{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T12:31:03Z","timestamp":1791462663228,"version":"4.3.4"},"reference-count":52,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,5,31]],"date-time":"2025-05-31T00:00:00Z","timestamp":1748649600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key R&amp;D Project of Xinjiang Uygur Autonomous Region","award":["2022B02018-3"],"award-info":[{"award-number":["2022B02018-3"]}]},{"name":"Key R&amp;D Project of Xinjiang Uygur Autonomous Region","award":["2025YFHZ0268"],"award-info":[{"award-number":["2025YFHZ0268"]}]},{"name":"Key R&amp;D Project of Xinjiang Uygur Autonomous Region","award":["2024SNGGGCC018"],"award-info":[{"award-number":["2024SNGGGCC018"]}]},{"name":"Sichuan Science and Technology Program","award":["2022B02018-3"],"award-info":[{"award-number":["2022B02018-3"]}]},{"name":"Sichuan Science and Technology Program","award":["2025YFHZ0268"],"award-info":[{"award-number":["2025YFHZ0268"]}]},{"name":"Sichuan Science and Technology Program","award":["2024SNGGGCC018"],"award-info":[{"award-number":["2024SNGGGCC018"]}]},{"name":"\u2018Three Rural\u2019 Key Talent Training Project of Xinjiang Uygur Autonomous Region","award":["2022B02018-3"],"award-info":[{"award-number":["2022B02018-3"]}]},{"name":"\u2018Three Rural\u2019 Key Talent Training Project of Xinjiang Uygur Autonomous Region","award":["2025YFHZ0268"],"award-info":[{"award-number":["2025YFHZ0268"]}]},{"name":"\u2018Three Rural\u2019 Key Talent Training Project of Xinjiang Uygur Autonomous Region","award":["2024SNGGGCC018"],"award-info":[{"award-number":["2024SNGGGCC018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The fermentation of prune juice significantly enhances its nutritional profile, antioxidant capacity, and flavor characteristics. In this study, Non-Saccharomyces cerevisiae and Lactiplantibacillus plantarum were used to co-ferment prune juice to systematically investigate the dynamic changes in physicochemical properties and antioxidant activity during fermentation. The evolution of volatile compounds across fermentation stages was analyzed using gas chromatography\u2013ion mobility spectroscopy (GC-IMS) combined with chemometric methods, including principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that after fermentation, the total acidity (TA), total phenolic content (TPC), and total flavonoid content (TFC) increased by 37.35%, 20.28%, and 28.95%, respectively. Meanwhile, the pH, total soluble solids (TSS), and reducing sugars (RS) decreased by 16.87%, 23.36%, and 39.94%, respectively. Additionally, the DPPH radical scavenging capacity and ABTS radical scavenging capacity improved by 76.16% and 57.25% during fermentation process. A total of 37 volatile compounds were identified across the four fermentation stages of prune juice (PJ). These compounds included 14 esters, 8 alcohols, 7 aldehydes, 4 terpenoids, 3 ketones, and 1 amine. Considerable quantities of organic acids and free amino acids were detected in samples from all fermentation phases. Among these, lactic acid, citric acid, and D-glucuronic acid exhibited significant increases in their concentration (p &lt; 0.05). In the free amino acid profile of fermented prune juice (FPJ), asparagine was the most abundant component, followed by glutamine and proline.<\/jats:p>","DOI":"10.3390\/foods14111966","type":"journal-article","created":{"date-parts":[[2025,6,2]],"date-time":"2025-06-02T05:09:12Z","timestamp":1748840952000},"page":"1966","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae\u2013Lactiplantibacillus plantarum Co-Fermented Prune Juice"],"prefix":"10.3390","volume":"14","author":[{"given":"Yu","family":"Zhao","sequence":"first","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tongle","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyao","family":"Han","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingxun","family":"Ai","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shihao","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3091","DOI":"10.1002\/jsfa.5759","article-title":"A Preliminary Study of Presence of Resveratrol in Skins and Pulps of European and Japanese Plum Cultivars","volume":"92","author":"Montoro","year":"2012","journal-title":"J. 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