Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

Pereira, Ana Lúcia Fernandes; Feitosa, Wallaff Sammk Corrêa; Abreu, Virgínia Kelly Gonçalves; Lemos, Tatiana de Oliveira; Gomes, Wesley Faria; Narain, Narendra; Rodrigues, Sueli

doi:10.1016/j.foodres.2017.07.055

Cited by 73 publications

(38 citation statements)

References 40 publications

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“…Total phenolic contents (TPC) of fermented jujube juice was slightly decreased as compared to control (Table ). According to previous reports, there was a reduction in TPC of cupuassu and sweet lemon juice after fermentation by LAB (Hashemi et al ., ; Pereira et al ., ). Rodriguez et al .…”

Section: Resultsmentioning

confidence: 97%

Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Zhao

Zhang

Lin

et al. 2019

Int J of Food Sci Tech

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This study was conducted aiming at improving the quality of jujube juice by mixed fermentation of lactobacilli. Selection of favourable lactobacilli and addition of nitrogen sources were explored as an efficient method to improve the viability of probiotic in jujube juice. After fermentation, the viability increased to 9.15 AE 0.10 Log CFU mL À1 , while the content of lactic acid increased to 5.61 AE 0.03 mg mL À1 . The total phenolic and total flavonoid content were 2663.03 AE 11.95 lg mL À1 and 163.95 AE 0.47 lg mL À1 respectively. Moreover, the stability of fermented jujube juice during refrigeration was investigated, which showed that the viability dropped to 8.84 AE 0.6 Log CFU mL À1 and the concentration of lactic acid slowly increased to 6.51 AE 0.04 mg mL À1 ; the ABTS value showed a 4.26% reduction and FRAP value did not significantly (P < 0.05) change during refrigerated storage. In addition to the existing knowledge, our data aid to the future applications of the jujube as a potential ingredient in novel probiotic foods formulation.

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Section: Resultsmentioning

confidence: 97%

Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Zhao

Zhang

Lin

et al. 2019

Int J of Food Sci Tech

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“…Results showed that slight lactic acid fermentation had no significant effect on the concentration of ascorbic acid (Table ) ( p > 0.05). Ascorbic acid was previously associated with good survival of lactic acid bacteria, as it aids in reducing the dissolved oxygen content to decreased the redox potential (Pereira et al, ).…”

Section: Resultsmentioning

confidence: 99%

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Guo

Cao²,

2019

J Food Process Preserv

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Lactic acid fermentation was applied to Ougan juice (OGJ) for the first time. This study was conducted to improve the taste of OGJ by slight lactic acid fermentation. OGJ was separately fermented at 37°C using Lactobacillus plantarum and Lactobacillus paracasei. Results showed that lactic acid bacteria strains can utilize malic acid as a carbon source, without the consumption of sugar. The observed sugar:acid ratio was highest in the L. plantarum group (3.9) that fermented for 6 hr, and in the L. paracasei group (4.5) that fermented for 12 hr, which resulted in improved sensory acceptance (taste, acidity, aroma, color) of OGJ. Moreover, compared with unfermented OGJ, there were no significant changes (p > 0.05) in total phenolics, total flavonoids, and ascorbic acid (Vc) content in the fermented Ougan juice (FOGJ). Slight lactic acid fermentation also improved the antioxidant activity of OGJ. In particular, neohesperidin and poncirin significantly decreased in L. plantarum group (p < 0.05), while neohesperidin significantly increased in the L. paracasei group (p < 0.05). Overall, slight fermentation with lactic acid bacteria can be used to improve the taste of OGJ, enhancing its quality to a certain extent. Practical applications This study made full use of the metabolic characteristics of lactic acid bacteria and developed a taste balanced fermented Ougan juice, which were an extension of fruits and vegetables deep processing technology and an exploration of new ideas for the research of fermented fruits and vegetables.

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“…The LAB metabolism of carbohydrates varies however from strain to strain and depends on the substrate and even on the fermentation time (Table S2). Fructose appeared to be the most consumed sugar during fermentation of Brazilian cuapussu by L. casei (84.8%), followed by sucrose (62.1%) and glucose (34.5%) [118]. Glucose and sucrose were the main carbon and energy sources for Bifidobacterium growth in carrot juice [95] and for Lactobacillus in pomegranate juice [98].…”

Section: Nutritional Changes and Functional Effects Mediated By Lab Amentioning

confidence: 98%

“…Fruit and vegetable juices are valuable sources of in vitamins, minerals and antioxidant molecules providing a suitable growth substrate for LAB in parallel with a strong health appeal. Beverages fermentation with various strains of LAB has been largely reported to increase the antioxidant activity [100,111,117,118,[122][123][124][125] sometimes together with an increase in total phenols and flavonoids content [120,126] (Table 2). This is the case for many and varied matrices: pomegranate, blueberry, mulberry, cupuassu (Theobroma grandiflorum), elderberry, Momordica charantia L. and to date, only prickly pear beverages among all lactic fermented beverages was not linked to an increased antioxidant activity by comparison with non-fermented preparation [109].…”

Section: Nutritional Changes and Functional Effects Mediated By Lab Amentioning

confidence: 99%

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

et al. 2020

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.

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Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

Cited by 73 publications

References 40 publications

Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Mixed fermentation of jujube juice (Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum‐1: effects on the quality and stability

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

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