Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Jun 22;10(7):1439.
doi: 10.3390/foods10071439.

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

Chu-Min Zhao  1 , Ting Du  1 , Ping Li  1 , Xin-Jun Du  1 , Shuo Wang  1   2
Affiliations

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

Chu-Min Zhao et al. Foods. .

Abstract

Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.

Keywords: Lactiplantibacillus plantarum; bamboo shoot; fermentation; nutrient contents; red jujube.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in pH values and viable cell counts under different inoculation volumes (A) (0.03%, 0.06%, 0.10%, 0.20%, 0.30%, and 0.40% with separate trials at 37 °C and fermented for 14 h), fermentation temperatures (B) (30 °C, 34 °C, 37 °C, and 40 °C with separate trials with 0.30% inoculation volume and fermented for 14 h), and fermentation time periods (C) (10 h, 12 h, 14 h, 16 h, and 18 h with consecutive trials under different time points with 0.30% inoculation volume and fermented at 37 °C) with L. plantarum TUST-232. a,b,c Statistical analysis ANOVA at 95% confidence level, with different letters indicating a significant difference at p < 0.05.
Figure 2
Figure 2
Changes in viable cell counts, pH values, and TTA values during fermentation of the R–B mixed juice with L. plantarum TUST-232, and the picture of the beverage produced under the selected fermentation conditions. The growth curve was determined under the selected conditions of 0.3% inoculation volume and fermentation at 37 °C for 36 h.
Figure 3
Figure 3
Changes in the content of sugars before and after fermentation of the R–B mixed juice with L. plantarum TUST-232. The contents of sugars, including sucrose, glucose, and fructose, were measured. The error bars indicate means ± SD (n = 3); the differences between groups were analyzed by a two-tailed paired Student’s t-test; * p < 0.05.
Figure 4
Figure 4
Changes in the content of organic acids before and after fermentation of the R–B mixed juice fermented with L. plantarum TUST-232. Organic acids, including oxalic acid, citric acid, malic acid, succinic acid, lactic acid, and adipic acid, were measured. The error bars indicate means ± SD (n = 3); the differences between groups were analyzed by a two-tailed paired Student’s t-test. * indicates significant differences at p < 0.05.
Figure 5
Figure 5
Radar plot (A), PCA score plot (B), and loading plot (C) of the aromatic compounds in the R–B mixed juice before and after fermentation detected by electronic nose.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Ji X., Peng Q., Yuan Y., Shen J., Xie X., Wang M. Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): A review. Food Chem. 2017;227:349–357. doi: 10.1016/j.foodchem.2017.01.074. - DOI - PubMed
    1. Chongtham N., Bisht M.S. Bamboo: A prospective ingredient for Functional food and Nutraceuticals. Jpn. Bamboo J. 2017;30:82–99.
    1. O’Keefe S.J. The association between dietary fibre deficiency and high-income lifestyle-associated diseases: Burkitt’s hypothesis revisited. Lancet Gastroenterol. Hepatol. 2019;4:984–996. doi: 10.1016/S2468-1253(19)30257-2. - DOI - PMC - PubMed
    1. Frank S.M., Webster J., McKenzie B., Geldsetzer P., Manne-Goehler J., Andall-Brereton G., Houehanou C., Houinato D., Gurung M.S., Bicaba B.W., et al. Consumption of Fruits and Vegetables Among Individuals 15 Years and Older in 28 Low- and Middle-Income Countries. J. Nutr. 2019;149:1252–1259. doi: 10.1093/jn/nxz040. - DOI - PubMed
    1. Plaza-Díaz J., Ruiz-Ojeda F.J., Vilchez-Padial L.M., Gil A. Evidence of the Anti-Inflammatory Effects of Probiotics and Synbiotics in Intestinal Chronic Diseases. Nutrients. 2017;9:555. doi: 10.3390/nu9060555. - DOI - PMC - PubMed

LinkOut - more resources