Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

Perjéssy, Judit; Hegyi, Ferenc; Nagy-Gasztonyi, M.; Zalán, Zsolt

doi:10.1177/10820132211018044

Cited by 9 publications

(3 citation statements)

References 49 publications

(65 reference statements)

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“…The gallic acid, protocatechuic acid, and catechin concentrations increased with fermentation, but the total phenolic acid content decreased with the effect of storage [276]. As a result of the fermentation of cherry juice using nine Lactobacillus strains, Lactobacillus acidophilus 150 and Limosilactobacillus fermentum DT41 fermentations increased the polyphenol contents compared to the baseline [278]. Dragon fruit fermentation (Lactiplantibacillus plantarum FBS05) increased antibacterial and antioxidant activities [279].…”

Section: Fermented Fruitsmentioning

confidence: 97%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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Section: Fermented Fruitsmentioning

confidence: 97%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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show abstract

“…The most common probiotic food products are prepared using bacteria from the Lactobacillaceae family or Bifidobacterium genus [ 38 , 39 , 40 , 41 ]. A variety of non-dairy matrices have demonstrated their potential as carriers for probiotic strains in the process of immobilization, by encapsulation or entrapment of probiotic cells on non-dairy substrates [ 42 , 43 , 44 , 45 , 46 , 47 ]. Table 1 summarises some studies for non-dairy beverages prepared from fruits and vegetables using selected characterised strains of probiotic cultures.…”

Section: Non-dairy Probiotic Beverages For Health and Nutritionmentioning

confidence: 99%

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Dahiya

Nigam

2022

Foods

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Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.

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“…However, Silanikove found that approximately 75% of people worldwide have lactose intolerance and milk protein allergies, and dairy products also have a high cholesterol content, which greatly limits people's access to probiotics [13]. Therefore, it is necessary to combine the benefits of fermented plant-based substrates and probiotics [14]. As a result, new food matrices as probiotic carriers have been tested.…”

Section: Introductionmentioning

confidence: 99%

Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp

et al. 2023

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The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple–tomato pulp by response surface methodology (RSM), and determine the physicochemical properties, antioxidant activity, and sensory properties during fermentation. The optimal treatment parameters obtained were an inoculum size of 6.5%, a temperature of 34.5 °C, and an apple: tomato ratio of 1:1. After fermentation, the viable cell count reached 9.02 lg(CFU/mL), and the sensory evaluation score was 32.50. During the fermentation period, the pH value, total sugar, and reducing sugar decreased by 16.67%, 17.15%, and 36.05%, respectively. However, the total titratable acid (TTA), viable cell count, total phenol content (TPC), and total flavone content (TFC) increased significantly by 13.64%, 9.04%, 21.28%, and 22.22%, respectively. The antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging ability, 2,2′-azino-di(2-ethyl-benzthiazoline-sulfonic acid-6) ammonium salt (ABTS) free-radical scavenging ability, and ferric-reducing antioxidant capacity power (FRAP)] also increased by 40.91%, 22.60%, and 3.65%, respectively, during fermentation. A total of 55 volatile flavour compounds were detected using HS-SPME-GC–MS among the uninoculated samples and fermented samples before and after fermentation. The results showed that fermentation increased the types and total amount of volatile components in apple–tomato pulp, and eight new alcohols and seven new esters were formed. Alcohols, esters, and acids were the main volatile components in apple–tomato pulp, accounting for 57.39%, 10.27%, and 7.40% of the total volatile substances, respectively.

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Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

Cited by 9 publications

References 49 publications

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp

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