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Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Version: 1, Uploaded by: MRIC Publisher 02, Date Uploaded: 28 October 2021

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Reference (Identifier)
MRR-21-00121
Title

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Broad Theme Classification
1. Natural Sciences
Second Level Classification
1.6 Biological Sciences
Country Specific Sectors
28. Other
Author Name
Ms. Amandine Fessard
Institution
Université de La Réunion
Co-Author 1 Name
Mr. Ashish Kapoor
Co-Author 1 Institution
Université de La Réunion
Co-Author 2 Name
Ms. Jessica Patche
Co-Author 2 Institution
Université de La Réunion
Co-Author 3 Name
Ms. Sophie Assemat
Co-Author 3 Institution
Université de La Réunion
Co-Author 4 Name
Ms. Mathilde Hoarau
Co-Author 4 Institution
Université de La Réunion
Co-Author 5 Name
Professor Emmanuel Bourdon
Co-Author 5 Institution
Université de La Réunion
Co-Author 6 Name
Professor Theeshan Bahorun
Co-Author 6 Institution
University of Mauritius
Co-Author 7 Name
Professor Fabienne Remize
Co-Author 7 Institution
Université de La Réunion
Page Range
1-20
Date Published
10 May 2017
Abstract
Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production. Strains able to ferment tropical fruit juices or teas into pleasant beverages, within a short time, were of particular interest. Strains Weissella cibaria 64 and Leuconostoc mesenteroides 12b, able to increase antioxidant activity, were specifically studied as potential starters for lactic fermented pineapple juice.
Keywords
lactic acid fermentation; fruits; pineapple; tea; antioxidant
Language
English
Publisher
MDPI
Content Classification
Journal Article
Note/Remarks
Funded under the NRC/NRIC of the MRC/MRIC
Date Uploaded
28 October 2021
Size
1
File Format
1
Hyperlink
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488094/
Journal
Microorganisms
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