Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

Sá, Luísa Z.C. Martins de; Castro, Patrícia F.S.; Lino, Fernando Miguel Amorim de; Bernardes, Milton Junio Cândido; Viegas, Joana; Dinis, Teresa C.P.; Santana, Mábio J.; Romão, Wanderson; Vaz, Boniek G.; Lião, Luciano M.; Ghedini, Paulo César; Rocha, Matheus Lavorenti; Gil, Eric de Souza

doi:10.1016/j.jff.2014.03.009

Cited by 54 publications

(16 citation statements)

References 33 publications

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“…The vasorelaxant capacity was proposed for fermented jabuticaba berry beverages through an in vivo study of vascular reactivity in male Wistar rats. Theses beverages could act as an interesting cardiovascular protector [95]. Cheng et al [96] reported an increase of SCFAs production and an improvement of the fecal microbiota community structure in vitro with blueberry pomace fermented by L. casei CICC20280.…”

Section: Fermented Fruit and Vegetable Beveragesmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

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Section: Fermented Fruit and Vegetable Beveragesmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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“…Extracts were transferred into test conical flasks and stored at 4 ∘ C before analysis. Total phenolic content was determined using the Folin-Ciocalteu method described by de Sà et al [30] with some modifications. A 1 mL aliquot of each fermented papaya beverage extract was mixed with 0.2 mL of Folin-Ciocalteu's reagent and was incubated at room temperature for 3 min.…”

Section: Determination Of Total Phenolicmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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“…This fruit is appreciated for both fresh consumption and jam manufacturing (Alves et al, 2016). On some recent studies it has even been shown that the addition of 1-2% of freeze-dried jabuticaba peel to the diet improves health (de Sá et al, 2014). Among the anthocyanins that are naturally present in this fruit, six are more abundant than the others: pelargonidin, delphinidin, cyanidin, petunidin, peonidin and malvidin (Reynertson et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

et al. 2019

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Jabuticaba is a very popular fruit in Brazil being a great source of compounds with considerable biological activities. Novel optimized ultrasound-assisted extraction (UAE) methods have been proposed for anthocyanins and total phenolic compounds from jabuticaba. A Box-Behnken experimental design (BBD) with a response surface methodology (RSM) was used to investigate the effect of six independent variables (solvent composition, solvent-to-sample ratio, ultrasound amplitude and cycle, pH, and temperature) on the UAE. Solvent composition was found to be the most significant variable for the extraction of both anthocyanins (51%) and total phenolic compounds (72%). The other optimum conditions for anthocyanins were as follows: pH 7.00, 39.8 ºC, 20:1.5 mL:g solvent-to-sample ratio, 34% ultrasound amplitude and cycle of 0.47 seconds. The optimum conditions for the extraction of phenolic compounds were: pH 7.00, 26.0 ºC, 20:1.5 (mL:g) solvent-to-sample ratio, 68.5% ultrasound amplitude and cycle of 0.5 seconds. The extraction kinetic was also evaluated. The developed methods showed a high precision, with coefficients of variation of less than 5% for both repeatability and intermediate precision (within-lab reproducibility). The applicability of the new methods was successfully evaluated on several fruits and jams from jabuticaba.

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Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

Cited by 54 publications

References 33 publications

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

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