Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)

Abstract

Date fruit (Phoenix dactylifera) have long history in food application due to the nutritional value, pleasant flavour and biological activity. This study aimed at investigating the antimicrobial activity of date fruits fermented with Lactobacillus plantarum ATCC8014. The fermented date fruit was added as ingredient for confectionary making and evaluated for it is effects on the physiochemical properties and shelf life of toffee-like South Asian product (Dodol). The results showed broad range antifungal activity of fermented date fruit towards Aspergillus niger (90.85%), Aspergillus flavus (92.86%) Escherichia coli (13 mm) and Staphylococcus aureus (15 mm). The identified bioactive metabolites included propylene glycol (0.028 mmol mL À1), lactic acid (0.763 mmol mL À1), acetic acid (0.292 mmol mL À1), acetoin (0.046 mmol mL À1) and gamma-Aminobutyric acid (0.041 mmol mL À1). Fermented date fruit (125 g/kg) significantly (p < 0.05) extended the shelf life of Dodol for 19 days at 25 ± 2 C in comparison to the control that showed mould growth after 12 days. The microbial growth was significantly reduced in the modified Dodol. A significant influence was observed in the physiochemical properties for modified Dodol such as increasing moisture and water activity and reducing the product firmness. No significant differences (p ! 0.05) were observed for the consumer acceptability between traditional and modified Dodol. The results indicated that the high antifungal activity is due to the presence of several bioactive metabolites. Moreover, the findings indicated the promising applications of fermented date fruit as functional ingredient to improve quality and the shelf life stability for confectionaries.

Biological Characterization and Metabolic Variations among Cell-Free Supernatants Produced by Selected Plant-Based Lactic Acid Bacteria

“…Other studies have reported an increase in the concentration of polar amino acids, including glutamic acid, aspartic acid, serine, histidine, and cysteine, following protein fraction hydrolysis by LAB, which may contribute to enhanced HO• activity [ 75 ]. In a previous study, several bioactive metabolites, namely propylene glycol, lactic acid, acetic acid, acetoin, and GABA, were identified as having potential antibacterial effects against various pathogens [ 76 , 77 ].…”

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

“…Interesting work has been done on the usage of fermented date fruits for the production of Dodol, an Asian confectionary. This work shows how fermented dates fruits (Khastawi) can be used for the production of bakery products and confectionaries (Muhialdin et al, 2021). In the case of Dodol, the addition of fermented date not only extends the shelf life of products but also increases nutritional qualities and bioactive compounds.…”

“…1 H NMR metabolomics study helps to identify bioactive metabolites in fermented date fruits. Propylene glycol, lactic acid, acetic acid, acetoin, and γ-Aminobutyric acid are some of the bioactive compounds identified in fermented dates (Muhialdin et al, 2021). Homovanillin, 6, 7-Benzocoumarin, Gentisyl alcohol, and 2, 5-Dihydroxyanisol were higher in unhopped beer when fermented with probiotic strains L. paracasei Lpc-37 and S. cerevisiae CNCM I-3856 (Loh et al, 2021).…”

Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy

“…A gooey, luscious, and firm texture is preferable for consumer acceptance [ 40 ]. Numerous factors influencing the quality and shelf-life of coconut milk candy, including the cooking temperature, heating time, humectants, sugar quantity, and types of sugar, have been investigated to improve the texture of the developed coconut caramel candy [ 37 , 39 , 40 , 41 , 42 , 43 ] to be soft and chewy but have low stickiness. Nevertheless, despite the processing conditions, a deterioration in quality, particularly texture hardening, was still evident during storage, resulting in coconut milk candy having a short shelf life of 7 to 14 days [ 39 , 40 ].…”