Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
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DOI：
10.1016/j.procbio.2017.05.019
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发表时间：
2017-08-01
影响因子：
4.4
通讯作者：
Shetty, Kalidas
中科院分区：
文献类型：
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作者：
Kaprasob, Ratchadaporn;Kerdchoechuen, Orapin;Shetty, Kalidas
选择乳酸菌(LAB)；植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌作为提高腰果苹果汁(CAJ)生物活性和风味挥发物的目标。腰果苹果汁是热带国家腰果加工过程中未得到充分利用的副产品。结果表明，在48h的发酵过程中，维生素C和缩合单宁等酚类代谢产物可以在一定的阶段如12h内增加。而基于DPPH和ABTS自由基清除活性的抗氧化活性一般在发酵48h时从最初的未发酵阶段的(75%-95%)下降到50%的范围内，这是伴随着活菌数量的减少而出现的。发酵过程提高了CAJ中缩合单宁的含量，但降低了水解性单宁。本研究还分析了CAJ发酵过程中风味挥发物类型的变化。结果表明，LAB改变了发酵CAJ的风味特征，总体上减少了果味，但增加了威士忌和酸味。这些结果为进一步将实验室诱导的发酵CAJ的功能益处用于进一步的人类、动物和植物健康应用奠定了基础。
Select lactic acid bacteria (LAB); Lactobacillus plantartuti, L. casei and L. acidophilus were targeted for enhancing bioactives and flavor volatiles of cashew apple juice (CAJ) that is an underutilized byproduct from cashew nut processing in Tropical countries. Results indicated the vitamin C and phenolic metabolites such as condensed tannin can be increased at certain stages such as at 12 h over the 48 h fermentation period. Whereas antioxidant activity based on DPPH and ABTS radical scavenging activity generally decreased from initial unfermented stage range of (75%-95%) to consistently in the 50% range by 48 h of fermentation and this follows the decrease in viable counts. The fermentation process increased the condensed tannin contents in CAJ whereas hydrolysable tannins decreased. In this study the changes in flavor volatile types were also analyzed over the course of CAJ fermentation. The results indicated that LAB changed the flavor profiles of fermented CAJ and overall the fruity odor decreased, but the whiskey and acid odor increased. These results provide the foundation to further target the functional benefits of LAB-induced fermented CAJ for further human, animal, and plant health applications.