Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional black pearl grapes beverage
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Published
May 29, 2022
Ritika Modi
Ishwerpreet Kaur
ParamPal Sahota
https://orcid.org/0000-0003-2419-1422
Ishwerpreet Kaur
ParamPal Sahota
Abstract
Black pearl Grapes are highly nutritious and one of the richest sources of polyphenols, but due to being delicate with very high loss at harvest and during distribution, is not consumed adequately. This study intended to develop functional lactic acid starter culture based fermented grapes beverage, in order to improve the quality and stability of this low pH fruit and to develop a fermented non-dairy beverage. Results showed that grapes blend was an excellent matrix for LAB growth with more than 9.38 log10 CFUml-1 of viability at the end of fermentation. LAB fermentation affectedly enhanced the total polyphenols and flavonoids content. Likewise, antioxidants capacities based on DPPH and FRAP activity were considerably increased correlating with each other, impacting the color and sensory properties of the grapes beverage. This way, the lactic acid fermentation can be considered as an appropriate tool for developing black pearl grapes based novel bio-intervention with enhanced antioxidants, polyphenols and flavonoids with anti-proliferative activity and antagonistic efficacy against recurring food borne pathogen in this post-antibiotic era.
How to Cite
Modi, R. ., Kaur, I. ., & Sahota, P. . (2022). Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional black pearl grapes beverage. Environment Conservation Journal, 23(3), 71–80. https://doi.org/10.36953/ECJ.10102225
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Keywords
Black Pearl Grapes, Non-dairy, Lactic acid fermentation, Lactic Acid Bacteria, Beverage
References
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Vasconcelos, N. G., Croda, J., & Simionatto, S. (2018). Antimicrobial mechanisms of cinnamon and its constituents: a review, Microbial Pathology 120, 198-203.
Yao, L. H., Jiang, Y. M., Shi, J., Tomas-Barber, F. A., Datta, N., Singanusong, R., & Chen, S. S. (2004). Flavonoids in food and their health benefits, Plant Food Human Nutrition 59, 113–122.
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2006). Production of probiotic cabbage juice by lactic acid bacteria, Bioresource Technology 97, 1427-30.
Zhang, L. L., & Xu, J. G. (2015). Comparative study on antioxidant activity of essential oil, Eur J Food Science Technology 3, 10–16.
Chu, S.C., & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha, Food Chemistry 98, 502–507.
Fazaeli, M., Hojjatpanah, G., & Emam-Djomeh, Z. (2013). Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate, Journal Food Science Technology 50(1), 35–43.
Filannino, P. et al. (2013). Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L) juice through lactic acid fermentation, International Journal Food Microbiology 163(2–3), 184–192.
Ghosh, K., Ray, M., Adak, A., Halder, S.K., Das, A., Jana, A., Parua Mondal, S., Vagvolgyi, C., Das Mohapatra, P.K., Pati, B.R., & Mondal, K.C. (2015). Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage, Bioresorce Technology 188, 161–168.
Gil, M. I., Tomas-Barberan, F. A., Hess-Pierce, B., Holcroft, D. M., & Kader, A. A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, Journal Agriculture Food Chemistry 48, 4581–4589.
ISO8586-1, The International Organization for Standardization, ed, Geneva, 1993.
Katina, K., Laitila, A., Juvonen, R., Liukkonen, K.H., Kariluoto, S., Piironen, V., Landberg, R., Aman, P., & Poutanen, K. (2007). Bran fermentation as a means to enhance technologicalproperties and bioactivity of rye, Food Microbiology 24, 175–186
Kwaw E, Sackey A S (2013) Nutritional and sensory analysis of millet based sponge cake. Int J Nutrition Food Sci 2: 287–293.
Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Xiao, L., Li, X., & Hu, M. (2017). Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice, Journal Food Measurement Characterization 11, 1462–1473.
Mantzourani, I., Terpou, A., Alexopoulos, A., Kimbaris, A., Bezirtzoglou, E., Koutinas, A., Plessas S. (2019). Production of a Potentially Symbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum
ATCC 14917 Adsorbed on a Prebiotic Carrier, Applied Biochemistry Biotechnology 188(4), 1096-1107.
Mikulic-Petkovsek, M., Schmitzer, C., Slatnar, A., Stampar, F., & Veberic, R. (2012). Journal Food Science 77, 1064–1070.
Muhammed, M., Kalyanam, N., Sivakumar, A., Sankaran, N., Shaheen, M., & Anurag, P., (2018). Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856, International Journal Food Science Technology 53, 1640–47.
Ng, C. C., Wang, C. Y., Wang, Y. P., Tzeng, W. S., & Shyu, Y. T. (2011). Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata, Journal Bioscience Bioengineering 111(3), 289-93.
Parvez, S., Malik, K.A., Ah Kang, S., & Kim, H.-Y. (2006). Probiotics and their fermented food products are beneficial for health, Journal Applied Microbiology 100(6), 1171–1185.
Pereira-Caro, G., Oliver, C. M., Weerakkody, R., Singh, T., Conlon, M., Borges, G,…& Augustin, M. A. (2015). Chronic administration of a microencapsulated probiotic enhances the bioavailability of orange juice flavanones in humans, Free Radical Biology Medicine 84, 206–214.
Sahota, P., Pandove, G., Achal, V., & Vikal (2000). Evaluation of a BWTK for detection of total coliforms, E. coli and emerging pathogens from drinking water: comparison with standard MPN method, Water Science Technology 62(3), 676-83.
Soccol, C. R., de Souza-Vandenberghe, L. P., Spier, M. R., Pedroni-Mederios, A. B., & Yamaguishi, C. T. (2010) The potential of probiotics: a review. Food Technology Biotechnology 48, 413-34.
Sua´rez B, A., lvarez, A. L., Garc?a, Y. D., Barrio, G., Lobo, A.P., & Parra, F. (2010). Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace, Food Chemistry 120, 339–342
Sun, S. Y., Gong, H. S., Liu, W. L., Jin, & C. W. (2016). Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiology 55, 16–24.
Sun-Waterhouse, D., & Wadhwa, S. S. (2013). Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods: A review. Food Bioprocess Technology 6, 607–627.
Torres, C. A., Romero, L. A., Diaz, & R. I. (2015). Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity, LWT Food Science Technology 62, 996–1003.
Vasconcelos, N. G., Croda, J., & Simionatto, S. (2018). Antimicrobial mechanisms of cinnamon and its constituents: a review, Microbial Pathology 120, 198-203.
Yao, L. H., Jiang, Y. M., Shi, J., Tomas-Barber, F. A., Datta, N., Singanusong, R., & Chen, S. S. (2004). Flavonoids in food and their health benefits, Plant Food Human Nutrition 59, 113–122.
Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2006). Production of probiotic cabbage juice by lactic acid bacteria, Bioresource Technology 97, 1427-30.
Zhang, L. L., & Xu, J. G. (2015). Comparative study on antioxidant activity of essential oil, Eur J Food Science Technology 3, 10–16.
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