Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder showed a flavonoid content of 89.49 ± 4.12 mg quercetin equivalents/g dry weight (DW) and an antioxidant activity of 39.27 ± 0.45 mM Trolox/g DW. The powder presented a significant antidiabetic and anti-inflammatory potential, with an inhibitory effect on α-amylase, lipase and lipoxygenase of 76.40 ± 2.30%, 82.58 ± 3.36% and 49.01 ± 0.62%, respectively. The results obtained for in vitro digestion showed that the coating materials have a protective effect on the flavonoids release. Cytotoxicity results indicated that the powder was cytocompatible up to a concentration of 500 μg/mL. The functional potential of the powder was tested by adding in a selected food matrix, highlighting a good stability of the phytochemicals, whereas an increase with 1 log cell forming unit (CFU)/g DW was observed after 21 days of storage. The obtained results are promising in the valorization of natural antioxidants in combination with lactic acid bacteria in order to develop multifunctional ingredients with value-added for food and pharmaceutics applications.

Download Full-text

The combined effect of fermentation of lactic acid bacteria and in vitro digestion on metabolomic and oligosaccharide profile of oat beverage

Food Research International ◽

10.1016/j.foodres.2021.110216 ◽

2021 ◽

Vol 142 ◽

pp. 110216

Author(s):

Serena Bocchi ◽

Gabriele Rocchetti ◽

Marina Elli ◽

Luigi Lucini ◽

Chong-Yoon Lim ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

In Vitro Digestion ◽

Combined Effect

Download Full-text

Impact of coffee silverskin on in-vitro viability of kefir culture during storage

Mljekarstvo ◽

10.15567/mljekarstvo.2022.0103 ◽

2021 ◽

Vol 72 (1) ◽

pp. 22-32

Author(s):

Sine Ozmen-Togay ◽

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Storage Period ◽

In Vitro Digestion ◽

Coffee Bean ◽

Coffee Silverskin ◽

Probiotic Dairy Products

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

Download Full-text

Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics

Food Control ◽

10.1016/j.foodcont.2021.108603 ◽

2021 ◽

pp. 108603

Author(s):

Gao Binhe ◽

Wang Jingwen ◽

Wang Yuehua ◽

Xu Zihan ◽

Li Bin ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

In Vitro Digestion ◽

Blueberry Juice

Download Full-text

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Foods ◽

10.3390/foods10050962 ◽

2021 ◽

Vol 10 (5) ◽

pp. 962

Author(s):

Florence M. Mashitoa ◽

Stephen A. Akinola ◽

Vimbainashe E. Manhevi ◽

Cyrielle Garcia ◽

Fabienne Remize ◽

...

Keyword(s):

Lactic Acid ◽

Phenolic Compounds ◽

Colour Change ◽

In Vitro Digestion ◽

Inhibitory Effect ◽

Quality Parameters ◽

Bacterial Strains ◽

The Impact ◽

Leuconostoc Pseudomesenteroides

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and storage of purees; L75*D7 showed the highest ΔE (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.

Download Full-text