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

被引：0

作者：

Mantzourani, Ioanna ^{[1
]}

Nikolaou, Anastasios ^{[1
,2
]}

Kourkoutas, Yiannis ^{[2
]}

Alexopoulos, Athanasios ^{[3
]}

Dasenaki, Marilena ^{[4
]}

Mastrotheodoraki, Artemis ^{[4
]}

Proestos, Charalampos ^{[4
]}

Thomaidis, Nikolaos ^{[5
]}

Plessas, Stavros ^{[1
]}

机构：

[1] Democritus Univ Thrace, Fac Agr Dev, Lab Food Proc, Orestiada 68200, Greece

[2] Democritus Univ Thrace, Dept Mol Biol & Genet, Lab Appl Microbiol & Biotechnol, Alexandroupolis 68100, Greece

[3] Democritus Univ Thrace, Fac Agr Dev, Lab Microbiol Biotechnol & Hyg, Orestiada 68200, Greece

[4] Natl & Kapodistrian Univ Athens, Dept Chem, Lab Food Chem, Athens 15771, Greece

[5] Natl & Kapodistrian Univ Athens, Dept Chem, Lab Analyt Chem, Athens 15771, Greece

来源：

FOODS | 2024年 / 13卷 / 07期

关键词：

fruit juices; fermentation; LAB; antioxidant activity; phenolic profile; IMMOBILIZED KEFIR CULTURE; ANTIOXIDANT ACTIVITIES; LACTOBACILLUS; ACID;

D O I：

10.3390/foods13071136

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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, beta-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.

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页数：15

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