Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study
Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge o...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/2/124 |
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| author | Mariana Leitão Beatriz Ferreira Beatriz Guedes Daniela Moreira Pablo A. García Luisa Barreiros Patrícia Correia |
| author_facet | Mariana Leitão Beatriz Ferreira Beatriz Guedes Daniela Moreira Pablo A. García Luisa Barreiros Patrícia Correia |
| author_sort | Mariana Leitão |
| collection | DOAJ |
| description | Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding <i>Gluconobacter oxydans</i> on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with <i>G. oxydans</i>. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with <i>G. oxydans</i>, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents mL<sup>−1</sup>) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with <i>G. oxydans</i>. |
| first_indexed | 2024-03-11T08:51:13Z |
| format | Article |
| id | doaj.art-cd9fdc4784de4f3eabf1226afaec3d0f |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:51:13Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-cd9fdc4784de4f3eabf1226afaec3d0f2023-11-16T20:25:48ZengMDPI AGFermentation2311-56372023-01-019212410.3390/fermentation9020124Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative StudyMariana Leitão0Beatriz Ferreira1Beatriz Guedes2Daniela Moreira3Pablo A. García4Luisa Barreiros5Patrícia Correia6Pharmacy Faculty, University of Salamanca, 37007 Salamanca, SpainSchool of Health, Polytechnic Institute of Porto, 4200-072 Porto, PortugalSchool of Health, Polytechnic Institute of Porto, 4200-072 Porto, PortugalSchool of Health, Polytechnic Institute of Porto, 4200-072 Porto, PortugalDepartment of Pharmaceutical Sciences, Pharmaceutical Chemistry Section, Faculty of Pharmacy, IBSAL, University of Salamanca, 37007 Salamanca, SpainSchool of Health, Polytechnic Institute of Porto, 4200-072 Porto, PortugalResearch Centre on Health and Environment, Department of Pharmacy, School of Health, Polytechnic Institute of Porto, 4200-072 Porto, PortugalFermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding <i>Gluconobacter oxydans</i> on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with <i>G. oxydans</i>. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with <i>G. oxydans</i>, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents mL<sup>−1</sup>) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with <i>G. oxydans</i>.https://www.mdpi.com/2311-5637/9/2/124antioxidant activityphenolic compoundsacetic acid bacteriapapayafermented papaya |
| spellingShingle | Mariana Leitão Beatriz Ferreira Beatriz Guedes Daniela Moreira Pablo A. García Luisa Barreiros Patrícia Correia Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study Fermentation antioxidant activity phenolic compounds acetic acid bacteria papaya fermented papaya |
| title | Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study |
| title_full | Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study |
| title_fullStr | Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study |
| title_full_unstemmed | Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study |
| title_short | Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study |
| title_sort | screening of antioxidant effect of spontaneous and bioinoculated with i gluconobacter oxydans i fermented papaya a comparative study |
| topic | antioxidant activity phenolic compounds acetic acid bacteria papaya fermented papaya |
| url | https://www.mdpi.com/2311-5637/9/2/124 |
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