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

Food Chem. 2022 Jun 1:378:132079. doi: 10.1016/j.foodchem.2022.132079. Epub 2022 Jan 7.

Authors

Onur Sevindik¹, Gamze Guclu², Bilal Agirman², Serkan Selli³, Pınar Kadiroglu⁴, Matteo Bordiga⁵, Esra Capanoglu⁶, Hasim Kelebek⁷

Affiliations

¹ Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey; Cukurova University Central Research Laboratory (CUMERLAB), 01330 Adana, Turkey.
² Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
³ Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey.
⁴ Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey.
⁵ Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.
⁶ Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.
⁷ Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey. Electronic address: hkelebek@atu.edu.tr.

PMID: 35042105
DOI: 10.1016/j.foodchem.2022.132079

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.

MeSH terms

Fermentation
Fruit and Vegetable Juices
Lactobacillales*
Odorants / analysis
Viburnum*