Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

“…However, our findings differ from those of Oh et al. () who reported decreases in the TPC and TFC of blueberry during fermentation with Bacillus amyloliquefaciens , Lactobacillus brevis , and Starmerella bombicola . This inconsistency of results could be due to the use of different microbial species for blueberry fermentation, which can lead to the production of different kinds of hydrolytic enzyme.…”

“…The increase in the TPC during fermentation may be attributable to the ability of L. plantarum to release soluble conjugated or insoluble bound phenolic compounds from plant cell walls by deglycosylating the glycosylated phenolics in blueberry (Hur, Lee, Kim, Choi, & Kim, 2014). However, our findings differ from those of Oh et al (2017) who reported decreases in the TPC and TFC of blueberry during fermentation with Bacillus amyloliquefaciens, Lactobacillus brevis, and Starmerella bombicola. This inconsistency of results could be due to the use of different microbial species for blueberry fermentation, which can lead to the production of different kinds of hydrolytic enzyme.…”

“…The efficacy of polyphenols, which have beneficial effects in promoting health, may not have reached their maximum potential in food because they bind tightly to the cellulose matrix, which interferes with their bioavailability and bioefficacy (Speranza, Lopes, & Martins, ). Therefore, conversion of these polymer polyphenolic compounds into simpler compounds via enzymatic hydrolysis or fermentation is one strategy to increase the bioavailability of phenolic compounds (Chamorro, Viveros, Alvarez, Vega, & Brenes, , Nie et al., , Oh, Jeong, Velmurugan, Park, & Jeong, ). Lactic acid fermentation of fruits and vegetables produces bioactive compounds that have antibacterial, anticancer, anti‐inflammatory, antioxidant, and antiviral benefits (Bhat et al., , Fessard et al., , Parvez, Malik, Ah Kang, & Kim, , Shen et al., ).…”

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage

“…When the concentration was from 60 to 100 μg/mL, the scavenging ability of ascorbic acid gradually stabilized, which was less than FB due to the auto-oxidation of ascorbic acid, result-ing in no increase in clearance. Oh et al [12] indicated that the radical scavenging capacity of FB juice is positively correlated with phenolic content. They also found that probiotic-mediated FB showed higher DPPH free radical scavenging activity than the unfermented control samples.…”

“…Blueberry are rich in phenolic compounds (particularly anthocyanins, caffeic, chlorogenic, p-coumaric acid, and ferulic acid) with high antioxidant potential, the flavonols (predominantly quercetin derivatives) and proanthocyanidins are also preaent [10,11]. Fermented blueberry (FB), which fermented by probiotics (yeast and lactic acid bacteria) in the proper temperature and pH for at least one month, will improve the antioxidant ability of blueberry and increase aroma compounds [11,12]. Jiang [13] showed that 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability and hydroxyl radical scavenging ability of FB increased by 3.6% and 2.4% respectively after fermenting 64 days.…”