Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Filannino, Pasquale; Azzi, Loubna; Cavoski, Ivana; Vincentini, Olimpia; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Cagno, Raffaella Di

doi:10.1016/j.ijfoodmicro.2013.03.002

Cited by 132 publications

(97 citation statements)

References 54 publications

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“…Experiments showed that the above-mentioned probiotic strains are capable of surviving in a medium such as juice produced from pomegranate fruits [41]. Each analysis of fermented juice showed reduced contents of bioactive components [35,37]. Similarly as in the case of alcoholic fermentation, the greatest change in their contents was observed for anthocyanins.…”

Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 96%

“…However, those studies also showed a greater capacity to inhibit free radicals in fermented juice in comparison with fresh juice, which is explained by the transformation of anthocyanins to anthocyanidins, exhibiting greater antioxidant activity in relation to DPPH radicals [35]. A study conducted by Filannino et al [37] showed that reduced contents of bioactive components during fermentation also cause a decrease in antioxidant capacity. However, reduction in this capacity seems to be proportional to the reduction in phenolic concentrations.…”

Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 96%

“…All these operations cause changes in juice composition, and thus also in its contents of bioactive substances. Juice from different parts of pomegranate fruits due to high contents of sugars is a good medium for alcoholic and lactic acid fermentation [5,16,19,35,37]. It was shown that filamentous fungi grow well on substrates containing different parts of pomegranate fruits due to high concentrations of hydrolyzing tannins, water-holding capacity and water activity, a precondition for the development of these organisms on the media [38].…”

Section: Analysis Of the Effect Of Fermentation On Bioactive Componenmentioning

confidence: 99%

“…Bacteria used most frequently by researchers to run lactic acid fermentation include strains of Lactobacillus plantarum, L. acidophilus, L. delbruekii and L. paracasei [35,37,41]. Experiments showed that the above-mentioned probiotic strains are capable of surviving in a medium such as juice produced from pomegranate fruits [41].…”

Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 99%

See 3 more Smart Citations

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Gumienna

Szwengiel

Górna

2015

Eur Food Res Technol

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Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 96%

Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 96%

Section: Analysis Of the Effect Of Fermentation On Bioactive Componenmentioning

confidence: 99%

Section: Fermentation Using Lactic Acid Bacteriamentioning

confidence: 99%

See 2 more Smart Citations

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Gumienna

Szwengiel

Górna

2015

Eur Food Res Technol

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“…Previous studies on pomegranate juice fermentation, as a single or mixed substrate, using kefir grains (Kazakos et al, 2016), Saccharomyces cerevisiae yeast strains (Berenguer et al, 2016), and lactic acid bacteria (Lactobacillus acidophilus and plantarum) (Mousavi et al, 2013;Filannino et al, 2013) have been reported. However, so far, no analyses considered using kombucha symbiosis layer to ferment pomegranate juice to evaluate the functional properties of produced fermented beverages (in terms of glucuronic acid content) has been reported.…”

Section: Introductionmentioning

confidence: 99%

Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice

Yavari¹,

Mazaheri-Assadi²,

Mazhari³

et al. 2017

JFR

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This study is the first report using tea fungus -kombucha‖ to ferment natural pomegranate juice to produce a fermented beverage with high content of glucuronic acid, as a human health beneficial component. We profited the acetic acid bacteria and yeasts symbiotic layer, which is well known in producing pharmaceutical beverages with considerable released organic acids such as glucuronic acid. Also, we used the natural pomegranate juice with high amount of carbohydrate and acid, as a favourable substrate for the fermentation process. The yield of glucuronic acid production was monitored by cultivating natural pomegranate juices under the 17 optimized-combinations of three distinct sucrose concentrations, fermentation temperatures, and processing time. The combinations were designated by applying the statistical response surface methodology method. The maximum amount of glucuronic acid 17.074g/l determined in the media with 8g/l supplementary sucrose after 14 days fermentation at 37°C, using high-performance liquid chromatography. Along with glucuronic acid production, effect of the three factors -sugar concentration, processing temperature and time -was also examined on changes of five physical and chemical properties of the fermented pomegranate juices, including; pH value, remained sucrose and reducing sugar content, kombucha layer biomass, and total acidity. Within 14-day fermentation process, the pH values showed decrease, the layers' mass presented considerable increase, and the total acid content increased in the beverages. Overall, obtained data suggested that natural pomegranate juice can be a potential candidate for further development as a functional beverage to support the maximum human daily intake of glucuronic acid (45mg for a 70kg adult).

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Functional quality evaluation and shelf life study of synbiotic yacon juice

Dahal¹,

Ojha

Karki

2020

Food Science & Nutrition

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The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.

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Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Cited by 132 publications

References 54 publications

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice

Functional quality evaluation and shelf life study of synbiotic yacon juice

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