Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products

Abstract

In this study, we assessed the potential of maize (Zea mays) flour to serve as a substrate for the growth, metabolism, and survival of the Fresco culture cocci (Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Streptococcus thermophilus) and Bifidobacterium spp. (B. choerinum K1/1, B. pseudolongum K4/4, B. animalis subsp. animalis J3II, B. thermophilum DSM 20212), which could result in improved nutritional and sensory properties. Maize dairy-free mashes (flavoured with saccharose or caramel) were effectively fermented with Fresco culture for 8 h at 37 °C (3 log increase of counts on average). The functionality of products was proven within the cold storage period (21 days at 6 °C) when viable cell densities of potentially probiotic bacteria were sufficient to demonstrate health-promoting effects (> 5 log CFU/mL). Fermentation process positively changed the contents and compositions of phenolic compounds. Total phenolic content was higher by about 11.5–94.68% in comparison to initial values (0 h). Caffeic acid recorded the highest increase, by about 21.7–151.7%. The antioxidant activity of fermented mashes was also improved. Overall sensory acceptance was enhanced from 2.1 (8 h) to 3.1–3.6 from 4.0 (21 d), which revealed pleasant acceptance of the final caramel products. Graphical Abstract