The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion

Abstract

The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. L75-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC50 values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system.

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

“…These authors found that after in vitro digestion, fermentation improved the total phenol recovery by 66% during the intestinal phase compared with the control sample. After digestion, the TPC of mango juices decreased, while LAB-fermentation improved its bioaccessibility [ 24 ]. Bloem et al [ 25 ] showed that Oenococcus oeni was not able to convert vanillic acid into vanillin.…”

Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars

“…The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging antioxidants' activities of samples were assayed by measuring the absorbance at 593 nm on a UV spectrophotometer (SPECTROstar Nano; BMG LABTECH GmbH, Ortenberg, Germany). The antioxidant concentration required to reduce DPPH absorbance by 50% was determined (IC 50 ), and the results were expressed in mg mL −1 of the smoothies (Cele et al ., 2022b). The ABTS radical scavenging activities were determined at an absorbance of 593 nm in a spectrophotometer (SPECTROstar Nano; BMG LABTECH GmbH, Ortenberg, Germany).…”

“…Lactic acid fermentation of fruits and vegetables has been reported to improve the organoleptic, nutritional, and nutrient bioaccessibilities, and bioactive and functional properties of food (Mashitoa et al, 2021;Cele et al, 2022aCele et al, , 2022b. Lactiplantibacillus plantarum is a versatile heterofermentative lactic acid-producing microorganism which has been applied in the fermentation of fruits and vegetables (Mashitoa et al, 2021;Cele et al, 2022a).…”

“…Ltp. plantarum 75 (L75) have the potential to utilise sugars, phenolics and other secondary metabolites in food substrates for its metabolism which is typical of a probiotic (Cele et al ., 2022b). The indigenous vegetables, Momordica charantia (bitter melon) and Solanum retroflexum Dun (African nightshade), had been reported to have more total phenols, flavonoids and antioxidant activities after lactic acid fermentation (Gao et al ., 2019; Degrain et al ., 2020).…”

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

“…( Emmanuel & Deborah, 2018 ). These transformations greatly change the functional table components of fruit juice, and improve the bioaccessibility and bioavailability of functional components to a certain extent ( Cele et al, 2022 ), thus providing a variety of health benefits for the human body, such as enhanced gastrointestinal and immune function and reduced blood cholesterol and intestinal inflammation ( Zhong et al, 2021 ). Meanwhile, probiotic fermentation can affect the aroma profile and sensory quality of fruit juice by producing and metabolizing volatile compounds, such as esters, alcohols, aldehydes, ketones, terpenes, etc.…”