6533b7dafe1ef96bd126f6a3
RESEARCH PRODUCT
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
Carla PucholBeatriz De La FuenteFrancisco J. BarbaGiuseppe MecaCarlos Luzsubject
Antioxidantmedicine.medical_treatmentPopulationLevilactobacillus brevisAntioxidantsAnalytical Chemistrychemistry.chemical_compoundmedicineAnimalsFood scienceLactic AcideducationOrange juiceeducation.field_of_studybiologyLactobacillus brevisfood and beveragesPolyphenolsGeneral Medicinebiology.organism_classificationCarotenoidsLactic acidFruit and Vegetable JuicesMilkchemistryPolyphenolFermentationFermentationFermented FoodsAcidsLactobacillus plantarumFood ScienceCitrus sinensisLactobacillus plantarumdescription
Abstract The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3–4-dihydroxyhydrocinnamic acid) and lactic acid were identified after 72 h fermentation. Overall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of L. brevis POM, and L. plantarum (TR-71, TR-14), observing higher antioxidant properties in the fermented beverages compared to the control ones.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-05-01 | Food chemistry |