Pasteurized kiwifruit juice fermented by probiotic strains: study on physicochemical properties, volatile profiles, and health-related metabolomic characteristics

Abstract This study provides a comprehensive evaluation of the physicochemical properties, volatile profiles, metabolomic characteristics, and health benefits of pasteurized kiwifruit juice fermented with Lactiplantibacillus plantarum , Lactobacillus gasseri , and their mixed culture (COM). Kiwifruit juice proved to be a suitable fermentation matrix for these strains, supported by increased colony counts, lactic acid and total phenolic content, while decreasing pH and total soluble solids. Sensory evaluation and gas chromatography-ion mobility spectrometry revealed distinct, strain-specific volatile flavor profiles. Samples fermented by COM for 24 h exhibited the most preferred sensory attributes, characterized by elevated 1-hexanol, 3-methyl-1-butanol, isobutanol, and tert-butanol, collectively contributing to a mellower overall fragrance. Additionally, COM-fermented juice maintained superior flavor quality and antioxidant capacity throughout storage compared to the unfermented juice, highlighting its commercial potential. Furthermore, COM fermentation enriched 132 metabolites involved in glutathione, purine, and arginine metabolism pathways. Network pharmacology identified 66 compounds enriched by COM fermentation such as barbatic acid, epicatechin and isoliquiritigenin, may exert its nutritional functions through multiple pathways such as neuroactive ligand–receptor interaction, lipid and atherosclerosis, insulin resistance, and peroxisome proliferator-activated receptor signaling pathway. These findings underscore the potential of fermentation using probiotic strains in producing high-quality and shelf-stable kiwifruit juice with improved flavor and health-promoting functionality. Graphical Abstract