Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains-Reference-Cited by-同舟云学术

Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains

Published:2024-04-08 Issue:7 Volume:13 Page:1136
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Mantzourani Ioanna¹,Nikolaou Anastasios¹²^ORCID,Kourkoutas Yiannis²^ORCID,Alexopoulos Athanasios³^ORCID,Dasenaki Marilena⁴^ORCID,Mastrotheodoraki Artemis⁴^ORCID,Proestos Charalampos⁴^ORCID,Thomaidis Nikolaos⁵^ORCID,Plessas Stavros¹^ORCID

Affiliation:

1. Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece

2. Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

3. Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece

4. Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece

5. Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece

Abstract

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/7/1136/pdf

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