Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Kiczorowski, Piotr; Kiczorowska, Bożena; Samolińska, Wioletta; Szmigielski, M.; Winiarska-Mieczan, Anna

doi:10.1038/s41598-022-17782-z

Cited by 40 publications

(20 citation statements)

References 64 publications

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“…Fermentation decreases the TPC for gherkins from 40.3 ± 0.2 to 29.4 ± 1.4 mg GAE/100 g (P < 0.05); this value is similar with (Kiczorowski et al, 2022), but is lower than that found in another literature (Ciniviz et al, 2020). After the in vitro digestion process, TPC values for gherkins and pickled gherkins are increased to 149.1 ± 7.3 and 136.2 ± 11.2 mg GAE/100 g, respectively.…”

Section: Total Antioxidant Activity (Taa)supporting

confidence: 76%

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Kaşıkçı

Bağdatlıoğlu

2022

Ital. J. Food Sci.

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White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in anti-oxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals.

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Section: Total Antioxidant Activity (Taa)supporting

confidence: 76%

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Kaşıkçı

Bağdatlıoğlu

2022

Ital. J. Food Sci.

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“…The occurrence of cholinesterase in fresh fruit products may decrease choline levels. Kiczorowski et al [22] found that the fermentation process in some fruits causes a relative decrease in some nutrients and biochemical compounds, but increases vitamins and fat, maintains their stability, and extends shelf life. Moreover, the fermentation process decreases the pH and heavy metals in fruits, preventing the oxidation of some nutrients, including vitamins, consistent with results from the present study.…”

Section: Discussionmentioning

confidence: 99%

Effects of extraction, fermentation, and storage processes on the levels of choline derived from calabash fruit (Crescentia cujete L.)

WILUJENG¹,

WIRJAATMADJA²,

PRAKOSO³

2023

jrp

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Calabash fruit (Crescentia cujete L.) is one of the herbs cultivated in Indonesia. Calabash fruit has nutrients, including choline, required for neurotransmitter synthesis in neuronal cells. However, the choline levels in fresh fruits decrease during storage. Therefore, there is a need to isolate choline and maintain its level during storage. This study aimed to analyze the effects of extraction, fermentation, and storage processes on the level of choline derived from the calabashh fruit. Calabash fruits were classified into three groups: group I (fresh fruit), group II (extracted), and group III (fermented). All groups were stored in the refrigerator at 4 ℃. Their choline content was measured using liquid chromatography-tandem mass spectrometry on days 0, 5, and 10 after storage. The data were analyzed using the Statistical Package for Social Sciences version 26. The result showed that the calibration curve equation of choline was y = 3.15e + 5x + 2.0e+4, with R2 = 0.998 and a linear regression of concentration range of 0-24 ng/mL. The processing of calabash fruits using extraction or fermentation decreased the choline level (p ≤ 0.05). However, the product produced during extraction and fermentation of the calabash fruit had better stability regarding its choline levels after 10 days of storage compared with that of the fresh calabash fruit (p ≤ 0.05). Therefore, the calabash fruit extraction and fermentation processes can bind choline and maintain its stability after storage. The extraction and fermentation produce products containing pure choline with minimum interfering compounds that affect its stability.

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“…Microbial fermentation can reduce the antinutrients in pig feed and improve the feed absorption and intestinal flora [ 3 ]. In fermented food or feed, the vitamin A and carotenoids content, and tyrosinase inhibitory and antioxidant activities, are noticeably increased [ 4 , 5 ]. Consequently, fermentation is a promising method to ameliorate the quality ingredients of foods, fodders, and traditional herbs.…”

Section: Introductionmentioning

confidence: 99%

Bacillus subtilis and Bifidobacteria bifidum Fermentation Effects on Various Active Ingredient Contents in Cornus officinalis Fruit

et al. 2023

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Microbial fermentation has been widely used to improve the quality and functional composition of food and edibles; however, the approach has rarely been applied to traditional Chinese medicines. In this study, to understand the effect of microbial fermentation on the active ingredients of traditional Chinese medicines, we used Bifidobacterium bifidum and Bacillus subtilis to ferment the traditional Chinese medicine, Cornus officinalis fruit (COF), and determined the levels of active ingredients using HPLC (high-performance liquid chromatography). According to the results, both B. subtilis and B. bifidum substantially increased the amount of gallic acid in the COF culture broth after fermentation; however, the two species of bacteria had no effect on the loganin content. Moreover, the B. subtilis fermentation reduced the contents of ursolic acid and oleanolic acid in the COF broth, whereas the B. bifidum fermentation did not. This study contributes to a better understanding of the mechanism by which microbial fermentation alters the active ingredient levels of traditional Chinese medicines, and suggests that fermentation may potentially improve their functional ingredients.

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Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Cited by 40 publications

References 64 publications

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Effects of extraction, fermentation, and storage processes on the levels of choline derived from calabash fruit (Crescentia cujete L.)

Bacillus subtilis and Bifidobacteria bifidum Fermentation Effects on Various Active Ingredient Contents in Cornus officinalis Fruit

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