Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

Abstract

Fermentation technology was used to prepare the acaí (Euterpe oleracea) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei: Leuconostoc mesenteroides: Lactobacillus plantarum = 0.5:1:1.5, a fermentation time of 6 days, and a nitrogen source supplemental level of 2.5%. In optimal conditions, the ORAC value of the fermentation liquid reached the highest value of 273.28 ± 6.55 μmol/L Trolox, which was 55.85% higher than the raw liquid. In addition, the FRAP value of the acaí, as well as its scavenging ability of DPPH, hydroxyl, and ABTS free radicals, increased after fermentation. Furthermore, after fermentation treatment, the microstructure, basic physicochemical composition, amino acid composition, γ‐aminobutyric acid, a variety of volatile components, and so on have changed. Therefore, fermentation treatment can significantly improve the nutritional value and flavor of the acaí. This provides a theoretical basis for the comprehensive utilization of acaí.

Exploring the potential nutritional role of bioflavonoids in exercise rehabilitation: a kinematic perspective

“…For example, combining bioflavonoids with other antioxidants, such as vitamins C and E, has been shown to enhance their antioxidant capacity and provide more significant protection against oxidative stress (28,29). Additionally, bioflavonoids may interact with other nutrients, such as amino acids and fatty acids (30), to support tissue repair and recovery processes (31). Further research is needed to better understand these interactions and their implications for athletic rehabilitation.…”

“…The current understanding of bioflavonoids' nutritional mechanisms from a kinesiology perspective suggests that these compounds may have potential applications in supporting athletic rehabilitation (30,36). Their ability to modulate inflammation, oxidative stress, vascular function, immune function, and energy metabolism, as well as their potential synergistic effects with other nutrients, may contribute to improved recovery outcomes for athletes (1-3, 9, 24).…”