Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

O. Sevindik; G. Guclu; B. Agirman; S. Selli; P. Kadiroglu; MATTEO BORDIGA; E. Capanoglu; H. Kelebek

doi:10.1016/j.foodchem.2022.132079

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

O. Sevindik, G. Guclu, B. Agirman, S. Selli, P. Kadiroglu, MATTEO BORDIGA, E. Capanoglu, H. Kelebek

Dipartimento di Scienze del Farmaco

Risultato della ricerca: Contributo su rivista › Articolo in rivista › peer review

Abstract

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.

Lingua originale	Inglese
pagine (da-a)	132079
Rivista	Food Chemistry
Volume	378
DOI	https://doi.org/10.1016/j.foodchem.2022.132079
Stato di pubblicazione	Pubblicato - 2022

Keywords

Amino acids
Aroma
Fermentation
Fermented juice
Fruit and Vegetable Juices
Gilaburu fruit
Lactic acid bacteria (LAB)
Lactobacillales
Odorants
Phenolics
Viburnum
Viburnum opulus

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10.1016/j.foodchem.2022.132079

http://hdl.handle.net/11579/134812

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title = "Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices",

abstract = "Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.",

keywords = "Amino acids, Aroma, Fermentation, Fermented juice, Fruit and Vegetable Juices, Gilaburu fruit, Lactic acid bacteria (LAB), Lactobacillales, Odorants, Phenolics, Viburnum, Viburnum opulus, Amino acids, Aroma, Fermentation, Fermented juice, Fruit and Vegetable Juices, Gilaburu fruit, Lactic acid bacteria (LAB), Lactobacillales, Odorants, Phenolics, Viburnum, Viburnum opulus",

author = "O. Sevindik and G. Guclu and B. Agirman and S. Selli and P. Kadiroglu and MATTEO BORDIGA and E. Capanoglu and H. Kelebek",

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year = "2022",

doi = "10.1016/j.foodchem.2022.132079",

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pages = "132079",

journal = "Food Chemistry",

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T1 - Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

AU - Sevindik, O.

AU - Guclu, G.

AU - Agirman, B.

AU - Selli, S.

AU - Kadiroglu, P.

AU - BORDIGA, MATTEO

AU - Capanoglu, E.

AU - Kelebek, H.

PY - 2022

Y1 - 2022

N2 - Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.

AB - Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.

KW - Amino acids

KW - Aroma

KW - Fermentation

KW - Fermented juice

KW - Fruit and Vegetable Juices

KW - Gilaburu fruit

KW - Lactic acid bacteria (LAB)

KW - Lactobacillales

KW - Odorants

KW - Phenolics

KW - Viburnum

KW - Viburnum opulus

KW - Amino acids

KW - Aroma

KW - Fermentation

KW - Fermented juice

KW - Fruit and Vegetable Juices

KW - Gilaburu fruit

KW - Lactic acid bacteria (LAB)

KW - Lactobacillales

KW - Odorants

KW - Phenolics

KW - Viburnum

KW - Viburnum opulus

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DO - 10.1016/j.foodchem.2022.132079

M3 - Article

SN - 0308-8146

VL - 378

SP - 132079

JO - Food Chemistry

JF - Food Chemistry

ER -

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Abstract

Keywords

OSS delle Nazioni Unite

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