Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.

An efficient and environmentally friendly extraction method utilizing an ultrasonic-assisted natural deep eutectic solvent (UAE-NADES) was developed for the extraction of anthocyanins from Vitis davidii Foex. A screening process was conducted to evaluate seven different NADESs, resulting in the selection of a high-efficiency NADES (choline chloride-glycerol (ChGly)). To analyze the influence of significant factors and their interactive effects on the total anthocyanin content (TAC), response surface methodology (RSM) was employed. Furthermore, the conditions of extraction were optimized to attain the most productive yield of total anthocyanin content. The theoretical optimal conditions were determined to be a liquid‒solid ratio of 34.46 mL/g, an extraction temperature of 322.79 K and an ultrasonic power of 431.67 W, under which the verification TAC value (3.682 ± 0.051 mg/g) was highly consistent with the theoretical value (3.690 mg/g). Seventeen anthocyanins were identified by UPLC‒MS/MS. The contents of the main anthocyanins peonidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside, malvidin-3-O-5-O-(6-O-coumaroyl)-diglucoside, and malvidin-3-O-(6-O-p-coumaroyl)-glucoside in the ChGly extracts were significantly higher than those in the acid‒alcohol extract. Stability assays showed that the stability of anthocyanins in ChGly is higher than that in acidified alcohol at higher temperature, pH and stronger illumination. In vitro antioxidant results showed that the antioxidant capacities of the compounds extracted through the use of UAE-NADES were higher than those extracted using acidified alcohol. Additionally, the thermal behavior of anthocyanin extracts was further characterized through DSC analysis, highlighting the influence of ChGly or acidic ethanol. The results indicate that UAE-NADES exhibits a significant effect on the extraction of anthocyanins from plant byproducts, suggesting that its potential for use in the food sector is considerable.

This study investigated the impact of inoculating Lactobacillus plantarum (LP), Pediococcus pentosaceus (PP), and their co-culture (LPPP) on the quality and microbial community of fermented radish over a rapid 24 h period. Compared to spontaneous fermentation (SF), inoculated groups showed accelerated acidification. Notably, the LPPP most effectively improved the taste profile by increasing umami-related amino acids and reducing bitter amino acids. Furthermore, LPPP exhibited superior flavor-balancing capabilities, significantly enhancing the levels of key volatile compounds, particularly characteristic sulfides and isothiocyanates. High-throughput sequencing revealed that, unlike the dominance of Lactobacillus in single-strain groups, LPPP established a unique, diverse bacterial community enriching indigenous Weissella, Lactococcus, and Exiguobacterium. Correlation analysis revealed that these biomarkers were positively associated with the key flavor volatiles. In conclusion, LPPP combines the fermentation efficiency of commercial starters with the flavor complexity of SF, offering a promising strategy for the standardized production of high-quality fermented radish.