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<p>Fermented functional foods produced by lactic acid bacteria (LAB) offer numerous health benefits due to bioactive compounds released during fermentation. Sea buckthorn fruit is renowned for its medicinal properties, but it has an astringent taste. Thus, it is important to investigate novel processing techniques to increase its acceptability. Monk fruit, esteemed for its sweetening properties and health benefits, was employed in this study to develop a monk fruit-sweetened sea buckthorn beverage (MSSB). The beverage underwent fermentation utilizing dry monk fruit powder and lactic acid bacteria (LAB), especially <i>L. plantarum</i> (LP), <i>L. acidophilus</i> (LA), and <i>L. paracasei</i> (LPC) as mono and co-cultures. The results indicated that all fermented samples exhibited significant enhancements in bioactive content, functional quality and sensory attributes with co-culture fermentation yielding the most favorable outcomes. The antioxidative capacity demonstrated a strong correlation with phenolic compounds, while FTIR analysis indicated the presence of carotenoids, esters and flavonoids suggesting enhanced molecular interactions. Furthermore, micrographic studies revealed alterations in the microstructure of the MSSB as a result of fermentation. This innovative approach effectively integrates fermentation technology with monk fruit, resulting in a functional beverage characterized by improved flavor and health benefits, particularly an enhanced antioxidant capacity.</p> Graphical Abstract <p></p>

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Investigating the impact of lactic acid bacteria fermentation on the phytochemical composition, antioxidant and functional properties, and sensory attributes of Monk Fruit Sweetened Sea Buckthorn Beverage

  • 期刊论文

  • 发表日期：

    2025年3月17日

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  • Bismillah Mubeen,
  • Afusat Yinka Aregbe,
  • Shamas Murtaza,
  • Sanabil Yaqoob,
  • YuQing Xiong,
  • Yongkun Ma

摘要

Fermented functional foods produced by lactic acid bacteria (LAB) offer numerous health benefits due to bioactive compounds released during fermentation. Sea buckthorn fruit is renowned for its medicinal properties, but it has an astringent taste. Thus, it is important to investigate novel processing techniques to increase its acceptability. Monk fruit, esteemed for its sweetening properties and health benefits, was employed in this study to develop a monk fruit-sweetened sea buckthorn beverage (MSSB). The beverage underwent fermentation utilizing dry monk fruit powder and lactic acid bacteria (LAB), especially L. plantarum (LP), L. acidophilus (LA), and L. paracasei (LPC) as mono and co-cultures. The results indicated that all fermented samples exhibited significant enhancements in bioactive content, functional quality and sensory attributes with co-culture fermentation yielding the most favorable outcomes. The antioxidative capacity demonstrated a strong correlation with phenolic compounds, while FTIR analysis indicated the presence of carotenoids, esters and flavonoids suggesting enhanced molecular interactions. Furthermore, micrographic studies revealed alterations in the microstructure of the MSSB as a result of fermentation. This innovative approach effectively integrates fermentation technology with monk fruit, resulting in a functional beverage characterized by improved flavor and health benefits, particularly an enhanced antioxidant capacity.

Graphical Abstract