标题：Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
摘要：The effects of lactic acid fermentation using
Lactiplantibacillus plantarum 75 (
L75),
Leuconostoc pseudomesenteroides 56 (
L56) and its combination (
L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the
L75 strain and were highest in the
L75-fermented ‘Sabre’ MJ, while
L75-fermented ‘Peach’ MJ had higher ABTS activity (
p < 0.05). In contrast, the
L56 strain enhanced β-carotene retention, with improved colour properties in
L56-fermented ‘Peach’ MJ. Fermentation with
L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with
L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with
L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with
L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with
L75 and
L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
