September 25, 2025 | Food Chemistry: X |
Using Lactobacillus-mediated fermentation, a study by South China University of Technology, China, explored its effects on the nutritional and sensory attributes of red pitaya (Hylocereus polyrhizus) pulp. The research aimed to identify how different probiotic strains influence the fruit’s phytochemical composition, antioxidant activity, and potential antidiabetic effects.
The study found notable differences among Lactobacillus species in carbohydrate metabolism and lactic acid production, which influenced the biochemical transformations during fermentation. The process enhanced antioxidant capacity and inhibitory activity against carbohydrate-digesting enzymes such as α-amylase and α-glucosidase. Docking analysis revealed that vanillin and 1-caffeoylquinic acid, produced primarily by L. thermophilus GRX02 and L. plantarum LP-28, acted as effective enzyme inhibitors. In diabetic mice, the fermented red pitaya juice improved blood glucose regulation and lipid metabolism, effects linked to increased phenolic content.
In addition to the health-related findings, volatile compound profiling showed that fermentation enriched the aroma profile, enhancing desirable sensory characteristics. Overall, the study demonstrates that lactic acid bacteria fermentation can serve as an effective strategy to enhance both the functional and sensory qualities of red pitaya juice, supporting its development as a health-promoting, naturally flavored beverage.
