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Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation

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Abstract

In order to improve the quality of fermented jujube juice, the effects of enzymatic hydrolysis (EH) pretreatment on some physicochemical and nutritional properties of jujube juice fermented with Lactobacillus plantarum CICC 20022 (L. plantarum) were evaluated, jujube juice with non-enzymatic hydrolysis (NEH) was used as control. The results showed that viable counts were greater than 8.80 log CFU/mL with or without EH jujube juice after fermentation. However, the survival rate of L. plantarum in NEH jujube juice was significantly higher than that in EH jujube juice (p < 0.05) during storage at 4 °C. Meanwhile, EH pretreatment significantly improved the stability of fermented jujube juice by reducing particle size and ζ-potential, and the response values (G/G0) of Electronic nose (E-nose) sensors (W1S, W1W and W2W) increased by 37.50%, 46.08% and 51.51% respectively. The contents of total phenols, flavonoids, reducing sugars, minerals (K, Mg, Zn, Fe) and organic acids (tartaric acid, formic acid, ascorbic acid, lactic acid, acetic acid and citric acid) in the EH jujube juice were significantly higher than those in the NEH jujube juice (p < 0.05). Therefore, EH treatment prior to L. plantarum fermentation has a positive effect on improving the quality of fermented jujube juice.

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Funding

Funding was provided by Projects of Henan Province Industry- University- Research Cooperation Plan (Grant No. 182107000063), Special Project of Key R & D and Promotion in Henan Province (222102110408), and Zhengzhou Science and Technology Bureau Plan (Grant No. 2020CXZX0086).

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Authors and Affiliations

  1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450002, People’s Republic of China

    Lihua Zhang, Mengmeng Zha & Wei Zong

  2. Collaborative Innovation Center of Food Production and Safety Henan Province, Zhengzhou, 450002, People’s Republic of China

    Lihua Zhang & Wei Zong

  3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450002, People’s Republic of China

    Lihua Zhang & Wei Zong

  4. Research Center of Agro-Products Processing Science and Technology, Henan Academy of Agricultural Sciences, 450002, Zhengzhou, People’s Republic of China

    Shunfeng Li

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  1. Lihua Zhang
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Correspondence to Wei Zong.

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Zhang, L., Zha, M., Li, S. et al. Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation. Food Measure 16, 3196–3207 (2022). https://doi.org/10.1007/s11694-022-01426-x

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