Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics
Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with <i>Lactiplantibacillus plantarum</i> ngue16. The aim of this study was to evaluate...
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/1971 |
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| author | Wasim S. M. Qadi Ahmed Mediani Khaled Benchoula Eng Hwa Wong Norazlan Mohmad Misnan Norrakiah Abdullah Sani |
| author_facet | Wasim S. M. Qadi Ahmed Mediani Khaled Benchoula Eng Hwa Wong Norazlan Mohmad Misnan Norrakiah Abdullah Sani |
| author_sort | Wasim S. M. Qadi |
| collection | DOAJ |
| description | Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with <i>Lactiplantibacillus plantarum</i> ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28<sup>th</sup> day during cold storage. The viable cell count of lactic acid bacteria (LAB) in fermented coconut milk was significantly increased during fermentation and cold storage period (1 to 14 days), reaching 6.4 × 10<sup>8</sup> CFU/mL, and then decreased significantly after 14 days to 1.6 × 10<sup>8</sup> CFU/mL at 28 days. Yeast and molds in fermented coconut milk were only detected on the 21<sup>st</sup> and 28<sup>th</sup> days of cold storage, which ranged from 1.7 × 10<sup>2</sup> to 1.2 × 10<sup>4</sup> CFU/mL, respectively. However, the growth of coliforms and <i>E. coli</i> was observed on the 14<sup>th</sup> until the 28<sup>th</sup> day of cold storage. The fermented coconut milk demonstrated strong antibacterial activity against <i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>, <i>Escherichia coli</i>, <i>Cronobacter sakazakii</i>, <i>Bacillus cereus</i>, and <i>Salmonella typhimurium</i> compared to fresh coconut milk. Fermented coconut milk had the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values, with 67.1% and 61.961 mmol/g at day 14 of cold storage, respectively. Forty metabolites were detected in fermented and pasteurized coconut milk by proton nuclear magnetic resonance (<sup>1</sup>H NMR) metabolomics. The principal component analysis (PCA) showed clear difference between the fermented and pasteurized coconut milk as well as the studied cold storage days. The metabolites responsible for this variation were ethanol, valine, GABA, arginine, lactic acid, acetoin, alanine, phenylalanine, acetic acid, methionine, acetone, pyruvate, succinic acid, malic acid, tryptophan, uridine, uracil, and cytosin, which were higher in fermented coconut milk. However, sugars and other identified compounds were higher in fresh coconut milk. The findings of this study show that fermentation of coconut milk with <i>L. plantarum</i> ngue16 had high potential benefits to extending its shelf life and improved biological activities as well as other beneficial nutrients. |
| first_indexed | 2024-03-11T03:44:42Z |
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| last_indexed | 2024-03-11T03:44:42Z |
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| spelling | doaj.art-71338e9db29e497e85ffbc5beb49056e2023-11-18T01:21:08ZengMDPI AGFoods2304-81582023-05-011210197110.3390/foods12101971Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based MetabolomicsWasim S. M. Qadi0Ahmed Mediani1Khaled Benchoula2Eng Hwa Wong3Norazlan Mohmad Misnan4Norrakiah Abdullah Sani5Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, MalaysiaInstitute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, Bangi 43600, MalaysiaSchool of Medicine, Faculty of Health and Medical Sciences, Taylor’s University, 1, Jalan Taylors, Subang Jaya 47500, MalaysiaSchool of Medicine, Faculty of Health and Medical Sciences, Taylor’s University, 1, Jalan Taylors, Subang Jaya 47500, MalaysiaHerbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, MalaysiaDepartment of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, MalaysiaFermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with <i>Lactiplantibacillus plantarum</i> ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28<sup>th</sup> day during cold storage. The viable cell count of lactic acid bacteria (LAB) in fermented coconut milk was significantly increased during fermentation and cold storage period (1 to 14 days), reaching 6.4 × 10<sup>8</sup> CFU/mL, and then decreased significantly after 14 days to 1.6 × 10<sup>8</sup> CFU/mL at 28 days. Yeast and molds in fermented coconut milk were only detected on the 21<sup>st</sup> and 28<sup>th</sup> days of cold storage, which ranged from 1.7 × 10<sup>2</sup> to 1.2 × 10<sup>4</sup> CFU/mL, respectively. However, the growth of coliforms and <i>E. coli</i> was observed on the 14<sup>th</sup> until the 28<sup>th</sup> day of cold storage. The fermented coconut milk demonstrated strong antibacterial activity against <i>Staphylococcus aureus</i>, <i>Bacillus subtilis</i>, <i>Escherichia coli</i>, <i>Cronobacter sakazakii</i>, <i>Bacillus cereus</i>, and <i>Salmonella typhimurium</i> compared to fresh coconut milk. Fermented coconut milk had the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values, with 67.1% and 61.961 mmol/g at day 14 of cold storage, respectively. Forty metabolites were detected in fermented and pasteurized coconut milk by proton nuclear magnetic resonance (<sup>1</sup>H NMR) metabolomics. The principal component analysis (PCA) showed clear difference between the fermented and pasteurized coconut milk as well as the studied cold storage days. The metabolites responsible for this variation were ethanol, valine, GABA, arginine, lactic acid, acetoin, alanine, phenylalanine, acetic acid, methionine, acetone, pyruvate, succinic acid, malic acid, tryptophan, uridine, uracil, and cytosin, which were higher in fermented coconut milk. However, sugars and other identified compounds were higher in fresh coconut milk. The findings of this study show that fermentation of coconut milk with <i>L. plantarum</i> ngue16 had high potential benefits to extending its shelf life and improved biological activities as well as other beneficial nutrients.https://www.mdpi.com/2304-8158/12/10/1971fermentationcoconut milkantioxidant activityantibacterial activitystoragemetabolomics |
| spellingShingle | Wasim S. M. Qadi Ahmed Mediani Khaled Benchoula Eng Hwa Wong Norazlan Mohmad Misnan Norrakiah Abdullah Sani Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics Foods fermentation coconut milk antioxidant activity antibacterial activity storage metabolomics |
| title | Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics |
| title_full | Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics |
| title_fullStr | Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics |
| title_full_unstemmed | Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics |
| title_short | Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by <sup>1</sup>H NMR-Based Metabolomics |
| title_sort | characterization of physicochemical biological and chemical changes associated with coconut milk fermentation and correlation revealed by sup 1 sup h nmr based metabolomics |
| topic | fermentation coconut milk antioxidant activity antibacterial activity storage metabolomics |
| url | https://www.mdpi.com/2304-8158/12/10/1971 |
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