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Food Science and Human Wellness 2022, 11(4): 1018-1027 https://doi.org/10.1016/j.fshw.2022.03.029
Research Article | Open Access | Issue | Published: 28 April 2022

Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice

Show Author's Information Ying Jianga,1,  Ting Luob,1,  Ying Tanga,  Sirui Chena,  Hui Nic,  Qihe Chend,  Xingshun Songe,  Yihong Baoa,f,  Zeyuan Dengb( ),  Jinling Wanga,f( )
School of Forestry, Northeast Forestry University, Harbin 150040, China
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
College of Food and Biological Engineering, JiMei University, Xiamen 361021, China
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
School of Life Sciences, Northeast Forestry University, Harbin 150040, China
Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

1 Authors equally contributed to this paper.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Deacidification, Phenolic compounds, Volatiles, Red raspberry juice, Issatchenkia terricola
Cite this article:
Jiang Y, Luo T, Tang Y, et al. Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice. Food Science and Human Wellness, 2022, 11(4): 1018-1027. https://doi.org/10.1016/j.fshw.2022.03.029
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Abstract Full text About this article

High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..


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About this article

Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice

Show Author's information Ying Jianga,1, Ting Luob,1, Ying Tanga, Sirui Chena, Hui Nic, Qihe Chend, Xingshun Songe, Yihong Baoa,f, Zeyuan Dengb( ), Jinling Wanga,f( )
School of Forestry, Northeast Forestry University, Harbin 150040, China
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
College of Food and Biological Engineering, JiMei University, Xiamen 361021, China
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
School of Life Sciences, Northeast Forestry University, Harbin 150040, China
Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

1 Authors equally contributed to this paper.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from (22.8 ± 0.08) g/L to (6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..

Keywords: Deacidification, Phenolic compounds, Volatiles, Red raspberry juice, Issatchenkia terricola

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Received: 16 November 2020
Revised: 03 February 2021
Accepted: 11 April 2021
Published: 28 April 2022
Issue date: July 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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