Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Abstract

Changes in physico-chemical qualities (pH, total acidity, total and reducing sugar, total phenolic and vitamin C), astringency compounds (condensed and hydrolysable tannin), antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical] and flavor volatile compounds in -fermented cashew-apple-juice (CAJ) and 11.4 °Bx concentrated-cashew-apple-juice (CCAJ) was investigated. Total phenolics remained unchanged throughout fermentation period, whereas condensed tannins increased and hydrolysable tannins decreased indicating reduced astringency compounds. Antioxidant activity based on both DPPH and ABTS radical scavenging activities marginally declined in some stages but overall were sustained during fermentation. Although the DPPH radical based antioxidant activity of fermented CAJ was greater than that of fermented 11.4 °Bx CCAJ, a higher ABTS radical scavenging activity was found in fermented 11.4 °Bx CCAJ, reflecting higher water soluble antioxidants. Results also indicated that DPPH radical scavenging activity was positively correlated to vitamin-C and condensed tannins but not hydrolysable tannins. ABTS radical scavenging activity was also positively correlated to condensed tannins and not hydrolysable tannins. The vitamin-C that increased during initial 12 h fermentation, decreased from 2516 to 2150 mg AAE/L at the end of 72 h fermentation. Fermented CAJ had a remarkable sweet aroma with a fruity note of two major compounds; 3-methyl-1-butanol (14.20 × 10) and 2,6-dimethyl-4-heptanol (14.76 × 10). The high phytochemicals and volatile compounds in fermented CAJ indicated that it could serve as a functional beverage with potential health benefits with reduced astringency due to lower hydrolysable tannins.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

“…plantarum and observed an increase of the antioxidant activity with a maximum after 4–8 days fermentation. Kaprasob et al [90] investigated the changes in physicochemical qualities, antioxidant activity and volatile compounds in cashew-apple-juice fermented by Lb. plantarum , and found a positive correlation of the radical-scavenging activity with vitamin-C and condensed tannins but not with hydrolysable tannins.…”

“…Plant-based fermented foods contribute to the dietary intake of B-group vitamins. Recently, Kaprasob et al [90] have studied the effect of fermentation with 5 probiotic strains ( Lb. acidophilus , Lb.…”

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

“…Moreover, yeast species of the genera Saccharomyces and Hanseniaspora have been demonstrated to have the capacity of producing bioethanol when growing in this substrate [19][20][21]. Finally, CAJ has been used to produce probiotic beverages employing lactic acid bacteria [22][23][24][25][26] and alcoholic beverages using the yeasts Saccharomyces cerevisiae and S. bayanus [2,27,28].…”

Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects

“…Probiotic beverages have been produced with various fruit juices such as apples, pineapples, pears and carrots through lactic acid fermentation with probiotic bacteria as it can be observed in the literature [15][16][17][18][19].…”