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

Chen, Ronghao; Chen, Wenxue; Chen, Haiming; Zhang, Guanfei; Chen, Weijun

doi:10.1155/2018/9490435

Cited by 65 publications

(70 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results may be due to the short fermentation time (48 hr). Chen, Chen, Chen, Zhang, and Chen () also found that the increase of antioxidant capacities of the fermented papaya juices (48 hr) is small. These results are consistent with the present results.…”

Section: Resultsmentioning

confidence: 94%

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Jin

Chen

et al. 2018

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Mango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus casei, Saccharomyces cerevisiae D254, S. cerevisiae DV10, and S. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used, S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alcohols, and esters. S. cerevisiae DV10 produced higher amounts of esters and alcohols. The antioxidant capacity of the mango slurries improved by different degrees after fermentation with the six probiotic microorganisms. Fermentation with L. plantarum obtained the most organic acids as well as total phenolics and exhibited the highest FRAP and CUPRAC values. The results of this study indicated that fermentation with probiotic microorganisms can enhance the health benefits obtained from mango slurries.Practical Application: Probiotic-fermented mango slurry is a fermentation product that combines the nutritional value of mango with the health benefits of probiotics. Probiotic fermentation improves the flavor of a mango slurry and increases the availability and variety of mango products that can be appreciated by consumers.

show abstract

Section: Resultsmentioning

confidence: 94%

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Jin

Chen

et al. 2018

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…[34] Thirdly, acetate esters are formed by alcohol acetyltransferases from the reaction between acetyl-CoA and alcohols, as well as the availability of alcohol precursors. [35] The results demonstrated that lactic acid fermentation through selected strains increased the flavor profile of pomegranate juice. [22] Tables 7 and 8, indicates that a total of 41 volatile compounds were detected in untreated FPJ, and were grouped according to the following chemical class (Table 7): aldehydes and ketones (6 compounds identified), alcohols (10), esters (10), heterocyclic and aromatic compounds (4), acids (4), hydrocarbons (2) and miscellaneous (5).…”

Section: Treatmentmentioning

confidence: 94%

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Yin

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

High-pressure processing (HPP) is a novel non-thermal processing technology, ensuring the safety of food products, as well as preserving their nutritional and functional characteristics, and avoiding the harmful effects of traditional thermal technologies. This study examined the inactivation of microorganisms and the HPP kinetic model in fermented pomegranate juice (FPJ) at different pressures (400 MPa, 500 MPa, and 600 MPa), and different treatment times (3 min, 5 min, 7 min, and 10 min). Moreover, HPP and thermal processing (TP) (65°C/20 min) treatment responsible for a similar microbial inactivation activity, were compared by examining their impact on bioactive compounds, volatile compounds, and various quality attributes to provide a theoretical basis for FPJ processing. The inactivation curves of the microorganisms as a result of HPP were fitted using the Weibull model. Furthermore, HPP at or over 600 MPa/3 min inactivated the microorganisms and sufficiently retained the microbial populations investigated in this study below the detection limit. Following HPP and TP treatment, the total color difference (ΔE) values, total soluble solids (TSS), pH and titratable acidity (TA) had not significantly (p>0.05) changed. For total flavonoids, total phenols, anthocyanins, and antioxidant activity, the maximal retention of 91.18%, 97.52%, 95.69%, and 95.89% was achieved at 600 MPa/3 min, which was 4.62%, 24.61%, 26.83%, and 7.08% higher than in the TP-treated sample. The main volatile compounds in FPJ were esters and alcohols, and the FPJ treated at 600 MPa/3 min exhibited the highest alcohol content, while the esters were 2.27% higher than in the control. Considering the pasteurization effect and quality maintenance abilities of HPP and TP treatment, 600 MPa/3 min could be considered as an optimal condition in facilitating FPJ processing.

show abstract

“…A decline in the total carotenoid and βcarotene concentration in the probioticated beverage could be due to their oxidation at incubation temperatures. Chen et al (2018) also reported a decline in the carotenoid and vitamin C content in the probioticated papaya juice. No significant difference in the antioxidant concentration was observed between the control and the probioticated sample as is evident from the FRAP and DPPH values (Table 4).…”

Section: Antioxidant Properties Of the Probioticated Mango Beveragementioning

confidence: 91%

Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

Ranjitha¹,

Oberoi²,

Upreti³

et al. 2018

J Hortic Sci

View full text Add to dashboard Cite

Out of the thirteen probiotic strains procured from different sources or isolated from thecommercially available sachets, seven isolates showed growth in the ready to serve (RTS)mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticusMTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growthin the mango beverage. These three strains were further evaluated for population build-up,physico-chemical and sensory evaluation parameters in the fermented mango beverage. Basedon the results of sensory scores, minimum threshold population required for classification asprobioticated beverage and physico-chemical characteristics, L. helveticus was used forprobiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had anacidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beveragealso had about 20 and 13% higher phenolics and flavonoids, respectively, compared touninoculated RTS mango beverage. This study has shown that the RTS mango beverageinoculated with L. helveticus MTCC 5463 has potential for developing probioticated mangobeverage.

show abstract

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

Cited by 65 publications

References 77 publications

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

Contact Info

Product

Resources

About