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Changes in antioxidant capacity, flavor, and physicochemical properties during pilot-scale natural fermentation of
Jingwen Wu1, Qingqing Chen1, Quanli Chen1
1Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China.
Abstract:
Green plum has nutritional and medicinal value, but its composition changes during long-term natural fermentation. Green plum liquids fermented for 1-4 y were characterized for physicochemical composition, sensory properties, volatile and metabolite profiles, and in vitro antioxidant capacity. The composite in vitro antioxidant index and total flavonoid and polyphenol contents reached minima at 3y and partially recovered at 4y. From 1y to 4y, total acid content decreased by 14.9%, total sugar content peaked at 3y before declining, and total free amino acids increased continuously, nearly doubling by 4y. Sensory profiles varied with fermentation duration, and HS-SPME-GC-MS revealed duration-associated shifts in volatile composition. Non-targeted LC-MS metabolomics identified 147 candidate metabolite annotations that varied among durations after excluding probable exogenous contaminants and pesticide-related annotations. Collectively, this integrated analysis reveals multidimensional quality remodeling during long-term green plum fermentation, offering a basis for process monitoring and quality control.