Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria.

Abstract The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of fermented sweet potato residues (SPR) were investigated. The soluble dietary fiber (12.92–16.63 g/100 g DW), total polyphenols content (90.51–97.35 mg/100 g DW), organic acids, and stability of SPR were increased after fermentation. The DPPH radical scavenging capacity (39.49–62.04 mg AAE/100 g DW) and ferric reducing antioxidant power (47.14–71.87 mg TE/100 g DW) were also increased, of which SPR fermented with Lacticaseibacillus rhamnosus CICC 23119 exhibited the highest values. Meanwhile, the anti-nutritional compound (oxalic acid) was decreased from 0.46 to 0.08–0.30 mg/g DW. Also, the fermented SPR exhibited different flavors compared with SPR, due to the production of acids especially antiseptic hexanoic acid and sorbic acid. Therefore, these results can provide a theoretical basis for the high-value utilization of SPR.