Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile

Martínez-Mendoza, B.I.; Peredo-Lovillo, A.; Romero-Luna, H.E.; Jiménez-Fernández, M.

doi:10.1016/j.fbio.2023.103112

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103112

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Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile

B.I. Martínez-Mendoza,

A. Peredo-Lovillo,

H.E. Romero-Luna

et al.

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2024

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Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

Sabogal‐Palma,

Zapata‐Ocampo,

Rodríguez‐Cabal

et al. 2024

Int J of Food Sci Tech

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SummaryWithin tropical fruits, the Passifloraceae family is distinguished; Colombia is recognised as the most diverse country in this family. In this study, we aimed to evaluate the potential use of by‐products (shell‐seeds + pulp) of Passiflora maliformis L. and Passiflora edulis Sims as dietary fibre and prebiotic activity, through tests of water, oil and swelling retention capacity and dietary fibre, its potential application was evident in products that require hydration, viscosity development and freshness conservation. Toxicity test, extracts can be classified as ‘safe’ when ingested, as cell viability is equal to or greater than 90%. Probiotic potential is evident for a growth of Latilactobacillus sakei BAP110‐FSC111 ranging from 15% to 100%, Lactiplantibacillus plantarum CECT220 ranging from 10% to 75%, acid digestibility test, hydrolysis percentage varied from 20% to 100%, values according to the by‐product, extract and study species. Highlighting its use as a source of prebiotics, because it increases the proliferation of probiotics from the Lactobacillus family.

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Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

Sabogal‐Palma,

Zapata‐Ocampo,

Rodríguez‐Cabal

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Antioxidant and anti-inflammatory properties of yeasts fermented passion fruit and soursop pulps: A focus on bioactive volatile compounds profile

Cited by 1 publication

References 52 publications

Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity

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