August 27, 2025 | Food Chemistry: X |
The study conducted by Hainan University, China, explored the influence of Bifidobacterium fermentation on the nutritional and sensory qualities of Hylocereus megalanthus juice (HMJ). Fermentation with Bifidobacterium is recognized for its health-promoting and safety benefits, and this work aimed to determine its effects on fruit-based beverages.
The results showed that fermentation enhanced the physicochemical properties of HMJ by increasing bioactive compounds and antioxidant activity. Notably, soluble dietary fiber (SDF) and sodium cholate adsorption capacity (SCAC) were improved, suggesting potential hypolipidemic effects. Metabolomic profiling identified 638 differential metabolites, primarily enriched in amino acid and carbohydrate metabolism pathways. Targeted sugar metabolism analysis revealed marked changes in mono-, di-, and tri-saccharide compositions, particularly through the pentose phosphate pathway.
In addition to biochemical improvements, sensory assessments indicated that fermentation contributed to a more favorable flavor profile. Electronic tongue analysis confirmed these changes, showing that Bifidobacterium fermentation improved both taste and overall acceptability.
In summary, the study demonstrated that Bifidobacterium fermentation can significantly improve the nutritional, functional, and sensory attributes of Hylocereus megalanthus juice, supporting its development as a functional beverage with added health benefits.
