Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Muhialdin, Belal J.; Hussin, Anis Shobirin Meor; Kadum, Hana; Hamid, Azizah Abdul; Jaafar, Ahmad Haniff

doi:10.1016/j.lwt.2021.110940

Cited by 23 publications

(5 citation statements)

References 32 publications

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“…Jackfruit possesses adequate fermentable sugar ( Muhialdin, Meor Hussin, Kadum, Abdul Hamid, & Jaafar, 2021 ). Fig.…”

Section: Resultsmentioning

confidence: 99%

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

Suo,

Xiao,

Wang

et al. 2024

Food Chemistry: X

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“…Jackfruit possesses adequate fermentable sugar ( Muhialdin, Meor Hussin, Kadum, Abdul Hamid, & Jaafar, 2021 ). Fig.…”

Section: Resultsmentioning

confidence: 99%

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

Suo,

Xiao,

Wang

et al. 2024

Food Chemistry: X

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“…The number of viable bacteria of P. yezoensis sauce fermented with the mixed strains was considerably low at the end of fermentation. This was possibly due to the low pH (2.7 ± 0.29), which was one of the important factors affecting the number of viable bacteria during lactic acid fermentation ( 18 ). After 3 days of fermentation, the viable cell count frist rose and then decreased in the fermented P. yezoensis sauces.…”

Section: Resultsmentioning

confidence: 99%

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Yang

Gao²,

Ge³

et al. 2022

Front. Nutr.

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The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

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“…Jackfruit is yet another tropical fruit with numerous health benefits and has been extensively applied in traditional medicine owing to its wide spectrum of bioactive components. Muhialudin et al developed economic probiotic beverage by fermenting jackfruit juice with Lactobacillus casei ATCC 334 (Muhialdin et al, 2021). Later, Ma et al accelerated the work by adding a functional component such as collagen and developed a co‐fermented collagen peptide‐jackfruit juice.…”

Section: Resultsmentioning

confidence: 99%

A systematic review on fruit‐based fermented foods as an approach to improve dietary diversity

Doriya

Kumar

Thorat

2022

Food Processing Preservation

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Fermented foods are popular around the globe for their health‐promoting components and activity. In recent years, for promoting better health and nutrition, fortification and supplementation of fermented fruits are used as functional healthy beverage, especially for those who are intolerant to lactose‐based products. Moreover, industrial revolution has transformed traditional fermentation process to a controlled process suitable for industrial scale production of functional ingredients. The aim of this systematic review is to provide an in‐depth perspective of non‐alcoholic fermented fruit beverages with an emphasis on improving bioactive and nutritional compounds such as phenolic compounds, vitamins, and minerals, and their effort as pro/prebiotics diets. For instance, consumption of fermented fruits and fruit‐based probiotic foods such as kombucha has increased, and the evidence for effects on antioxidant and bioactive compounds is presented and discussed. Researchers use cutting‐edge technology and innovations to convert fermented fruits into functional beverages with bioactive metabolites and phytochemicals. Hence, for the production of any functional beverage, it is essential to optimize the microbial strains that can utilize different fruit matrices as a single or in combination. These perspectives articulate fruit‐based probiotics as one of the possibilities of processing fruit for culinary and pro‐health purposes. Novelty impact statement This systematic review noticeably focuses on the fruit fermentation along with various bioactive ingredients derived from fermented fruits. In addition, comprehensive description on fruits and fruit juices as a promising carrier of probiotics, fermented fruits as dietary supplements that are in the market, and related future perspectives are discussed.

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Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

Cited by 23 publications

References 32 publications

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

A systematic review on fruit‐based fermented foods as an approach to improve dietary diversity

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