Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated <i>in vitro</i> gastrointestinal digestion. Papaya was...
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MDPI AG
2021-04-01
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| Series: | Foods |
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| author | Florence M. Mashitoa Stephen A. Akinola Vimbainashe E. Manhevi Cyrielle Garcia Fabienne Remize Retha. M. Slabbert Dharini Sivakumar |
| author_facet | Florence M. Mashitoa Stephen A. Akinola Vimbainashe E. Manhevi Cyrielle Garcia Fabienne Remize Retha. M. Slabbert Dharini Sivakumar |
| author_sort | Florence M. Mashitoa |
| collection | DOAJ |
| description | This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated <i>in vitro</i> gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains <i>Lactiplantibacillus plantarum 75</i> (<i>L75*D2</i>; <i>L75*D7</i>), <i>Weissella cibaria</i><i>64</i> (<i>W64*D2</i>; <i>W64*D7</i>) and <i>Leuconostoc pseudomesenteroides 56</i> (<i>L56*D2</i>; <i>L56*D7</i>), respectively. Non-fermented samples at 0 (<i>PPD0</i>), 2 (<i>PPD2</i>) and 7 days (<i>PPD7</i>) served as controls. pH was reduced with fermentation and was lowest in <i>L56*D2</i> (3.03) and <i>L75*D2</i> (3.16) after storage. The colour change (<i>ΔE</i>) increased with the fermentation and storage of purees; <i>L75*D7</i> showed the highest <i>ΔE</i> (13.8), and its sourness reduced with storage. The fermentation by <i>W64*D7</i> and <i>L75*D7</i> increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the <i>L56*D7</i> and <i>PPD7</i>. Fermentation by <i>W64*D7</i> and <i>L75*D7</i> significantly improved the antioxidant capacity of the dialysed fraction compared to the <i>L56*D7</i> or <i>PPD7</i>. <i>L56*D7</i>-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by <i>L75*D7</i>. <i>L75*D7</i> had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of <i>Lpb. plantarum 75</i> for fermenting papaya puree. |
| first_indexed | 2024-03-10T11:53:08Z |
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| institution | Directory Open Access Journal |
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| last_indexed | 2024-03-10T11:53:08Z |
| publishDate | 2021-04-01 |
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| spelling | doaj.art-7c4ad9df71a245aa9dfa347df6df72032023-11-21T17:33:22ZengMDPI AGFoods2304-81582021-04-0110596210.3390/foods10050962Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> DigestionFlorence M. Mashitoa0Stephen A. Akinola1Vimbainashe E. Manhevi2Cyrielle Garcia3Fabienne Remize4Retha. M. Slabbert5Dharini Sivakumar6Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South AfricaPhytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South AfricaPhytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South AfricaQualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, FranceQualisud, Univ Montpellier, Univ de La Réunion, CIRAD, Institut Agro, Avignon Université, F-34398 Montpellier, FranceDepartment of Horticulture, Tshwane University of Technology, Pretoria West 0001, South AfricaPhytochemical Food Network Group, Department of Crop Sciences, Pretoria West 0001, South AfricaThis study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated <i>in vitro</i> gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains <i>Lactiplantibacillus plantarum 75</i> (<i>L75*D2</i>; <i>L75*D7</i>), <i>Weissella cibaria</i><i>64</i> (<i>W64*D2</i>; <i>W64*D7</i>) and <i>Leuconostoc pseudomesenteroides 56</i> (<i>L56*D2</i>; <i>L56*D7</i>), respectively. Non-fermented samples at 0 (<i>PPD0</i>), 2 (<i>PPD2</i>) and 7 days (<i>PPD7</i>) served as controls. pH was reduced with fermentation and was lowest in <i>L56*D2</i> (3.03) and <i>L75*D2</i> (3.16) after storage. The colour change (<i>ΔE</i>) increased with the fermentation and storage of purees; <i>L75*D7</i> showed the highest <i>ΔE</i> (13.8), and its sourness reduced with storage. The fermentation by <i>W64*D7</i> and <i>L75*D7</i> increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the <i>L56*D7</i> and <i>PPD7</i>. Fermentation by <i>W64*D7</i> and <i>L75*D7</i> significantly improved the antioxidant capacity of the dialysed fraction compared to the <i>L56*D7</i> or <i>PPD7</i>. <i>L56*D7</i>-fermented papaya puree showed the highest inhibitory effect of α-glucosidase activity followed by <i>L75*D7</i>. <i>L75*D7</i> had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of <i>Lpb. plantarum 75</i> for fermenting papaya puree.https://www.mdpi.com/2304-8158/10/5/962postharvest preservation<i>Lactobacillus</i>antioxidant activitypolyphenols<i>in vitro</i> digestion |
| spellingShingle | Florence M. Mashitoa Stephen A. Akinola Vimbainashe E. Manhevi Cyrielle Garcia Fabienne Remize Retha. M. Slabbert Dharini Sivakumar Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion Foods postharvest preservation <i>Lactobacillus</i> antioxidant activity polyphenols <i>in vitro</i> digestion |
| title | Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion |
| title_full | Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion |
| title_fullStr | Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion |
| title_full_unstemmed | Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion |
| title_short | Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion |
| title_sort | influence of fermentation of pasteurised papaya puree with different lactic acid bacterial strains on quality and bioaccessibility of phenolic compounds during i in vitro i digestion |
| topic | postharvest preservation <i>Lactobacillus</i> antioxidant activity polyphenols <i>in vitro</i> digestion |
| url | https://www.mdpi.com/2304-8158/10/5/962 |
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