Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice

作者：Ju Guan, Tianyang Wang, Yiling Xiong, Xiangdong Li, Wei Chen, Hongfeng Jia, Yuwen Yi, Huachang Wu · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117669 · 被引用次数：12 · 研究领域：Phytochemicals and Antioxidant Activities、Botanical Research and Applications、Microbial Metabolites in Food Biotechnology

Malus toringoides (Rehd) Hughes (MT) is a promising resource for developing prebiotic beverages due to its numerous health benefits. This study investigates the volatile flavor compounds and sensory attributes of MT fermented with various probiotics ( Zygosaccharomyces rouxii , Saccharomyces cerevisiae , Lactiplantibacillus plantarum , Lacticaseibacillus paracasei ) by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic sensory evaluation methods. In addition, the changes of physicochemical characteristics, functional components in MT were determined, and the antioxidant activity was evaluated. HS-GC-IMS and HS-SPME-GC-MS revealed a significant enhancement in both the diversity and concentration of volatile compounds following fermentation, especially aromatic compounds such as alcohols and esters. The combination of PLS-DA and VIP analysis further screened the differential compounds in different probiotics-fermented MT. The total flavonoids and phlorizin were increased after fermented, which significantly improved the antioxidant activity of MT. Additionally, following fermentation, there were alterations in both the quantity and variety of organic acids; lactic acid saw the most significant increase (3.49–5.52 mg/mL), while malic acid experienced a reducti on of nearly 50 %. The sensory evaluation revealed that the results of sensory evaluation showed th...