Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 250-258Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.03.068
Keywords
Selenium-enriched probiotics; Streptococcus thermophilus; Fermented blended juice; Aroma compounds
Funding
- national key research and development plan during the 13th Five-year plan period of China [2017YFD0400104]
- open foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health
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Preparation of selenium-enriched probiotics and Se-enrichment of probiotic-fermented blended juices were performed and optimized using orthogonal test. Se content had a significant 13.0-fold increase by the addition of 1% Se-enriched Streptococcus thermophilus starters in juice fermentation. Chemical properties of fermented blended juices were determined. Reducing sugar content decreased significantly after fermentation, and the same downtrend was observed for free amino acids and organic acids, with lactic acid being an exception. Meanwhile, dynamic variation analysis of flavor components during the fermentation, and characteristic aroma-active compounds before and after fermentation were demonstrated by GC-MS and GC-O. Eleven aroma-active substances were identified from juices without fermentation, while 7 characteristic compounds were detected in fermented juices. Furthermore, potential correlations between chemical and flavor characteristics were explored based on multivariate statistical analysis. These results indicate that a potential Se-enriched fermented beverage was established, and the fermentation process led to differences in the chemical substrates and impact odorants.
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