Performance of yeast isolates in wine preparation from sugarcane-beet juice mixture

Soibam, Helen; Ayam, Victor Singh; Chakraborty, Ivi

doi:10.5958/2395-146x.2017.00117.x

Cited by 3 publications

(1 citation statement)

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“…Plantarum -fermented beet juice after 72 h [ 31 ]. The same trend was also observed in mango juice [ 32 ]. However, an increase in TSS of the smoothies, as observed at 2 h of fermentation for all accessions, before an actual decrease might be attributed to polysaccharide breakdown into monosaccharide and oligosaccharide [ 33 ].…”

Section: Resultssupporting

confidence: 81%

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

Moloto¹,

Akinola²,

Seke³

et al. 2023

Foods

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This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.

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Section: Resultssupporting

confidence: 81%