Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life
Fermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding certain ingredients or applying a homogenization step. This study analyzed the effec...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/11/642 |
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| author | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Cristina Barrera |
| author_facet | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Cristina Barrera |
| author_sort | Cristina Gabriela Burca-Busaga |
| collection | DOAJ |
| description | Fermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding certain ingredients or applying a homogenization step. This study analyzed the effect of trehalose addition (10%, <i>w</i>/<i>w</i>) and homogenization at 100 MPa before or after <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063 inoculation on the antioxidant profile and the microbiological properties of commercial clementine juice during 96 h fermentation. Antioxidant properties and viable cell count of 24 h-fermented juices during refrigerated storage (30 days at 4 °C) were also evaluated. Fermentation over 24 h reduced the microbial population and antioxidant content of clementine juice. Homogenizing the juice before inoculation enhanced the microbial growth but favored antioxidant degradation. Adding trehalose (10%, <i>w</i>/<i>w</i>) to the juice formulation and/or homogenizing at the fermented juice at 100 MPa for 24 h had a negative impact on viable counts and did not improve the microbial adhesion to intestinal mucosa. However, both techniques prevented antioxidant oxidation and cell decay during the storage of fermented juice under refrigeration, which should not last more than 15 days. |
| first_indexed | 2024-03-09T18:20:46Z |
| format | Article |
| id | doaj.art-90c35f4c25a7491da0e783df1231f61d |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T18:20:46Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-90c35f4c25a7491da0e783df1231f61d2023-11-24T08:19:49ZengMDPI AGFermentation2311-56372022-11-0181164210.3390/fermentation8110642Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf LifeCristina Gabriela Burca-Busaga0Noelia Betoret1Lucía Seguí2Cristina Barrera3University Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, SpainUniversity Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, SpainUniversity Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, SpainUniversity Institute of Food Engineering for Development, Universitat Politècnica de València, 46022 Valencia, SpainFermentation of fruit juices with lactic acid bacteria enhances their antioxidant properties to a different extent depending on the microbial strain and the growing media composition, which can be modified by adding certain ingredients or applying a homogenization step. This study analyzed the effect of trehalose addition (10%, <i>w</i>/<i>w</i>) and homogenization at 100 MPa before or after <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063 inoculation on the antioxidant profile and the microbiological properties of commercial clementine juice during 96 h fermentation. Antioxidant properties and viable cell count of 24 h-fermented juices during refrigerated storage (30 days at 4 °C) were also evaluated. Fermentation over 24 h reduced the microbial population and antioxidant content of clementine juice. Homogenizing the juice before inoculation enhanced the microbial growth but favored antioxidant degradation. Adding trehalose (10%, <i>w</i>/<i>w</i>) to the juice formulation and/or homogenizing at the fermented juice at 100 MPa for 24 h had a negative impact on viable counts and did not improve the microbial adhesion to intestinal mucosa. However, both techniques prevented antioxidant oxidation and cell decay during the storage of fermented juice under refrigeration, which should not last more than 15 days.https://www.mdpi.com/2311-5637/8/11/642fermentation<i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063clementine juicemucin adhesionantioxidant propertiestrehalose |
| spellingShingle | Cristina Gabriela Burca-Busaga Noelia Betoret Lucía Seguí Cristina Barrera Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life Fermentation fermentation <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063 clementine juice mucin adhesion antioxidant properties trehalose |
| title | Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life |
| title_full | Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life |
| title_fullStr | Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life |
| title_full_unstemmed | Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life |
| title_short | Fermentation of Clementine Juice with <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life |
| title_sort | fermentation of clementine juice with i lactobacillus salivarius i spp i salivarius i cect 4063 effect of trehalose addition and high pressure homogenization on antioxidant properties mucin adhesion and shelf life |
| topic | fermentation <i>Lactobacillus salivarius</i> spp. <i>salivarius</i> CECT 4063 clementine juice mucin adhesion antioxidant properties trehalose |
| url | https://www.mdpi.com/2311-5637/8/11/642 |
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