Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Xu, Yue; Hlaing, Mya Myintzu; Glagovskaia, O.; Augustin, Mary Ann; Terefe, Netsanet Shiferaw

doi:10.3390/foods9121803

Cited by 34 publications

(19 citation statements)

References 38 publications

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“…Fermentation retained a substantial amount of β‐carotene (Wafula, 2017 ). Also, Lactobacillus gasseri fermentation of carrot juice increased β‐carotene (Xu et al., 2020 ). Chinese cabbage showed increased β‐carotene after four days of spontaneous fermentation (Chavasit et al., 2002 ), similar to the study findings.…”

Section: Resultsmentioning

confidence: 99%

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Sangija

Martin

Matemu

2022

Food Science & Nutrition

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African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and Solanum scabrum (Ss). Spontaneously fermented (SF) and controlled fermented (CF) conditions using Lactobacillus plantarum LP90 and Leuconostoc mesenteroides LM58 were employed for 15 days and 120 h. From the fermented pickles, relish products were prepared using cooking oil and a variety of spices. The relish products were subjected to a consumer acceptability test. Results show a significant drop in pH to <3.5, increasing titratable acidity (TTA) to around 0.6 after 120 h and 15 days of CF and SF, respectively. LAF resulted in a 2.6–5 and 1.6–4.8‐fold significant rise in β‐carotene in pickles and their relish products. All pickles and relish products exhibited a significant decrease (p < .05) in vitamin C by 88.33%–95.90%. LAF significantly reduced total phenolic (26%– 43%) and Chlorophyll (16.45%–39.25%). On the other hand, LAF showed improvement in minerals content (P, Ca, Fe, and Zn) and reduction of tannin (76.27%–92.88%) and oxalate (77.33%–90%) levels. LAF relish products were highly preferred by the consumers, with S. villosum controlled fermented relish (SvCFR) leading. All fermented relishes were stable at ambient (27°C) and refrigeration (4°C) temperatures after 6 months of storage. Generally, LAF is an effective method for ANS preservation, with improved nutritional quality and safety. LAF can therefore be recommended to small‐scale farmers, processors, and households for ANS preservation. Ultimately, this method enhances the nutrition and sensory quality, safety, and livelihood.

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Section: Resultsmentioning

confidence: 99%

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Sangija

Martin

Matemu

2022

Food Science & Nutrition

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“…Hydrolytic enzymes produced by microorganisms can degrade the insoluble pecto-cellulosic cell wall into soluble polysaccharides and break polysaccharides down into oligosaccharides or monosaccharides, resulting in an increase or decrease in polysaccharide concentration during fermentation [ 27 , 28 ]. The content of polysaccharide was found to be increased in the fermentation of carrot juice by Lactobacillus gasseri , which synthesized fructosyltransferase enzymes during fermentation that enabled the conversion of simple sugars, primarily into polysaccharides [ 29 ]. Meanwhile, Lactobacillus plantarum reduced the content of polysaccharide during the fermentation process of five fruit juices [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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“…For example, a low pH slows down the enzymatic processes, which means that during fermentation, a significant amount of ascorbic acid is retained in vegetables [17]. Moreover, LAF (lactic acid fermentation) allows for β-carotene retention at the level of 93.94%, and even enriches the products in carotenoids [18,19]. Lactic acid fermentation of tomato pulp supplemented with different lactic acid bacteria contributed to the increase in the level of total carotenoids by 33.6-41.1%, lycopene by 24.8-50%, and the content of β-carotene by 69% [20].…”

Section: Discussionmentioning

confidence: 99%

Natural Bioactive Compounds in Organic and Conventional Fermented Food

2022

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Compared to conventional agriculture, organic farming is believed to provide a higher nutritional and health value in its products due to the elimination of harmful contaminants (pesticides, nitrates, heavy metals, etc.). Numerous studies have been conducted to show how the production system affects the quality of food in terms of the content of bioactive compounds. The aim of this study was to compare the content of some bioactive compounds (vitamin C, β-carotene, Ca content) and lactic acid bacteria (LAB) number and their bacteriocinogenic activity in organic and conventional fermented food. Although the results do not provide an unambiguous conclusion regarding the superiority of one production system over the other, the LAB number in organic pickled carrot juice, sauerkraut, yogurt, and kefir was higher than in their conventional counterparts. Their bacteriocinogenic potential against selected pathogens was also higher in most organic products. Organic vegetables contained significantly more vitamin C, and the calcium content in the organic yogurt was higher compared to the conventional version of the product. Relatively similar concentrations of ß-carotene for both production systems were found in carrot juice, while in organic pickled beet juice, there was five-fold less ß-carotene than in conventional juice.

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Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Cited by 34 publications

References 38 publications

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Natural Bioactive Compounds in Organic and Conventional Fermented Food

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