Fermented Juice Research Articles

Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm

This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforward ANN model was established to predict the optimal parameters for CcABF clarification. The experiments proved the highest transmittance of 89.40% for fermented ginkgo kernel juice with this understanding, which exhibited a 25.56% increase over the unclarified group. With the clarification of CcABF, the antioxidant capacity in juice was enhanced with the increase of total phenolic and flavone contents, and the maximum DPPH and hydroxyl radical scavenging rates were increased by 89.71% and 26.65%, respectively. The contents of toxic ginkgolic acids declined markedly, while the active ingredients of ginkgetin and ginkgolide B showed a modest increase. Moreover, changes in free amino acids and volatile compounds improved the nutritive value and flavor of clarified fermented ginkgo kernel juice.

Production and Characterization of Red Fruit Spirits Made from Red Raspberries, Blueberries, and Strawberries.

This study demonstrated the feasibility of fermenting and distilling low-commercial-value red fruits such as red raspberries, blueberries, and strawberries to produce high-value red fruit spirits. The fermentation process was efficient, with all red berry wines achieving a notable ethanol conversion yield (46.33 to 66.31%), without the need for nutrient supplementation or fruit juice solid separation, which showed no significant effect on the quality of the final product. Small-scale copper Charentais alembic distillation of the fermented red fruit juices resulted in fruit spirits equivalent to 1%, 7%, and 2% of the initial volume for red raspberries, blueberries, and strawberries, respectively. Except for the blueberry spirit, which had a lower volatile compound concentration (79.4 g/hL, absolute alcohol), all the produced red fruit spirits complied with legislation, including ethanol (37.9-40.2% v/v) and methanol (22.8-877.9 g/hL, absolute alcohol) concentrations and exhibited favorable aromatic profiles. The findings highlight that fermentation and distillation are straightforward, consistent, and reproducible methods, enabling the production of high-quality red fruit spirits from economically viable red fruit sources. This presents a significant opportunity in the spirits market, offering versatile applications as low-alcohol options, base spirits, or, with re-distillation, high-alcohol spirits.

Acetic Fermentation of Cagaita Pulp: Technological and Chemical Characteristics

The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using these fruits for biotechnological production is a promising alternative, mainly to protect this biome from deforestation and degradation. The production of fermented acetic acid is an option to add value to native fruits and offer the market beverages with better nutritional quality and bioactive compounds. This work aimed to characterize fruits and to develop cagaita (Eugenia dysenterica DC.) acetic fermented beverage. The fruits were subjected to physical-chemical analyses in the first part. Subsequently, different treatments for fermentation were tested using two types of enzymes (amylase and pectinase), two subspecies of Saccharomyces cerevisiae yeast (UFLA CA11 and thermoresistant LNF Angel), and the chaptalization of the must with sucrose (16 °Brix). Alcoholic fermentation was carried out in an incubator with temperature control at 34 ± 1 °C. The pH, total soluble solids, titratable acidity, alcohol content, and density of the fermented products were monitored daily. The chaptalized must with amylase addition and thermoresistant yeast had the best performance during alcoholic fermentation, demonstrating that thermoresistant yeast is an economically advantageous and efficient alternative for the cagaita juice fermentation process. Subsequently, acetic fermentation was carried out using the slow method. Heat-resistant yeast without added enzymes was used to produce cagaita acetic fermented beverages within the parameters of the Brazilian legislation. Furthermore, phenolic compounds and antioxidant activity in the final product were observed. The work demonstrated the possibility of using cagaita fruits in biotechnological processes to produce new food products.

A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli

The aim of this study was to evaluate changes in a mixture of acerola and ciriguela juice (40/60%, respectively) and the juice mixture supplemented with Lactobacillus rhamnosus LPAA 01, L. casei LPAA 02, and L. plantarum LPAA 03, ratio 1:1, both powders obtained by spray drying, during storage. The stability of acerola and ciriguela mixed powder without the addition of microorganisms was evaluated for 90 days at 25°C in different water activities (Aws) (0.11, 0.23, and 0.34). Aw that most effectively maintained the stability of mixed powdered juice was used for the evaluation of the fermented mixed juice powder containing probiotics for 45 days at 5 and 25°C, respectively. Samples were characterized by physicochemical properties, bioactive compounds, and cell viability. The physicochemical properties of the powdered mixed juice without the addition of probiotics remained stable when stored at 25°C at an Aw of 0.11 for 60 days. Ascorbic acid, carotenoids, and total phenolics showed favorable characteristics for the commercialization and bioactive properties of the powders, with potential use as functional ingredients in food. Probiotic powders showed viable cell counts above 6.0 log colony-forming units (CFU)/g after storage for up to 20 days at 5°C and up to 14 days at 25°C.

Functional beverage production through lactic acid fermentation of black chokeberry (Aronia melanocarpa) juice

The aim of the present study was to evaluate the microbiological, physicochemical, and nutritional features of black chokeberries juice fermented by a novel potentially probiotic strain (Lacticaseibacillus paracasei SP5) immobilized on delignified wheat bran (DWB) and orange peel for 2 days at 30 °C and for 28 days at 4oC. In general, application of immobilization led to elevated viabilities of L. paracasei SP5 (>8.8 log cfu/mL) in all studied periods of fermentation and subsequently ameliorated fermentative capacities. The application of orange peel as immobilization support led to better total phenolic content of the fermented juice after the 48 h fermentation (10.4 GAE g/L) and the 4th week of cold storage at 4 °C (13.9 GAE g/L), compared to the respective results obtained through the application of immobilized on delignified wheat bran and the unfermented juice. Higher antioxidant activity (AA) was recorded in the fermented juices by immobilized cells in all studied periods compared to the unfermented juice. Specifically, remarkable levels were obtained through the application of immobilized L. paracasei SP5 on orange peel (79.8 mmol Trolox/L at the 3rd week of cold storage), while the respective values were slightly lower when delignified wheat bran applied and much lower in the case of unfermented juice. Chokeberry juices fermented by both immobilized cells retained sufficient volatile compounds (alcohols, ketones, and esters) even after the 4th week of cold storage, in contrast to unfermented chokeberry juice.

Phytochemical screening and investigation on the antibacterial activity of fermented noni (Morinda citrifolia) fruit juice extracts on selected microorganisms in Makurdi Metropolis

Plant products are generally useful for medicinal purposes, one of which is the noni plant. Noni or pace (Morinda citrifolia L.) fruit juice was extracted using aqueous and methanol solvents, then fermented and screened for the presence or absence of bioactive constituents (phytochemicals) using the modified standard procedures. The major phytochemical constituents revealed were alkaloids, anthraquinones, cardiac glycosides, and flavonoids, phenolic compounds, saponins, tannins, reducing sugar, saponnins, carbohydrate and terpenoids. Bacterial cell viability and MIC values were also determined by turbidity test. The lowest concentration of the extract with clear suspension was considered the MIC values. The lowest concentration of the extract in the post-incubation suspensions which did not harbour any bacterial growth upon spotting on MHA after overnight incubation at 37° C was considered the MBC values. The test was performed in triplicates alongside antibiotics ciprofloxacin (5μg) as a positive control at a concentration of 0.1mg/ml. Antibacterial activity was perfumed against three bacteria (Salmonella typhi, Escherichia coli, and Staphylococcus aureus) by agar-well diffusion method. Activity was observed for both methanolic and aqueous extracts of Morinda citrifolia L. fruit juice against the organisms tested. The extracts had both bacteriostatic and bactericidal activity against the test microorganisms. The Minimum Inhibitory Concentration (MIC) test revealed that the bacterial isolates were inhibited between concentrations of 50mg/ml and 25mg/ml for the methanolic extract, and between 100mg/ml and 50mg/ml for the aqueous extract of the fermented fruit juice. The extract was bactericidal from the range of 100mg/ml to 200mg/ml for both extracts, though with the exception of S. aureus which was bactericidal at 50mg/ml for methanolic extract.

Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice

Rosa roxburghii Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties due to its unique phytochemical composition. Probiotic fermentation is a common method of processing fruits. Variations in the non-volatile metabolites and bioactivities of RRT juice caused by different lactobacilli are not well understood. Therefore, we aimed to profile the non-volatile components and investigate the impact of L. plantarum fermentation (LP) and L. paracasei fermentation (LC) on RRT juice (the control, CG). There were both similarities and differences in the effects of LP and LC on RRT juice. Both of the two strains significantly increased the content of total phenolic, total flavonoid, and some bioactive compounds such as 2-hydroxyisocaproic acid, hydroxytyrosol and indole-3-lactic acid in RRT juice. Interestingly, compared with L. paracasei, L. plantarum showed better ability to increase the content of total phenolic and these valuable compounds, as well as certain bioactivities. The antioxidant capacity and α-glucosidase inhibitory activity of RRT juice were notably enhanced after the fermentations, whereas its cholesterol esterase inhibitory activity was reduced significantly. Moreover, a total of 1466 metabolites were identified in the unfermented and fermented RRT juices. There were 278, 251 and 134 differential metabolites in LP vs CG, LC vs CG, LC vs LP, respectively, most of which were upregulated. The key differential metabolites were classified into amino acids and their derivatives, organic acids, nucleotides and their analogues, phenolic acids and alkaloids, which can serve as potential markers for authentication and discrimination between the unfermented and lactobacilli fermented RRT juice samples. The KEGG enrichment analysis uncovered that metabolic pathways, purine metabolism, nucleotide metabolism and ABC transporters contributed mainly to the formation of unique composition of fermented RRT juice. These results provide good coverage of the metabolome of RRT juice in both unfermented and fermented forms and also provide a reference for future research on the processing of RRT or other fruits.

Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice

ABSTRACT In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, and inhibition of enzyme activity in fermented fig juice were compared. The results showed that natural fermentation could produce more reducing sugar, lactic acid, flavonoids, and exhibit stronger DPPH radical scavenging capacity and total reducing power. Inhibition of tyrosinase and pancreatic lipase was detected in fermented fig juice, of which the inhibition rate of tyrosinase by natural fermentation was 81.80%, and the inhibition rate of pancreatic lipase by mixed cultures was 38.72%, which was higher than that of other groups. The results indicated the functional activity of fermented fig juice could be improved by fermentation, and the natural fermentation method was found superior.

Wallace melon juice fermented with Lactobacillus alleviates dextran sulfate sodium-induced ulcerative colitis in mice through modulating gut microbiota and the metabolism.

Fermented foods have shown promise in preventing or treating ulcerative colitis (UC) via regulating intestinal flora and correcting metabolic disorders. However, the prevention effect of fermented Wallace melon juice (FMJ) on UC is unclear. In this study, the effects of FMJ on dextran sodium sulfate (DSS)-induced UC were investigated via 16S rRNA sequencing and non-targeted metabolomics. The results showed that FMJ was effective in alleviating the symptoms of UC, reducing histological damage and oxidative stress, decreasing the levels of pro-inflammatory cytokines. After FMJ treatment, the level of propionic acid, butyric acid, and valeric acid increased by 14.1%, 44.4%, and 52.4% compared to DSS-induced UC mice. Meanwhile, the levels of harmful bacteria such as Oscillospira, Bacteroidetes, and Erysipelotrichaceae and Clostridium decreased, while the levels of beneficial bacteria such as Akkermansia, Lactobacillus, and Bifidobacterium increased. Fecal metabolomics analysis identified 31 differential metabolites, which could regulate metabolic disorders in UC mice by controlling the primary bile acid biosynthesis, purine metabolism, and pantothenate and CoA biosynthesis pathway. Additionally, the abundances of butyric acid, bile acids, and pantothenic acid were positively correlated with Allobaculum, Bifidobacterium, and other beneficial bacteria (R2>0.80, p<0.01). The results indicated that FMJ played a role in regulating the structure of intestinal flora, which in turn helped in repairing metabolic disorders and alleviated colitis inflammation.

Viability of probiotic lactic acid bacteria in Malay apple (Syzygium malaccense) during fermentation and storage

For lactic acid bacteria (LAB) to be considered probiotic it must colonize and survive the gut environment, also for maximum health benefits it must be ingested in a sufficient amount. Hence, this study was aimed at investigating the probiotic potential of lactic acid bacteria and their viability in Malay apple juice. Five LAB of yoghurt origin were obtained and screened for probiotic potential using acidic pH (1.5) tolerance, bile salt (0.3 %) resistance and non-hemolytic activity as the selection and safety criteria. The compositional and physicochemical characteristics of the apple juice during fermentation were assayed using standard methods. The viable cell counts were determined using standard plate count method. Of the 5 LAB isolates 2 identified as members of Lactobacillus and Lactococcus genera showed good probiotic characteristics with acidic pH and bile salt survival rate of above 80 %, also the 2 LAB isolates were non-hemolytic. After the 72 h fermentation increase in protein content ranged from 0.53 to 1.21 %, titratable acidity increase ranged from 0.35 to 0.53 % and a reduction in pH ranged from 4.54 to 3.58 were obtained, also the viable cell counts were at 4.12±0.38, 2.35±0.15 and 3.18±0.10 CFU/ml in the Lactobacillus, Lactococcus and mixed culture fermented juice respectively. At the end of the 30 days cold (4oC) storage the viable cell counts were &gt;106 CFU/ml. The Lactobacillus fermented juice had more overall acceptability (7.7) by the panelists. In conclusion the studied LAB isolates were viable probiotics and Malay apple juice a suitable carrier for probiotics.

Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage

This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.

Malolactic fermentation in lingonberry juice and its use as a preservative

Lingonberry is a common wild berry that is often sold as jams and beverages. It naturally contains high amounts of the weak acid preservative benzoic acid making it an interesting ingredient for shelf-life extension. Despite this, their use as a raw ingredient is limited by the inherently intense sour taste. This study aimed to improve the taste of lingonberry juice by subjecting it to malolactic fermentation in order to reduce the sourness, and to investigate the benzoic acid in lingonberries as a natural preservative in juice blends by determining the microbial stability. After initial screening of lactic acid bacteria, a Lactiplantibacillus plantarum strain was used as the starter for subsequent investigations. Upon raising the pH, all malic acid was completely converted to lactic acid after seven days. The fermented juice was mixed with blackcurrant juice in different proportions. Challenge tests of the blends showed Listeria monocytogenes could not grow in any juice samples, while Candida albicans only grew in the pure blackcurrant juice. Aspergillus brasiliensis growth was delayed in all samples containing benzoic acid in a concentration-dependent manner. The sourness and astringency were substantially reduced in the juice with added L. plantarum compared to the unfermented juice.

Screening alcohol degrading function probiotics and protective effect of fermented apple juice on alcoholic liver injury in mice

In this study, we screened probiotics with alcohol degrading function and studied the antioxidant activity of fermented apple juice and its protective effect on alcoholic liver injury in mice. Lactobacillus helveticus CICC6064 was screened by the test of alcohol degradation and simulated gastrointestinal digestion in vitro. The antioxidant activity, polyphenol and flavonol concentrations of fermented apple juice were increased. Animal experiments showed that compared with other experimental groups, Lactobacillus helveticus CICC6064 fermented apple juice could reduce the concentration of alcohol in serum of mice significantly, meanwhile, it also can protect the liver by reducing the pro-inflammatory cytokines (TNF-α, IL-1β, IL-2, and IL-6), increasing anti-inflammatory cytokines (IL-10), reducing oxidative stress in the body (increasing SOD, GST, CAT, reducing NO), reducing liver toxicity index (ALT, AST, GGT, ALP), and reducing liver lipid accumulation.

Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis.

To reduce the environmental and health concerns related to food, an alternative diet is recommended, containing 50% of plant-based proteins. Soy juice, which is protein rich, is a relevant alternative to animal milk, for the production of yogurt-like products. However, soy "beany" and "green" off-flavors limit the consumption of such products. The lactic acid bacteria (LAB) used for fermentation can help to improve the organoleptic properties of soy products. But metabolic data concerning LAB adapted to soy juice are lacking. The aim of this study was, thus, to decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during fermentation of a soy juice, based on a multidisciplinary approach. This result will contribute to give tracks for a relevant selection of starter. Indeed, the improvement of the organoleptic properties of these types of products could help to promote plant-based proteins in our diet.

Untargeted metabolomics analysis of probiotic jujube juice and its anti-obesity effects on high-fat-diet-induced obese mice.

Dietary intervention, including polyphenol consumption, is recognized as an effective strategy to prevent obesity. Although fermented jujube juice (FJJ) with lactic acid bacteria has been shown to be rich in polyphenols and have strong antioxidant properties, little is known about its anti-obesity properties. Untargeted metabolomics was employed to identify and analyze the differential metabolites between FJJ and raw jujube juice. A total of 431 metabolites belonging to diverse classes and with various functional active ingredients were quantitatively identified. The animal experiments results showed that FJJ administration for 13 weeks significantly inhibited high-fat-diet-induced body and epididymal adipose weight gain, and improved the serum lipid parameters in obese mice. Additionally, DNA-sequencing results revealed that FJJ treatment increased Akkermansia abundance in the gut and changed the composition of fecal microbiota by decreasing the Firmicutes/Bacteroidota ratio and Helicobacter pylori abundance. These findings suggest that FJJ contributes to regulating lipid accumulation and gut microbiota composition in high-fat-diet-induced obese mice, which helps to prevent obesity. Hence, FJJ has the potential to be a beneficial beverage for controlling obesity. © 2024 Society of Chemical Industry.

Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism

Lactic acid bacteria (LAB) fermentation offers a promising strategy to address blueberry perishability, while also imparting its distinctive flavor and enhancing its health benefits. In this study, three strains of LAB (Lactobacillus plantarum NCU116, Lactobacillus casei NCU215, and Lactobacillus acidophilus NCU402) were meticulously selected to partake in the fermentation of blueberry juice. To evaluate their application prospects, this study scrutinized alterations in nutrients, flavor compounds, and color that transpire during the fermentation process. Throughout the fermentation of three LAB species, the glucose content and six main amino acids underwent a substantial decrease. There was a substantial augmentation in the concentrations of organic acids, particularly lactic acid. A noteworthy observation emerged as the blueberry juice subjected to L. plantarum NCU116 fermentation initiated the utilization of sucrose at 36 h, a phenomenon distinct from the fermentation dynamics observed in L. casei NCU215 and L. acidophilus NCU402. The fermentation process also led to a significant increase in the total content of identified volatile organic compounds (VOCs) in all blueberry juice samples, with L. plantarum NCU116 fermentation showing a remarkable increase among the three strains of LAB. This phenomenon is hypothesized to be related to the higher glycolysis and tricarboxylic acid cycling capacity exhibited by L. plantarum NCU116. In conclusion, these LAB strains, especially L. plantarum NCU116, can effectively utilize both glucose and amino acids as sources of carbon and nitrogen, fostering their growth, and facilitating the production of VOCs, especially terpene.

Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols

AbstractWine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed primarily of water and ethanol. On the other hand, phenolic compounds are less abundant components that participate in taste and color formation. In addition to their major role in the sensory profile of wine, phenolic compounds (also referred as polyphenols) function through various mechanisms, exerting positive influence on health. According to recent research, consuming just one glass of red wine positively contributes to health protection, and it is connected to the maintenance of the redox endothelial balance, potential for reducing diabetes occurrence, preventing atherosclerosis, and reducing the risk of cardiovascular diseases. What is more, a lower incidence of certain types of cancers has also been observed. The health promoting benefits of wine are explained by its wide spectrum of structurally diverse phenolic compounds whose content may depend on numerous factors. The most abundant compounds are anthocyanins with up to 400 mg/L, followed by phenolic acids, flavanols, flavonols, hydrolyzable tannins, flavanones, and stilbenes (up to 200, 120, 60, 50, 25, and 5 mg/L, respectively). This review paper outlines the structural variety, health advantages, and immunomodulatory capacity of wine polyphenols, drawing upon the latest and most pertinent scientific literature available in this domain.

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation.

Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activity reached 496.67 U/g and lycopene content reached 77.12μg/g when P. pentosaceus (53.79%), L. casei (13.17%), L. plantarum (19.87%), L. fermentum (13.17%). To gain insight into the dynamics of metabolites during the tomato fermentation juice process multivariate statistical analysis was performed using the UHPLC-QE-MS/MS method. The main metabolites are peptides, amino acids carbohydrates, organic acids, and phospholipids. Carbohydrates were fully retained at the end of fermentation.The content of galactitol increased from the initial 5.389 to 6.607 while the content of cytarabine decreased by 29% and uridine by 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) were all retained by more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) were increased to varying degrees, which gives them good nutritional value and biological activity. Organic acids (malic and citric) were reduced and lactic acid content was increased, changing its original flavor and making it more palatable to the general population. The research results have demonstrated the benefits of lactic acid bacteria fermentation on tomato juice, providing a theoretical basis and reference for the fermentation metabolism process of tomato juice.

Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Excessive body fat is a major contributor to obesity, which is related to high blood, total cholesterol, and triglycerides. Lemons (Citrus limon) are renowned for their antioxidant and lipid-lowering properties. First, sugar-free fermentation demonstrated better results in lowering sugar content and was identified as the preferred fermentation method. Next, the effect of two doses of sugar-free fermented lemon peel juice (SF-FLPJ) on obesity was investigated. Sprague Dawley (male rats) were randomly divided into 4 groups and fed a standard feed or high-fat diet (HFD) to induce fatness for eight weeks. The two groups of rats fed an HFD were administered SF-FLPJ at 0.45 or 0.9 g/kg body weight daily for eight weeks. The obese rats administered 0.9 g/kg (body weight/day) of SF-FLPJ exhibited significant reductions in body fat mass and percentage; they also had lower blood cholesterol and triglyceride levels than the other groups. Additionally, the rats displayed diminished liver fat accumulation. The results suggest that SF-FLPJ can be a supplement in managing body fat, contributing positively to addressing obesity within the context of health management, and reducing obesity-associated issues.

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.

Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor. Fermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3-2 (LG), and Lactiplantibacillus pentosus XZ-34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono-fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p-coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono-fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds. Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.