Changes in Organic Acids,Phenolic Compounds,and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola |
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| Authors: | Biao Liu Dongxia Yuan Qiaoyue Li Xin Zhou Hao Wu Yihong Bao Hongyun Lu Ting Luo Jinling Wang |
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| Affiliation: | 1.School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China; (B.L.); (D.Y.); (Q.L.); (X.Z.); (H.W.); (Y.B.);2.Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing St., Harbin 150040, China;3.Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China;4.State Key Laboratory of Food Science and Technology, Nanchang University, No. 999, Xuefu St., Nanchang 330047, China; |
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| Abstract: | High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities. |
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| Keywords: | Issatchenkia terricola deacidification phenolic compounds organic acid antioxidant activity principal component analysis (PCA) |
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