu Cai Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong |
| author_sort | Minjun Liu |
| collection | DOAJ |
| description | Aronia melanocarpa (Michx.) Elliott is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined Lactobacillus plantarum 1243 fermentation impact on fermented A. melanocarpa juice (FAJ)’s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with L. plantarum 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ. |
| format | Article |
| id | doaj-art-7dcea8b5285b49f7b860e8fc70a76e77 |
| institution | Matheson Library |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-7dcea8b5285b49f7b860e8fc70a76e772025-06-30T04:09:12ZengElsevierFood Chemistry: X2590-15752025-07-0129102706Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juiceMinjun Liu0Yingyan Fang1Ruihan Chen2Minyu Cai3Xiaoping Yang4Ziying Fang5Xiang Fang6Sashuang Dong7College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR ChinaWeiran Food Biotechnology (Shenzhen) Co., Ltd, Shenzhen, 518000, PR ChinaWeiran Food Biotechnology (Shenzhen) Co., Ltd, Shenzhen, 518000, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR China; Corresponding authors.College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510630, PR China; Corresponding authors.Aronia melanocarpa (Michx.) Elliott is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined Lactobacillus plantarum 1243 fermentation impact on fermented A. melanocarpa juice (FAJ)’s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with L. plantarum 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ.http://www.sciencedirect.com/science/article/pii/S259015752500553XAronia melanocarpa (Michx.) ElliottLactobacillus plantarum 1243Quality propertiesMetabolitesFlavor profile |
| spellingShingle | Minjun Liu Yingyan Fang Ruihan Chen Minyu Cai Xiaoping Yang Ziying Fang Xiang Fang Sashuang Dong Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice Food Chemistry: X Aronia melanocarpa (Michx.) Elliott Lactobacillus plantarum 1243 Quality properties Metabolites Flavor profile |
| title | Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice |
| title_full | Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice |
| title_fullStr | Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice |
| title_full_unstemmed | Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice |
| title_short | Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice |
| title_sort | effect of lactobacillus plantarum 1243 fermentation on quality properties and metabolome of aronia melanocarpa michx elliott juice |
| topic | Aronia melanocarpa (Michx.) Elliott Lactobacillus plantarum 1243 Quality properties Metabolites Flavor profile |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500553X |
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