Effect of ultrasonic pretreatment on fermentation performance and quality of fermented hawthorn pulp by lactic acid bacteria
Copyright © 2024 Elsevier Ltd. All rights reserved..
In order to explore the effects of ultrasonic pretreatment on the fermentation performance and quality characteristics of fermented hawthorn pulp. Five types of fermented hawthorn pulp were obtained using 0 W for 5 min, 300 W for 5 min, 360 W for 5 min, 420 W for 5 min, 540 W for 5 min. The fermentation performance and quality of fermented hawthorn pulp were characterized. The results indicated Low power ultrasound (360 W) could improve the fermentation performance and quality of FHP, and high power ultrasound (540 W) could reduce the fermentation performance and quality. Under the ultrasonic condition of 360 W for 5 min; the cell membrane of lactic acid bacteria produced repairable damage and the morphology did not change significantly, the consumption of reducing sugar, total acid, soluble solids, amino nitrogen, conductivity, and sensory quality of the fermented hawthorn pulp reached the highest. The fermentation performance and quality of fermented hawthorn pulp were improved by the optimum ultrasonic treatment, which could be used as an effective and alternative method for producing FHP with good flavor, high bioactivity and good quality.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:446 |
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| Enthalten in: |
Food chemistry - 446(2024) vom: 15. Apr., Seite 138774 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Liu, Yuan [VerfasserIn] |
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| Links: |
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| Themen: |
Characterization |
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| Anmerkungen: |
Date Completed 03.04.2024 Date Revised 03.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138774 |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a In order to explore the effects of ultrasonic pretreatment on the fermentation performance and quality characteristics of fermented hawthorn pulp. Five types of fermented hawthorn pulp were obtained using 0 W for 5 min, 300 W for 5 min, 360 W for 5 min, 420 W for 5 min, 540 W for 5 min. The fermentation performance and quality of fermented hawthorn pulp were characterized. The results indicated Low power ultrasound (360 W) could improve the fermentation performance and quality of FHP, and high power ultrasound (540 W) could reduce the fermentation performance and quality. Under the ultrasonic condition of 360 W for 5 min; the cell membrane of lactic acid bacteria produced repairable damage and the morphology did not change significantly, the consumption of reducing sugar, total acid, soluble solids, amino nitrogen, conductivity, and sensory quality of the fermented hawthorn pulp reached the highest. The fermentation performance and quality of fermented hawthorn pulp were improved by the optimum ultrasonic treatment, which could be used as an effective and alternative method for producing FHP with good flavor, high bioactivity and good quality | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Characterization | |
| 650 | 4 | |a Fermentation | |
| 650 | 4 | |a Hawthorn pulp | |
| 650 | 4 | |a Lactic acid bacteria | |
| 700 | 1 | |a Zhu, Jinxin |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Chuanhe |e verfasserin |4 aut | |
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