Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation
Soluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (<i>Ziziphus jujuba</i> Mill.). Pectins were extr...
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MDPI AG
2020-06-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/11/2706 |
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| author | Alessia Fazio Chiara La Torre Maria Cristina Caroleo Paolino Caputo Roberto Cannataro Pierluigi Plastina Erika Cione |
| author_facet | Alessia Fazio Chiara La Torre Maria Cristina Caroleo Paolino Caputo Roberto Cannataro Pierluigi Plastina Erika Cione |
| author_sort | Alessia Fazio |
| collection | DOAJ |
| description | Soluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (<i>Ziziphus jujuba</i> Mill.). Pectins were extracted from jujubes at three stages of harvesting and characterized by FTIR and SEM analyses. Whole milk inoculated with kefir grains was supplemented by 0.25 mg·mL<sup>−1</sup> of pectins. The pH value and vitamin C content were evaluated after 24 and 48 h of fermentation. Pectins from jujubes at the first harvesting stage (PJ1K) showed the lowest methoxylation degree. The addition of pectins enhanced the production of vitamin C during heterolactic process. This result was found to depend on jujube harvesting stage as PJ1K stimulated the growth of yeasts in kefir grains yielding to the highest amount of vitamin C (0.83 ± 0.01 µg·mL<sup>−1</sup>) compared to other samples (0.53–0.60 µg·mL<sup>−1</sup>) at 24 h. Lactic acid bacteria diminish pH rapidly with respect to control (4.13 ± 0.05), according to the stage of maturation, reducing its initial value by 38.3% in PJ1K. Besides being an excellent prebiotic, pectins from jujubes could be used to enrich kefir with vitamin C. |
| first_indexed | 2024-03-09T06:13:52Z |
| format | Article |
| id | doaj.art-9e95a0018c0144ba830371d94d9fcb22 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T06:13:52Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9e95a0018c0144ba830371d94d9fcb222023-12-03T11:55:19ZengMDPI AGMolecules1420-30492020-06-012511270610.3390/molecules25112706Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic FermentationAlessia Fazio0Chiara La Torre1Maria Cristina Caroleo2Paolino Caputo3Roberto Cannataro4Pierluigi Plastina5Erika Cione6Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalyDepartment of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalyDepartment of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende (CS), ItalySoluble fibers, including pectins from apple and lemon, are commonly used as prebiotic and to prepare functional foods. The present study aimed to investigate the physicochemical and functional properties of pectins extracted from jujubes (<i>Ziziphus jujuba</i> Mill.). Pectins were extracted from jujubes at three stages of harvesting and characterized by FTIR and SEM analyses. Whole milk inoculated with kefir grains was supplemented by 0.25 mg·mL<sup>−1</sup> of pectins. The pH value and vitamin C content were evaluated after 24 and 48 h of fermentation. Pectins from jujubes at the first harvesting stage (PJ1K) showed the lowest methoxylation degree. The addition of pectins enhanced the production of vitamin C during heterolactic process. This result was found to depend on jujube harvesting stage as PJ1K stimulated the growth of yeasts in kefir grains yielding to the highest amount of vitamin C (0.83 ± 0.01 µg·mL<sup>−1</sup>) compared to other samples (0.53–0.60 µg·mL<sup>−1</sup>) at 24 h. Lactic acid bacteria diminish pH rapidly with respect to control (4.13 ± 0.05), according to the stage of maturation, reducing its initial value by 38.3% in PJ1K. Besides being an excellent prebiotic, pectins from jujubes could be used to enrich kefir with vitamin C.https://www.mdpi.com/1420-3049/25/11/2706jujubeharvesting stagepectinmethoxylation degreekefirvitamin C |
| spellingShingle | Alessia Fazio Chiara La Torre Maria Cristina Caroleo Paolino Caputo Roberto Cannataro Pierluigi Plastina Erika Cione Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation Molecules jujube harvesting stage pectin methoxylation degree kefir vitamin C |
| title | Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation |
| title_full | Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation |
| title_fullStr | Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation |
| title_full_unstemmed | Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation |
| title_short | Effect of Addition of Pectins from Jujubes (<i>Ziziphus jujuba</i> Mill.) on Vitamin C Production during Heterolactic Fermentation |
| title_sort | effect of addition of pectins from jujubes i ziziphus jujuba i mill on vitamin c production during heterolactic fermentation |
| topic | jujube harvesting stage pectin methoxylation degree kefir vitamin C |
| url | https://www.mdpi.com/1420-3049/25/11/2706 |
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