| Title: |
Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice |
| Authors: |
Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU |
| Source: |
Shipin gongye ke-ji, Vol 46, Iss 2, Pp 132-142 (2025) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2025. |
| Publication Year: |
2025 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
apple juice, probiotics, process optimization, aroma component, gas chromatography-ion mobility spectrometry (gc-ims), Food processing and manufacture, TP368-456 |
| More Details: |
To develop a probiotic fermented apple juice that was nutritious and rich in fruit aroma. A blend of high-acid and fresh-eating apples in a 1:1 ratio was used as the raw material. Lactobacillus plantarum and Streptococcus thermophilus were employed for the fermentation process, which was optimized for best results. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose were employed to analyze and compared the aroma components of the fermented apple juice. Results indicated that the optimal fermentation conditions were determined as follows: 27 h of fermentation time, a fermentation temperature of 30.0 ℃, and an initial sugar content of 15.0ºBx. Under these conditions, the fermented apple juice exhibited a viable cell count of 7.2×108 CFU/mL and received a sensory score of 92.13 points. Compared to the unfermented apple juice, the fermented counterpart exhibited a significant increase in polyphenol and flavonoid content (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024010233 |
| Access URL: |
https://doaj.org/article/1a07384e461441f48b1b93995b378d52 |
| Accession Number: |
edsdoj.1a07384e461441f48b1b93995b378d52 |
| Database: |
Directory of Open Access Journals |
