Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum.

Chu-Min Zhao,Shuo Wang,Xin-Jun Du,Ting Du,Ping Li

doi:10.3390/foods10071439

Chu-Min Zhao, Shuo Wang + Show 3 more

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https://doi.org/10.3390/foods10071439

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Abstract

Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.

Highlights

Red jujube (Ziziphus jujuba Mill), a fruit native to China, is rich in nutrients and functional components, such as vitamin C, polysaccharides, dietary fibers, carbohydrates, triterpenoid acids, flavones, and phenolic acids [1]
For short), L. plantarum TUST-232, L. plantarum TUST-354, and L. plantarum TUST-232. Due to their symbiotic relationship in the exchange of metabolites, L. delbrueckii subsp. bulgaricus and S. thermophilus were mixed before fermentation [33]
The pH value decreased to 3.43 in the R–B mixed juice fermented by L. plantarum TUST-232, which was significantly lower than that fermented by the other strains

Summary

Introduction

Red jujube (Ziziphus jujuba Mill), a fruit native to China, is rich in nutrients and functional components, such as vitamin C, polysaccharides, dietary fibers, carbohydrates, triterpenoid acids, flavones, and phenolic acids [1]. Bambusoideae, is delicious, and rich in nutrients, proteins, and dietary fibers, being beneficial to intestinal health [2,3]. Fruits and vegetables are rich in nutrition and beneficial to human health, their daily intake is lower for many people than that recommended by the World Health Organization [4]. LAB-fermented juices can facilitate the intake of fruits and vegetables, and improve the sensory quality, flavor substances, safety, and shelf-life of beverages [7]. The amount of yeast and mold in the fermented juices can be kept at a very low level after storage at 4 ◦ C for 2 or 3 weeks [8]

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