Process Optimization and Quality Analysis to Increase the Betaine Content of Wolfberry Pulp Through Fermentation
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Abstract:
Kefir grains comprising mixed strains were used as a fermentation inoculum, and the content of betaine in wolfberry pulp was measured and adopted as an analysis index. The single factor test and orthogonal test were used to optimize the wolfberry pulp fermentation process and to analyze the quality of wolfberry pulp fermented using kefir grains. The results show that the optimal fermentation conditions are: 5% (m/V) kefir grain inoculation, followed by fermentation at 25 ℃ for 48 h. Under these conditions, the betaine content reached 18.95 mg/mL, which was 2.54 times higher than that in unfermented wolfberry pulp. Furthermore, the total phenol, flavonoid, and total sugar content was 2.03, 0.68, and 11.92 mg/mL, respectively. A total of 65 volatile components were detected in the wolfberry pulp fermented using kefir grains, including 21 alcohols, 27 esters, 1 aldehyde, 1 ketone, 8 acids, 3 alkanes, 2 phenols, and 2 alkenes. Twenty-four new species were detected after fermentation. In addition, the alcohols, esters, and acids increased significantly after fermentation, and the total volatile component content increased from 8.94–39.76 mg/mL. This research provides a theoretical basis for preparing high-quality wolfberry pulps and guidance for the deep processing and industrialization of wolfberry production.
