Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale

<i>Lacticaseibacillus rhamnosus</i> is a strain predominantly used for juice production because of its excellent fermentation characteristics and strong acid production capacity. However, the influence of <i>L. rhamnosus</i> on the quality of mango juice has not yet been determined. Therefore, the effects of <i>L. rhamnosus</i> FJG1530 on the physicochemical properties, physiological activity, and volatile and non-volatile compounds of mango juice were extensively examined in this study. The data showed that <i>L. rhamnosus</i> FJG1530 possessed strong adaptability to mango juice, reducing its total sugar and increasing its total flavonoids. <i>L. rhamnosus</i> FJG1530 fermentation enhanced the ability of mango juice to clear the free radicals ABTS and DPPH, as well as improving the inhibition of lipase and α-glucosidase. In addition, <i>L. rhamnosus</i> FJG1530 treatment improved the volatile compounds in mango juice, especially promoting the formation of acids and alcohols. Simultaneously, metabolomic analysis revealed that 592 non-volatile compounds in mango juice were significantly changed by <i>L. rhamnosus</i> FJG1530 fermentation, with 413 dramatically increased and 179 significantly decreased metabolites. This study demonstrates that the fermentation process using <i>L. rhamnosus</i> FJG1530 was beneficial for ameliorating the quality of mango juice.