The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus

Abstract

AbstractBACKGROUNDThe consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products.RESULTSIn this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL−1, total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d‐limonene and benzyl alcohol, and decreasing volatile acids.CONCLUSIONThis study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.