Exploitation of vegetables and fruits through lactic acid fermentation

Cagno, Raffaella Di; Coda, Rossana; Angelis, Maria De; Gobbetti, Marco

doi:10.1016/j.fm.2012.09.003

Cited by 509 publications

(396 citation statements)

References 78 publications

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“…LAB are a major part of the fermenting microbiota of fermented plant foods (Daeschel, Andersson, & Fleming, 1987;Di Cagno, Coda, De Angelis, & Gobbetti, 2013). The species Lactobacillus plantarum and Lactobacillus pentosus are the starter LAB most widely used for table olive productions (Aponte et al, 2012;Hurtado, Reguant, Bordons, & Rozès, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

et al. 2016

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“…This because the starter strains prevail over the native microflora (Aponte et al, 2012). For this reason, the use of selected autochthonous strains is becoming a common practise for table olive fermentation (Aponte et al, 2010(Aponte et al, , 2012Bautista-Gallego et al, 2013;Di Cagno et al, 2013), but the microbial diversity that contributes to the expression of the varietal notes in the final products is extremely reduced.…”

Section: Introductionmentioning

confidence: 99%

An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

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“…Protecting these nutrition values of plant foods is a growing scientific field. Then, a common way to maintain and improve the nutritional and sensory features of vegetables is pickling or lactic acid fermentation (Demir et al, 2006;Cagno et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

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2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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Exploitation of vegetables and fruits through lactic acid fermentation

Cited by 509 publications

References 78 publications

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

An innovative method to produce green table olives based on “pied de cuve” technology

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

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