Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry

Álvarez-Fernández, M. Antonia; Hornedo-Ortega, Ruth; Cerezo, Ana B.; Troncoso, Ana M.; García‐Parrilla, M. Carmen

doi:10.1016/j.ifset.2014.08.001

Cited by 17 publications

(14 citation statements)

References 31 publications

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“…Strawberries were selected for the fruit wrapping analysis due to their low shelf life (5–7 days) and small size for easy wrapping [ 29 ]. Fresh strawberries purchased from the market were wrapped with PSG, PSG–Cu, PSG–Zn, and PSG–CuZn films, while a set of unwrapped strawberries was maintained as the control.…”

Section: Methodsmentioning

confidence: 99%

Metallic Nanoparticle Integrated Ternary Polymer Blend of PVA/Starch/Glycerol: A Promising Antimicrobial Food Packaging Material

et al. 2022

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Advances in food processing and food packaging play a major role in keeping food safe, increasing the shelf life, and maintaining the food supply chain. Good packaging materials that enable the safe travel of food are often non-degradable and tend to persist in the environment, thereby posing a hazard. One alternative is to synthesize biodegradable polymers with an antimicrobial property while maintaining their mechanical and thermal properties. In the present study, biodegradable composites of PVA–starch–glycerol (PSG) incorporated with CuO and ZnO nanoparticles (NPs) were prepared as PSG, PSG–Cu, PSG–Zn, and PSG–CuZn films. Scanning electron microscopy, energy dispersive x-ray analysis, and thermogravimetric analysis were performed to study and characterize these films. The water barrier properties of the films improved significantly as the hydrophobicity of the PSG–CuZn film increased by 32.9% while the water absorptivity and solubility decreased by 51.49% and 60% compared to the PSG film. The Young’s modulus of the films incorporated with CuO and ZnO nanoparticles was lower than that reported for PVA, suggesting that the film possessed higher flexibility. The thermogravimetric analysis demonstrated high thermal stability for films. Biosynthesized CuO and ZnO nanoparticles exhibited antifungal activity against vegetable and fruit spoilage fungi, and hence the fabricated polymers incorporated with nanoparticles were anticipated to demonstrate an antifungal activity. The nanoparticle incorporated films exhibited fungicidal and bactericidal activity, suggesting their role in extending the shelf life of packaged food. The result of ICP-OES studies demonstrated the steady release of ions from the polymer films, however, EDX analysis demonstrated no leaching of CuO and ZnO nanoparticles from the films, thus ruling out the possibility of nanoparticles entering the packaged food. The strawberries wrapped with the fabricated films incorporated with nanoparticles demonstrated improved shelf life and retained the nutritional quality of the fruit. Among the four films, PSG–CuZn was the most promising for food wrapping since it exhibited better water-resistance, antimicrobial, thermal, and mechanical properties.

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Section: Methodsmentioning

confidence: 99%

Metallic Nanoparticle Integrated Ternary Polymer Blend of PVA/Starch/Glycerol: A Promising Antimicrobial Food Packaging Material

et al. 2022

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“…Plant-derived phytochemicals or antioxidants can function as reducing agents, scavengers of free radicals, or metal ion chelators, and they may combat oxidative stress in the human body by maintaining a balance between oxidants and antioxidants, thereby reducing the incidence of disease caused by oxidative damage and exerting a beneficial effect on human health (Chandrasekara & Shahidi, 2011;Fraga et al, 2010;Ganesan et al, 2011;Kim et al, 2012;Wen et al, 2010;Xiao et al, 2015a). Phenolic compounds, which are widely distributed in plant materials, have received much attention in recent years and are recognized as the most abundant antioxidants in the human diet (Albishi et al, 2013;Álvarez-Fernández et al, 2014;Marazza et al, 2012;Pereira et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

Xiao¹,

Zhang²,

Miao³

et al. 2015

Innovative Food Science & Emerging Technologies

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“…Besides, Álvarez‐Fernández et al . () observed that bioactive compounds (polyphenols) and antioxidant activity were maintained after the gluconic acid fermentation of strawberry purée. Therefore, this fermentation allows to maintain the nutritional value of the substrate in the final product.…”

Section: Resultsmentioning

confidence: 99%

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Ordóñez-Díaz

Cañete-Rodríguez

Callejón

et al. 2016

Journal of Food Processing and Preservation

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Gluconic fermentation of fruit substrates is an innovative strategy to elaborate nonalcoholic beverages which has not been studied so far. Futhermore, it prevents food waste of perishable products like strawberries. Amino acids, biogenic amines and ammonium ion were evaluated after the fermentation of strawberry purée using Gluconobacter japonicus in submerged culture. The process was monitored with the determination of pH, total acidity, glucose, fructose and gluconic acid concentrations. The determination of nitrogen compounds was accomplished using a HPLC–UV method involving diethyl ethoxymethylenemalonate (DEEMM) as the derivatization agent. Most amino acids did not present significant changes, except for lysine and histidine, which increased their concentration in the final product. However, the principal component analysis was able to group the initial and final samples in different sets using the amino acids concentration as variables. Biogenic amines were not detected in the final samples, thus ensuring the safety of this product for human consumption. Practical Applications Because of the high level of competitiveness, the success of a new product requires the use of a raw material different from the traditionally used ones, and the application of innovative techniques of production. Strawberry is a fruit prized for its aroma and flavor. In addition, Spain is the fifth strawberry producer in the world, and consequently there are surpluses of second quality strawberries. This second quality fruit is generally discarded, involving large economic losses. These facts make strawberry a good candidate to be used as raw material for the production of fruit derived products. Hence, gluconic acid fermentation is an innovative way of transforming surplus strawberries into beverages which do not present glucose, as it is transformed into gluconic acid whilst keeping fructose as sweetener. Hence, the final product could be the principal substract to elaborate a new beverage which could be consumed by diabetics. Gluconic acid submerged fermentations of strawberry purée were carried out with Gluconobacter japonicus. Additionally, the amount of biogenic amines was assessed for food safety purposes.

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Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry

Cited by 17 publications

References 31 publications

Metallic Nanoparticle Integrated Ternary Polymer Blend of PVA/Starch/Glycerol: A Promising Antimicrobial Food Packaging Material

Metallic Nanoparticle Integrated Ternary Polymer Blend of PVA/Starch/Glycerol: A Promising Antimicrobial Food Packaging Material

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

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