超声波诱导植物乳杆菌对发酵红枣汁品质的影响

张丽华; 刘世豪; 石勇; 李顺峰; 方萱钰; 陈云莉; 纵伟

Article Contents

Citation: . shu

Effect of ultrasound-induced lactobacillus plantarum on the quality of fermented jujube juice

ZHANG Lihua ^1,2 ,
LIU Shihao ¹ ,
SHI Yong ³ ,
LI Shunfeng ^4,, ,
FANG Xuanyu ¹ ,
CHEN Yunli ¹ ,
ZONG Wei ^1,2

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China;
3. Haoxiangni Health Food Co., Ltd., Zhengzhou 451150, China;
4. Institute of Agricultural Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

Corresponding author: LI Shunfeng, lishunfeng2000@163.com
Received Date: 2024-07-26
Accepted Date: 2024-12-24
Available Online: 2025-08-26

Abstract

To effectively improve the quality of fermented jujube juice, this study investigated the effects of ultrasonic treatment on Lactobacillus plantarum CICC 20022 at different growth stages prior to inoculation into jujube juice for fermentation. Key quality parameters including viable cell count, total sugars, titratable acidity, total flavonoids, total phenolics, antioxidant capacity and β-glucosidase activity were systematically evaluated. The results indicated that compared to the control group, the viable cell count in the logarithmic phase ultrasoundtreated group was significantly increased by 1. 15 lg CFU/mL. The contents of titratable acid, total flavonoid and total phenol were elevated by 31. 25%, 54. 17% and 19. 05%, respectively. Moreover, the DPPH and ABTS⁺ radical scavenging activities were improved by 28. 26% and 19. 04% (P<0. 05), respectively. However, the total sugar and ascorbic acid contents exhibited a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0. 07 U/mL) in the logarithmic phase ultrasound-treated group. Sensory evaluation revealed no significant difference between the ultrasound-treated group and the control group (P > 0. 05). Ultrasound treatment could accelerate the formation of metabolites by directional regulation of the growth and metabolic activity of L. plantarum CICC 20022, and significantly improve the content of bioactive substances and flavor quality in fermented jujube juice.
- fermented jujube juice,
- Lactobacillus plantarum,
- ultrasonication,
- β-glucosidase,
- quality
References
1. [1]
  RAJAEI A,SALARBASHI D,ASRARI N,et al. Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in Iran[J]. Food Science&Nutrition, 2020, 9(2):682-691.
2. [2]
  JI X L,PENG Q,YUAN Y P,et al. Isolation,structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.):A review[J]. Food Chemistry, 2017,227:349-357.
3. [3]
  张莹,孟园,马艳蕊,等.不同品种红枣酿醋的品质差异分析[J].食品工业科技,2024,45(20):300-311.
4. [4]
  陈善敏,王奕,常睿,等.乳酸菌的健康功效及其在发酵茶叶中的应用进展[J].食品科学,2024,45(13):365-372.
5. [5]
  ZHANG L H,ZHA M M,LI S F,et al. Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation[J]. Journal of Food Measurement and Characterization, 2022,16(4):3196-3207.
6. [6]
  温科,毕文,金学莹.大麦红枣澄清型饮料加工工艺研究[J].农产品加工,2021(17):39-42.
7. [7]
  HUANG G,CHEN S,DAI C,et al. Effects of ultrasound on microbial growth and enzyme activity[J]. Ultrasonics Sonochemistry,2017,37:144-149.
8. [8]
  YU Z,SU Y,ZHANG Y L,et al. Potential use of ultrasound to promote fermentation,maturation,and properties of fermented foods:A review[J]. Food Chemistry,2021, 357:129805.
9. [9]
  MANYATSI T S, MOUSAVI KHANEGHAH A, GAVAHIAN M. The effects of ultrasound on probiotic functionality:An updated review[J]. Critical Reviews in Food Science and Nutrition,2024,64(31):11643-11660.
10. [10]
  汪雨晨,陶阳,李丹丹,等.低频低强度超声波辅助植物乳杆菌发酵白果汁的代谢特性研究[J].食品与发酵工业,2020,46(22):55-63.
11. [11]
  张丽华,查蒙蒙,李顺峰,等.益生菌发酵果蔬汁研究进展[J].轻工学报,2021,36(4):29-36.
12. [12]
  中华人民共和国国家卫生健康委员会,国家市场监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789. 2-2022[S].北京:中国标准出版社,2022.
13. [13]
  倪慧,蔡文超,郭壮,等.超高压前处理对植物乳杆菌发酵红枣汁品质的影响[J].中国酿造,2023,42(10):202-206.
14. [14]
  徐铭阳,李崎,郑飞云,等.适于红枣汁发酵的乳酸菌的筛选及其发酵特性分析[J].食品与发酵工业, 2023,49(21):66-74.
15. [15]
  王红梅,蒋思睿,陶阳,等.超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢[J].食品科学,2020,41(14):72-81.
16. [16]
  王迎香,唐子惟,彭腾,等.苯酚-硫酸法测定酒蒸多花黄精多糖含量的优化[J].食品工业科技, 2021, 42(18):308-316.
17. [17]
  XU X X,BAO Y J,WU B B,et al. Chemical analysis and flavor properties of blended orange,carrot,apple and Chinese jujube juice fermented by selenium-enriched probiotics[J]. Food Chemistry,2019,289:250-258.
18. [18]
  杨成峻,陈明舜,刘成梅,等.花椒果皮多酚类成分鉴定及降血糖活性[J].食品科学, 2023, 44(2):271-278.
19. [19]
  乔锦莉,张妍,刘佩,等.野生蓝果忍冬多酚鉴定及其抗氧化、降血糖活性[J].食品科学,2021,42(11):47-55.
20. [20]
  李红艳,孟庆,徐明磊.超声波及超高压联合处理对甜樱桃汁货架期及品质的影响[J].中国食品添加剂, 2023,34(8):220-229.
21. [21]
  马鹏利,张馨予,冬子众,等.超高压和热处理对混合果蔬汁品质影响的比较研究[J].食品研究与开发, 2020,41(20):51-57.
22. [22]
  FAN X H,ZHANG X Y,ZHANG Q G,et al. Optimization of ultrasound parameters and its effect on the properties of the activity of beta-glucosidase in apricot kernels[J]. Ultrasonics Sonochemistry,2019,468-476.
23. [23]
  WANG K H,QI J,JIN Y,et al. Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics,volatiles, and sensory of mulberry juice[J]. Food Bioscience,2022,48:101782.
24. [24]
  刘欣宁,卢云浩,何强.没食子酸对植物乳杆菌Lactobacillus plantarum的抑制和促进生长[J].现代食品科技,2024,40(1):61-66.
25. [25]
  DAHROUD B D, MOKARRAM R R, KHIABANI M S, et al. Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp. casei ATTC 39392[J]. International Journal of Biological Macromolecules, 2016,86:462-467.
26. [26]
  DE OLIVEIRA P M,DE CASTRD LEITE JÚNIOR B R, MARTINS E M F,et al. Mango and carrot mixed juice:A new matrix for the vehicle of probiotic lactobacilli[J]. Journal of Food Science and Technology,2021,58(1):98-109.
27. [27]
  HASHEMI S M B,MOUSAVI KHANEGHAH A,BARBA F J,et al. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5:Chemical composition, antioxidant and antibacterial activities[J]. Journal of Functional Foods,2017,38:409-414.
28. [28]
  GHOLAMHOSSEINPOUR A, HASHEMI S M B. Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1:Carbohydrate metabolism and antioxidant activity[J]. Journal of Food Process Engineering,2019,42(1):e12930.
29. [29]
  BEHZADNIA A, MOOSAVI-NASAB M, TIWARI B K, et al. Lactobacillus plantarum-derived biosurfactant:Ultrasound-induced production and characterization[J]. Ultrasonics Sonochemistry,2020,65:105037.
30. [30]
  ATHMASELVI K A,KUMAR C,POOJITHA P. Influence of temperature,voltage gradient and electrode on ascorbic acid degradation kinetics during ohmic heating of tropical fruit pulp[J]. Journal of Food Measurement and Characterization,2017,11(1):144-155.
31. [31]
  RODRÍGUEZ H,CURIEL J A,LANDETE J M et al. Food phenolics and lactic acid bacteria[J]. International Journal of Food Microbiology,2009,132(2/3):79-90.
32. [32]
  陈君然,李岢祎,李海川,等.超声联合酶解处理对发酵整果枸杞子品质影响[J].食品与发酵工业,2024, 50(18):201-208.
33. [33]
  OLADUNJOYE A O, ADEBOYEJO F O, OKEKUNBI T A,et al. Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice[J]. Ultrasonics Sonochemistry,2021,70:105316.
34. [34]
  刘二蒙.低强度超声对酱油品质的影响及其初步机制[D].镇江:江苏大学,2021.
35. [35]
  WANG J Y,XIE B J,SUN Z D. Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage[J]. LWT-Food Science and Technology,2021,137:110438.
36. [36]
  LIU W S, YANG C Y, FANG T J. Strategic ultrasoundinduced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk[J]. Journal of Microbiological Methods, 2018,148:145-150.
37. [37]
  THAI A A,SOUSA S,MADANI K,et al. Ultrasound and heat treatment effects on Staphylococcus aureus cell viability in orange juice[J]. Ultrasonics Sonochemistry, 2021,78:105743.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(47) PDF downloads(0) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Effect of ultrasound-induced lactobacillus plantarum on the quality of fermented jujube juice

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com