Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

Neffe‐Skocińska, Katarzyna; Karbowiak, Marcelina; Kruk, Marcin; Kołożyn-Krajewska, Danuta; Zielińska, Dorota

doi:10.1016/j.jff.2023.105691

Cited by 9 publications

(7 citation statements)

References 59 publications

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“…In addition, LAB can produce various metabolites that have antioxidant activity, such as glutathione ( Al-Madboly et al, 2017 ), butyrate ( LeBlanc et al, 2017 ), folate ( Rossi et al, 2011 ), and exopolysaccharides (EPS) ( Dilna et al, 2015 ). AAB can also produce EPS, increase the levels of polyphenolic compounds, increase the antioxidant activity from oxidative fermentation, and lower the acidity of the environment ( Neffe-Skocińska et al, 2023 ). For yeast, especially Saccharomyces , which is predominant in kefir grain, the components that contribute to the antioxidant properties include glutathione, sulfur-containing amino acids, and Maillard reaction products ( Makky et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Yusuf,

Kholifaturrohmah,

Nurcholis

et al. 2023

Prev. Nutr. Food Sci.

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Oxidative stress plays a major role in the pathogenesis and progression of noncommunicable diseases. Kefir is a fermented food that has been reported to repress oxidative stress. This study aimed to assess the antioxidant activity, bioactive composition, and encapsulation efficiency of white jack bean (WJB) kefir. The following procedures were conducted: WJB was prepared and converted into juice using water solvent. The sterilized WJB juice was then fermented with kefir grain (10%) for 24∼72 h. Every 24 h, the kefir was evaluated for antioxidant activity, and the dominant bioactive component suspected to be the source of the antioxidant activity was identified. The final stage was the encapsulation process. WJB kefir showed high antioxidant activity, inhibiting DPPH radicals by 90.51±4.73% and ABTS radicals by 86.63±2.34% after 72 h of fermentation. WJB kefir contained 0.35±0.01 mg GAE/g total phenolics and 0.08 mg/g total flavonoids. The LC/MS identification suggested that the bioactive antioxidant components of the WJB kefir were from the alkaloid, saponin, phenolic, and flavonoid groups. The encapsulation with maltodextrin using freeze drying resulted in microencapsulation of WJB kefir with a particle size of 6.42±0.13 μm. The encapsulation efficiency was 79.61%, and the IC 50 value was 32.62 ppm. The encapsulation method was able to maintain the antioxidant stability of the kefir and extend its shelf life. WJB kefir, a nondairy, lactose-free kefir, can be used as an antioxidant functional food.

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Section: Resultsmentioning

confidence: 99%

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Yusuf,

Kholifaturrohmah,

Nurcholis

et al. 2023

Prev. Nutr. Food Sci.

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“…Antioxidants contribute to a robust immune system by safeguarding immune cells from oxidative damage. This ensures the proper functioning of immune responses, allowing the body to defend itself against infections, viruses, and other diseases more effectively [ 51 ].…”

Section: Medicinal Plant Compounds With Antioxidant Activitymentioning

confidence: 99%

“…Antioxidants contribute to cancer prevention by neutralizing free radicals that can initiate DNA mutations and promote the development of cancer cells. While research on specific antioxidants and cancer risk is ongoing, a diet rich in antioxidants is generally associated with a lower risk of certain cancers [ 39 , 51 , 52 , 53 ].…”

Section: Medicinal Plant Compounds With Antioxidant Activitymentioning

confidence: 99%

Impact of Heavy Metal Pollution in the Environment on the Metabolic Profile of Medicinal Plants and Their Therapeutic Potential

Asiminicesei,

Fertu,

Gavrilescu

2024

Plants

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The paper provides a comprehensive examination of heavy metal stress on medicinal plants, focusing on its impact on antioxidant capacity and biosynthetic pathways critical to their therapeutic potential. It explores the complex relationship between heavy metals and the physiological and biochemical responses of medicinal plants, highlighting how metal stress disrupts biosynthetic pathways, altering concentrations of secondary metabolites. This disruption may compromise the overall quality and efficacy of medicinal plants, requiring a holistic understanding of its cumulative impacts. Furthermore, the study discusses the potential of targeted genetic editing to enhance plant resilience against heavy metal stress by manipulating genes associated with antioxidant defenses. This approach represents a promising frontier in safeguarding medicinal plants in metal-contaminated environments. Additionally, the research investigates the role of phytohormone signaling in plant adaptive mechanisms to heavy metal stress, revealing its influence on biochemical and physiological responses, thereby adding complexity to plant adaptation. The study underscores the importance of innovative technologies and global cooperation in protecting medicinal plants’ therapeutic potential and highlights the need for mitigation strategies to address heavy metal contamination effectively.

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“…Apple vinegar is considered to be a rich source of various organic acids, including acetic, citric, lactic, and apple. In addition to these acids, apple cider vinegar also contains enzymes, pectins, and antioxidant phenolic compounds such as gallic acid, caffeic acid, chlorogenic acid, catechins, and epicatechins [11][12][13][14]. All of these components have been proven to have health-promoting properties.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, naturally fermented vinegar provides environmental acetic acid bacteria with potentially healthpromoting properties. Consuming vinegar has health benefits, including antimicrobial and antioxidant effects, positive effects on the cardiovascular system and metabolism, and reducing fatigue [12,17,18]. Natural fruit vinegar is high quality, safe, and nutritious, with characteristic sensory, microbiological, and physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

Okoń,

Zielińska,

Szymański

et al. 2024

Applied Sciences

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As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

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Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review

Cited by 9 publications

References 59 publications

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

Impact of Heavy Metal Pollution in the Environment on the Metabolic Profile of Medicinal Plants and Their Therapeutic Potential

The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage

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