Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera

Shumoy, Habtu; Gabaza, Molly; Vandevelde, Julie

doi:10.1016/j.lwt.2018.09.085

Cited by 9 publications

(3 citation statements)

References 29 publications

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“…However, the increase was more pronounced with the addition of both the Gluconobacter strain and glucose (P7). Other authors also observed an increase in TPC content during fermentation [25]. For example, in a study related to the fermented beverage kombucha, recognized for its health benefits, an increase in TPC was also observed during fermentation, and the values observed on day 8 of P6 and P7 (221.13 ± 0.04 mg•L −1 and 260.18 ± 0.02 mg•L −1 , respectively) (Table 3) were similar to those recorded in kombucha obtained from red tea (270.5 ± 2.4 mg L −1 on day 7) [14].…”

Section: Discussionmentioning

confidence: 71%

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

et al. 2023

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Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with G. oxydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents· mL−1) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.

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Section: Discussionmentioning

confidence: 71%

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

et al. 2023

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“…Fermentation of Tef injera improved the bio-accessibility of phenolic compounds by the increase of soluble phenolic concentration. Their radical scavenging activity was also better than an unfermented control group (Shumoy et al, 2018). Fermentation with LAB also changed SPC concentration in kombucha tea.…”

Section: Lab Fermentation To Improve Bioavailability Of Phenolic Comp...mentioning

confidence: 86%

“…Fermentation of Lactobacillus acidophilus on milk improved the antiradical capacity of the final product. Fermentation of Tef injera had a better radical scavenging activity than its unfermented counterpart (Shumoy et al, 2018). The fermentation of black tea was also reported to promote bioactive potential and synergism among metabolites for repressing oxidation (Villarreal-soto et al, 2019).…”

Section: Introductionmentioning

confidence: 98%

Production of antioxidants through lactic acid fermentation: current developments and outlook

Fadlillah

Nuraida

Sitanggang

et al. 2021

Ann.UDJG.FoodTechnology

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Antioxidants are essential in maintaining physical health as they reduce the adverse effects caused by free radical attacks. Free radicals involve in many oxidation processes in the body and may lead to malfunctions of tissues, resulting in degenerative diseases. This article comprehensively reviews the possible mechanisms of lactic acid bacteria (LAB) in increasing the antioxidant capacity of fermented foods and the mechanisms of the resulted antioxidant compound in terminating oxidation chain reactions. During food fermentation, LAB could produce antioxidant compounds, increase their bioavailability, or perform both processes simultaneously. Phenolic compounds are the primary antioxidants in plant-based foods. LAB could improve the bioavailability of phenol-based antioxidant compounds by increasing the solubility, converting isoflavone glucosides to aglycones or both. In proteinaceous foods, LAB hydrolyzes parent proteins into smaller fractions, including peptides or free amino acids. Some peptides are known as bioactive peptides owing to antioxidant activity and hence, increase the antioxidant capacity of fermented foods. Exopolysaccharides (EPS) produced by LAB also show antioxidant activity. Production of organic acids, such as lactic acid and acetic acid, change the environmental pH that influences the radical scavenging activity of some compounds. An increase in antioxidant capacities of foods through LAB fermentation supports the development of fermented foods as a part of functional foods that can provide additional health benefits beyond their basic nutritional functions.

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Chemical Constituents, Hypolipidemic, and Hypoglycemic Activities of Edgeworthia gardneri Flowers

Zhang,

Xue,

Zhao

et al. 2024

Plant Foods Hum Nutr

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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera

Cited by 9 publications

References 29 publications

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

Production of antioxidants through lactic acid fermentation: current developments and outlook

Chemical Constituents, Hypolipidemic, and Hypoglycemic Activities of Edgeworthia gardneri Flowers

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