Probiotic Fermented Beverage Based on Kiwifruit Residue and Analysis of Its Nutritional Quality and Flavor

ZHANG Liping; LIU Ruiling; MENG Xianghong; WU Weijie; CHEN Hangjun; GAO Haiyan

doi:10.13386/j.issn1002-0306.2022020166

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 252-262. > DOI: 10.13386/j.issn1002-0306.2022020166

ZHANG Liping, LIU Ruiling, MENG Xianghong, et al. Probiotic Fermented Beverage Based on Kiwifruit Residue and Analysis of Its Nutritional Quality and Flavor[J]. Science and Technology of Food Industry, 2022, 43(20): 252−262. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020166.

Citation:

PDF (5537 KB)

Probiotic Fermented Beverage Based on Kiwifruit Residue and Analysis of Its Nutritional Quality and Flavor

1.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
2.
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China

More Information

Received Date: February 20, 2022
Available Online: August 07, 2022

Graphical Abstract

Abstract

Abstract

To reduce the waste of resources, kiwifruit residue was fermented by Lactobacillus plantarum to prepare the beverage. The effects of solid-liquid ratio, inoculation volume, initial TSS and fermentation time on sensory score and viable count of the product were investigated by single-factor experiments. On these grounds, the fermentation process was optimized by response surface methodology with the sensory score as the response value. Furthermore, the changes in its nutritional quality, antioxidant activity and flavor during fermentation were analyzed. Results showed that, the optimal fermentation process of kiwifruit residue beverage was as follows: Initial TSS 12.4%, inoculation volume 3.3%, fermentation time 36 h, and the sensory score of the product was 87.17 scores. The nutritional quality assay showed that, as time fermentation, the viable count and the contents of soluble protein and total acid increased, total phenol content initially decreased and then increased, flavonoids content had no significant difference, and the contents of total sugar and ascorbic acid decreased. Under the optimum process, ABTS⁺· scavenging rate, DPPH· scavenging rate as well as iron reduction increased by 9.59%, 6.89%, and 4.08%, respectively. After 36 h fermentation, the product reached the best comprehensive nutritional quality. In addition, the assay of headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) showed that the first 24 h of fermentation was the transformation stage of flavor compounds, and 36 h was an important node in the flavor formation, while the compounds with pungent odor were over-accumulated after 48 h fermentation. Among them, the relative contents of ketones and esters increased, while the relative contents of aldehydes and alcohols decreased. Further study found that, during fermentation, the fruit aroma and caramel aroma decreased first and then increased, the fermentation aroma increased, and the characteristic aroma as well as green aroma decreased. The olfactory sensory score (31.00) was the highest at 36 h, and the main aroma changed from green aroma to fermented aroma. To sum up, the product under the optimal process conditions (fermentation 36 h) had excellent sensory and was rich in nutrition and flavor, while the fermentation process had a great impact on the overall quality of the product and was required to be strictly controlled.
- kiwifruit residue,
- fermentation,
- nutritional quality,
- antioxidant activity,
- volatile flavor compounds

FullText(HTML)

References (37)

References

[1]	张杨, 谢惠波. 野生猕猴桃奶含片生产工艺研究[J]. 食品科学技术学报,2017,35(6):62−66. [ZHANG Y, XIE H B. Study on wild kiwi fruit milk tablets production technology[J]. Journal of Food Science and Technology,2017,35(6):62−66. doi: 10.3969/j.issn.2095-6002.2017.06.010
[2]	KIM A N, KIM H J, CHUN J, et al. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures[J]. LWT-Food Science and Technology,2018,89:535−541. doi: 10.1016/j.lwt.2017.11.036
[3]	PARK Y S, NAMLESNIK J, EARASIPL K, et al. Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars[J]. Food Chemistry,2014,165:354−361. doi: 10.1016/j.foodchem.2014.05.114
[4]	CUO C X, QIN J P, ZHANG S Q, et al. Purification of polyphenols from kiwi fruit peel extracts using macroporous resins and high-performance liquid chromatography analysis[J]. International Journal of Food Science and Technology, 2018, 53: 1486−1493.
[5]	YULIARTI O, GOH K K T, MATLA-M L, et al. Extraction and characterization of pomace pectin from gold kiwifruit (Actinidia chinensis)[J]. Food Chemistry,2015,187:290−296. doi: 10.1016/j.foodchem.2015.03.148
[6]	KHEIRKHAB H, BAROUTIAN S, QUEK S Y. Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction[J]. Food and Bioproducts Processing,2019,115:143−153. doi: 10.1016/j.fbp.2019.03.007
[7]	AIRES A, CARVALHO R. Kiwi fruit residues from industry processing: Study for a maximum phenolic recovery yield[J]. Journal of Food Science and Technology,2020,57(11):4265−4276. doi: 10.1007/s13197-020-04466-7
[8]	WANG Y T, LI L X, LIU H, et al. Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit[J]. International Journal of Food Science and Technology,2018,53(9):2239−2245. doi: 10.1111/ijfs.13812
[9]	谭强来, 曾臻, 武晓丽, 等. 几种果渣提取物抗氧化能力的比较研究[J]. 中国食物与营养,2019,25(4):49−52. [TAN Q L, ZEN Z, WU X L R, et al. Antioxidant activity comparison of several fruit pomace extracts[J]. Food and Nutrition in China,2019,25(4):49−52. doi: 10.3969/j.issn.1006-9577.2019.04.010
[10]	TUNDIS R. Contribution of bioactive compounds from Mediterranean plant foods in promoting health effects: A profile of Rosa Tundis[J]. Food Frontiers,2021,2(1):91−92. doi: 10.1002/fft2.68
[11]	陈子琪, 郜海燕, 房祥军, 等. 植物乳杆菌发酵香菇不同部位风味物质变化研究[J]. 中国食品学报,2020,20(8):130−139. [CHEN Z Q, GAO H Y, FANG X J, et al. Studies on the changes of flavor substances in different parts of Lentinus edodes fermented by Lactobacillus plantarum[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(8):130−139.
[12]	KATINA K, LAITILA A, JUVONEN R, et al. Bran fermentation as a means to enhance technological properties and bioactivity of rye[J]. Food Microbiology,2007,24(2):175−186. doi: 10.1016/j.fm.2006.07.012
[13]	YAN Y H, ZHANG F, CHAI Z Y, et al. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits[J]. Food and Chemical Toxicology,2019,131:110541. doi: 10.1016/j.fct.2019.05.049
[14]	CHEN Z Q, GAO H Y, WU W J, et al. Effects of fermentation with different strains on the umami taste of Shiitake mushroom (Lentinus edodes)[J]. LWT- Food Science and Technology,2021,141(9):110889.
[15]	刘畅, 左常洲, 彭菁, 等. 响应面优化植物乳杆菌发酵番茄汁工艺优化及其品质评估[J]. 食品工业科技,2022,43(10):246−253. [LIU C, ZUO C Z, PENG J, et al. Response surface optimization of the fermentation process of tomato juice by Lactobacillus plantarum and its quality evaluation[J]. Science and Technology of Food Industry,2022,43(10):246−253.
[16]	FILANNINO P, AZZI L, CAVOSKI I, et al. Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation[J]. International Journal of Food Microbiology,2013,163(2−3):184−192. doi: 10.1016/j.ijfoodmicro.2013.03.002
[17]	刘晓燕, 谢丹, 马立志, 等. 刺梨果渣发酵前后活性成分及抗氧化能力的比较研究[J]. 食品科技,2021,46(2):16−24. [LIU X Y, XIE D, MA L Z, et al. Comparative study on active components and antioxidant capacity of Rosa roxburghii Tratt. fruit residue before and after fermentation[J]. Food Science and Technology,2021,46(2):16−24. doi: 10.13684/j.cnki.spkj.2021.02.003
[18]	徐云菲. 寒富苹果果渣发酵果饮加工工艺研究[D]. 沈阳: 沈阳农业大学, 2018. XU Y F. Study on processing technology of fermented fruit beverage from Hanfu apple pomace[D]. Shenyang: Shenyang Agricultural University, 2018.
[19]	YANG J S, MU T H, MA M M. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization[J]. Food Chemistry,2019,289:351−359. doi: 10.1016/j.foodchem.2019.03.027
[20]	张秀玲, 汲润, 李凤凤, 等. 不同发酵工艺对蓝靛果酒功能性及香气成分影响[J/OL]. 食品科学, 2022: 1−15[2021-08-27]. ZHANG X L, JI R, LI F F, et al. Effects of different fermentation processes on the functional and aroma components of Lonicera edulis wine[J/OL]. Food Science, 2022: 1−15 [2021-08-27].
[21]	ZHAO Y, ZHAN P, TIAN H L, et al. Insights into the aroma profile in three kiwifruit varieties by HS-SPME-GC-MS and GC-IMS coupled with DSA[J]. Food Analytical Methods,2021,14(5):1033−1042. doi: 10.1007/s12161-020-01952-8
[22]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007: 58−60. CAO J K, JIANG W B, ZHAO Y M. Experiment guidance of postharvest physiology and biochemistry of fruits and vegetables[M]. Beijing: China Light Industry Press, 2007: 58−60.
[23]	BRADFORD M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J]. Analytical Biochemistry,1976,72(1−2):248−254. doi: 10.1016/0003-2697(76)90527-3
[24]	SILVA M M M D, SILVA E P, GARCIA L, et al. Bioactive compounds and nutritional value of Cagaita (Eugenia dysenteric) during its physiological development[J]. eFood,2020,1(4):1−9.
[25]	FAZIO A, CHIARA L T, MARIA C C, et al. Effect of addition of pectins from jujubes (Ziziphus jujuba Mill.) on vitamin C production during heterolactic fermentation[J]. Molecules,2020,25(11):2706. doi: 10.3390/molecules25112706
[26]	刘梦培, 铁珊珊, 王璐, 等. 发酵条件对杜仲茶组分及抗氧化性的影响[J]. 食品科技, 2018, 43(2): 10-108. LIU M P, TIE S S, WANG L, et al. The influence of fermentation conditions on the composition and antioxidant capacity of Eucommia ulmoides tea[J]. Food Science and Technology, 2018, 43(2): 105-108.
[27]	THAIPONG K, BOONPRAKOB U, CROSBY K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts[J]. Journal of Food Composition and Analysis,2006,19(6-7):669−675. doi: 10.1016/j.jfca.2006.01.003
[28]	CHEN Z Q, FANG X J, WU W J, et al. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)[J]. Food Chemistry,2021,364:130398. doi: 10.1016/j.foodchem.2021.130398
[29]	COSTA M G M, FONTELES T V, JESUS A L T D, et al. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability[J]. Food Chemistry,2013,139(1−4):261−266. doi: 10.1016/j.foodchem.2013.01.059
[30]	GIZEM C, KOEN V, LUIGI L, et al. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health[J]. Food Frontiers,2020,1(2):109−133. doi: 10.1002/fft2.25
[31]	YANG C P, FUJITA S, ASHRAFUZZAMAN M, et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp.[J]. Journal of Agricultural and Food Chemistry,2000,48(7):2732−2735. doi: 10.1021/jf991037+
[32]	ADEBO O A, MEAZA I G M, TORRES M D. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review[J]. Molecules, 2020, 25(4): 927−945.
[33]	WANG Z N, FENG Y Z, YANG N N, et al. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles[J]. Food Chemistry,2022,373(PB):131455.
[34]	GARCIA, QWEK S-Y, STEVENSON R J, et al. Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha[J]. Food Chemistry,2012,134(2):655−661. doi: 10.1016/j.foodchem.2012.02.148
[35]	尚凡贞, 刘瑞玲, 吴伟杰, 等. 无糖益生菌猕猴桃脯工艺优化及其营养风味分析[J]. 食品工业科技,2021,42(19):226−237. [SHANG F Z, LIU R L, WU W J, et al. Process optimization of sugar-free probiotic preserved kiwifruit and analysis of nutritional flavor[J]. Science and Technology of Food Industry,2021,42(19):226−237.
[36]	TANG Z S, ZENG X A, BRENNAN M A, et al. Characterization of aroma profile and characteristic aromas during lychee wine fermentation[J]. Journal of Food Processing and Preservation,2019,43(8):e14003.
[37]	LENG P, HU H W, CUI A H, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage[J]. LWT-Food Science and Technology,2021,149:111963. doi: 10.1016/j.lwt.2021.111963

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	王佳，丁方莉，安宇，曾雪莹，张智慧，李思楠，徐开媛，周芳，王颖，张璐，徐炳政，孙泽堃. 芸豆-蓝靛果复合发酵液制备工艺优化及其抗氧化活性. 食品工业科技. 2025(03): 222-231 . 本站查看
2.	王虎玄，柯西娜，王聪，朱亚南，孙宏民. 苹果酵素的制备及其抗氧化功能研究. 陕西科技大学学报. 2023(03): 37-46 .
3.	杨彬彦，党娅，黎坤怡. 蓝莓酵素复合菌种发酵工艺优化及品质分析. 中国酿造. 2023(12): 165-169 .
4.	陈洲琴，张祝兰，程贤，林仙菊，杨煌建，严雪浪，朱爱明，连云阳. 枇杷酵素发酵过程生物学特性和主要功效酶活性研究. 福建农业科技. 2023(10): 23-28 .
5.	秦宇蒙，王艳丽，周笑犁，董平坤，吴栋斐. 番茄酵素自然发酵过程中主要功效酶的变化. 食品工业科技. 2022(20): 60-66 . 本站查看
6.	蒋家璇，韩盼盼，孔振杨，程陆陆，姚沛琳. 百香果酵素自然发酵过程中代谢产物及抗氧化活性研究. 农产品加工. 2022(19): 10-13+17 .
7.	任秀秀，余冬丽，郭涛，郭正江，LUO Liu. 餐余酵素中益生菌的分离培养及鉴定. 贵州工程应用技术学院学报. 2021(03): 61-67 .
8.	张焱梅，甘玉芬，丁学梅，马海燕，伍凤莲，冯玉兰. 植物酵素的活性功效及其食用方面的研究进展. 甘肃科技纵横. 2021(08): 25-28 .