What does this research mean for the field?

Co-fermentation of Rosa roxburghii Tratt. juice with Lachancea fermentati and Lactobacillus reuteri significantly enhances its antioxidant and xanthine oxidase inhibitory activities while improving its flavor profile by reducing off-flavors and increasing umami. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

This research aims to enhance the flavor and bioactive properties of Rosa roxburghii juice through mixed fermentation.

June 8, 2026Food Chemistry XOpen Access

Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice

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Authors

J(Jing Wang (6206297)Guiyang Medical University QZQiang ZhuJiangsu University MYMingyi YuGuizhou Institute of Technology

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Implication

Randomized trial demonstrates improved flavor and antioxidant activity in Rosa roxburghii juice via fermentation, indicating potential for better beverages.

Key Points

This research aims to enhance the flavor and bioactive properties of Rosa roxburghii juice through mixed fermentation.
Mixed fermentation of Rosa roxburghii juice was conducted with Lactobacillus reuteri and Lachancea fermentati.
Total acidity and antioxidant activity were measured alongside metabolomics and electronic tongue analyses.
The experiment lasted for 12 hours, with various measurements taken at intervals.
Total acidity peaked at 20.00 g/L in the mixed fermentation group after 12 hours.
Inhibition rate of xanthine oxidase reached 81.72%, indicating high antioxidant activity.
Flavor profile improved with 14 ester types and reduced off-flavors, enhancing umami taste.

Cite This Study

(6206297) et al. (2026) studied this question.

synapsesocial.com/papers/6a265becad53cfb9357c5520 https://doi.org/10.1016/j.fochx.2026.104071

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Implication

Randomized trial demonstrates improved flavor and antioxidant activity in Rosa roxburghii juice via fermentation, indicating potential for better beverages.

Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice

Discussion

Member takes

Implication

Key Points

Cite This Study

Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice

Discussion

Member takes

Implication

Key Points

Cite This Study

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