FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 90-97.doi: 10.7506/spkx1002-6630-20200511-112

• Basic Research • Previous Articles     Next Articles

Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion

CHEN Shujun, ZHENG Jie   

  1. (School of Life Science, Shanxi University, Taiyuan 030006, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: Mixed vegetable and fruit juices fermented and not fermented with either mixed lactic acid bacteria (Lactobacillus plantarum and Lactobacillus casei) or kefir grains were evaluated for changes in the contents of polyphenols and flavonoids, and scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation and hydroxyl radicals after simulated gastrointestinal digestion, and changes in the types and contents of organic acids in the mixed fruit and vegetable juice during fermentation were analyzed by high performance liquid chromatography (HPLC). The results showed that during the simulated digestion process, the contents of polyphenols and flavonoids in the fermented sample increased significantly compared with the unfermented sample (P < 0.05). The radical scavenging capacity of the fermented and unfermented samples increased after digestion, especially simulated gastric digestion. At the end of digestion, the scavenging capacity against DPPH, ·OH and ABTS cation radicals of the kefir grains-fermented sample increased by 10.1%, 13.3% and 6.5% as compared to the lactic acid bacteria fermented sample, and by 12.8%, 14.7% and 16.7% as compared to the unfermented sample, respectively. The contents of polyphenols and flavonoids increased by 1.07 and 0.016 mg/mL as compared to the lactic acid bacteria fermented sample, and by 3.16 and 0.022 mg/mL as compared to the unfermented sample, respectively. The changing trends in organic acids throughout the entire fermentation process were consistent between the two fermented samples. The contents of malic acid, succinic acid and oxalic acid significantly decreased after fermentation (P < 0.01), while the contents of lactic acid, tartaric acid and acetic acid significantly increased (P < 0.01). On the other hand, the content of citric acid did not significantly change (P > 0.05). The results of this study provide a theoretical rationale for developing new lactic acid bacteria starter cultures.

Key words: mixed fruit and vegetable juices; fermentation; in vitro digestion; antioxidant; organic acids

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