Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

Abstract

Mangoes (Mangifera indica L.) are popular seasonal fruit in Reunion Island and are regarded as a good source of dietary antioxidants, such as ascorbic acid, carotenoids, and mangiferin, and flavonoids (Ma et al., 2011). Mango pulps contains gallic acid, chlorogenic acid, vanillic acid and protocatechuic acid and gallic acid has been described as the predominant phenolic compound (Palafox-Carlos et al., 2012). The total phenolic content is higher than the total carotenoids in mango fruit (Fratianni et al., 2020) and these phenolic compounds and antioxidants could extend health benefits to consumers (Palafox-Carlos et al., 2012). Most mangoes are eaten as whole fruit, but oversupplies and their highly perishable nature (Ntsoane et al., 2019) force it to be processed to provide consumers with longer lasting products. Fermentation was practiced as a method of food preservation worldwide for centuries. Therefore, fermentation is an effective method for preserving the fruit (Coulibaly et al., 2020) to increase its availability during the off-season. Also, lactic acid bacteria (LAB) fermentation helps to maintains safety, improves nutritional and sensorial properties of food (Fessard et al., 2017).However, spontaneous fermentation could make the fermentation process to proceed at a slow rate or total cessation of the process.Un-controlled fermentation allows the growth of microbial contaminants which produces undesirable metabolites that are hazardous to

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

“…plantarum, Lc., L. acidophilus Flavonoid glycosidase Cyanidin-3- O -glucoside, peonidin-3- O -glucoside/peonidin-3- O -galactcoside, quercetin-3- O -rhamnoside; Cyanidin, petunidin, quercetin, kaempferol; ( Kwaw et al, 2018 ; Tang et al, 2021 ) Mango and Papaya puree Lp. plantarum, W. cibaria Flavonoid glycosidase, tannase, chlorogenic acid esterase Gallocatechin gallate, chlorogenic acid; Quercetin, ellagic acid; ( Mashitoa et al, 2021a , 2021b ) Acerola cherry puree Lc. casei, L. acidophilus Flavonoid glycosidase, chlorogenic acid esterase Hesperidin, rutin, chlorogenic acid; Caffeic acid; ( de Assis et al, 2021 ) Avocado puree Lp.…”

Fermented Pineapple Juice Consumption Limits Metabolic Disorders Associated to Sugary Drinks on High‐Fat Diet‐Fed Mice

“…“Cogshall”) purée was more inhibitory than the not‐fermented one. [ 43 ] The polyphenol composition of pineapple, different from that of papaya and mango, probably explained a more limited effect on α‐glucosidase inhibition of lactic fermented pineapple. [ 44 ] Probiotics can enhance fasting and postprandial blood glucose, glucose tolerance, and hepatic glycogen synthesis.…”

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods

“…Besides, these organic acids produced during proteolytic fermentation have been demonstrated for antiinflammatory properties, antibacterial, immune potentiating, anti-obesity, inflammation regulation, and growth promoters. Mashitoa et al (2023) study reported that the organic acid present in sweet potato smoothies fermented by L. plantarum includes tartaric acid, malic, gluconic, ribonic, isocitric, lactic, and acetic acids, which contribute to flavour and taste attributes of the fermented smoothies. Kanjan & Sakpetch (2023) found that the organic acid in cell-free supernatants of L. plantarum 124, which are lactic acid (49.57%) and acetic acid (25.85%), could extend the shelf life of Thai curry (Kaeng-Tai-Pla-Haeng) from 7 days to 21 days without any commercial preservatives.…”