Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. (1st December 2020)

• Record Type: Journal Article
• Authors: Tkacz, Karolina; Chmielewska, Joanna; Turkiewicz, Igor Piotr; Nowicka, Paulina; Wojdyło, Aneta
• Is Part Of: Food chemistry. Volume 332(2020)
• Publication Date: 2020-12-01
• Subjects: Hippophaë rhamnoides L. -- Lactobacillus plantarum -- Oenoccocus oeni -- Malic acid -- Lactic acid -- Flavonols -- ORAC; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127382
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sea buckthorn and mixed with apple juices were subjected to malolactic fermentation. Metabolic activity of L. plantarum strains was stronger than O. oeni. The conversion of malic acid to lactic acid amounted up to 75.0% for mixed juices. L. plantarum strains increased the final flavonols content and antioxidant activity. The content of sugars and phenolic acids did not change during 72-hour fermentation. Abstract: Sea buckthorn ( Hippophaë rhamnoides L.) berries have high biological value as a rich source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid content and sour taste, the fruits are rarely used in juice production. Therefore, the study aimed to determine the metabolic activity of Lactobacillus plantarum, Lactobacillus plantarum subsp. argentoratensis and Oenococcus oeni strains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple (1:1) juices. The strongest malolactic conversion was in mixed juices (to 75.0%). The most efficient strains were L. plantarum DSM 10492, 20174 and 6872. L. plantarum strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices. The results can be used to select conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products and increase their consumption.