Analysis of Nutritional Quality and Flavor Change of Blueberry-Mulberry Juice Fermented by Different Lactic Acid Bacteria
In order to explore the effects of different lactic acid bacteria fermentation on the nutritional quality and flavor of blueberry mulberry juice,blueberry-mulberry juice was fermented by Lactobacillus bulgaricus,Lactobacillus casei and Lactobacillus plantarum,respectively,in this study.The electronic nose and headspace microextraction combined with gas chromatography-mass spectrometry were employed to investigate the functional nutrients and flavor of the fermented juice.Results showed that there were significant differences in nutritional quality and antioxidant capacity among the three fermentation groups.The sample fermented by Lactobacillus plantarum contained the highest total acid(1.52 g·L-1),the lowest total sugar content(789.59 mg·L-1),the highest total anthocyanin content(6.04 g·L-1),and the strongest antioxidant capacity,respectively.Results from electronic nose significantly distinguished the flavor of the samples fermented by different lactic acid bacteria.A total of 51 volatile components were detected in fermented samples by GC-MS,including 6 alcohols,14 acids,9 aldehydes,7 ketones,8 esters,and 7 other substances.The content of 2-nonanone was higher in L.plantarum fermentation group,which resulting in the fruity and floral aroma of sample.Overall,the fermentation sample of L.plantarum had a better improvement in nutrients,odor and flavor substances,therefore,it is suitable for the fermentation of blueberry-mulberry juice,contributing to the development of prebiotic blueberry pulp with antioxidant properties.This study can provide some reference for the deep processing of blueberry and mulberry.
万方数据
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