Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties
In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of <i>Limosilactobacillus reuteri</i> PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amyl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/1/37 |
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| author | Seyed Mohammad Bagher Hashemi Dornoush Jafarpour Elena Roselló Soto Francisco J. Barba |
| author_facet | Seyed Mohammad Bagher Hashemi Dornoush Jafarpour Elena Roselló Soto Francisco J. Barba |
| author_sort | Seyed Mohammad Bagher Hashemi |
| collection | DOAJ |
| description | In this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of <i>Limosilactobacillus reuteri</i> PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, compared to the non-ultrasound-treated sample, the efficiency of the fermentation process decreased and promoted a decrease in the microbial population, lactic acid levels, antioxidant activity, α-amylase inhibition, and anti-inflammatory properties of the juices. The initial anti-inflammatory activity (11.3%) of juice reached values of 33.4% and 19.5%, after US treatments of 5 and 6 min, respectively, compared to the non-sonicated juice (21.7%), after 30 h of fermentation. As a result, the use of ultrasound in the controlled fermentation process can increase the efficiency of fermentation process. |
| first_indexed | 2024-03-09T12:47:35Z |
| format | Article |
| id | doaj.art-15eb705a52e44fe7b424b3b25cb911fe |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T12:47:35Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-15eb705a52e44fe7b424b3b25cb911fe2023-11-30T22:10:35ZengMDPI AGFermentation2311-56372022-12-01913710.3390/fermentation9010037Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive PropertiesSeyed Mohammad Bagher Hashemi0Dornoush Jafarpour1Elena Roselló Soto2Francisco J. Barba3Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa 74616-86131, IranDepartment of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa 74616-86131, IranDepartment of Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, 46100 València, SpainDepartment of Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, 46100 València, SpainIn this study, ultrasonication (US) (50 W, 30 kHz, 1–6 min) was used to increase the efficiency of <i>Limosilactobacillus reuteri</i> PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, compared to the non-ultrasound-treated sample, the efficiency of the fermentation process decreased and promoted a decrease in the microbial population, lactic acid levels, antioxidant activity, α-amylase inhibition, and anti-inflammatory properties of the juices. The initial anti-inflammatory activity (11.3%) of juice reached values of 33.4% and 19.5%, after US treatments of 5 and 6 min, respectively, compared to the non-sonicated juice (21.7%), after 30 h of fermentation. As a result, the use of ultrasound in the controlled fermentation process can increase the efficiency of fermentation process.https://www.mdpi.com/2311-5637/9/1/37Bakraei juicebioactive compoundsfermentation<i>Limosilactobacillus reuteri</i>ultrasound |
| spellingShingle | Seyed Mohammad Bagher Hashemi Dornoush Jafarpour Elena Roselló Soto Francisco J. Barba Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties Fermentation Bakraei juice bioactive compounds fermentation <i>Limosilactobacillus reuteri</i> ultrasound |
| title | Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties |
| title_full | Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties |
| title_fullStr | Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties |
| title_full_unstemmed | Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties |
| title_short | Ultrasound-Assisted Lactic Acid Fermentation of Bakraei (<i>Citrus reticulata</i> cv. Bakraei) Juice: Physicochemical and Bioactive Properties |
| title_sort | ultrasound assisted lactic acid fermentation of bakraei i citrus reticulata i cv bakraei juice physicochemical and bioactive properties |
| topic | Bakraei juice bioactive compounds fermentation <i>Limosilactobacillus reuteri</i> ultrasound |
| url | https://www.mdpi.com/2311-5637/9/1/37 |
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