Consumers are growing interest in foods that promote health and offer improved nutritional benefits.Berries,including raspberry,blackberry,and mulberry,are rich in bioactive compounds,such as polyphenols and flavonoid...Consumers are growing interest in foods that promote health and offer improved nutritional benefits.Berries,including raspberry,blackberry,and mulberry,are rich in bioactive compounds,such as polyphenols and flavonoids,which are recognized for their antioxidant and anti-inflammatory properties.Nonetheless,the bioavailability of these compounds,particularly ellagitannins(ETs)and ellagic acid(EA),is often restricted.To overcome this challenge,Limosilactobacillus fermentum FUA033 was employed to ferment raspberry,blackberry,and mulberry juices,with the objective of enhancing bioactivity and improving flavor.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)was utilized to identify changes in volatile organic compounds(VOCs)that contribute to the flavor profiles of the fermented juices.The results indicated that fermentation with L.fermentum FUA033 significantly elevated the levels of polyphenols and flavonoids,thereby increasing antioxidant activity and facilitating the conversion of EA to urolithin A.Additionally,HS-SPME-GC-MS analysis demonstrated that fermentation improved the flavor characteristics of berry juices by increasing the content of VOCs,such as terpenes and esters.These findings provide a systematic illustration of the potential of L.fermentum FUA033 to enhance the functional properties of berry juices and offer novel insights for the development of innovative functional foods.展开更多
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institutions,the Key Natural Science Foundation of the Jiangsu Higher Education Institutions of China(20KJA550001)Project“333”of Jiangsu Province,Open-end Funds of Jiangsu Key Laboratory of Marine Bioresources and Environment(SH20191204)the College Students’Innovation and Entrepreneurship Training Program of Jiangsu Province(SY202311641638001).
文摘Consumers are growing interest in foods that promote health and offer improved nutritional benefits.Berries,including raspberry,blackberry,and mulberry,are rich in bioactive compounds,such as polyphenols and flavonoids,which are recognized for their antioxidant and anti-inflammatory properties.Nonetheless,the bioavailability of these compounds,particularly ellagitannins(ETs)and ellagic acid(EA),is often restricted.To overcome this challenge,Limosilactobacillus fermentum FUA033 was employed to ferment raspberry,blackberry,and mulberry juices,with the objective of enhancing bioactivity and improving flavor.Headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS)was utilized to identify changes in volatile organic compounds(VOCs)that contribute to the flavor profiles of the fermented juices.The results indicated that fermentation with L.fermentum FUA033 significantly elevated the levels of polyphenols and flavonoids,thereby increasing antioxidant activity and facilitating the conversion of EA to urolithin A.Additionally,HS-SPME-GC-MS analysis demonstrated that fermentation improved the flavor characteristics of berry juices by increasing the content of VOCs,such as terpenes and esters.These findings provide a systematic illustration of the potential of L.fermentum FUA033 to enhance the functional properties of berry juices and offer novel insights for the development of innovative functional foods.
