Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i>
The current study aimed to explore the effects of fermenting five different pomelo cultivars using <i>Lacticaseibacillus paracasei</i> on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 l...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4278 |
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| author | Vernabelle Balmori Marisa Marnpae Charoonsri Chusak Kritmongkhon Kamonsuwan Kasinee Katelakha Suvimol Charoensiddhi Sirichai Adisakwattana |
| author_facet | Vernabelle Balmori Marisa Marnpae Charoonsri Chusak Kritmongkhon Kamonsuwan Kasinee Katelakha Suvimol Charoensiddhi Sirichai Adisakwattana |
| author_sort | Vernabelle Balmori |
| collection | DOAJ |
| description | The current study aimed to explore the effects of fermenting five different pomelo cultivars using <i>Lacticaseibacillus paracasei</i> on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes. |
| first_indexed | 2024-03-09T01:51:30Z |
| format | Article |
| id | doaj.art-127b3075a56f4923b7f2b0726da8878a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:30Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-127b3075a56f4923b7f2b0726da8878a2023-12-08T15:15:34ZengMDPI AGFoods2304-81582023-11-011223427810.3390/foods12234278Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i>Vernabelle Balmori0Marisa Marnpae1Charoonsri Chusak2Kritmongkhon Kamonsuwan3Kasinee Katelakha4Suvimol Charoensiddhi5Sirichai Adisakwattana6Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandCenter of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandCenter of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandCenter of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandThe Halal Science Center, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, ThailandCenter of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, ThailandThe current study aimed to explore the effects of fermenting five different pomelo cultivars using <i>Lacticaseibacillus paracasei</i> on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80–9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.https://www.mdpi.com/2304-8158/12/23/4278pomelo juice<i>Lacticaseibacillus paracasei</i>lactic acid bacteriaflavonoidsvolatile compounds |
| spellingShingle | Vernabelle Balmori Marisa Marnpae Charoonsri Chusak Kritmongkhon Kamonsuwan Kasinee Katelakha Suvimol Charoensiddhi Sirichai Adisakwattana Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> Foods pomelo juice <i>Lacticaseibacillus paracasei</i> lactic acid bacteria flavonoids volatile compounds |
| title | Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> |
| title_full | Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> |
| title_fullStr | Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> |
| title_full_unstemmed | Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> |
| title_short | Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (<i>Citrus grandis</i> (L.) Osbeck) Juices from Different Cultivars through Fermentation with <i>Lacticaseibacillus paracasei</i> |
| title_sort | enhancing phytochemical compounds functional properties and volatile flavor profiles of pomelo i citrus grandis i l osbeck juices from different cultivars through fermentation with i lacticaseibacillus paracasei i |
| topic | pomelo juice <i>Lacticaseibacillus paracasei</i> lactic acid bacteria flavonoids volatile compounds |
| url | https://www.mdpi.com/2304-8158/12/23/4278 |
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