Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice

In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, a...

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Main Authors: Peilin Yao, Suyuan Zhao, Lulu Cheng, Chuanping Zhao
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2326299
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author Peilin Yao
Suyuan Zhao
Lulu Cheng
Chuanping Zhao
author_facet Peilin Yao
Suyuan Zhao
Lulu Cheng
Chuanping Zhao
author_sort Peilin Yao
collection DOAJ
description In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, and inhibition of enzyme activity in fermented fig juice were compared. The results showed that natural fermentation could produce more reducing sugar, lactic acid, flavonoids, and exhibit stronger DPPH radical scavenging capacity and total reducing power. Inhibition of tyrosinase and pancreatic lipase was detected in fermented fig juice, of which the inhibition rate of tyrosinase by natural fermentation was 81.80%, and the inhibition rate of pancreatic lipase by mixed cultures was 38.72%, which was higher than that of other groups. The results indicated the functional activity of fermented fig juice could be improved by fermentation, and the natural fermentation method was found superior.
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spelling doaj.art-7752f2e704c44fcc845c96396ddd6d1a2024-12-18T13:34:52ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452024-12-0122110.1080/19476337.2024.2326299Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juicePeilin Yao0Suyuan Zhao1Lulu Cheng2Chuanping Zhao3School of Biological and Food Engineering, Suzhou University, Suzhou, ChinaSchool of Biological and Food Engineering, Suzhou University, Suzhou, ChinaSchool of Biological and Food Engineering, Suzhou University, Suzhou, ChinaSchool of Biological and Food Engineering, Suzhou University, Suzhou, ChinaIn order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, and inhibition of enzyme activity in fermented fig juice were compared. The results showed that natural fermentation could produce more reducing sugar, lactic acid, flavonoids, and exhibit stronger DPPH radical scavenging capacity and total reducing power. Inhibition of tyrosinase and pancreatic lipase was detected in fermented fig juice, of which the inhibition rate of tyrosinase by natural fermentation was 81.80%, and the inhibition rate of pancreatic lipase by mixed cultures was 38.72%, which was higher than that of other groups. The results indicated the functional activity of fermented fig juice could be improved by fermentation, and the natural fermentation method was found superior.https://www.tandfonline.com/doi/10.1080/19476337.2024.2326299Fermented fig juicelactic acid bacteriaantioxidant capacityenzymatic inhibitory capability
spellingShingle Peilin Yao
Suyuan Zhao
Lulu Cheng
Chuanping Zhao
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
CyTA - Journal of Food
Fermented fig juice
lactic acid bacteria
antioxidant capacity
enzymatic inhibitory capability
title Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
title_full Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
title_fullStr Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
title_full_unstemmed Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
title_short Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
title_sort effects of different fermentation methods on chemical composition antioxidant activity and enzymatic inhibition of fermented fig juice
topic Fermented fig juice
lactic acid bacteria
antioxidant capacity
enzymatic inhibitory capability
url https://www.tandfonline.com/doi/10.1080/19476337.2024.2326299
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AT lulucheng effectsofdifferentfermentationmethodsonchemicalcompositionantioxidantactivityandenzymaticinhibitionoffermentedfigjuice
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