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<p>Ultrasonic intervention (UI) was applied to <i>Lactobacillus</i> <i>plantarum</i> CICC 20022 (<i>L.</i> <i>plantarum</i>) to optimize fermentation parameters and evaluate the phytochemical profiles of fermented jujube juice. Optimal conditions were set at 324 W for 20&#xa0;min with a 1&#xa0;s on/4&#xa0;s off pulse. Compared to the control group (CK), UI increased viable counts (3.80%), DPPH and ABTS scavenging rates (20.14% and 10.02%), total flavonoid (14.29%), and titratable acid content (14.29%) of fermented jujube juice. Phenolic acids such as gallic, ferulic acids and cinnamic acid significantly increased, while protocatechuic and <i>p</i>-hydroxybenzoic acids significantly decreased. Color analysis revealed significant enhancements in lightness (<i>L*</i>) and redness (+ <i>a*</i>) by 4.30% and 52.10%, respectively, whereas yellowness (+ <i>b*</i>) remained stable. <i>E</i>-nose and GC–MS analyses indicated that UI promoted the formation of alcohols, terpenoids, and aromatic compounds. Of the 49 detected substances, 10 were identified as key differential volatiles. Specifically, the UI group resulted in the formation of novel compounds, namely 2H-pyran-2-one-6-carboxylic acid (5), benzyl alcohol (22), and E-3-acetate hexenyl ester (32). Furthermore, the levels of methyl octanoate (31), benzyl acetate (34), benzaldehyde (36), and 2,4-di-tert-butylphenol (45) increased significantly. These substances imparted a more intense floral and fruity aroma to the fermented jujube juice, indicating that the nutritional quality and flavor characteristics were improved under the influence of UI.</p>

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Effect of ultrasound on Lactobacillus plantarum in jujube juice fermentation: Process optimization and quality attribute analysis

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Yunli Chen,
  • Shunfeng Li,
  • Lihua Zhang,
  • Shihao Liu,
  • Mengpei Liu,
  • Zhenzhen Ge,
  • Xiaopeng Wei,
  • Xiaoyuan Wang

摘要

Ultrasonic intervention (UI) was applied to Lactobacillus plantarum CICC 20022 (L. plantarum) to optimize fermentation parameters and evaluate the phytochemical profiles of fermented jujube juice. Optimal conditions were set at 324 W for 20 min with a 1 s on/4 s off pulse. Compared to the control group (CK), UI increased viable counts (3.80%), DPPH and ABTS scavenging rates (20.14% and 10.02%), total flavonoid (14.29%), and titratable acid content (14.29%) of fermented jujube juice. Phenolic acids such as gallic, ferulic acids and cinnamic acid significantly increased, while protocatechuic and p-hydroxybenzoic acids significantly decreased. Color analysis revealed significant enhancements in lightness (L*) and redness (+ a*) by 4.30% and 52.10%, respectively, whereas yellowness (+ b*) remained stable. E-nose and GC–MS analyses indicated that UI promoted the formation of alcohols, terpenoids, and aromatic compounds. Of the 49 detected substances, 10 were identified as key differential volatiles. Specifically, the UI group resulted in the formation of novel compounds, namely 2H-pyran-2-one-6-carboxylic acid (5), benzyl alcohol (22), and E-3-acetate hexenyl ester (32). Furthermore, the levels of methyl octanoate (31), benzyl acetate (34), benzaldehyde (36), and 2,4-di-tert-butylphenol (45) increased significantly. These substances imparted a more intense floral and fruity aroma to the fermented jujube juice, indicating that the nutritional quality and flavor characteristics were improved under the influence of UI.