Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale.

ABSTRACT: Lacticaseibacillus rhamnosus is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of L. rhamnosus on the quality of mango juice has not yet been determined. Therefore, the effects of L. rhamnosus FJG1530 on the physicochemical properties, physiological activity, and volatile and non-volatile compounds of mango juice were extensively examined in this study. The data showed that L. rhamnosus FJG1530 possessed strong adaptability to mango juice, reducing its total sugar and increasing its total flavonoids. L. rhamnosus FJG1530 fermentation enhanced the ability of mango juice to clear the free radicals ABTS and DPPH, as well as improving the inhibi

SUBMITTER: Fan J 

PROVIDER: S-EPMC11854518 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature