Abstract
Gilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.
| Original language | English |
|---|---|
| Article number | 132079 |
| Journal | Food Chemistry |
| Volume | 378 |
| DOIs | |
| Publication status | Published - 1 Jun 2022 |
Bibliographical note
Publisher Copyright:© 2022 Elsevier Ltd
Funding
The authors sincerely thank to the Adana Alparslan Turkes Science and Technology University Research Fund for financial support (Project number: 20103001). Also, we would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing. The authors sincerely thank to the Adana Alparslan Turkes Science and Technology University Research Fund for financial support (Project number: 20103001). Also, we would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing.
| Funders | Funder number |
|---|---|
| Adana Alparslan Turkes Science and Technology University | 20103001 |
| Hatay Mustafa Kemal University |
Keywords
- Amino acids
- Aroma
- Fermented juice
- Gilaburu fruit
- Lactic acid bacteria (LAB)
- Phenolics
- Viburnum opulus