Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Onur Sevindik; Gamze Guclu; Bilal Agirman; Serkan Selli; Pınar Kadiroglu; Matteo Bordiga; Esra Capanoglu; Hasim Kelebek

doi:10.1016/j.foodchem.2022.132079

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Onur Sevindik, Gamze Guclu, Bilal Agirman, Serkan Selli, Pınar Kadiroglu, Matteo Bordiga, Esra Capanoglu^*, Hasim Kelebek

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

45 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Makale numarası	132079
Dergi	Food Chemistry
Hacim	378
DOI'lar	https://doi.org/10.1016/j.foodchem.2022.132079
Yayın durumu	Yayınlandı - 1 Haz 2022

Bibliyografik not

Publisher Copyright:
© 2022 Elsevier Ltd

Finansman

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.

Finansörler	Finansör numarası
Adana Alparslan Turkes Science and Technology University	20103001
Hatay Mustafa Kemal University

Belgeye Erişim

10.1016/j.foodchem.2022.132079

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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title = "Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices",

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.",

keywords = "Amino acids, Aroma, Fermented juice, Gilaburu fruit, Lactic acid bacteria (LAB), Phenolics, Viburnum opulus",

author = "Onur Sevindik and Gamze Guclu and Bilal Agirman and Serkan Selli and Pınar Kadiroglu and Matteo Bordiga and Esra Capanoglu and Hasim Kelebek",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

month = jun,

day = "1",

doi = "10.1016/j.foodchem.2022.132079",

language = "English",

volume = "378",

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T1 - Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

AU - Sevindik, Onur

AU - Guclu, Gamze

AU - Agirman, Bilal

AU - Selli, Serkan

AU - Kadiroglu, Pınar

AU - Bordiga, Matteo

AU - Capanoglu, Esra

AU - Kelebek, Hasim

PY - 2022/6/1

Y1 - 2022/6/1

N2 - 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.

AB - 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.

KW - Amino acids

KW - Aroma

KW - Fermented juice

KW - Gilaburu fruit

KW - Lactic acid bacteria (LAB)

KW - Phenolics

KW - Viburnum opulus

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U2 - 10.1016/j.foodchem.2022.132079

DO - 10.1016/j.foodchem.2022.132079

M3 - Article

C2 - 35042105

AN - SCOPUS:85122782822

SN - 0308-8146

VL - 378

JO - Food Chemistry

JF - Food Chemistry

M1 - 132079

ER -

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

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