Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented by Lactiplantibacillus plantarum

This study compared the fermentation of four strains of <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) using Xinjiang Hami jujube as raw material. <i>Lactiplantibacillus plantarum</i> fermentation significantly altered the physicochemical properties. All strains significantly reduced its acidity and enriched the mouthfeel of jujube juice. <i>L. plantarum</i> fermentation increased the total polyphenol content of jujube juice, while the contents of reducing sugar and total flavonoids showed a downward trend. All strains exhibited enhanced antioxidant capacity, with the FWDG strain showing the most significant change. Non-targeted metabolomics analysis further revealed that jujube juice of <i>L. plantarum</i> FWDG fermentation was enriched with amino acids, organic acids and functional active substance, including Nicotinamide Adenine Dinucleotide(NAD), N-lactoyl-phenylalanine and dextran. This study analysed the effects of <i>L. plantarum</i> on the physicochemical changes and functions of jujube juice, the corresponding metabolite composition. These findings provide a foundation for the development of fermented jujube juice products with antioxidant functions.