Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion

作者：Shufan Xie, Rong Wang, W Zhong, Lanjian Qin, Wen Zhang, Qiyang Chen, Jiaqi Chen, Xiao Yang, Yunlu Wei · 发表于：Journal of the Science of Food and Agriculture · 年份：2025 · DOI：10.1002/jsfa.70218 · 被引用次数：11 · 研究领域：Probiotics and Fermented Foods、GABA and Rice Research、Microbial Inactivation Methods

Abstract BACKGROUND Kiwifruit is nutrient‐rich but prone to postharvest spoilage. Conventional juicing results in a significant loss of bioactive compounds, which limits its functional value. RESULTS Xuxiang kiwifruit juice was fermented using three lactic acid bacterial strains: Limosilactobacillus fermentum , Lactobacillus acidophilus and Weissella . The highest fermentation performance was observed in juice fermented with L. acidophilus : the viable cell count in the L. acidophilus group was significantly higher by 3.54% compared to the Weissella ‐fermented group, reaching (2.8 ± 0.5) × 10 9 CFU mL −1 ( P < 0.001). The total acidity increased by 87.01% relative to the unfermented sample, achieving 20.59 ± 0.01 g L −1 ( P < 0.001). After 32 h of fermentation, the total phenolic content increased by 28.94% compared to the control, reaching 3.03 ± 0.03 g L −1 ( P < 0.001), while the vitamin C content represented a 3.22% improvement over the Weissella group ( P < 0.001). The succinic acid content increased by 24.32% compared to the unfermented control, reaching 1.12 ± 0.01 mg mL −1 ( P < 0.0001). Notably, ethyl palmitate was produced during fermentation with L. acidophilus , contributing to a creamy aroma. During fermentation with Weissella , the contents of glutamate and glycine were increased, and the ABTS radical scavenging activity increased by 27.89% compared to the unfermented control, reaching 95.06 ± 1.22% ( P < 0.0001). During fermentation with L. fe...