Study Of The Process Of Temperature-Controlled Fermentation Of Noni Fruit And The Prevention Effects Of Fermentation Products On Acute Alcoholic Liver Injury

Fermented noni juice is widely available in the global market.The traditional processing method is that the noni fruit are kept in sealed containers for fermentation to obtain pure fermented noni juice.However,there is no uniform standard and the fermentation process is mainly based on experience,resulting in unstable quality of noni products.Therefore,it is necessary to study the fermentation process of noni fruit and explore the rules in noni fruit fermentation to guide production.In this project,Xisha noni fruit was selected as the research object.We detected changes in physical and chemical properties,bioactive substances,volatile and non-volatile substances during fermentation and explored the rules during noni fruit fermentation.In addition,we evaluated the preventive effect of fermented noni juice with different fermention time on acute alcoholic liver injury in mice.In this study,pH,total titration acidity,total soluble solids content,total carbohydrate and total phenol content were used to compare the fermentation conditions affecting the fermentation of noni fruit.We found that the degree of breakage of noni fruit and the fermentation temperature had no obvious effects on noni fruit fermentation after 20 days.But simply crushing noni fruit and fermentation at 37°C can increase the efficiency of noni fruit fermentation in a certain extent.Therefore,we explored the laws shown in the process of noni fruit fermentation with noni fruit cutted and controlled temperature at 37°C.Then,we detected pH,total titration acidity,total soluble solids,total carbohydrate and total phenol content to analyze the rules of physical and chemical properties during the process of noni fruit fermentation.The results showed that pH and total phenol content of fermented noni juice gradually decreased during the 60 days of fermentation.The total titration acidity and total soluble solids content increased gradually,and the total carbohydrate content fluctuated.In terms of physical and chemical properties,fermented noni juice didn't change basically after 40-60 days.Temperature-controlled fermentation at 37°C for 60 days can reach the same level of long-term fermentation,indicating that natural fermentation for more than one year was not necessary.In order to further explore the rules in the process of noni fruit fermentation,eight organic acids and the iridoids were selected as detection targets.Except butyric acid,the changes of other acids and iridoids were not significant.And the content of the active substance iridoids was greater than 1 mg/m L,which was not affected by the fermentation time.The solid-phase microextraction and derivatization were used to detect the volatile substances and non-volatile substances in fermented noni juice.The PCA analysis had shown that noni fruit fermentation was staged.In 60 days of fermentation,volatile and non-volatile substances change more obviously,some substances with pungent flavor were significantly reduced during the fermentation process and then tended to be stable.Therefore,it is necessary to carry out short-term fermentation of noni fruit,which not only retains the unique flavor of noni fermented juice,but also relieves the irritating odor of noni fermented fruit juice.It would be easily accepted by the consumers.In view of the ability of noni fermented juice to prevent acute alcoholic liver injury,this subject compared the in vitro antioxidant capacity of noni fermented juices in different fermentation stages,and established an acute alcoholic liver injury model for verification.It was found that noni fresh fruit showed stronger antioxidant capacity than noni fermented fruit juice in DPPH scavenging ability,hydroxyl radical scavenging ability and reducing power.What's more,the anti-oxidation ability of noni fermented juice is basically similar.From the animal experiment,it was found that noni fermented juice has preventive effect on acute alcoholic liver injury,and the preventive effect showed the same preventive effect among noni fermented juice at different fermentation stages.