Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

Panda, Sandeep; Behera, Suresh Kumar; Qaku, Xolisile W.; Sekar, Sudharshan; Ndinteh, Derek Tantoh; Nanjundaswamy, H. M.; Ray, Ramesh C.; Kayitesi, Eugénie

doi:10.1016/j.lwt.2016.09.026

Cited by 89 publications

(51 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…3, although the peak area of benzaldehyde increased by 191%. Recent reports showed that the quality of prickly pears juice was enhanced after fermentation by L. fermentum ATCC 9338 (37). Similar to the results in this study, risky compounds such as furan or furfural decreased during the fermentation of the mixed berry juice by L. plantarum LP-115.…”

supporting

confidence: 90%

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Park

Lim

Sim

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

The objectives of this study were to analyze antioxidant activities and identify volatile compounds in mixed berry juice after fermentation by lactic acid bacteria (LAB). Antioxidant activity of the mixed berry juice increased significantly from 209.57±2.93 to 268.30±1.75 μmol TE/g after 24 h of fermentation. After LAB fermentation, 34 volatile compounds were identified. Among them, three compounds-benzoic acid, benzaldehyde, and vitispirane-showed significant changes in their concentrations. Peak areas of benzoic acid and benzaldehyde, which are known to possess antioxidant activities, increased by 64 and 188%, respectively, after fermentation. However, the peak area of vitispirane, which is the most abundant terpene compound in berry juices, decreased by 92% after fermentation.

show abstract

supporting

confidence: 90%

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Park

Lim

Sim

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…e final wine was not affected by the added Lantana camara fruit juice. Generally, total acidity of the final wine was greater in both fruit juices due to the course of fermentation which is consistent with other reported studies [14,25,41]. Table 1 shows the total phenolic composition of both fruits and the produced wine.…”

Section: Ph°brix and Total Acidity Of Cactus Pear And Lantana Camarsupporting

confidence: 90%

“…Total acidity of both juices and the wine produced is shown in Table 1. e measured total acidity of cactus pear fruit juice has lower value than the measured result reported by Ayed and Hamdi [14] and Panda et al [41]. But, it is consistent with study reported by Chavez-Santoscoy et al [13].…”

Section: Ph°brix and Total Acidity Of Cactus Pear And Lantana Camarsupporting

confidence: 90%

See 1 more Smart Citation

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits

Tsegay

Gebremedhin

2019

Journal of Food Quality

View full text Add to dashboard Cite

Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear and Lantana camara fruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blended Lantana camara fruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporating Lantana camara fruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.

show abstract

“…There was a significant decrease in the total carotenoid content and vitamin C of papaya juices after fermentation by the two cultures ( < 0.05). The reason for the decreased total carotenoid content and vitamin C is that carotenoids and vitamin C are easily oxidized at high fermentation temperatures [50,51].…”

Section: Antioxidative Activity Of the Fermented Papaya Juices After mentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

show abstract

Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

Cited by 89 publications

References 18 publications

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Contact Info

Product

Resources

About