ArticleUltrasonics sonochemistry2024
Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Tri-frequency ultrasonication priming enhances germination, nutritional quality and techno-functional properties of tartary buckwheat.Ultrasonics sonochemistry · 2026Article
- Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.Ultrasonics sonochemistry · 2026Article
- Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).Ultrasonics sonochemistry · 2026Article
- Synergistic effects of Ultrasound-Assisted Ultra-High pressure on quality attributes and flavor profile of lactic acid Bacteria-Fermented fresh jujube juice.Ultrasonics sonochemistry · 2026Article
- Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence.Ultrasonics sonochemistry · 2025Article
- Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient.Foods (Basel, Switzerland) · 2025Article
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10 authors.
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Abstract
The effect of multi-frequency ultrasound-assisted (20/28/40 KHz) lactic acid bacteria (LAB- Lacticaseibacillus casei, Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, Lactobacillus acidophilus, and Lactobacillus helveticus) fermentation (mono and co-cultures) on the metabolic, structural, micromorphological, and sensorial properties of mulberry juice were evaluated. Results indicated that multi-frequency ultrasound-assisted fermentation significantly modified the microstructure of mulberry juice powder, resulting in more porous and rougher surfaces with irregular indentations. Total phenolic content in the best-performing sample (S10) increased to 365.36 mg GAE/mL, while total flavonoid content rose to 139.20 mg RE/mL (p < 0.05). Antioxidant activity, as measured by DPPH and FRAP assays, also showed considerable improvement, with DPPH scavenging activity increasing to 87.45 % and FRAP-value to 3.27 mM TE/mL (p < 0.05). Additionally, HPLC-UV analysis revealed that the amendment in the concentrations of cyanidin-3-rutinoside (47.47 mg/L) and peonidin-3-O-glucoside (66.86 mg/L) in the S2-based sample. E-nose analysis demonstrated intense flavor profiles in fermented samples, particularly in sample S15. Sensory evaluation also highlighted that the fruity and floral aromas in co-culture fermented samples were enhanced, notably in S10, S7, and S14. Thus, combining multifrequency ultrasonication and fermentation significantly enhances the antioxidants capacity, flavor profile, micro-morphology, and overall quality of mulberry juice.
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