Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium ‘Changshan-huyou’) peel and pomace

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Quality and Safety Pub Date : 2023-01-05 DOI:10.1093/fqsafe/fyad003

Yake He, Yan-Yun Zhu, Jimin Lv, Yeong-Jo Gu, Ting Wang, Jian-Chu Chen

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Abstract

Using lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods. The effects of LAB fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou peel and pomace were studied. Results showed that both Huyou peel and pomace were good substrates for LAB growth. LAB had remarkable influence on bioconversion of organic acids, among which ascorbic acid content was increased significantly. In addition, LAB could produce flavonoids with enhanced bioactivity and absorption. Particularly, the contents of rhoifolin, quercitrin and quercetin were increased by over 100%. Besides, the volatile compounds contents and aroma complexity were improved. Furthermore, the antioxidant activity was enhanced. Thus, our study provided high-value applications of Huyou, and the fermented products with improved nutritional value and flavor were potentially beneficial to human health.

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乳酸菌发酵对胡柚果皮及果肉生物活性成分、挥发性成分及抗氧化活性的影响

利用乳酸菌对胡油果皮和胡油渣进行发酵，可为充分利用胡油资源提供参考，并为功能性食品的工业化生产提供有价值的建议。研究了LAB发酵对虎油果皮和果渣生物活性成分、挥发性成分及抗氧化活性的影响。结果表明，虎尾果皮和果渣都是生长乳酸菌的良好基质。乳酸菌对有机酸的生物转化有显著影响，其中抗坏血酸含量显著提高。此外，乳酸菌还能产生具有增强生物活性和吸收能力的黄酮类化合物。其中甘油三酯、槲皮素和槲皮素的含量提高了100%以上。此外，还提高了挥发物含量和香气复杂度。此外，抗氧化活性增强。因此，我们的研究为胡油提供了高价值的应用，发酵后的产品具有更好的营养价值和风味，对人体健康有潜在的益处。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.