The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids

Hongcai Li; Fengze Gao; Zhouli Wang; Zhenpeng Gao

doi:10.1007/s13197-023-05741-z

The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids

J Food Sci Technol. 2023 Jul;60(7):2063-2077. doi: 10.1007/s13197-023-05741-z. Epub 2023 Apr 28.

Authors

Hongcai Li¹, Fengze Gao², Zhouli Wang¹, Zhenpeng Gao¹

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi People's Republic of China.
² College of Food Science and Technology, Jilin Agricultural University, 130188 Changchun, Jilin, People's Republic of China.

PMID: 37206421
PMCID: PMC10188722 (available on 2024-07-01)
DOI: 10.1007/s13197-023-05741-z

Abstract

Yeast and lactic acid bacteria are widely used in fermented foods and the nutrients and metabolites produced by fermentation have cholesterol degrading effects. This study utilized Xinjiang Aksu apples as the material to optimize the sequential fermentation process of different strains and construct a fermentation kinetic model to develop a functional fermentation product with low-sugar, probiotics-rich and lipid-lowering properties. The sequential fermentation of dealcoholized apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum was optimized by response surface design, based on which a sequential fermentation kinetic model was constructed. The changes of short-chain fatty acids, cholesterol elimination rate and hydrophobic properties during the fermentation process were studied. The results showed that the kinetic model established under the optimal conditions could effectively predict the dynamic changes of the basic indexes during the fermentation process. After fermentation, the viable number of L. plantarum was 4.96 × 10⁸ CFU/mL, short-chain fatty acids increased, the cholesterol elimination rate reached 45.06%, and the hydrophobicity was 51.37%, which had favorable lipid-lowering properties and hydrophobic effect. This research will provide a theoretical basis and technical support for the monitoring of microbial dynamics and functionalization development of sequentially fermented apple juice with different strains.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05741-z.

Keywords: Apple juice; Kinetic model; Lipid reduction; Optimization; Sequential fermentation.

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