Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

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dc.authoridBordiga, Matteo/0000-0001-6587-9843
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSevindik, Onur
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorAgirman, Bilal
dc.contributor.authorSelli, Serkan
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorBordiga, Matteo
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2025-01-06T17:38:09Z
dc.date.available2025-01-06T17:38:09Z
dc.date.issued2022
dc.description.abstractGilaburu fruit and its products have gained popularity due to their nutritional content, taste and health benefits. Even though fermented gilaburu juice is widely preferred and consumed in some regions, there is no detailed study on the optimization of the production conditions of this popular beverage. In this study, gilaburu fruit juices fermented naturally (NFJ) and with three commercial lactic acid bacteria (LAB) (L. plantarum: FJLP, L. delbureckii: FJLD, L. caseii: FJLC) were examined for the first time. The microbial properties, phenolics, aroma compounds, minerals, amino acid contents and sensory properties were examined. It was found that the phenolics and volatiles were richer in the samples fermented with LAB but their amino acid contents were in lower amounts as compared to the NFJ sample. The juices produced with L. plantarum (FJLP) and L. delbrueckii (FJLD) presented better aroma, colour, flavour, and overall acceptability.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Research Fund [20103001]
dc.description.sponsorshipThe authors sincerely thank to the Adana Alparslan Turkes Science and Technology University Research Fund for financial support (Project number: 20103001). Also, we would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his outstanding editing.
dc.identifier.doi10.1016/j.foodchem.2022.132079
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35042105
dc.identifier.scopus2-s2.0-85122782822
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.132079
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2499
dc.identifier.volume378
dc.identifier.wosWOS:000746261300015
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectGilaburu fruit
dc.subjectViburnum opulus
dc.subjectFermented juice
dc.subjectLactic acid bacteria (LAB)
dc.subjectAroma
dc.subjectPhenolics
dc.subjectAmino acids
dc.titleImpacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices
dc.typeArticle

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