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Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice. Food Chem 2024; 453:139646. [PMID: 38762948 DOI: 10.1016/j.foodchem.2024.139646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/21/2024]
Abstract
Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was investigated. OFIJ was an excellent substrate for fermentation, with colony counts of more than 8 log CFU/mL after fermentation. The fermentation altered the acid and sugar contents. Simultaneously, the total phenolic and anthocyanin contents significantly increased. Antioxidant activity enhanced significantly in Lactiplantibacillus plantarum HNU082-fermented OFIJ, primarily in ABTS+ (increased by 16.81%) and DPPH (increased by 23.62%) free radical scavenging ability. Lacticaseibacillus paracasei HNU502-fermented OFIJ showed the most potent inhibition of xanthine oxidase (IC50 = 31.01 ± 3.88 mg TAC/L). Analysis of volatile and non-volatile compounds indicated that fermentation changed the flavor quality and metabolic profiles and caused the most significant modifications in amino acid metabolism. These findings offer valuable information into processing of OFIJ, making it a great choice for functional foods.
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Affiliation(s)
- Huixian Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Xingqiao He
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Juanni Li
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jintao Wu
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Shuaiming Jiang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Hui Xue
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Jiachao Zhang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Rajesh Jha
- Department of Human Nutrition, Food, and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA
| | - Ruimin Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China.
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Kathiriya MR, Vekariya Y, Hati S. Exploring the biofunctionalities of lactic fermented cactus pear ( Opuntia elatior Mill.) fruit beverage: an exotic superfood. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:969-982. [PMID: 38487287 PMCID: PMC10933228 DOI: 10.1007/s13197-023-05893-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2023] [Accepted: 11/04/2023] [Indexed: 03/17/2024]
Abstract
Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit. The processing parameters such as quantity of freeze dried cactus pear fruit powder, sucrose and incubation time were optimised using response surface methodology. The optimized product was then subjected to proximate compositional, physicochemical, biofunctional and microbial analysis. The lactic fermented cactus pear fruit beverage was prepared by mixing 12% [w/v] freeze dried cactus pear fruit powder and 3% sucrose in water, then pasteurised and inoculated with 3% Lactobacillus fermentum MTCC 25515 and Lactobacillus rhamnosus M9, then incubated at 37 °C for 6 h. The moisture content of the beverage was 87.77% and major constituent was carbohydrate (9.58% per wet matter basis). The 100 mL beverage contains 89.84 mg GAE phenolic compounds, 5.86 mg QE flavonoids, 71.82 mg betacyanin, 28.08 mg betaxanthin, 10.59 mg ascorbic acid. The beverage also exhibited 58% ABTS antioxidant activity. The beverage was shelf stable for 20 days at 7 ± 1 °C. Such a biofunctional beverage loaded with antioxidant potential can be consumed as refreshing drink. Graphical abstract
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Affiliation(s)
- Mital R. Kathiriya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
| | - Yogesh Vekariya
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
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Gómez-García I, Fernández-Quintela A, González M, Gómez-Zorita S, Muguerza B, Trepiana J, Portillo MP. Usefulness of Opuntia spp. on the Management of Obesity and Its Metabolic Co-Morbidities. Nutrients 2024; 16:1282. [PMID: 38732528 PMCID: PMC11085070 DOI: 10.3390/nu16091282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
The plants of the Opuntia genus mainly grow in arid and semi-arid climates. Although the highest variety of wild species is found in Mexico, Opuntia spp. is widely distributed throughout the world. Extracts of these cacti have been described as important sources of bioactive substances that can have beneficial properties for the prevention and treatment of certain metabolic disorders. The objective of this review is to summarise the presently available knowledge regarding Opuntia ficus-indica (nopal or prickly pear), and some other species (O. streptacantha and O. robusta) on obesity and several metabolic complications. Current data show that Opuntia ficus-indica products used in preclinical studies have a significant capacity to prevent, at least partially, obesity and certain derived co-morbidities. On this subject, the potential beneficial effects of Opuntia are related to a reduction in oxidative stress and inflammation markers. Nevertheless, clinical studies have evidenced that the effects are highly contingent upon the experimental design. Moreover, the bioactive compound composition of nopal extracts has not been reported. As a result, there is a lack of information to elucidate the mechanisms of action responsible for the observed effects. Accordingly, further studies are needed to demonstrate whether Opuntia products can represent an effective tool to prevent and/or manage body weight and some metabolic disorders.
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Affiliation(s)
- Iker Gómez-García
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain; (I.G.-G.); (A.F.-Q.); (S.G.-Z.); (M.P.P.)
| | - Alfredo Fernández-Quintela
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain; (I.G.-G.); (A.F.-Q.); (S.G.-Z.); (M.P.P.)
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Marcela González
- Nutrition and Food Science Department, Faculty of Biochemistry and Biological Sciences, National University of Litoral and National Scientific and Technical Research Council (CONICET), Santa Fe 3000, Argentina;
| | - Saioa Gómez-Zorita
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain; (I.G.-G.); (A.F.-Q.); (S.G.-Z.); (M.P.P.)
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - Begoña Muguerza
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnología, Universitat Rovira i Virgili, 43007 Tarragona, Spain;
| | - Jenifer Trepiana
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain; (I.G.-G.); (A.F.-Q.); (S.G.-Z.); (M.P.P.)
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
| | - María P. Portillo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, 01006 Vitoria-Gasteiz, Spain; (I.G.-G.); (A.F.-Q.); (S.G.-Z.); (M.P.P.)
- Bioaraba Health Research Institute, 01006 Vitoria-Gasteiz, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, 28029 Madrid, Spain
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Eseberri I, Gómez-Maqueo A, Trepiana J, Gómez-López I, Proença C, Cano MP, Portillo MP. In Vitro Screening and Lipid-Lowering Effect of Prickly Pear (Opuntia Ficus-Indica L. Mill.) Fruit Extracts in 3T3-L1 Pre-Adipocytes and Mature Adipocytes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:143-150. [PMID: 38206481 PMCID: PMC10891207 DOI: 10.1007/s11130-023-01137-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/24/2023] [Indexed: 01/12/2024]
Abstract
Opuntia ficus-indica fruits have been widely used due to their nutritional composition and beneficial effects on health, particularly against chronic diseases such as diabetes, obesity, cardiovascular diseases and cancer, among others. In recent years, prickly pear peel and pulp extracts have been characterised, and a high number of bioactive compounds have been identified. This study aimed to analyse the triglyceride-lowering effect of prickly pear peel and pulp extracts obtained from fruits of three varieties (Pelota, Sanguinos, and Colorada) in 3T3-L1 maturing and mature adipocytes. At a concentration of 50 µg/mL, peel extracts from Colorada reduced triglyceride accumulation in pre-adipocytes and mature adipocytes. Additionally, at 25 µg/mL, Pelota peel extract decreased triglyceride content in mature adipocytes. Moreover, maturing pre-adipocytes treated with 50 and 25 µg/mL of Sanguinos pulp extract showed a reduction of triglyceride accumulation. In addition, the lipid-lowering effect of the main individual betalain and phenolic compounds standards were assayed. Piscidic acid and isorhamnetin glycoside (IG2), found in Colorada peel extract, were identified as the bioactive compounds that could contribute more notably to the triglyceride-lowering effect of the extract. Thus, the betalain and phenolic-rich extracts from Opuntia ficus indica fruits may serve as an effective tool in obesity management.
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Affiliation(s)
- Itziar Eseberri
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Spain.
- Bioaraba Health Research Institute, Vitoria, Spain.
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain.
| | - Andrea Gómez-Maqueo
- Department of Biotechnology and Microbiology of Food, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, Madrid, 28049, Spain
| | - Jenifer Trepiana
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Spain
- Bioaraba Health Research Institute, Vitoria, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain
| | - Iván Gómez-López
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain
- Department of Biotechnology and Microbiology of Food, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, Madrid, 28049, Spain
| | - Carina Proença
- REQUIMTE, Laboratory of Applied Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, LAQV, University of Porto, Porto, Portugal
| | - M Pilar Cano
- Department of Biotechnology and Microbiology of Food, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, Madrid, 28049, Spain
| | - Maria P Portillo
- Nutrition and Obesity Group, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU) and Lucio Lascaray Research Institute, Vitoria, Spain
- Bioaraba Health Research Institute, Vitoria, Spain
- CIBERobn Physiopathology of Obesity and Nutrition, Institute of Health Carlos III, Madrid, Spain
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Ma Y, Chen X, Xu R, Niu H, Huang Q, Zhou Y. Lactiplantibacillus plantarum fermentation enhanced the protective effect of kiwifruit on intestinal injury in rats: Based on mitochondrial morphology and function. Food Chem X 2023; 20:101025. [PMID: 38144866 PMCID: PMC10739764 DOI: 10.1016/j.fochx.2023.101025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
Fermented foods have protective effects on body health. In our previously study, we found Lactiplantibacillus plantarum fermentation enhanced antioxidant activity of kiwifruit in vitro digestion. Then, in this work we explored the protective effect of fermented kiwi on intestinal injury induced by acute lipopolysaccharide (LPS) stress. Compared to non-fermented kiwi pulp (KP), Lactiplantibacillus plantarum fermented kiwi pulp (FKP-LP) contained more peptides, hormones and vitamins contents, lesser nucleic acid and carbohydrate contents. FKP-LP could relieve the intestinal injury by improving morphological of tight junction and upregulating tight junction proteins mRNA expression. Fermented kiwi maintained the mitochondrial morphology, mitochondrial respiratory function, and mitochondrial homeostasis, and relieved the LPS induced injury by regulating the contents of energy substances, and the respiratory chain complex enzyme activity through the pathway of AMPK and its downstream factors including PGC-1α, NRF1, NRF2, TFAM, and ULK2.
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Affiliation(s)
- Yun Ma
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Xiao Chen
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Ruiyu Xu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Hongyan Niu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Qun Huang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Yan Zhou
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
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Wei L, Li Y, Hao Z, Zheng Z, Yang H, Xu S, Li S, Zhang L, Xu Y. Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria. Front Microbiol 2023; 14:1274353. [PMID: 38029167 PMCID: PMC10652878 DOI: 10.3389/fmicb.2023.1274353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Ganmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube. Methods Effects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC-MS non-targeted metabolomics. Results The results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis. Discussion Among the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction.
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Affiliation(s)
- Linya Wei
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Yiming Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Zina Hao
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Zhenjie Zheng
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Huixin Yang
- Comparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United States
| | - Suixin Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Shihan Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
- Comparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United States
| | - Yunhe Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
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Wang D, Deng Y, Zhao L, Wang K, Wu D, Hu Z, Liu X. GABA and fermented litchi juice enriched with GABA promote the beneficial effects in ameliorating obesity by regulating the gut microbiota in HFD-induced mice. Food Funct 2023; 14:8170-8185. [PMID: 37466048 DOI: 10.1039/d2fo04038g] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/20/2023]
Abstract
Gamma-aminobutyric acid (GABA) dietary intervention is considered to have therapeutic potential against obesity. Microbial enrichment is an effective strategy to naturally and safely enhance GABA production in food. As litchi is "the king of GABA" in fruits, the retention or enrichment of its content during processing has been a key issue in the litchi industry. This study aimed to investigate the potential of GABA and fermented litchi juice enriched with GABA (FLJ) to protect against obesity in a high-fat diet (HFD) mouse model. Supplementation of GABA and FLJ displayed an anti-obesogenic effect by attenuating body weight gain, fat accumulation, and oxidative damage, and improving the serum lipid profile and hepatic function. Sequencing (16S rRNA) of fecal samples indicated that GABA and FLJ intervention displayed different regulatory effects on HFD-induced gut microbiota dysbiosis at different taxonomic levels. The microbial diversity, the relative abundance of Firmicutes and Bacteroidetes as well as the F/B ratio of GABA and FLJ groups were reversed compared to those of the HFD-induced mice. Our finding broadens the potential mechanisms by which GABA regulates gut flora in the amelioration of obesity and provides guidance for developing FLJ as a functional food to prevent obesity.
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Affiliation(s)
- Dongwei Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yani Deng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Dongmei Wu
- College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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Pan L, Zhang CJ, Bai Z, Liu YY, Zhang Y, Tian WZ, Zhou Y, Zhou YY, Liao AM, Hou YC, Yu GH, Hui M, Huang JH. Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry. Front Nutr 2023; 10:1241580. [PMID: 37693241 PMCID: PMC10483827 DOI: 10.3389/fnut.2023.1241580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023] Open
Abstract
In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium brevis were employed to ferment sweet potato slurry. After 48 h of fermentation with different strains (10% inoculation amount), we compared the effects of several strains on the nutritional and functional constituents (protein, soluble dietary fiber, organic acid, soluble sugar, total polyphenol, free amino acid, and sensory characteristics). The results demonstrated that the total sugar level of sweet potato slurry fell significantly after fermentation by various strains, indicating that these strains can utilize the nutritious components of sweet potato slurry for fermentation. The slurry's total protein and phenol concentrations increased significantly, and many strains demonstrated excellent fermentation performance. The pH of the slurry dropped from 6.78 to 3.28 to 5.95 after fermentation. The fermentation broth contained 17 free amino acids, and the change in free amino acid content is closely correlated with the flavor of the sweet potato fermentation slurry. The gas chromatography-mass spectrometry results reveal that microbial fermentation can effectively increase the kinds and concentration of flavor components in sweet potato slurry, enhancing its flavor and flavor profile. The results demonstrated that Aspergillus niger fermentation of sweet potato slurry might greatly enhance protein and total phenolic content, which is crucial in enhancing nutrition. However, Bacillus coagulans fermentation can enhance the concentration of free amino acids in sweet potato slurry by 64.83%, with a significant rise in fresh and sweet amino acids. After fermentation by Bacillus coagulans, the concentration of lactic acid and volatile flavor substances also achieved its highest level, which can considerably enhance its flavor. The above results showed that Aspergillus niger and Bacillus coagulans could be the ideal strains for sweet potato slurry fermentation.
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Affiliation(s)
- Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Cun-Jin Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe Bai
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ying-Ying Liu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Wei-Zhi Tian
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuan-Yuan Zhou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Guang-Hai Yu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Pharmacy, Xuchang University, Xuchang, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Food Laboratory of Zhongyuan, Henan University of Technology, Zhengzhou, China
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Monteiro SS, Almeida RL, Santos NC, Pereira EM, Silva AP, Oliveira HML, Pasquali MADB. New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends. Foods 2023; 12:2494. [PMID: 37444232 DOI: 10.3390/foods12132494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant's production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.
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Affiliation(s)
- Shênia Santos Monteiro
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Raphael Lucas Almeida
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | | | - Amanda Priscila Silva
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Matheus Augusto de Bittencourt Pasquali
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
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11
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Application of fermentation for the valorization of residues from Cactaceae family. Food Chem 2023; 410:135369. [PMID: 36621336 DOI: 10.1016/j.foodchem.2022.135369] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 11/04/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
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12
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Fu K, Gao X, Hua P, Huang Y, Dong R, Wang M, Li Q, Li Z. Anti-obesity effect of Angelica keiskei Jiaosu prepared by yeast fermentation on high-fat diet-fed mice. Front Nutr 2023; 9:1079784. [PMID: 36698478 PMCID: PMC9868866 DOI: 10.3389/fnut.2022.1079784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 12/16/2022] [Indexed: 01/11/2023] Open
Abstract
In this study, an Angelica keiskei (A. keiskei) Jiaosu (FAK) was prepared by yeast fermentation to investigate its anti-obesity effect on high-fat diet (HFD)-fed mice. 70 SPF grade male C57BL/6J mice were randomly divided into 7 groups (n = 10): blank control group (N), high-fat model group (M), positive control group (Orl), unfermented control group (NF), high-dose intervention group (FH), medium-dose intervention group (FM), and low-dose intervention group (FL). The results showed that FAK intervention significantly reduced the body weight, Lee's index and liver index of HFD-fed mice (P < 0.05). Compared with M group, the serum levels of triglyceride (TG), total cholesterol (TC), leptin and glucose (GLU) in FH group were remarkably decreased and that of interleukin-27 (IL-27) were increased (P < 0.05). The levels of TG, and TC in the liver of mice were also markedly decreased in the FH group (P < 0.05). HE staining results showed that the liver cells in the three intervention groups had less degeneration and fatty vacuoles in the cytoplasm, and the liver cords were orderly arranged compared with that of M group. Furthermore, FAK significantly inhibited epididymal adipose tissue cell expansion induced by HFD. FAK up-regulated the protein expression levels of p-AMPK and PPARα to promote lipolysis and down-regulated the expression of PPARγ to reduce lipid synthesis (P < 0.05). Additionally, the results of gut microbiota showed that after the intervention, a decrease trend of F/B value and Deferribacterota was noticed in the FH group compared with M group. At the genus level, FAK intervention significantly increased that of Ileiobacterium compared to the M group (p < 0.05). A rising trend of norank_f_Muribaculaceae, Lactobacillus, and Bifidobacterium were also observed in the HF group. Conclusively, these findings demonstrated that FAK intervention can effectively improve obesity in mice caused by HFD and the potential mechanisms was related to the regulation of serum levels of leptin and IL-27, lipogenesis and lipolysis in adipose tissue and gut microbiota composition.
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Affiliation(s)
- Kunli Fu
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Xiang Gao
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China,Anqiu Huatao Food Co., Ltd., Weifang, China
| | - Puyue Hua
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Yuedi Huang
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Ruitao Dong
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao, China
| | - Mingji Wang
- Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China
| | - Qun Li
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao, China,Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China
| | - Zichao Li
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China,Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China,*Correspondence: Zichao Li,
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Jin Y, Wu J, Hu D, Li J, Zhu W, Yuan L, Chen X, Yao J. Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation. Foods 2023; 12:foods12020302. [PMID: 36673393 PMCID: PMC9857889 DOI: 10.3390/foods12020302] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
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Affiliation(s)
- Yiwen Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jun Li
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Weiwei Zhu
- Wuhan Zhongke Optics Valley Green Biotechnology Co., Ltd., Wuhan 430075, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
| | - Jianming Yao
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
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14
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Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass. FERMENTATION 2022. [DOI: 10.3390/fermentation8110647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr) were used to ferment edible grass in this study. Effects of fermentation using Lp and Lr in monoculture and binary mixture on physicochemical properties, the contents of functional compounds and the antioxidant activity of edible grass at different fermentation times were investigated by colorimetric method and high-performance liquid chromatography (HPLC). Results show that the pH value and total sugar content of the three fermented edible grasses at the 4th day were lower than those of unfermented water extract (defined as the control sample) and kept almost unchanged at the 7th day. The total polyphenol content and total flavonoid content of the three fermented edible grasses were lower than those of the control sample by the oxidation of phenolic compounds caused by polyphenol oxidases. The highest soluble protein content and superoxide dismutase (SOD) activity were found in the binary mixture of Lp and Lr fermentation at the 7th day, which were respectively 11 and 1.78 times higher than those of control sample. The oxalic acid content of all fermented edible grasses shows a significant decrease with increasing fermentation time, especially for the binary mixture at the 7th day, reaching only 24% of the control sample. However, the contents of lactic acid and succinic acid of the three fermented edible grasses were higher than those of the control sample because of the metabolism of the microorganism. Functional compounds including soluble protein, SOD, lactic acid and succinic acid played the main positive roles in antioxidation, while oxalic acid had a negative correlation with antioxidation. Therefore, the antioxidant activity of edible grass was dramatically enhanced by Lactobacillus strain fermentation.
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15
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Abbas EY, Ezzat MI, El Hefnawy HM, Abdel-Sattar E. An overview and update on the chemical composition and potential health benefits of Opuntia ficus-indica (L.) Miller. J Food Biochem 2022; 46:e14310. [PMID: 35780308 DOI: 10.1111/jfbc.14310] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 05/27/2022] [Accepted: 05/31/2022] [Indexed: 12/29/2022]
Abstract
Opuntia ficus-indica (OFI), widely recognized as prickly pear, is native to Mexico and it is distributed in many areas of the world because of its socioeconomic, agronomic, and ecological benefits, besides its large amounts of functional, nutraceutical, and biological activities. Various parts of this plant including the fruit pulp and peel, cladode, and seeds are scientifically proven to have therapeutic potentials and are safe for human use. The contents of phytochemical compounds in each part of the OFI are different. Each pharmacological activity depends on the phytochemical compounds, the components used, and the extraction type. In this review, we summarize the active constituents from different parts of OFI and their pharmacological effects including the antioxidant, wound healing, skin protective, hepatoprotective, anticancer, antidiabetic, antihypercholesterolemic, and anti-obesity activities. Besides its effects on the bone health, cardiovascular system, kidneys, and gastrointestinal tract, its gastroprotective, anti-ulcer, anti-inflammatory, antiviral, neuroprotective, sedative, analgesic, anxiolytic and antimicrobial effects and effects on cognitive and memory function are also mentioned. PRACTICAL APPLICATIONS: Over the past few decades, the health benefits of Opuntia ficus-indica (OFI) have received much attention. All parts of the plant, including the fruit pulp and peel, cladode, and seeds have found use in the treatment of many diseases. The chemical composition of OFI provides both a high nutritional value and various health benefits. Therefore, the aim of this review is to present the up-to-date research carried out on OFI phytochemicals, showing the most important biological activities reported.
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Affiliation(s)
- Eman Yasser Abbas
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Marwa I Ezzat
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | | | - Essam Abdel-Sattar
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt
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16
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Yang J, Sun Y, Chen J, Cheng Y, Zhang H, Gao T, Xu F, Pan S, Tao Y, Lu J. Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds. Front Nutr 2022; 9:1025080. [PMID: 36386957 PMCID: PMC9649921 DOI: 10.3389/fnut.2022.1025080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 10/13/2022] [Indexed: 09/10/2023] Open
Abstract
In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total organic acid increased by 5.86%. Phenolic substances were significantly enriched, and the content of total phenolic substances increased by 9.72%, and the content of total flavonoids after fermentation exceeded 55.33 mg/L, which was 3.6 times that of the unfermented ginkgo juice. The total relative content of volatile flavor compounds increased by 125.48%, and 24 new volatile flavor substances were produced. The content of total sugar, total protein, and total free amino acid decreased to 44.85, 67.51, and 6.88%, respectively. Meanwhile, more than 82.25% of 4'-O-methylpyridoxine was degraded by lactic acid fermentation, and the final concentration in ginkgo biloba kernel juice was lower than 41.53 mg/L. In addition, the antioxidant and antibacterial activities of fermented ginkgo biloba kernel juice were significantly enhanced. These results showed that LAB fermentation could effectively improve the nutritional value and safety of ginkgo biloba kernel juice.
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Affiliation(s)
- Jie Yang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Sun
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Jinling Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yu Cheng
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Haoran Zhang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Feng Xu
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Saikun Pan
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jing Lu
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
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Daniloski D, D'Cunha NM, Speer H, McKune AJ, Alexopoulos N, Panagiotakos DB, Petkoska AT, Naumovski N. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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18
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Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar. Foods 2022; 11:foods11091344. [PMID: 35564068 PMCID: PMC9104459 DOI: 10.3390/foods11091344] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 02/06/2023] Open
Abstract
Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be broadened. Total acid, sugars, proteins, enzymes, anthocyanins, flavonoids, polyphenols, organic acids and DPPH free radical scavenging ability (DPPH) were tracked and determined by colorimetric method and HPLC during spontaneous fermentation of BW vinegar. The antioxidant capacity in vitro of BW vinegar was evaluated based on the dynamics of antioxidant contents and DPPH. The results showed that total acid continuously increased during fermentation, yet total sugar and reducing sugar shared a similar decreasing trend. The composition of samples differed in terms of total anthocyanins, total flavonoid, total polyphenol, total protein, superoxide dismutase (SOD), amylase, organic acids and DPPH through spontaneous fermentation. Functional compounds including total polyphenol, total flavonoid and three organic acids (γ-aminobutyric acid, lactic acid and gallic acid) played the main roles in antioxidation. Unexpectedly, SOD and ascorbic acid as antioxidants did not correlate with DPPH, but they were rich in the final products at 754.35 U/mL and 3.39 mg/mL, respectively. Generally, the quality of BW vinegar has been improved based on analyzing dynamics on functional compounds, organic acids and antioxidant capacity, which proves that BW vinegar obtained by spontaneous fermentation should be a potential source of fermented food with antioxidant effects for consumers.
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Chai Z, Yan Y, Zan S, Meng X, Zhang F. Probiotic-fermented blueberry pomace alleviates obesity and hyperlipidemia in high-fat diet C57BL/6J mice. Food Res Int 2022; 157:111396. [DOI: 10.1016/j.foodres.2022.111396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/10/2022] [Accepted: 05/19/2022] [Indexed: 12/12/2022]
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20
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Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101782] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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21
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Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.
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Tang Z, Zhao Z, Wu X, Lin W, Qin Y, Chen H, Wan Y, Zhou C, Bu T, Chen H, Xiao Y. A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqiao Zhao
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Xulong Wu
- Chengdu Agricultural College, Chengdu, Sichuan, China
| | - Wenjie Lin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yihan Qin
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yujun Wan
- Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu,Sichuan, China
| | - Caixia Zhou
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Tongliang Bu
- College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Ya’an, Sichuan, China
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Hang ST, Zeng LZ, Han JR, Zhang ZQ, Zhou Q, Meng X, Gu Q, Li P. Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth and degrading nitrite, promoting the gut microbiota health in vitro. Food Funct 2022; 13:1551-1562. [DOI: 10.1039/d1fo03025f] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Microbial contamination and nitrite accumulation are two major concerns on the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was...
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Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application. FERMENTATION 2021. [DOI: 10.3390/fermentation8010006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.
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Antunes-Ricardo M, Guardado-Félix D, Rocha-Pizaña MR, Garza-Martínez J, Acevedo-Pacheco L, Gutiérrez-Uribe JA, Villela-Castrejón J, López-Pacheco F, Serna-Saldívar SO. Opuntia ficus-indica Extract and Isorhamnetin-3-O-Glucosyl-Rhamnoside Diminish Tumor Growth of Colon Cancer Cells Xenografted in Immune-Suppressed Mice through the Activation of Apoptosis Intrinsic Pathway. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:434-441. [PMID: 34786663 DOI: 10.1007/s11130-021-00934-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/29/2021] [Indexed: 06/13/2023]
Abstract
This study aimed to evaluate the effects of Opuntia ficus-indica extract (OFI-E) and its glycoside isorhamnetin-3-O-glucosyl-rhamnoside (IGR) on the growth of human colorectal adenocarcinoma cells and in a xenografted-immunosuppressed mice model. The IC50 values of OFI-E and IGR on colon cancer cells (HT-29 RFP) were determinate, as well as their effects on the cell cycle and apoptosis induction. OFI-E and IGR produced an increased in apoptosis induction, ROS production and a G0/G1 cell cycle arrest. In xenografted-inmunosupressed mice, OFI-E and IGR reduced the tumor growth rate, myeloperoxidase activity and total cholesterol levels. OFI-E and IGR reduced the tumor growth through the overexpression of cleaved Caspase-9, Hdac11, and Bai1 proteins. OFI-E reduced the expression of bcl-2. Results demonstrated the chemopreventive effects of OFI-E, and its purified compound IGR, showing their potential as an alternative in the treatment of colorectal cancer.
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Affiliation(s)
- M Antunes-Ricardo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - D Guardado-Félix
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - M R Rocha-Pizaña
- Tecnologico de Monterrey, Campus Puebla, Vía Atlixcáyotl 2301, C.P. 72453, Puebla, Puebla, Mexico
| | - J Garza-Martínez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - L Acevedo-Pacheco
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - J A Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico.
- Tecnologico de Monterrey, Campus Puebla, Vía Atlixcáyotl 2301, C.P. 72453, Puebla, Puebla, Mexico.
| | - J Villela-Castrejón
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - F López-Pacheco
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico
| | - S O Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., Mexico.
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Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
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Fabersani E, Marquez A, Russo M, Ross R, Torres S, Fontana C, Puglisi E, Medina R, Gauffin-Cano P. Lactic Acid Bacteria Strains Differently Modulate Gut Microbiota and Metabolic and Immunological Parameters in High-Fat Diet-Fed Mice. Front Nutr 2021; 8:718564. [PMID: 34568404 PMCID: PMC8458958 DOI: 10.3389/fnut.2021.718564] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Accepted: 08/06/2021] [Indexed: 01/22/2023] Open
Abstract
Background: Dietary strategies, including the use of probiotics as preventive agents that modulate the gut microbiota and regulate the function of adipose tissue, are suitable tools for the prevention or amelioration of obesity and its comorbidities. We aimed to evaluate the effect of lactic acid bacteria (LAB) with different adipo- and immuno-modulatory capacities on metabolic and immunological parameters and intestinal composition microbiota in high-fat-diet-induced in mice fed a high-fat diet Methods: Balb/c weaning male mice were fed a standard (SD) or high-fat diet (HFD) with or without supplementation with Limosilactobacillus fermentum CRL1446 (CRL1446), Lactococcus lactis CRL1434 (CRL1434), or Lacticaseibacillus casei CRL431 (CRL431) for 45 days. Biochemical and immunological parameters, white-adipose tissue histology, gut microbiota composition, and ex vivo cellular functionality (adipocytes and macrophages) were evaluated in SD and HFD mice. Results: CRL1446 and CRL1434 administration, unlike CRL431, induced significant changes in the body and adipose tissue weights and the size of adipocytes. Also, these strains caused a decrease in plasmatic glucose, cholesterol, triglycerides, leptin, TNF-α, IL-6 levels, and an increase of IL-10. The CRL1446 and CRL1434 obese adipocyte in ex vivo functionality assays showed, after LPS stimulus, a reduction in leptin secretion compared to obese control, while with CRL431, no change was observed. In macrophages from obese mice fed with CRL1446 and CRL1434, after LPS stimulus, lower levels of MCP-1, TNF-α, IL-6 compared to obese control were observed. In contrast, CRL431 did not induce modification of cytokine values. Regarding gut microbiota, all strain administration caused a decrease in Firmicutes/Bacteroidetes index and diversity. As well as, related to genus results, all strains increased, mainly the genera Alistipes, Dorea, Barnesiella, and Clostridium XIVa. CRL1446 induced a higher increase in the Lactobacillus genus during the study period. Conclusions: The tested probiotic strains differentially modulated the intestinal microbiota and metabolic/immunological parameters in high-fat-diet-induced obese mice. These results suggest that CRL1446 and CRL1434 strains could be used as adjuvant probiotics strains for nutritional treatment to obesity and overweight. At the same time, the CRL431 strain could be more beneficial in pathologies that require regulation of the immune system.
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Affiliation(s)
- Emanuel Fabersani
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Tucumán, Argentina
| | - Antonela Marquez
- Centro de Referencia para Lactobacilos -CONICET, Tucumán, Argentina
| | - Matías Russo
- Centro de Referencia para Lactobacilos -CONICET, Tucumán, Argentina
| | - Romina Ross
- Instituto de Biotecnología Farmacéutica y Alimentaria -CONICET, Tucumán, Argentina.,Facultad Ciencias de la Salud, Universidad del Norte Santo Tomás de Aquino, Tucumán, Argentina
| | - Sebastián Torres
- Instituto de Bioprospección y Fisiología Vegetal -CONICET, Tucumán, Argentina
| | - Cecilia Fontana
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Roxana Medina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Tucumán, Argentina.,Centro de Referencia para Lactobacilos -CONICET, Tucumán, Argentina
| | - Paola Gauffin-Cano
- Centro de Referencia para Lactobacilos -CONICET, Tucumán, Argentina.,Facultad Ciencias de la Salud, Universidad del Norte Santo Tomás de Aquino, Tucumán, Argentina
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Robledo-Márquez K, Ramírez V, González-Córdova AF, Ramírez-Rodríguez Y, García-Ortega L, Trujillo J. Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects. Food Res Int 2021; 147:110482. [PMID: 34399478 DOI: 10.1016/j.foodres.2021.110482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 12/19/2022]
Abstract
In Mexico, close to 200 fermented products have been described, of which, approximately 20 are beverages. They were obtained through rustic and ancestral fermentation methods by different indigenous Mexican communities; most of them were used in ceremonies, agricultural work, and other occasions. For their elaboration, different substrates obtained from plants are used, where uncontrolled and low-scale spontaneous anaerobic fermentation occurs. In Mexico, some of these products are considered as nutritional sources and functional beverages; the study of those products has revealed the presence of multiple compounds of biological importance. Additionally, elder generations attribute healing properties against diverse illnesses to these beverages. The aim of this review is to highlight the available information on twelve traditional Mexican fermented beverages, their traditional uses, and their fermentation processes along with toxicological, chemical, nutritional, and functional studies as seen from different areas of investigation. In the literature, pulque, cocoa, and pozol were the beverages with the greatest amount of described health properties; sendechó and guarapo were less characterized. Polyphenols, gallic and ferulic acid, anthocyanins and saponins were the most abundant molecules in all beverages. Finally, it is important to continue this research in order to determine the microorganisms that are involved in the fermentation process, as well as the organoleptic and beneficial properties they lend to the traditional Mexican fermented beverages.
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Affiliation(s)
- K Robledo-Márquez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico
| | - V Ramírez
- Departamento de Cirugía Experimental, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Tlalpan, Ciudad de México 14080, Mexico
| | - A F González-Córdova
- Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos y de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), La Victoria, Hermosillo, Sonora 83304, Mexico
| | - Y Ramírez-Rodríguez
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), San Luis Potosí 78216, Mexico; Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico
| | - L García-Ortega
- Departamento de Ingeniería Genética. Centro de Investigación y Estudios Avanzados de IPN (Cinvestav), Irapuato, Guanajuato 36824, Mexico
| | - J Trujillo
- Consejo Nacional de Ciencia y Tecnología-Instituto Potosino de Investigación Científica y Tecnológica-Consorcio de Investigación, Innovación y Desarrollo para las Zonas Áridas (CONACYT-CIIDZA-IPICYT), San Luis Potosí 78216, Mexico.
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Pimentel TC, Gomes de Oliveira LI, de Lourdes Chaves Macedo E, Costa GN, Dias DR, Schwan RF, Magnani M. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Gustaw K, Niedźwiedź I, Rachwał K, Polak-Berecka M. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods. Foods 2021; 10:foods10071603. [PMID: 34359473 PMCID: PMC8304663 DOI: 10.3390/foods10071603] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/24/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
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Drabińska N, Ogrodowczyk A. Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/134282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes (Basel) 2021. [DOI: 10.3390/pr9020223] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.
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Szutowska J, Gwiazdowska D. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice. Arch Microbiol 2020; 203:975-988. [PMID: 33104821 PMCID: PMC7965858 DOI: 10.1007/s00203-020-02095-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 10/06/2020] [Accepted: 10/13/2020] [Indexed: 12/18/2022]
Abstract
The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland
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Tsegay ZT. Total titratable acidity and organic acids of wines produced from cactus pear ( Opuntia-ficus-indica) fruit and Lantana camara ( L. Camara) fruit blended fermentation process employed response surface optimization. Food Sci Nutr 2020; 8:4449-4462. [PMID: 32884725 PMCID: PMC7455955 DOI: 10.1002/fsn3.1745] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 06/07/2020] [Accepted: 06/08/2020] [Indexed: 01/02/2023] Open
Abstract
Fruits and fermentation methods are important sources of organic acids that determine organoleptic properties, microbiological and biochemical stability of fruit wines. This study is aimed at investigating total titrable acidity and organic acids of fruit wines produced by response surface optimization of cactus pear and Lantana camara fruits blend and cactus pear fruit alone. The predictive mathematical model of the blended fruit wine is well fitted (R 2 = 0.9618 and absolute average deviation (AAD) = 2.06%). The optimum values of fermentation temperature, inoculum concentration, and Lantana camara fruitjuice concentration to produce predictive total titrable acidity of 0.8% (w/v citric acid) were 24°C, 10% (v/v), and 10.7% (v/v), respectively. The blended fruit wine was with lower total titrable acidity (w/v citric acid) of 0.83 ± 0.058% compared to wine produced from cactus pear fruit alone 1.06 ± 0.27%. The high performance liquid chromatography (HPLC) analysis of both produced wines revealed the difference in concentration of citric (±3.35 mg/ml), L-tartaric (± 3.71 mg/ml), and L-ascorbic acid (± 0.07 mg/ml). Citric acid was predominant organic acid in both fruit wines, and its content in the cactus pear is 7.09 ± 0.07 mg/ml and blended fruit wine 4.74 ± 0.07 mg/ml.
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Affiliation(s)
- Zenebe Tadesse Tsegay
- College of Dryland Agriculture and Natural ResourcesDepartment of Food Science and Post‐Harvest TechnologyMekelle UniversityMekelle231Ethiopia
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Torres S, Verón H, Contreras L, Isla MI. An overview of plant-autochthonous microorganisms and fermented vegetable foods. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Barba FJ, Garcia C, Fessard A, Munekata PE, Lorenzo JM, Aboudia A, Ouadia A, Remize F. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1756844] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, València, Spain
| | - Cyrielle Garcia
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
| | - Paulo E.S. Munekata
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, San Cibrao Das Viñas, Ourense, Spain
| | - Aouatif Aboudia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Adbelouahab Ouadia
- Laboratoire Aliments-Environnement-Santé, Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, Sainte Clotilde, France
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Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109064] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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Szutowska J. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-019-03425-7] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6834946] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
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 andLantana camarafruit 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), andLantana camarafruit 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 blendedLantana camarafruit 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 incorporatingLantana camarafruit 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.
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