Study on fermentation kinetics, antioxidant activity and flavor characteristics of Lactobacillus plantarum CCFM1050 fermented wolfberry pulp

Abstract

As a superfruit, wolfberry has extremely high nutritional value, and how to enhance the accessibility of its nutrients is the core of current research. This study focused on exploring the kinetic model of Lactobacillus plantarum CCFM1050 fermentation of wolfberry and the potential alterations of antioxidant activity and volatile flavor compounds induced by lactic acid fermentation. we monitored cell counts, product formation, and substrate changes over a 72-h period of wolfberry fermentation. A kinetic model was developed to illustrate cell growth, substrate consumption, and product accumulation during wolfberry pulp fermentation. Phenolic substance analysis revealed a significant increase in total phenol and flavonoid content in wolfberry pulp during fermentation, reaching 1.16 and 1.15 times, respectively, compared to pre-fermentation levels. The elevated levels of phenolic substances led to a substantial increase in DPPH and ABTS free radical scavenging rates in fermented wolfberry pulp, reaching 67.16% and 32.10%, respectively. Volatile components of samples were analyzed using the HS-GC-IMS method, and fingerprints of wolfberry pulp before and after fermentation were established. A total of 51 compounds were identified, including 12 alcohols, seven aldehydes, two acids, eight esters, and 12 ketones, contributing to an enhanced flavor profile in the fermented wolfberry pulp. This study is helpful for understanding the kinetic changes in the lactic acid fermentation of wolfberry, the changes of antioxidant active substances and VOCs, and provides guidance for the industrial processing of wolfberry.

Keywords

Wolfberry / Lactobacillus plantarum / Kinetic model / Antioxidant activity / Aroma components

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This work was supported by Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU); Science and Technology Project of Xining, Grant/Award Number: 2022-Y-12; Open Foundation of the Key Laboratory of Seaweed Fertilizers, Ministry of Agriculture and Rural Affairs, Grant/Award Number: KLSF-2023-010. The authors would like to thank the shared instrument platform of the College of Food Science and Engineering of Northwest A&F University, Mrs. Ma (Instrument shared platform of College of Food Science & Engineering, Northwest A&F University) for the assistance with food grade laboratory, Mrs. Wang (Instrument shared platform of College of Food Science & Engineering, Northwest A&F University) for the assistance with HPLC (LC-2030 PLUS, Shimadzu), Mrs. Cao (Scientific Research Center of College of Horticulture, Northwest A&F University) for the assistance with HS-GC-IMS (FlavourSpec®, G.A.S., Dortmund, Germany).

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2024 Editorial Office of Food Innovation and Advances