Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

Abstract

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

“…pseudomesenteroides 56 ( L56 ) were isolated from cabbage [ 2 ]. ‘Peach’, ‘Sabre’ and ‘Tommy Atkins’ MJs were inoculated with LAB’s cultures as described by [ 10 ], with modifications. The LABs were reactivated and propagated for 48 h at 30 °C in 15 mL of de Man, Rogosa, and Sharpe (MRS) broth without agitation.…”

“…The resulting cells were harvested by centrifugation at 1000× g for 10 min and suspended in sterile water, washed twice with sterile distilled water, and suspended in the same. The turbidity of LAB cultures was determined at 720 nm using a spectrophotometer (SPECTRO star Nano; BMG LABTECH, Ortenberg, Germany) and bacterial population was adjusted to 0.05 McFarland standard (5 × 10 8 CFU/mL) [ 10 ]. Mango juice was inoculated with LABs’ cells at 1% of the total volume of juice and incubated at 30 °C for 72 h [ 11 ].…”

“…plantarum is the most widely used strain for lactic acid fermentation [ 7 ]. Several studies have suggested that fruit juices such as bergamot juices [ 8 ], pomegranate [ 9 ] and peaches [ 10 ] could serve as substrates for the fermentation and production of functional beverages. Furthermore, researchers have produced probiotic beverages using black cherry and barberry juices, watermelon and tomato juices using lactic acid bacteria as inoculum [ 11 ].…”

An Evaluation of Phenolic Compounds, Carotenoids, and Antioxidant Properties in Leaves of South African Cultivars, Peruvian 199062.1 and USA's Beauregard

“…Total phenolic content was measured by the Folin-Ciocalteau method (12). A freeze-dried sample (1 g) was extracted with 10 ml of 80% methanol by shaking in a magnetic stirrer for 2 h. Afterward, an aliquot of 100 µl of the extract was mixed with 200 µl of 10% Folin-Ciocalteau, and then 800 µl of 7.5% Na 2 CO 3 was added to the mixture, and the absorbance was measured at 736 nm using a spectrophotometer.…”

The effect of chayote leaves (Sechium edule)’s flavonoid fraction on the reduction of the serum uric acid levels through the inhibition of xanthine oxidase activity

“…However, chayote leaves are not as popular as the other part of the plant regardless of its content of bioactive compounds higher than the fruit. The bioactive compounds in chayote leaves include phenolics, carotenoids, and flavonoids (Managa et al, 2021;Siciliano et al, 2004). The flavonoids found in chayote leaves are apigenin and luteolin.…”