This study was carried out to ascertain the behavior and fermentation performance of Lactobacillus plantarum 21802 in peach purees made from three different flesh-colored peach cultivars,and characterized the nutritio...This study was carried out to ascertain the behavior and fermentation performance of Lactobacillus plantarum 21802 in peach purees made from three different flesh-colored peach cultivars,and characterized the nutrition and flavor profiles of the various fermented purees by using HPLC,HS-SPME-GC/MS and E-nose.The results revealed that fermented peach purees from different flesh-colored cultivars exhibited distinct nutritional and sensory properties.The fermented white-fleshed peach puree had the highest total phenol content(199.39μg/mL)and antioxidant activity(128.41μg VC/mL).The yellow-fleshed fermented peach puree showed the highest total viable bacterial count and was rich in carotenoids(958.65μg/100 mL),among whichβ-carotene(688.73μg/100 mL)was the characteristic bioactive compound in this group.Additionally,the fermented red-fleshed peach puree was notable for its high levels of anthocyanins and aroma compounds compared to the other fermented groups,with total volatile organic compounds increasing 11.02-fold after fermentation.These findings demonstrate the benefits and characteristics of different flesh-colored peaches as raw materials for plant-based fermentation beverages,and provide strategies for developing diverse function probiotic fermented beverages.展开更多
基金supported by the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-ZFRI)Scientific and Technological Project of Henan Province(212102110021).
文摘This study was carried out to ascertain the behavior and fermentation performance of Lactobacillus plantarum 21802 in peach purees made from three different flesh-colored peach cultivars,and characterized the nutrition and flavor profiles of the various fermented purees by using HPLC,HS-SPME-GC/MS and E-nose.The results revealed that fermented peach purees from different flesh-colored cultivars exhibited distinct nutritional and sensory properties.The fermented white-fleshed peach puree had the highest total phenol content(199.39μg/mL)and antioxidant activity(128.41μg VC/mL).The yellow-fleshed fermented peach puree showed the highest total viable bacterial count and was rich in carotenoids(958.65μg/100 mL),among whichβ-carotene(688.73μg/100 mL)was the characteristic bioactive compound in this group.Additionally,the fermented red-fleshed peach puree was notable for its high levels of anthocyanins and aroma compounds compared to the other fermented groups,with total volatile organic compounds increasing 11.02-fold after fermentation.These findings demonstrate the benefits and characteristics of different flesh-colored peaches as raw materials for plant-based fermentation beverages,and provide strategies for developing diverse function probiotic fermented beverages.
