The health benefits of fermented fruits have attracted consumers' attention. High levels of antioxidant ability in the fermented kiwifruit extract were found at the early stage of fermentation. The co-fermention with Lactobacillus paracasei LG0260 and Kluyveromyces marxianus J2853 showed the highest ABTS radical scavenging ability (ABTS-SA) and superoxide dismutase (SOD) activity. Also, the typical antioxidant components of SOD activity, vitamin C concentration and total phenol content were highly correlated with ABTS-SA. Obviously, polyphenols in the fermented kiwifruit extract evolved into monophenols during fermentation. Compared to undigested samples, the activity of ABTS-SA and reducing power capacity (RP-CA) after the final intestinal digestion decreased and ranged 387.44-531.89 VCμg/mL, 650.95-981.63 VCμg/mL, respectively (P < 0.05). Meanwhile, SOD activity on the 10th day of fermentation were still remained 222.82 U/mL, 206.98 U/mL and 217.23 U/mL, respectively. These results suggested that the fermented kiwifruit extract could exhibit antioxidant activity through tolerance to the digestive environment.
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Article Synopsis
- The study explores the use of indigenous non-Saccharomyces cerevisiae yeast strains, specifically Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii, to enhance the aromatic complexity of kiwifruit wine.
- By combining these strains with Saccharomyces cerevisiae in sequential fermentation, researchers analyzed how different starter cultures affect the wine's chemical composition and flavor profile, particularly focusing on the evolution of aroma during fermentation.
- Results showed that using mixed starter cultures significantly improved the wine's antioxidant capacity and produced more intense floral and fruity aromas, while also reducing aroma loss rates during fermentation, indicating a more stable and desirable flavor profile.
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