Physicochemical, nutritional, and phytochemical profile changes of fermented citrus puree from enzymatically hydrolyzed whole fruit under cold storage

• DOI: 10.1016/j.lwt.2022.114009
• Publication Date: 2022-09-20T22:46:06Z
• Authors: Rui Tao; Qiyang Chen; Yi Li; Long Guo; Zhiqin Zhou
• Keywords: ABTS; Flavones; Naringin

This study aimed to investigate the microbial viability, edible qualities, and flavor volatiles of enzymatically hydrolyzed 'Orah' (Citrus reticulata Blanco) puree separately using Lactobacillus paracasei JLPF-176 (LP) Bifidobacterium infantis JYBI-373 (BI) as starters during fermentation storage. The results showed that fermented citrus contains sufficient viable counts (6–8 log CFU/mL) Probiotics increased content organic acids, total phenolic (TPC), flavonoid (TFC), antioxidant capacities, flavanones. Storage led an increase in soluble sugars (fructose glucose) a decrease acid (l-tartaric acid). During early storage weeks, TPC, polymethoxylated flavones (PMFs), flavanones by LP were obviously increased, resulting higher capacity based on DPPH FRAP methods. Correspondingly, (ABTS FRAP) BI was decreased continuously storage, which related TFC tangeretin. A 24 volatile compositions identified, tended sensory properties probiotic fermentation. Overall, this provides potential method innovate whole fruit processing technology improve its nutritional value.