Effects of lactic acid bacteria fermentation on antioxidant activity and sensory quality of <i>Rosa sterilis</i> S D Shi
Qin-Yi Hu, Xin-Xin Tang, Li Zhu, L.M. Wei, Xue-Ping Wu, Hao Zhao
Abstract
The objective of this study was to improve the flavor of <i>Rosa sterilis</i> S D Shi juice without reducing its antioxidant activity. <i>Lactobacillus plantarum</i> BJ-1 and <i>Lactobacillus brevis</i> BJ-31, previously isolated and preserved from naturally fermented kimchi, were used to ferment <i>R. sterilis</i> S D Shi juice, and the antioxidant activity and organoleptic properties were measured and analyzed to produce <i>R. sterilis</i> S D Shi juice with no reduction in antioxidant activity but with improved flavor. The experimental results showed that <i>L. plantarum</i> BJ-1 and <i>L. brevis</i> BJ-31 significantly increased the content of total phenolics and flavonoids, the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals by 43.11% and 40.70%, and the scavenging capacity of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals by 40% and 40%, respectively. From the organoleptic point of view, the taste and aroma of the <i>R. sterilis</i> S D Shi juice fermented by different lactobacilli gradually improved, and the aromatic amino acids of the fermented BJ-1 juice exceeded those of the non-fermented juice, while the aromatic amino acids and bitter amino acids of the fermented BJ-3 juice exceeded those of the non-fermented juice. <i>R. sterilis</i> S D Shi juice was both higher than those of unfermented juice, indicating that fermentation is a good way to improve the taste and flavor of <i>R. sterilis</i> S D Shi juice. This indicates that there was a significant improvement in the taste and flavor of the <i>R. sterilis</i> S D Shi juice. In this research, adding BJ-1 and BJ-31 respectively to <i>R. sterilis</i> S D Shi juice for fermentation, which significantly improved the taste and flavor of the juice, and this research provides a theoretical basis for probiotic fermentation of <i>R. sterilis</i> S D Shi juice and development.