Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Kaprasob, Ratchadaporn; Kerdchoechuen, Orapin; Laohakunjit, Natta; Thumthanaruk, Benjawan; Shetty, Kalidas

doi:10.1007/s13197-018-3323-7

Cited by 41 publications

(33 citation statements)

References 32 publications

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“…plantarum and observed an increase of the antioxidant activity with a maximum after 4–8 days fermentation. Kaprasob et al [90] investigated the changes in physicochemical qualities, antioxidant activity and volatile compounds in cashew-apple-juice fermented by Lb. plantarum , and found a positive correlation of the radical-scavenging activity with vitamin-C and condensed tannins but not with hydrolysable tannins.…”

Section: Resultsmentioning

confidence: 99%

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

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Section: Resultsmentioning

confidence: 99%

“…Plant-based fermented foods contribute to the dietary intake of B-group vitamins. Recently, Kaprasob et al [90] have studied the effect of fermentation with 5 probiotic strains ( Lb. acidophilus , Lb.…”

Section: Resultsmentioning

confidence: 99%

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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“…Moreover, yeast species of the genera Saccharomyces and Hanseniaspora have been demonstrated to have the capacity of producing bioethanol when growing in this substrate [19][20][21]. Finally, CAJ has been used to produce probiotic beverages employing lactic acid bacteria [22][23][24][25][26] and alcoholic beverages using the yeasts Saccharomyces cerevisiae and S. bayanus [2,27,28].…”

Section: Introductionmentioning

confidence: 99%

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

et al. 2019

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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 • C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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“…Probiotic beverages have been produced with various fruit juices such as apples, pineapples, pears and carrots through lactic acid fermentation with probiotic bacteria as it can be observed in the literature [15][16][17][18][19].…”

Section: Fruit Juices As Substrates For Probiotic Deliverymentioning

confidence: 99%

Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects

2020

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The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery. From these, pomegranate (Punica granatum L.) is gaining more attention in recent years. Pomegranate is a fruit known since ancient times for its therapeutic qualities, such as antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties, among others. Pomegranate juice contains a range of bioactive compounds such as phytochemicals, like polyphenols, ellagitannins, anthocyanins and punicalagins. The fermentation of the juice with probiotic strains seems to provide beverages of high nutritional values and accepted organoleptic quality. Therefore, the aim of this comprehensive review is to present an overview of the innovative in vitro and in vivo assays that have taken place regarding fermentation of pomegranate juice by probiotic bacteria. In addition, various drawbacks are underlined and solutions are proposed and discussed regarding the feasibility of pomegranate juice as an alternative substrate for probiotic delivery.

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Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Cited by 41 publications

References 32 publications

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects

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