Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( ) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

[1]  C. L. Ramos,et al.  Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages. , 2017, Food research international.

[2]  R. Di Cagno,et al.  Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. , 2017, International journal of food microbiology.

[3]  D. Kantachote,et al.  The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water , 2017 .

[4]  C. Li,et al.  Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2. , 2017, Food chemistry.

[5]  L. Arce,et al.  Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry. , 2017, Food chemistry.

[6]  C. Akanbi,et al.  Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties , 2017, Journal of Food Measurement and Characterization.

[7]  Jae-Won Lee,et al.  Extraction of total phenolic compounds from yellow poplar hydrolysate and evaluation of their antioxidant activities , 2017 .

[8]  H. Corke,et al.  Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks , 2017 .

[9]  D. Geetha,et al.  Biosynthesis of AgNPs using Carica Papaya peel extract and evaluation of its antioxidant and antimicrobial activities. , 2016, Ecotoxicology and environmental safety.

[10]  J. P. Fabi,et al.  Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit. , 2016, Food research international.

[11]  Joachim Müller,et al.  Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. , 2016, Food chemistry.

[12]  H. Erten,et al.  Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms , 2016 .

[13]  K. Arihara,et al.  Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide. , 2016, Food chemistry.

[14]  Jihong Wu,et al.  Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage , 2015 .

[15]  Philip Curran,et al.  Coffee fermentation and flavor--An intricate and delicate relationship. , 2015, Food chemistry.

[16]  Magdalena Buniowska,et al.  Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. , 2015, Food chemistry.

[17]  C. Quave,et al.  An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe. , 2015, Journal of ethnopharmacology.

[18]  B. Pati,et al.  Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. , 2015, Bioresource technology.

[19]  Wenxue Chen,et al.  Antibacterial mechanism and activities of black pepper chloroform extract , 2015, Journal of Food Science and Technology.

[20]  R. Tofalo,et al.  Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. , 2015, Food chemistry.

[21]  S. Pandiella,et al.  Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages , 2015 .

[22]  Pingping Wu,et al.  Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk. , 2015, Food chemistry.

[23]  H. Kelebek,et al.  Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties. , 2015, Food chemistry.

[24]  Yajun Wang,et al.  Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation. , 2015, Food chemistry.

[25]  R. Bhat,et al.  Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract. , 2015, Journal of bioscience and bioengineering.

[26]  A. Goyal,et al.  Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim , 2015 .

[27]  Joachim Müller,et al.  Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya , 2015 .

[28]  Hyunjoon Park,et al.  Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.). , 2014, International journal of food microbiology.

[29]  X. Rui,et al.  Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18 , 2014 .

[30]  S. N. El,et al.  Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea. , 2014, Food chemistry.

[31]  D. Betancur-Ancona,et al.  Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico. , 2014, Food chemistry.

[32]  T. Dinis,et al.  Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba) , 2014 .

[33]  A. Segura‐Carretero,et al.  Antioxidant capacity of 44 cultivars of fruits and vegetables grown in Andalusia (Spain) , 2014 .

[34]  J. Pino.  Odour-active compounds in papaya fruit cv. Red Maradol. , 2014, Food chemistry.

[35]  Isabella Montenegro Brasil,et al.  Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. , 2014, Food chemistry.

[36]  R. Apak,et al.  Novel pro-oxidant activity assay for polyphenols, vitamins C and E using a modified CUPRAC method. , 2013, Talanta.

[37]  F. Altay,et al.  A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. , 2013, International journal of food microbiology.

[38]  Á. Gil-Izquierdo,et al.  Fermented orange juice: source of higher carotenoid and flavanone contents. , 2013, Journal of agricultural and food chemistry.

[39]  Barbara Bigliardi,et al.  Innovation trends in the food industry: The case of functional foods , 2013 .

[40]  Q. Wang,et al.  Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. , 2012, Food chemistry.

[41]  K. Yoon,et al.  Potato juice fermented with Lactobacillus casei as a probiotic functional beverage , 2012, Food Science and Biotechnology.

[42]  R. Schwan,et al.  New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis , 2012 .

[43]  F. Malcata,et al.  Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives , 2012 .

[44]  Abdul A N Saqib,et al.  Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars , 2011 .

[45]  Cherl‐Ho Lee,et al.  Importance of lactic acid bacteria in Asian fermented foods , 2011, Microbial cell factories.

[46]  J. Canadanovic-Brunet,et al.  Influence of starter cultures on the antioxidant activity of kombucha beverage , 2011 .

[47]  C. Rizzello,et al.  Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. , 2011, Food microbiology.

[48]  A. Mujumdar,et al.  Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon , 2011 .

[49]  T. C. Maciel,et al.  Probiotic beverage from cashew apple juice fermented with Lactobacillus casei , 2011 .

[50]  Shaoquan Liu,et al.  Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251 , 2011 .

[51]  M. Servili,et al.  Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. , 2011, International journal of food microbiology.

[52]  Hyunjoon Park,et al.  Functional properties of Lactobacillus strains isolated from kimchi. , 2011, International journal of food microbiology.

[53]  G. González-Aguilar,et al.  Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage. , 2010, Journal of the science of food and agriculture.

[54]  R. Kumar,et al.  Hypocholesterolaemic effect of dietary inclusion of two putative probiotic bile salt hydrolase-producing Lactobacillus plantarum strains in Sprague–Dawley rats , 2010, British Journal of Nutrition.

[55]  Shaoquan Liu,et al.  Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts , 2010 .

[56]  B. Yu,et al.  Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. , 2010, Food microbiology.

[57]  S. Kanlayanarat,et al.  Quality and volatile attributes of attached and detached ‘Pluk Mai Lie’ papaya during fruit ripening , 2010 .

[58]  I. Goñi,et al.  Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. , 2009, International journal of food microbiology.

[59]  Young-S. Kim,et al.  Classification of Fermented Soymilk during Fermentation by 1H NMR Coupled with Principal Component Analysis and Elucidation of Free-Radical Scavenging Activities , 2009, Bioscience, biotechnology, and biochemistry.

[60]  R. Di Cagno,et al.  Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. , 2009, International journal of food microbiology.

[61]  F. Nazzaro,et al.  Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides , 2008 .

[62]  Stephen M. Mount,et al.  The draft genome of the transgenic tropical fruit tree papaya (Carica papaya Linnaeus) , 2008, Nature.

[63]  J. P. Fabi,et al.  Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). , 2007, Journal of agricultural and food chemistry.

[64]  P. Vandamme,et al.  Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana , 2007, Applied and Environmental Microbiology.

[65]  M. Drake,et al.  Biochemical Processes in the Production of Flavor in Milk and Milk Products , 2006 .

[66]  K. A. Malik,et al.  Probiotics and their fermented food products are beneficial for health , 2006, Journal of applied microbiology.

[67]  Agata Czyżowska,et al.  The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants , 2006 .

[68]  E. Woodams,et al.  Probiotication of tomato juice by lactic acid bacteria. , 2004, Journal of microbiology.

[69]  Frédéric Leroy,et al.  Lactic acid bacteria as functional starter cultures for the food fermentation industry , 2004 .

[70]  S. Panda,et al.  Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338 , 2017 .

[71]  E. Bartkienė,et al.  The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread , 2017 .

[72]  Chengjie Ma,et al.  The impact of onion juice on milk fermentation by Lactobacillus acidophilus , 2016 .

[73]  Shaoquan Liu,et al.  Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine , 2012 .

[74]  K. Shetty,et al.  In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice , 2012 .

[75]  Francisca Hernández,et al.  Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction. , 2011, Journal of food science.

[76]  C. Soccol,et al.  TRENDS IN NON-DAIRY PROBIOTIC BEVERAGES , 2008 .

[77]  J. Piard,et al.  Inhibiting factors produced by lactic acid bacteria. 1. Oxygen metabolites and catabolism end-products , 1991 .