Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies.
Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies.
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DOI：
10.3389/fnut.2021.649189
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发表时间：
2021
影响因子：
5
通讯作者：
Sivakumar D
中科院分区：
文献类型：
--
作者：
Managa MG;Akinola SA;Remize F;Garcia C;Sivakumar D
以常见的佛手瓜叶和菠萝果为原料，采用植物乳杆菌（Lactobacillusplantarum，L75）、食饵魏氏菌（Weissellacibaria，W64）及其组合（LW64 + 75）为乳酸菌，研制了一种发酵冰沙。将发酵48 h并在4°C下储存7天的冰沙的理化参数[pH、总可溶性固形物（TSS）和颜色]、总酚和类胡萝卜素含量与未发酵（对照）冰沙进行比较。结果表明，与第2天未发酵冰沙（pH 3.37）相比，LAB发酵48小时（第2天）后将pH从3.56降至2.50。发酵2天后，LAB菌株L75将冰沙的TSS含量显著降低至13.06°Bx。与第0天的未发酵果泥相比，由L75发酵的冰沙在储存7天后显示出总体可接受性。LW64 + 75显著降低了颜色变化（ΔE），这与对照相似。与其他处理相比，L75提高了酚类物质的含量，W64提高了发酵2d后的冰沙中总类胡萝卜素的含量。使用体外模型模拟胃肠（GI）消化表明，发酵与L75提高了65.96%的总酚回收率相比，在肠道阶段。透析阶段模仿上皮屏障，并且与对照相比，从L75发酵冰沙回收的游离可溶物的53.58%是生物可利用的。L75发酵冰沙的透析部分的抗氧化能力显着高于对照组和W64或LW64 + 75发酵冰沙。
In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.
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影响因子：
4.5
作者：
Degrain A;Manhivi V;Remize F;Garcia C;Sivakumar D
通讯作者：
Sivakumar D
DOI：
10.1016/j.ijfoodmicro.2019.05.003
发表时间：
2019-07-16
影响因子：
5.4
作者：
Fessard, Amandine;Remize, Fabienne
通讯作者：
Remize, Fabienne
影响因子：
4.4
作者：
Kaprasob, Ratchadaporn;Kerdchoechuen, Orapin;Shetty, Kalidas
通讯作者：
Shetty, Kalidas
影响因子：
8.8
作者：
Ben Othman, Nada;Roblain, Dominique;Hamdi, Moktar
通讯作者：
Hamdi, Moktar
影响因子：
7.1
作者：
Arts, ICW;Hollman, PCH
通讯作者：
Hollman, PCH