{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,18]],"date-time":"2026-07-18T17:37:01Z","timestamp":1784396221958,"version":"3.55.0"},"reference-count":37,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,3,21]],"date-time":"2025-03-21T00:00:00Z","timestamp":1742515200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:italic>Lacticaseibacillus paracasei<\/jats:italic>, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non\u2010volatile compounds of mango juice fermented with <jats:italic>L. paracasei<\/jats:italic> FJG2339 were evaluated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The results displayed that <jats:italic>L. paracasei<\/jats:italic> FJG2339 significantly reduced the total sugar content of mango juice, but slightly increased the contents of polyphenols and flavonoids. Meanwhile, the ABTS [i.e. 2,2'\u2010azino\u2010bis(3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid)], DPPH (i.e. 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl) and OH radical scavenging abilities of mango juice were increased by 28%, 29% and 48%, respectively, after <jats:italic>L. paracasei<\/jats:italic> FJG2339 fermentation. Flavor profiles analysis suggested that <jats:italic>L. paracasei<\/jats:italic> FJG2339 facilitated the production of acids, alcohols and esters in mango juice, which endow it with a distinct aroma. Untargeted metabolomics analysis displayed that <jats:italic>L. paracasei<\/jats:italic> FJG2339 fermentation significantly shifted 207 non\u2010volatile compounds (containing 123 up\u2010regulated non\u2010volatile substances and 84 down\u2010regulated non\u2010volatile substances) of mango juice, which are mainly involved in animo acid metabolism (such as alanine, aspartate and glutamate metabolism, tyrosine metabolism, tryptophan metabolism, phenylalanine metabolism, phenylalanine, and tyrosine and tryptophan biosynthesis).<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results indicate that <jats:italic>L. paracasei<\/jats:italic> FJG2339 fermentation enhances the physicochemical properties, antioxidant capacity and metabolic profiles of mango juices. This study has important implications for the application of fermentation technology of fruit juices. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14236","type":"journal-article","created":{"date-parts":[[2025,3,21]],"date-time":"2025-03-21T18:37:22Z","timestamp":1742582242000},"page":"5102-5113","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Enhancing the quality of mango juices through <scp><i>Lacticaseibacillus paracasei<\/i><\/scp> fermentation: unveiling aroma and taste characteristics"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5375-8179","authenticated-orcid":false,"given":"Feifei","family":"Shi","sequence":"first","affiliation":[{"name":"College of Food Science Fujian Agriculture and Forestry University  Fuzhou 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