Changes in nutritional and volatile composition of peach puree as affected by fermentation with different Lactobacillus strains and subsequent cold storage

The peach puree was fermented by 4 selected Lactobacillus strains, the changes in sugars, acids, phenolics, carotenoids, and volatile composition after fermentation and subsequent cold storage (4 °C) were investigated. Results found that fermentation with different Lactobacillus strains resulted in a sugar consumption (2.64–7.62 g/L) and lactic acid production (1.72–9.69 g/L). Fermentation increased the levels of total phenolics (5.31–28.07 %), total carotenoids (12.34–43.16 %), total volatiles (1.59–4.78 times), and antioxidant capacity (6.48–20.32 %) relative to control sample, with L. plantarum 21,802 exhibiting the greatest enhancement. During storage, the nutritional and volatile composition underwent a slightly continuous change, depending on the Lactobacillus strains and storage time. The antioxidant activity of L. plantarum 21,802 group was 18.35 % (14 d) and 20.61 % (28 d) higher than control. These findings confirm that the evolutions of phytochemical composition in peach puree were various from strains and L. plantarum 21,802 was a promising strain for producing functional peach puree. • Different Lactobacillus had diverse effects on the nutritional and aroma profiles. • Nutritional and aroma profiles changed continuously during cold storage. • Fermentation increased the levels of phenolics, carotenoids, and VOCs. • Fermentation improved the stability of carotenoids during cold storage. • L. plantarum 21,802 was a promising strain for producing functional peach puree.