Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Wu Y 1 , Li S 1 , Tao Y 2 , Li D 1 , Han Y 3 , Show PL 4 Show all authors , Wen G 5 , Zhou J 6

Affiliations 

  • 1 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
  • 2 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: yang.tao@njau.edu.cn
  • 3 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: hanyongbin@njau.edu.cn
  • 4 Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor, Malaysia
  • 5 Majiang Postgraduate Working Station, Majiang, Guizhou 557600, China
  • 6 Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Food Chem, 2021 Jun 30;348:129083.
PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083

Abstract

In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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