Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Sevindik O., GÜÇLÜ G., AĞIRMAN B., SELLİ S., Kadiroglu P., Bordiga M., ...Daha Fazla

FOOD CHEMISTRY, cilt.378, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 378
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2022.132079
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Gilaburu fruit, Viburnum opulus, Fermented juice, Lactic acid bacteria (LAB), Aroma, Phenolics, Amino acids, PHENOLIC-COMPOUNDS, FRUITS, L., CATABOLISM, BEVERAGE, HPLC
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.