Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). (30th January 2023)

• Record Type: Journal Article
• Authors: Nie, Jinlan; Fu, Xiaoting; Wang, Lei; Xu, Jiachao; Gao, Xin
• Is Part Of: Food chemistry. Volume 400(2023)
• Publication Date: 2023-01-30
• Subjects: Saccharina japonica -- Fermentation -- Antioxidant activity -- Free amino acids -- Sensory evaluation -- Volatile compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133990
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fermentation caused the increase of antioxidant activity of Saccharina japonica (SJ). Glu in SJ was converted into GABA and the contents of EAAs increased after fermentation. A sensory lexicon of fermented SJ was established and 14 odor attributes were screened. 46 volatile compounds were detected and showed positive correlation with odor attributes. SJ fermented for 4–6 days showed the best flavor properties. Abstract: This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.