Abstract
Background: The demand for nondairy fermented products has increased, and probiotic microorganisms have been incorporated into fruit juices.
Methods: The effects of fermentation by Lactobacillus plantarum PTCC 1058 on carbohydrates, organic acids, phenolic compounds, ascorbic acid, antibacterial and antioxidant activities as in the barberry well as the sensory aspects were investigated.
Results: The viable cells of L. plantarum with a consequent grow reached to 8.91 log CFU/mL after 48 which was higher than 7.00 Log CFU/mL throughout the storage time at 4 °C within 28 days. Fructose and glucose were significantly consumed by L. plantarum as a probiotic starter. Although the concentration of citric acid was significantly reduced by L. plantarum through the process (p<0.05), the no significant change in concentration of formic acid, as the main acid of the juice was observed. Lactic acid was detected as acidic metabolite (7.5 g/L) of the fermentation. It should be notedthetotal phenolic compounds, anthocyanins, and ascorbic acid content were significantly decreased in barberry juice during fermentation and storage (p<0.05). Results indicated fermented juice had a good antibacterial activity against E. coli O157 H7 and Bacillus cereus. DPPH radical scavenging and FRAP studies showed the antioxidant activity of barberry juice was increased significantly by fermentation (p<0.05).
Conclusion: Fermentation of barberry juice by L. plantarum would enhance the health benefits of the juice as well as desired properties.
Keywords: Antioxidant activity, antibacterial activity, barberry juice, fermentation, probiotic, Lactobacillus plantarum.
Graphical Abstract
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
26
4