Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

Valero‐Cases, Estefanía; Nuncio-Jáuregui, Nallely; Frutos, María José

doi:10.1021/acs.jafc.6b04854

Cited by 99 publications

(87 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They referred this reduction to the increase in content of the monomeric anthocyanin. Although an increase in total phenolic content has been previously reported for fermented mulberry juice [51] and pomegranate juice [52], our results displayed a decrease of 33.4% after inoculation of brown juice by lactic acid bacteria. Except N, P, K, and S other macro-and microelements were higher in fermented alfalfa brown juice ( Table 2).…”

Section: Discussioncontrasting

confidence: 82%

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

et al. 2020

View full text Add to dashboard Cite

Brown juice is a byproduct of fractionated green biomass during leaf protein isolation. It represents approximately 45%–50% of the total pressed fresh biomass. Disposal of brown juice is a serious issue in leaf protein production due to its high biological oxygen demand and carbohydrates content. The current study aimed to find a possible potential use of brown juice. Therefore, chemical and biochemical properties of brown juice—derived from alfalfa green biomass—were determined before and after fermentation by lactic acid bacteria. Additionally, the growth stimulation potential of fermented brown juice on plumed cockscomb (Celosia argantea var. plumose ‘Arrabona’) plants were tested. Celosia seedlings were sprayed at different rates of fermented brown juice (i.e., 0.5%, 1%, 2.5%, 5%, and 10%) and tap water was applied as control. The results revealed that lactic acid bacteria successfully enhanced the stabilization of brown juice via reducing sugars content and increasing organic acids content. After fermentation, contents of glucose monomers were 15 times lower; while concentrations of lactic and acetic acids increased by 7- and 10-fold, respectively. This caused a reduction in the pH of fermented brown juice by 13.9%. Treating Celosia plants at lower rates of fermented brown juice (up to 1.0%) significantly induced their growth dynamics and antioxidant capacity. Higher values of vegetative parameters were measured in treated plants compared to control. The brown juice treatments caused significant changes in histological parameters as well. The activity of catalase and peroxidase increased in plants that received fermented brown juice especially at low rates. Moreover, an increase in water-soluble protein and phenol was measured in different tissues of plants sprayed with fermented brown juice. Malondialdehyde content was lowered in treated plants compared to control. Fermented brown juice at high rates slightly reduced the amount of photosynthetic pigments; however, this reduction was not reported for low rates of fermented brown juice. These results surely illustrate the potential use of fermented alfalfa brown juice as a growth stimulator for crops particularly at rates below 2.5%.

show abstract

Section: Discussioncontrasting

confidence: 82%

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Likewise, AA seemed to have a similar asset as TPC. This is in accordance with a late investigation claiming that the AA increased together with the phenolic derivatives concentrations, mainly in the juices fermented with Lactobacillus [11]. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation [11].…”

Section: Sensory Evaluationsupporting

confidence: 92%

“…Among fruit juices, pomegranate seems to be a very good substrate for functional beverage production due to its high nutritional value and anti-oxidative, anti-inflammatory, antimicrobial, and anti-carcinogenic effects [9,10]. There are some reports in the literature concerning the fermentation of pomegranate juice with probiotic lactic acid bacteria, showing in general that selected probiotic starters (i) enhanced the health benefits of the juice, (ii) increased the antioxidant activity and total phenolics content, and (iii) led to the production of desirable volatile compounds [7,[11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

et al. 2018

View full text Add to dashboard Cite

A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.

show abstract

“…[11] Furthermore, using probiotic bacteria to ferment pomegranate juice enhances its health benefits by increasing the antioxidant activity, producing acidic metabolites, [15] increasing the microbial conversion of polyphenols, [16] and promoting the flavor profile. [17] However, no reports exist regarding the effects of HPP and TP on bioactive compounds, antioxidant activity, and volatile compounds in fermented pomegranate products.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Yin

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

High-pressure processing (HPP) is a novel non-thermal processing technology, ensuring the safety of food products, as well as preserving their nutritional and functional characteristics, and avoiding the harmful effects of traditional thermal technologies. This study examined the inactivation of microorganisms and the HPP kinetic model in fermented pomegranate juice (FPJ) at different pressures (400 MPa, 500 MPa, and 600 MPa), and different treatment times (3 min, 5 min, 7 min, and 10 min). Moreover, HPP and thermal processing (TP) (65°C/20 min) treatment responsible for a similar microbial inactivation activity, were compared by examining their impact on bioactive compounds, volatile compounds, and various quality attributes to provide a theoretical basis for FPJ processing. The inactivation curves of the microorganisms as a result of HPP were fitted using the Weibull model. Furthermore, HPP at or over 600 MPa/3 min inactivated the microorganisms and sufficiently retained the microbial populations investigated in this study below the detection limit. Following HPP and TP treatment, the total color difference (ΔE) values, total soluble solids (TSS), pH and titratable acidity (TA) had not significantly (p>0.05) changed. For total flavonoids, total phenols, anthocyanins, and antioxidant activity, the maximal retention of 91.18%, 97.52%, 95.69%, and 95.89% was achieved at 600 MPa/3 min, which was 4.62%, 24.61%, 26.83%, and 7.08% higher than in the TP-treated sample. The main volatile compounds in FPJ were esters and alcohols, and the FPJ treated at 600 MPa/3 min exhibited the highest alcohol content, while the esters were 2.27% higher than in the control. Considering the pasteurization effect and quality maintenance abilities of HPP and TP treatment, 600 MPa/3 min could be considered as an optimal condition in facilitating FPJ processing.

show abstract

Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices

Cited by 99 publications

References 44 publications

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Contact Info

Product

Resources

About