Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-27 DOI:10.1016/j.fm.2024.104611
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Abstract

The quality and sensory attributes of juices are influenced by their natural microbiota and the microorganisms found on filtration membranes. This study aimed to assess the influence of natural microbiota and specific contaminants, including Candida krusei, Rhodotorula mucilaginosa, Debaryomyces prosopidis, Ralstonia insidiosa, and Lactiplantibacillus paraplantarum, isolated from cranberry juice and its associated industrial filtration membranes, on the characteristics of cranberry juice. Their growth kinetics and impacts on total phenols, total anthocyanins, total proanthocyanins, total organic acids, pH, titratable acidity, and volatile compounds were assessed. During the 42 h fermentation period, Candida krusei and Ralstonia insidiosa exhibited significant growth, increasing by 1-log and 3-log, respectively. The natural microbiota led to a 7% and 6% reduction in anthocyanins and proanthocyanidins, while Candida krusei and Rhodotorula mucilaginosa caused losses of 10% and 7% in proanthocyanidins, respectively. Organic acid content remained stable, except for an 8% decrease caused by Ralstonia insidiosa. Volatile compounds underwent significant increases, particularly in green (703%), winey (100%), mushroom (306%), and fusel (2678%) notes. These findings underscore the rapid impact of microorganisms from natural microbiota and filtration membranes on cranberry juice characteristics, highlighting the importance for beverage industries to prioritize customer safety and satisfaction.

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蔓越莓汁中的原花青素和挥发性香气受其微生物群和加工环境的影响
果汁的质量和感官属性受其天然微生物群和过滤膜上微生物的影响。本研究旨在评估从蔓越莓果汁及其相关工业过滤膜中分离出的天然微生物群和特定污染物(包括克鲁塞念珠菌、粘液酵母菌、原生德巴氏酵母菌、内生拉氏菌和副伞形乳杆菌)对蔓越莓果汁特性的影响。评估了它们的生长动力学以及对总酚、总花青素、总原花青素、总有机酸、pH 值、可滴定酸度和挥发性化合物的影响。在 42 小时的发酵过程中,白色念珠菌(Candida krusei)和雷氏菌(Ralstonia insidiosa)表现出显著的生长,分别增加了 1 个和 3 个菌落。天然微生物群导致花青素和原花青素分别减少了 7% 和 6%,而 Candida krusei 和 Rhodotorula mucilaginosa 则导致原花青素分别减少了 10% 和 7%。有机酸含量保持稳定,只有 Ralstonia insidiosa 导致减少了 8%。挥发性化合物显著增加,尤其是绿色(703%)、葡萄酒味(100%)、蘑菇味(306%)和茴香味(2678%)。这些发现强调了来自天然微生物群和过滤膜的微生物对蔓越莓果汁特性的快速影响,突出了饮料行业优先考虑客户安全和满意度的重要性。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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