Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium 'Changshan-huyou') peel and pomace

Using lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods. The effects of LAB fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou peel and pomace were studied. Results showed that both Huyou peel and pomace were good substrates for LAB growth. LAB had remarkable influence on bioconversion of organic acids, among which ascorbic acid content was increased significantly. In addition, LAB could produce flavonoids with enhanced bioactivity and absorption. In particular, the contents of rhoifolin, quercitrin and quercetin were increased by over 100%. Besides, the volatile compounds contents and aroma complexity were improved. Furthermore, the antioxidant activity was enhanced. Thus, our study provides high-value applications of Huyou, and fermented products with improved nutritional value and flavor are potentially beneficial to human health.