Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp

Parada, Romina B.; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Vallejo, Marisol

doi:10.1016/j.fochms.2023.100163

Cited by 1 publication

(1 citation statement)

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“…that antioxidant activity increases during fermentation but subsequently falls over time. This indicates that a number of variables, including temperature, pH, and fermentation conditions, have an impact on antioxidant activity (Parada et al, 2023;Zubaidah et al, 2020). At the end of storage, the samples containing probiotics had higher DPPH% values than NC (P < 0.05), indicating the advantage of using an endogenous starter culture.…”

Section: Yeast Countmentioning

confidence: 98%

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Kirmizigul Peker,

Guney,

Sengun

2024

Food Bioprocess Technol

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This is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 ± 6.21% and 94.94 ± 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (> 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples varied in the range of 3.22–3.97 and 0.19-0.87%, respectively. The antioxidant activity of the samples ranged from 4.54 to 18.70% (DPPH) and from 51.92 to 88.06% (ABTS+). The total phenolic content of the samples varied between 142.83 and 2465.50 mg GAE/L. Moreover, CP-L (samples fermented with L. plantarum HL4) and CP-P (samples fermented with P. parvulus HL14) showed the highest general assessment scores of 6.90 and 6.95 at the end of storage, respectively. This study offers the opportunity for food companies to become competitive in one of the most innovative research areas in the food sector and to meet the requirements and needs of various consumer groups.

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Section: Yeast Countmentioning

confidence: 98%