Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 52, Issue -, Pages 724-733Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2018.12.002
Keywords
Probiotic; Fruit by-products; Dietary fibre; Phenolic compounds; Anti-inflammatory effect; Folate
Categories
Funding
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET) [PIP 0697]
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT), Argentina [2554, 2859, 0301]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2013/50506-8]
- FAPESP - SPRINT 3/2016 -Project [2016/50480-7]
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico) [306330/2016-4, 150835/2017]
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior) [1575592, BEX 6602/15-0]
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Fibre content, phenolic content, antioxidant and anti-inflammatory activities were evaluated for water extracts of fruit by-products (passion fruit, orange, acerola, and mango). The impact of these extracts on microbial growth, folate production, and adhesion ability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG was investigated. Mango water extract (MWE) presented the highest phenolic content and antioxidant activity. Orange water extract (OWE) and MWE showed the best anti-inflammatory potential by decreasing the highest nitric oxide levels. When TH-4 and LGG were grown together, folate production was only stimulated by MWE. Passion fruit water extract and OWE increased the TH-4 adhesion whereas acerola water extracts and MWE improved LGG adhesion when strains were used individually. These results showed that fruit by-product water extracts (FWE), especially from mango, presented potential beneficial biological and functional properties. These FWE could be used to develop new functional antioxidant foods and natural pharmaceutical ingredients.
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