Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches.

Autor: Yaqoob S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Imtiaz A; School of Food Science and Engineering, Yangzhou University, Yangzhou, China., Khalifa I; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China; Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates., Maqsood S; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates., Ullah R; Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia., Shahat AA; Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia., Al-Asmari F; Department of Food and Nutrition Sciences, College of Agriculture and Food Sciences, King Saud University, Saudi Arabia., Murtaza MS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Qian JY; School of Food Science and Engineering, Yangzhou University, Yangzhou, China. Electronic address: jyqian@yzu.edu.cn., Ma Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China. Electronic address: mayongkun@ujs.edu.cn.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Dec; Vol. 111, pp. 107117. Date of Electronic Publication: 2024 Oct 22.
DOI: 10.1016/j.ultsonch.2024.107117
Abstrakt: The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus, and Lactobacillus helveticus) fermentation (mono and co-cultures) on the metabolic, structural, micromorphological, and sensorial properties of mulberry juice were evaluated. Results indicated that multi-frequency ultrasound-assisted fermentation significantly modified the microstructure of mulberry juice powder, resulting in more porous and rougher surfaces with irregular indentations. Total phenolic content in the best-performing sample (S10) increased to 365.36 mg GAE/mL, while total flavonoid content rose to 139.20 mg RE/mL (p < 0.05). Antioxidant activity, as measured by DPPH and FRAP assays, also showed considerable improvement, with DPPH scavenging activity increasing to 87.45 % and FRAP-value to 3.27 mM TE/mL (p < 0.05). Additionally, HPLC-UV analysis revealed that the amendment in the concentrations of cyanidin-3-rutinoside (47.47 mg/L) and peonidin-3-O-glucoside (66.86 mg/L) in the S2-based sample. E-nose analysis demonstrated intense flavor profiles in fermented samples, particularly in sample S15. Sensory evaluation also highlighted that the fruity and floral aromas in co-culture fermented samples were enhanced, notably in S10, S7, and S14. Thus, combining multifrequency ultrasonication and fermentation significantly enhances the antioxidants capacity, flavor profile, micro-morphology, and overall quality of mulberry juice.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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