Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles

Zhang, Guanfei; Chen, Wenxue; Chen, Weijun; Chen, Haiming

doi:10.1007/s13197-017-3004-y

Cited by 23 publications

(20 citation statements)

References 43 publications

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“…Similar results were reported by Prado et al (2015). Similar trends in the production of tartaric acid, oxalic acid, and citric acid have been observed during a 48-h fermentation of CW by S. cerevisiae (Zhang et al, 2018). However, significantly lower production of acetic acid was also reported by the same authors, which contrasts with the results of this study.…”

Section: Resultssupporting

confidence: 86%

“…Some of them, including (+)-catechin and (−)-epicatechin, were detected in CW (Chang and Wu, 2011), whereas other researchers reported an increase in the total phenolic content in cereal-based beverages following fermentation with probiotic lactobacilli (Ghosh et al, 2015; Freire et al, 2017; Giri et al, 2018). An increase in the total phenolic content in CW fermented with lactobacilli and/or yeast, in comparison with that in non-fermented CW, was observed in several studies (Watawana et al, 2016; Kantachote et al, 2017; Zhang et al, 2018). However, presence of compounds rather than total phenolic contents may also be responsible for antioxidant properties as suggested by earlier researcher who used L. plantarum DW12 in fermenting CW (Kantachote et al, 2017).…”

Section: Resultsmentioning

confidence: 73%

“…These findings are in agreement with the results of Kantachote et al (2017), who reported that the RSA of CW fermented using L. plantarum DW12 at 48 h was 73.4% for ABTS and 54.87% for DPPH. Recently, Zhang et al (2018) demonstrated an increase in antioxidative activities during a 48-h CW fermentation by Saccharomyces cerevisiae .…”

Section: Resultsmentioning

confidence: 99%

“…Coconut water (CW) is the clear, nutritive liquid obtained from the endosperm of coconuts. CW is classified as tender CW (TCW) or matured CW (MCW), based on the harvest time (Zhang et al, 2018). Generally, in the tropics, TCW is consumed primarily as a sports drink (Cappelletti et al, 2015), whereas MCW is generally discarded, because only coconut meat is used for various culinary purposes.…”

Section: Introductionmentioning

confidence: 99%

“…DebMandal and Mandal (2011) reviewed the antioxidant, cardioprotective, antithrombotic, hypolipidemic, anti-cholecystitis, antibacterial, antiviral, antifungal, antiprotozoal, immunostimulatory, antidiabetic, and hepatoprotective properties of coconuts. However, the use of CW to prepare fermented beverages has only been rarely reported (Lee et al, 2013; Prado et al, 2015; Kantachote et al, 2017; Zhang et al, 2018). …”

Section: Introductionmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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Section: Resultssupporting

confidence: 86%