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Summary: The purpose of this study was to investigate the fermentation characteristics of five varieties of fig juices (Ficus carica cv. Siluhongyu, Siluhuangjin, Silufeicui, Jinaofen and Fengchanhuang) by two select strains (Lactobacillus plantarum and Lactobacillus acidophilus), based on the changes of physicochemical parameters, bioactive components, antioxidant activities and flavour volatiles. Viable counts were above 9.5 log CFU mL−1 throughout the fermentation process, indicating that fig juices were suitable substrates for strain proliferation. Total phenolic and flavonoid contents were significantly enhanced during fermentation, particularly with Siluhuangjin by L. plantarum and Silufeicui by L. acidophilus, exhibiting the highest total phenolic (465 mg GAE L−1) and total flavonoid contents (152 mg RE L−1), respectively. Accordingly, antioxidant activities based on SOD, DPPH, ABTS and FRAP methods were significantly improved after fermentation (P < 0.05). SOD and ABTS were positively correlated with contents of protocatechuic acid and caffeic acid, respectively (P < 0.05). Furthermore, alcohols, ketones and terpenoids contents were increased, while aldehydes content was decreased significantly after fermentation (P < 0.05), suggesting the improved flavour characteristics of fermented fig juices. [ABSTRACT FROM AUTHOR]

Two commercial probiotics, Lactobacillus helveticus 76 (Lh) and Bifidobacterium lactis 80 (Bla), were employed to investigate the effect of lactic acid fermentation and in vitro digestion on bioactive compounds in Chinese wolfberry pulp. The changes of antioxidant capacity of pulp were also studied. Our results demonstrated that Chinese wolfberry pulp was a suitable carrier for both probiotics. Lactic acid fermentation increased total phenolic, total flavonoids and betaine, and improved bioaccessibility of flavonoids and carotenoids in vitro digestion. Fermentation had no remarkable influence on the content and basic structure of polysaccharides, but reduced their particle size. In addition, fermentation improved the antioxidant activities of Chinese wolfberry pulp before and after in vitro digestion mainly due to the metabolism of polyphenols. This study thus would provide valuable information about the development of Chinese wolfberry as a functional drink fermented with probiotics. [Display omitted] • Lactic acid bacteria fermentation increased the betaine content of Chinese wolfberry pulp, especially L. helveticu s. • Fermentation improved the bioaccessibility of carotenoids and flavonoids. • Fermentation altered the phenolic profiles of Chinese wolfberry pulp during digestion. • Fermentation benefitted the antioxidant activity of Chinese wolfberry pulp during digestion. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14–48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality, VMD was suggested to be advantageous technology in actual industrial production. [Display omitted] • Quality of kiwifruit pomace was influenced by different drying technologies. • Vacuum microwave drying (VMD) dramatically reduced drying time of kiwifruit pomace. • Microwave drying (MD) exhibited low energy consumption for kiwifruit pomace drying. • MD possessed high content of soluble dietary fiber in kiwifruit pomace. • VMD maintained high antioxidant capacities compared to conventional thermal drying. [ABSTRACT FROM AUTHOR]

[Display omitted] • Electron beam irradiation inactivated Lactobacillus plantarum thoroughly. • High pressure processing increased extractable phenolics and carotenoids contents. • High pressure processing improved antioxidant capacity of fermented cabbage sauce. • Non-thermal processing was more beneficial to flavor formation than thermal. To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (PT) and autoclave sterilization (AS) treatments on the colony counts of Lactobacillus plantarum , phytochemicals, antioxidant activities and volatile compounds were investigated. Results showed that thermal and non-thermal treatments could significantly decrease the colony counts of Lactobacillus plantarum , in which EBI and AS treatments inactivated Lactobacillus plantarum thoroughly. EBI and HPP treatments were superior to PT and AS treatments in terms of volatile compounds, bioactive compounds and antioxidant activities. The total contents of volatile compounds in sauces treated by EBI and HPP were significantly increased by 43.92%–61.87% and 71.53%–84.46%, respectively, and the new formed substance 2,3-butanedione endowed sauces with sweet and creamy aroma. In addition, HPP treatment improved the extractable contents of total phenolics and carotenoids, retained capsicum red pigment content, and significantly enhanced antioxidant capacities of sauces. Sauce treated by HPP at 200 MPa exhibited the highest total carotenoid content, DPPH radical scavenging activity and FRAP, increasing by 9.27%, 2.24% and 16.13%, respectively, compared with CK. EBI treatment exhibited higher total phenolic content and FRAP, which positively depended on the dose. Therefore, HPP and EBI treatments were suggested as potential technologies to improve shelf-life stability and volatile compounds of fermented spicy Chinese cabbage sauce. [ABSTRACT FROM AUTHOR]

Walnuts have high nutrition value and are one of the most popular nuts worldwide. A large amount of by-products including green walnut husk, walnut shell, walnut septum and walnut meal are generated during walnut oil processing. Walnut by-products contain a variety of bioactive compounds that could be applied in food, chemical and biomedical industries as native additives and functional components. In this review, some recent advances in walnut by-products as potential sources of bioactive compounds are summarized. Special attention was given to main bioactive compounds in various parts of walnuts, such as their biological properties, extraction processes and applications in different fields. Walnut by-products are important source of functionally diverse bioactive compounds with antioxidant capacity, antibacterial, blood pressure regulating, immune enhancing, neuroprotective and memory consolidation. Moreover, walnut by-products are chemically inert, biodegradable, and non-toxic materials, and thus can be used in the preparation of biological activated carbon and filtering medium. Owing to these great application prospects, further studies on physicochemical properties, bioavailability and biosecurity should be considered. To save production cost, novel efficient extraction technologies of bioactive compounds from walnut by-products should be focused on in the food and drug industries. • Walnut by-products are sustainable sources of value-added bioactive compounds. • These bioactive compounds have a wide variety of health-promoting properties. • Strategies for the extract of bioactive compounds from walnut by-products are reported. • Walnut by-products applications and challenges in food, medicine and industry fields are summarized. • Comprehensive utilization ways of walnut by-products decrease environmental impact and provide added value. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) fermentation and three types of vegetable oils (corn oil, peanut oil, and olive oil) supplementations on the physicochemical properties, bioactive components, and flavor volatiles of tomato pulp. Tomato pulp supplemented with oils was excellent food matrices for L. plantarum growth, and the colony counts remained above 8.3 log CFU/mL at the end of fermentation. The contents of total phenol, carotenoids and lycopene were dramatically increased after fermentation, and oils supplementation exhibited a synergistic promotion effect, especially for the combination of L. plantarum fermentation and 3% olive oil supplementation exhibiting the highest lycopene level (30 mg/mL), the strongest DPPH radical scavenging activity (84.24%) and FRAP (16.45 mmol Trolox/L). Furthermore, synergistic L. plantarum fermentation and oils supplementation decreased aldehydes content, and increased alcohols, esters, and ketones formation, meaning the improved flavor characteristics of fermented tomato pulp. In this study, a functional beverage of tomato pulp was prepared by the combination of L. plantarum fermentation and vegetable oils supplementation. Colony counts, lycopene level, antioxidant capacities, and flavor characteristics were dramatically improved at the end of fermentation. This study provides an innovative technology to improve the release of lycopene from plant tissue and provide a functional beverage of tomato pulp with high health benefits. [Display omitted] • Tomato pulps added with oils were good matrices for Lactiplantibacillus plantarum. • Combination of L. plantarum and oil promoted lycopene release from plant tissue. • Antioxidant capacity was improved by combination of L. plantarum and oil. • Esters and ketones formation was increased by combination of L. plantarum and oil. [ABSTRACT FROM AUTHOR]

• Jujube juices were excellent food matrices for select lactic acid bacteria. • Total phenolic content of jujube juice was increased by lactic acid fermentation. • Antioxidant capacities of jujube juice were improved by lactic acid fermentation. • Lactic acid fermentation led the increase of caffeic acid and rutin. • Lactic acid fermentation improved the aroma complexity of jujube juice. The objective of this study was to investigate the effects of four commercial lactic acid bacteria (LAB), namely L. acidophilus , L. casei , L. helveticus and L. plantarum , on the phenolic profiles, antioxidant capacities and flavor profiles of jujube juices prepared from two crop varieties (Ziziphus Jujuba cv. Muzao and Hetian). Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased total phenolic content, while decreased total flavonoid content of jujube juices. However, antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents. Furthermore, a total of 74 volatile compounds were identified and increased in total content by LAB fermentation, which resulted in 22 and 19 new flavor volatiles formation in Muzao juice and Hetian juice, respectively. [ABSTRACT FROM AUTHOR]

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37), Lactobacillus paracasei 01 (Lpc01), Lactobacillus acidophilus 85 (La85) and Bifidobacterium lactis 80 (Bla80). The effects of LAB fermentation on sugars and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented AJ (FAJ) were investigated. Results showed that AJ was an excellent food matrix for LAB strains. Lh76 and Lp90 showed the highest viable counts of 12.7 log CFU/mL at the end of fermentation. Lp90, La85 and Bla80 exhibited strong malolactic conversion capacity and finally produced lactic acid more than 6.5 mg/mL. In addtion, LAB fermentation significantly (p < 0.05) decreased the total phenols and flavonoids levels. However, antioxidant activities based on DPPH and FRAP methods were enhanced during fermentation, especially for La85 which exhibited dramatical DPPH radical scavenging activity (90.05%) and FRAP (0.96 mmol Trolox/L). The improvement of antioxidant activities was suggested to be related to the increase in caffeic acid and phlorizin contents. The analysis of flavor volatiles showed that LAB fermentation resulted in formation of seven new alcohols and six new esters, and improvement of ketones and aldehydes production. • Fuji apple juice was an excellent food matrix for select lactic acid bacteria. • Select lactic acid bacteria exhibited strong malolactic acid conversion capacity. • Antioxidant capacity of apple juice was increased by lactic acid fermentation. • Caffeic acid and phlorizin contents were increased by lactic acid fermentation. • Lactic acid fermentation improved the aroma complexity of apple juice. [ABSTRACT FROM AUTHOR]