Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with <i>Issatchenkia terricola</i> WJL-G4. The sensory evaluation of...

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Autores principales:	Biao Liu, Dongxia Yuan, Qiaoyue Li, Xin Zhou, Hao Wu, Yihong Bao, Hongyun Lu, Ting Luo, Jinling Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Issatchenkia terricola</i> deacidification phenolic compounds organic acid antioxidant activity principal component analysis (PCA) Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/9912fb0ea3e04c59b8c3ec9727efc80f
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spelling	oai:doaj.org-article:9912fb0ea3e04c59b8c3ec9727efc80f2021-11-11T18:39:22ZChanges in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>10.3390/molecules262167121420-3049https://doaj.org/article/9912fb0ea3e04c59b8c3ec9727efc80f2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6712https://doaj.org/toc/1420-3049High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with <i>Issatchenkia terricola</i> WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. <i>Issatchenkia terricola</i> WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with <i>Issatchenkia terricola</i> exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.Biao LiuDongxia YuanQiaoyue LiXin ZhouHao WuYihong BaoHongyun LuTing LuoJinling WangMDPI AGarticle<i>Issatchenkia terricola</i>deacidificationphenolic compoundsorganic acidantioxidant activityprincipal component analysis (PCA)Organic chemistryQD241-441ENMolecules, Vol 26, Iss 6712, p 6712 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Issatchenkia terricola</i> deacidification phenolic compounds organic acid antioxidant activity principal component analysis (PCA) Organic chemistry QD241-441
spellingShingle	<i>Issatchenkia terricola</i> deacidification phenolic compounds organic acid antioxidant activity principal component analysis (PCA) Organic chemistry QD241-441 Biao Liu Dongxia Yuan Qiaoyue Li Xin Zhou Hao Wu Yihong Bao Hongyun Lu Ting Luo Jinling Wang Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
description	High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with <i>Issatchenkia terricola</i> WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. <i>Issatchenkia terricola</i> WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with <i>Issatchenkia terricola</i> exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.
format	article
author	Biao Liu Dongxia Yuan Qiaoyue Li Xin Zhou Hao Wu Yihong Bao Hongyun Lu Ting Luo Jinling Wang
author_facet	Biao Liu Dongxia Yuan Qiaoyue Li Xin Zhou Hao Wu Yihong Bao Hongyun Lu Ting Luo Jinling Wang
author_sort	Biao Liu
title	Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
title_short	Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
title_full	Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
title_fullStr	Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
title_full_unstemmed	Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>
title_sort	changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented by <i>issatchenkia terricola</i>
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9912fb0ea3e04c59b8c3ec9727efc80f
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Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by <i>Issatchenkia terricola</i>

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