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Research Article | Open Access

Effects of lactic acid bacteria fermentation on antioxidant activity and sensory quality of Rosa sterilis S D Shi

Qin-Yi Hu1, Xin-Xin Tang1, Zhu Li1,2( ), Long-Feng Wei1, Xue-Ping Wu1, Hao Zhao1
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550009, China
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Highlights

(1) BJ-1 and BJ-31 fermentation can make Rosa. sterilis S D Shi juice taste significantly improved.

(2) BJ-1 and BJ-31 fermentation increased the free radical clearance rate of R. sterilis S D Shi juice DPPH by 43.11% and 40.70%, respectively.

(3) Fermentation of BJ-1 and BJ-31 made the free radical clearance rate of R. sterilis S D Shi juice ABTS exceed 95%.

(4) The fermentation of BJ-1 and BJ-31 increased the SOD of R. sterilis S D Shi juice by 2.47% and 5.03%, respectively.

Graphical Abstract

Rosa sterilis S D Shi is a special agricultural product of Guizhou province, which is rich in high nutritional value and biological activity, and has great development potential. However, because it contains high tannin, its taste is bitter. In this study, Lactobacillus plant BJ-1 and Lactobacillus brevis BJ-31 were used to fement Rosa sterilis S D Shi juice respectively, which can significantly improve the taste while ensuring its antioxidant activity. The amino acids, volatile organic acids, antioxidant activity, and taste of R. sterilis S D Shi juice before and after fermentation were tested. The results showed that lactic acid bacteria fermentation of R. sterilis can improve the taste and enhance the antioxidant activity, which can provide a reference for the development of Guizhou province's characteristic agricultural product.

Abstract

The objective of this study was to improve the flavor of Rosa sterilis S D Shi juice without reducing its antioxidant activity. Lactobacillus plantarum BJ-1 and Lactobacillus brevis BJ-31, previously isolated and preserved from naturally fermented kimchi, were used to ferment R. sterilis S D Shi juice, and the antioxidant activity and organoleptic properties were measured and analyzed to produce R. sterilis S D Shi juice with no reduction in antioxidant activity but with improved flavor. The experimental results showed that L. plantarum BJ-1 and L. brevis 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 R. sterilis 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. R. sterilis 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 R. sterilis S D Shi juice. This indicates that there was a significant improvement in the taste and flavor of the R. sterilis S D Shi juice. In this research, adding BJ-1 and BJ-31 respectively to R. sterilis 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 R. sterilis S D Shi juice and development.

Keywords

lactic acid bacteria fermentationRosa sterilis S D Shiantioxidant activitysensory qualitynutritional ingredient

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Food & Medicine Homology
Volume 2 Issue 1,
March 2025
Article number: 9420026
DOI: 10.26599/FMH.2025.9420026
Cite this article:
Hu Q-Y, Tang X-X, Li Z, et al. Effects of lactic acid bacteria fermentation on antioxidant activity and sensory quality of Rosa sterilis S D Shi. Food & Medicine Homology, 2025, 2(1): 9420026. https://doi.org/10.26599/FMH.2025.9420026

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Received: 12 May 2024
Revised: 09 July 2024
Accepted: 09 July 2024
Published: 21 August 2024
© National R & D Center for Edible Fungus Processing Technology 2025. Published by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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