Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

Takamiya, Daiki; Takahashi, Hiroki; Nakamura, Ayaka; Xia, Yumeng; Kuda, Takashi

doi:10.1016/j.bcab.2023.102610

Cited by 3 publications

(1 citation statement)

References 36 publications

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“…A similar observation of an increased TPC after fermentation was reported in LAB‐fermented mango leather (Kuria et al ., 2021), Ltp. plantarum ‐fermented spices (Takamiya et al ., 2023), fermented pear juice (Wang et al ., 2022) and Leuconostoc pseudomesenteroides 56 and Ltp. plantarum 75 fermented mango cultivar juices (Cele et al ., 2022a).…”

Section: Resultsmentioning

confidence: 99%

Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars

Mashitoa¹,

Akinola²,

Shoko³

et al. 2023

Int J of Food Sci Tech

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SummaryThis study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): ‘Bophelo’, and ‘Beauregard’; cream‐fleshed (CFSP): ‘Blesbok’ and ‘Ndou’; and purple‐fleshed (PFSP): ‘08.21p’ and ‘Purple‐purple’]. Fermentation significantly affected the physiochemical properties. Fermentation for 24 h improved the carotenoid (TCC), ascorbic acid (AA) (6.8, 6.0 mg 100 g−1) and total phenolic (4435 mg 100 g−1) significantly in, ‘Bophelo’ smoothies. Whilst 48 h fermentation significantly increased the TCC, AA, organic acids, valine and alanine levels in ‘Blesbok’ smoothies'. Principal component analysis separated the unfermented ‘Bophelo’ and Purple‐purple’ leaf smoothies from fermented leaf smoothies of OFSP, CSFP, and PFSP. DPPH scavenging activity and alpha‐carotene were effective markers for separating fermented from unfermented leaf smoothies in the variable importance study. Survival of L75 was influenced by fermentation duration and cultivar type. Fermented and unfermented smoothies were equally acceptable.

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