Abstract
The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.
Highlights
Probiotics are an archetypal functional food and are beneficial to the host, improving the intestinal microbial balance
The aim of the present study is to study the effects of high hydrostatic pressure (HHP) sterilization on the quality of fruit juice and that of the co-fermentation of L. rhamnosus and G. xylinus on the physicochemical properties of yacon-litchi-longan (YLL) juice
The number of indigenous microorganisms in YLL juice was more than 4.0 log colony-forming units (CFU)/mL, and the number of yeasts indigenous microorganisms in juice was more than
Summary
Probiotics are an archetypal functional food and are beneficial to the host, improving the intestinal microbial balance. Demand for probiotic products based on various plant-derived food substrates is increasing, especially for those based on fruits and vegetables [1,2]. Yacon is rich in fructooligosaccharide (FOS), which improves the viability of probiotics in the digestive tract [3,4]. Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) are subtropical and tropical fruits. They are usually used to make natural juice drinks because of their attractive color, characteristic aroma, and sweet-sour mouth feel. Combination of multiple fruits and vegetables for fermentation may enhance nutrient use rate of microbial populations, affecting their growth and metabolism [5]
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