Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37 °C using Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated using 96 microtiter plate, DPPH and FRAP assays. The bioactive metabolites were identified using 1H-NMR analysis with...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Academic Press
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88717/1/ABSTRACT.pdf |
| _version_ | 1825936560855449600 |
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| author | Muhialdin, Belal J. Kadum, Hana Zarei, Mohammad Meor Hussin, Anis Shobirin |
| author_facet | Muhialdin, Belal J. Kadum, Hana Zarei, Mohammad Meor Hussin, Anis Shobirin |
| author_sort | Muhialdin, Belal J. |
| collection | UPM |
| description | In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37 °C using Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated using 96 microtiter plate, DPPH and FRAP assays. The bioactive metabolites were identified using 1H-NMR analysis with multivariate analysis. Fermented juice was mixed with fresh dragon fruit juice at different ratios to evaluate the shelf life stability and consumer acceptability. The antibacterial activity of fermented dragon fruit juice was 95.52 ± 0.002, 95.63 ± 0.005, 96.05 ± 0.009 and 93.38 ± 0.000 towards Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa and Staphylococcus aureus, respectively. The antioxidant activity results demonstrated no significant differences for fermented and non-fermented juice. The principal component analyses showed the presence of 21 and 12 metabolites in the fermented and non-fermented dragon fruit juice. The major compounds contributed to the differences were lysine, alanine, acetic acid, succinic acid, lactic acid, glucose, iso-butyrate and betaine. The 1:9 ratio received the highest scores for the taste (6.24 ± 1.571), aroma (6.50 ± 1.696) and acidity (6.21 ± 1.996) and extended the shelf life for 3 months. This study demonstrated the high potential for the lacto-fermented dragon fruit juice for applications to improve the functional properties, consumer acceptability and shelf life of fresh dragon fruit juice. |
| first_indexed | 2024-03-06T10:46:09Z |
| format | Article |
| id | upm.eprints-88717 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:46:09Z |
| publishDate | 2020 |
| publisher | Academic Press |
| record_format | dspace |
| spelling | upm.eprints-887172021-11-03T05:37:26Z http://psasir.upm.edu.my/id/eprint/88717/ Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice Muhialdin, Belal J. Kadum, Hana Zarei, Mohammad Meor Hussin, Anis Shobirin In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37 °C using Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated using 96 microtiter plate, DPPH and FRAP assays. The bioactive metabolites were identified using 1H-NMR analysis with multivariate analysis. Fermented juice was mixed with fresh dragon fruit juice at different ratios to evaluate the shelf life stability and consumer acceptability. The antibacterial activity of fermented dragon fruit juice was 95.52 ± 0.002, 95.63 ± 0.005, 96.05 ± 0.009 and 93.38 ± 0.000 towards Escherichia coli, Salmonella Typhimurium, Pseudomonas aeruginosa and Staphylococcus aureus, respectively. The antioxidant activity results demonstrated no significant differences for fermented and non-fermented juice. The principal component analyses showed the presence of 21 and 12 metabolites in the fermented and non-fermented dragon fruit juice. The major compounds contributed to the differences were lysine, alanine, acetic acid, succinic acid, lactic acid, glucose, iso-butyrate and betaine. The 1:9 ratio received the highest scores for the taste (6.24 ± 1.571), aroma (6.50 ± 1.696) and acidity (6.21 ± 1.996) and extended the shelf life for 3 months. This study demonstrated the high potential for the lacto-fermented dragon fruit juice for applications to improve the functional properties, consumer acceptability and shelf life of fresh dragon fruit juice. Academic Press 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88717/1/ABSTRACT.pdf Muhialdin, Belal J. and Kadum, Hana and Zarei, Mohammad and Meor Hussin, Anis Shobirin (2020) Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice. LWT - Food Science and Technology, 121. art. no. 108992. pp. 1-7. ISSN 0023-6438; ESSN: 1096-1127 https://www.sciencedirect.com/science/article/pii/S0023643819313349 10.1016/j.lwt.2019.108992 |
| spellingShingle | Muhialdin, Belal J. Kadum, Hana Zarei, Mohammad Meor Hussin, Anis Shobirin Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title | Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title_full | Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title_fullStr | Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title_full_unstemmed | Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title_short | Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| title_sort | effects of metabolite changes during lacto fermentation on the biological activity and consumer acceptability for dragon fruit juice |
| url | http://psasir.upm.edu.my/id/eprint/88717/1/ABSTRACT.pdf |
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