Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan

Abstract

The present study evaluated functional properties of lactic-fermented ginger products. Three Zingiberaceae species were used as the substrate for fermentation using three lactic acid bacteria. The fermentation process ended 35-40 h after inoculation and reached a pH value of 3.5-4.0. Total antioxidant performances were 68-75%, and were best observed using Bifidobacterium longum as the starter in three ginger samples. DPPH scavenging was on average 70%, with free radical anion scavenging and peroxide removal effects of 30.6% and 43.7%, respectively. The product acceptance survey showed that the 100% fermented juice without a mixture with non-fermented ginger juice obtained the highest score in overall performance. The lactic-fermented Vanoverberghia and Hedychium ginger species retained an antioxidant activity and DPPH scavenging activity of on average 70%. This study may suggest a new way of ginger food processing with high functionality. Also, it may help to popularize the growing and processing of endemic ginger plants in Taiwan.

Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes

“…Preliminary sensory testing of the cooked sweet potatoes was referred to the method described by Chen et al. (2009) and evaluated by fifteen consumers recruited from the Department of Food Science and Technology, National Pingtung University of Science and Technology.…”

“…Preliminary sensory testing of the cooked sweet potatoes was referred to the method described by Chen et al (2009) and evaluated by fifteen consumers recruited from the Department of Food Science and Technology, National Pingtung University of Science and Technology. The sweet potato samples cooked via superheated steam or roasting were kept in plastic boxes at 45°C until serving, then cut into half to serve to the consumers.…”

Enzyme-assisted extraction of Ecklonia cava fermented with Lactobacillus brevis and isolation of an anti-inflammatory polysaccharide

“…Applying EAE and fermentation improves nutritional and functional properties of foods by increasing extraction of active compounds such as polysaccharides and peptides. Indeed, previous reports have demonstrated that, the extraction yield of active compounds increase after EAE and fermentation, leading to antioxidant and antiinflammatory effects in vitro and in vivo (Link-Amster et al 1994, Chen et al 2008, Fernandez-Orozco et al 2008, Matsushita et al 2008.…”

Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

“…The fermentation process also increases ingestion rates and absorption levels, thereby improving the nutritional and functional properties of foods. Previous studies have demonstrated that the fermentation process can activate compounds with bioactive properties in vitro and in vivo (8)(9)(10). Other reports have also revealed that ginseng produced from fungal and bacterial fermentation has improved bioavailability and increased the amount of bioactive components (11)(12)(13)(14).…”