Abstract
The effects of three strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, and Streptococcus thermophilus) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were positively correlated with caffeic acid and vanillic acid content (p < 0.05). Furthermore, lactic acid bacteria fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. In conclusion, this study provided useful information for the development of purple sweet potato juice fermented by lactic acid bacteria.
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The data used and/or analysed during the current study are available from the corresponding author on request.
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Abbreviations
- LAB:
-
Lactic acid bacteria
- TTA:
-
Total titratable acidity
- TS:
-
Total sugar
- RS:
-
Reducing sugar
- TPC:
-
Total phenolic content
- TFC:
-
Total flavonoid content
- TAC:
-
Total anthocyanin content
- OH:
-
Hydroxyl
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The authors are grateful to Collaborative innovation center of food safety and quality control in Jiangsu Province for providing the research facility.
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This work was supported by the Fundamental Research Funds for the Central Universities: JUSRP123043.
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ZW: Conceptualization, Writing—original draft. YT: Conceptualization, Writing—review & editing. QT: Writing—review & editing, Resources, Supervision, Project administration, Funding acquisition. YL: Writing—review & editing. WX: Writing—review & editing.
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Wang, Z., Tong, Y., Tong, Q. et al. Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05959-5
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DOI: https://doi.org/10.1007/s13197-024-05959-5