Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation
Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic...
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MDPI AG
2021-06-01
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| Online Access: | https://www.mdpi.com/2076-3417/11/13/6089 |
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| author | Hamza Gadhoumi Maria Gullo Luciana De Vero Enriqueta Martinez-Rojas Moufida Saidani Tounsi El Akrem Hayouni |
| author_facet | Hamza Gadhoumi Maria Gullo Luciana De Vero Enriqueta Martinez-Rojas Moufida Saidani Tounsi El Akrem Hayouni |
| author_sort | Hamza Gadhoumi |
| collection | DOAJ |
| description | Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using <i>Lactobacillus acidophilus</i> ATCC 43121, <i>Bifidobacterium breve</i> B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health. |
| first_indexed | 2024-03-10T09:54:58Z |
| format | Article |
| id | doaj.art-a244dd2e504747d6b9f1017c4494e05c |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:54:58Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-a244dd2e504747d6b9f1017c4494e05c2023-11-22T02:24:21ZengMDPI AGApplied Sciences2076-34172021-06-011113608910.3390/app11136089Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic FermentationHamza Gadhoumi0Maria Gullo1Luciana De Vero2Enriqueta Martinez-Rojas3Moufida Saidani Tounsi4El Akrem Hayouni5Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunis 2092, TunisiaDepartment of Life Sciences, University of Modena and Reggio Emilia, Partner of the JRU MIRRI-IT, 42122 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, Partner of the JRU MIRRI-IT, 42122 Reggio Emilia, ItalyDepartment of Agriculture and Food Sciences, Neubrandenburg University of Applied Sciences, 17033 Neubrandenburg, GermanyLaboratory of Aromatic and Medicinal Plants, Center of Biotechnology at the Ecopark of Borj-Cédria, BP 901, Hammam-Lif 2050, TunisiaLaboratory of Aromatic and Medicinal Plants, Center of Biotechnology at the Ecopark of Borj-Cédria, BP 901, Hammam-Lif 2050, TunisiaFunctional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using <i>Lactobacillus acidophilus</i> ATCC 43121, <i>Bifidobacterium breve</i> B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.https://www.mdpi.com/2076-3417/11/13/6089lactic fermentationfunctional beveragesvolatile compoundsantioxidant activity |
| spellingShingle | Hamza Gadhoumi Maria Gullo Luciana De Vero Enriqueta Martinez-Rojas Moufida Saidani Tounsi El Akrem Hayouni Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation Applied Sciences lactic fermentation functional beverages volatile compounds antioxidant activity |
| title | Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation |
| title_full | Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation |
| title_fullStr | Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation |
| title_full_unstemmed | Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation |
| title_short | Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation |
| title_sort | design of a new fermented beverage from medicinal plants and organic sugarcane molasses via lactic fermentation |
| topic | lactic fermentation functional beverages volatile compounds antioxidant activity |
| url | https://www.mdpi.com/2076-3417/11/13/6089 |
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