Affiliation:
1. Department of Crop Sciences Phytochemical Food Network Group Pretoria West 0001 South Africa
2. ARC‐Vegetable, Industrial and Medicinal Plants Private Bag X293 Pretoria 0001 South Africa
3. Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition The University of Queensland Elkhorn Building (#1024), 80 Meiers Road Indooroopilly QLD 4068 Australia
Abstract
SummaryThis study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): ‘Bophelo’, and ‘Beauregard’; cream‐fleshed (CFSP): ‘Blesbok’ and ‘Ndou’; and purple‐fleshed (PFSP): ‘08.21p’ and ‘Purple‐purple’]. Fermentation significantly affected the physiochemical properties. Fermentation for 24 h improved the carotenoid (TCC), ascorbic acid (AA) (6.8, 6.0 mg 100 g−1) and total phenolic (4435 mg 100 g−1) significantly in, ‘Bophelo’ smoothies. Whilst 48 h fermentation significantly increased the TCC, AA, organic acids, valine and alanine levels in ‘Blesbok’ smoothies'. Principal component analysis separated the unfermented ‘Bophelo’ and Purple‐purple’ leaf smoothies from fermented leaf smoothies of OFSP, CSFP, and PFSP. DPPH scavenging activity and alpha‐carotene were effective markers for separating fermented from unfermented leaf smoothies in the variable importance study. Survival of L75 was influenced by fermentation duration and cultivar type. Fermented and unfermented smoothies were equally acceptable.
Funder
National Research Foundation
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
4 articles.
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