Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves

doi:10.3969/j.issn.1004-1524.20240229

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (3): 654-666.DOI: 10.3969/j.issn.1004-1524.20240229

• Food Science • Previous Articles Next Articles

Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves

QIAO Huiru¹^,²(), FANG Xiangjun², WU Weijie², LIU Ruiling², CHEN Hangjun², DENG Shanggui¹, SHA Hao², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Key Laboratory of Post-Harvest Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Fruit and Vegetable Preservation and Processing, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China

Received:2024-03-11 Online:2025-03-25 Published:2025-04-02

Abstract

Abstract:

To improve the resource utilization of Dendrobium officinale leaves, this study aimed to investigate the effects of lactic acid bacteria fermentation on the quality and flavor components of a blueberry-D. officinale leaf composite beverage, with the goal of developing a fermented beverage with unique taste, nutritional value, and health benefits. Using blueberries and D. officinale leaves as the main raw materials and Lactobacillus plantarum as the fermentation strain, a composite fermented beverage was prepared. Single-factor and orthogonal experiments were conducted to optimize the volume ratio of blueberry juice to D. officinale leaf juice, addition mass fraction of sugar, inoculation volume fraction of Lactobacillus plantarum, and fermentation time, thereby determining the optimal fermentation parameters. The results showed that the optimal fermentation parameters were a blueberry juice to D. officinale leaf juice ratio of 1:1, addition mass fraction of sugar of 6%, inoculation volume fraction of L. plantarum of 2%, and fermentation time of 48 h. Under these conditions, the fermented beverage exhibited a pleasant sweet-sour taste, with a soluble solid content of 9.47%, total sugar content of 56.28 mg·mL^-1, total phenolic content of 1.80 mg·mL^-1, anthocyanin content of 13.21 mg·L^-1, and a sensory score of 84.50. Compared to the pre-fermentation state, the DPPH, ABTS⁺, and hydroxyl radical scavenging rates increased by 13.50%, 11.00%, and 17.88%, respectively. Additionally, 73 volatile flavor compounds were detected, primarily esters, alcohols, aldehydes, and phenols, with higher concentrations of ethyl nonanoate, ethyl acetate, ethyl butyrate, linalool, 1-nonanol, 2-ethyl-1-hexanol, 1-heptanol, and 1-pentanol. Fermentation promoted the conversion of acids to esters, significantly increasing the ester content and imparting a fresh, sweet, and smooth taste to the beverage. Lactic acid bacteria fermentation significantly improved the quality and flavor of the blueberry-D. officinale leaf composite beverage, enhancing its antioxidant activity and nutritional value. This study provides a new approach for the deep processing and high-value utilization of agricultural by-products, demonstrating significant application potential.

Key words: fermented beverage, process optimization, flavor substance, blueberry, Dendrobium officinale leaf

CLC Number:

TS275

QIAO Huiru, FANG Xiangjun, WU Weijie, LIU Ruiling, CHEN Hangjun, DENG Shanggui, SHA Hao, GAO Haiyan. Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 654-666.

Figures/Tables 12

Table 1 Factor level for orthogonal experiment

水平 Level	因素Factor
水平 Level	A体积比 Volume ratio	B蔗糖添加质量分数 Addition mass fraction of sugar/%	C植物乳杆菌接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%	D发酵时间 Fermentation time/h
1	3∶1	4	2	36
2	1∶1	5	3	48
3	1∶3	6	4	60

Fig.1 Effect of volume ratio of blueberry juice to Dendrobium officinale leaf juice, addition mass fraction of sugar, inoculation volume fraction of Lactobacillus plantarum and fermentation time on sensory score and viable bacteria count of composite beverage

Table 2 Design and results of orthogonal test

试验编号 Test No.	A体积比 Volume ratio	B蔗糖添加质量分数 Addition mass fraction of sugar/%	C植物乳杆菌接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%	D发酵时间 Fermentation time/h	Y₁感官评分 Sensory evaluation	Y₂活菌数 Number of live bacteria/lg (CFU·mL^-1)	Y₃乳酸含量 Lactic acid content/ (mmol·L^-1)
1	3∶1	4	2	36	77.70	9.12	30.08
2	3∶1	5	4	48	78.40	8.82	29.86
3	3∶1	6	3	60	78.60	7.96	22.94
4	1∶1	4	4	60	77.40	8.23	26.14
5	1∶1	5	3	36	80.80	9.32	21.92
6	1∶1	6	2	48	84.30	11.45	39.82
7	1∶3	4	3	48	73.40	10.59	33.43
8	1∶3	5	2	60	71.90	8.48	29.21
9	1∶3	6	4	36	72.30	8.29	22.63

Table 3 Range analysis results

因素 Factor	感官评分Sensory evaluation					活菌数Number of live bacteria					乳酸含量Lactic acid content
因素 Factor	k₁	k₂	k₃	R	最优水平 Optimum level	k₁/lg (CFU· mL^-1)	k₂/lg (CFU· mL^-1)	k₃lg (CFU· mL^-1)	R	最优水平 Optimum level	k₁/ (mmol· L^-1)	k₂/ (mmol· L^-1)	k₃/ (mmol· L^-1)	R	最优水平 Optimum level
A体积比	78.23	80.83	72.53	8.30	2	8.63	9.67	9.12	1.04	2	27.63	29.29	28.42	1.66	2
Volume ratio
B蔗糖添加质量	76.16	77.03	77.10	0.94	3	9.31	8.87	9.23	0.44	1	29.88	27.00	28.46	2.88	1
分数 Addition mass fraction of sugar/%
C植物乳杆菌	78.00	77.60	76.03	1.97	1	9.68	9.29	8.45	1.23	1	33.04	26.10	26.21	6.94	1
接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%
D发酵时间	76.90	78.70	76.00	2.70	2	8.91	10.29	8.22	2.07	2	24.88	34.37	26.10	9.49	2
Fermentation time/h

Table 4 Nutrient composition content and antioxidant capacity of blueberry and Dendrobium officinale leaf compound drink

样品 Sample	pH	可溶性固形物含量 Soluble solid content/%	总酚含量 Total phenol content/ (mg·mL^-1)	总糖含量 Total sugar content (mg·mL^-1)	花色苷含量 Anthocyanin content/ (mg·L^-1)	DPPH自由基清除率 DPPH radical scavenging rate/%	ABTS⁺自由基清除率 ABTS⁺ radical scavenging rate/%	羟自由基清除率 ·OH scavenging rate/%
发酵前 Pre-fermentation	3.66 ±0.01 a	7.93 ±0.11 b	1.94 ±0.03 a	50.34 ±1.20 b	9.01 ±1.27 b	74.73 ±1.62 c	80.72 ±1.54 c	62.63 ±2.91 c
发酵后 Post-fermentation	3.48 ±0.05 b	9.47 ±0.31 a	1.80 ±0.03 b	56.28 ±3.21 a	13.21 ±0.24 a	84.83 ±0.59 b	89.62 ±0.97 b	73.83 ±2.03 b
抗坏血酸 Ascorbic acid	—	—	—	—	—	92.14 ±1.87 a	98.80 ±0.49 a	90.76 ±1.28 a

Fig.2 GC-IMS three-dimensional spectra of volatile components in the sample The background is blue, and the three axes represent migration time (X-axis), retention time (Y-axis), and signal peak strength (Z-axis), with each point representing a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The left picture is unfermented sample, the right picture is fermented sample.

Fig.3 GC-IMS differential spectra of volatile components in the samples Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). If the volatile organic compound content of the fermented sample is the same as that of the unfermented sample, the reduced background is white, and the red color indicates that the concentration of the substance in the fermented sample is higher than that in the unfermented sample, the blue color indicates that the concentration of the substance in the fermented sample is lower than that in the unfermented sample. The left figure is the unfermented sample, the right figure is the fermented sample.

Fig.4 Qualitative map of unfermented samples The background is blue and the red vertical line at 1.0 is RIP peak (reactive ion peak, normalized). Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). Each number on either side of the RIP peak represents a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The same as in Figure 5.

Fig.5 Qualitative map of fermented samples

Fig.6 Fingerprints of all volatile components in the samples before and after fermentation Each row in the graph represents all of the signal peaks selected from one sample, and each column represents the signal peaks of the same volatile organic compound in different samples, the complete volatile organic compound information of each sample and the differences in volatile organic compound between the samples can be seen in the figure. The brighter the color, the higher the content of the substance; The substance suffixes M, D, or T are monomers, dimers, and trimers of the same substance, respectively. F, Fermented group sample; W, Unfermented group sample.

Fig.7 PCA score of volatile components before and after fermentation F, Fermented group samples; W, Unfermented group samples.

Fig.8 Nearest neighbor-euclidean distance diagram of volatile components in samples F, Fermented group samples; W, Unfermented group samples.

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Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves

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