Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

Momordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the effect of fermentation with Lactobacillus plantarum (L. plantarum) NCU116 on the chemical composition, antioxidant activity, and volatile profile of M. charantia juice. Fermentation and sterilization increased the concentrations of short-chain fatty acids, while the total saponins in the juice was reduced. Fermentation increased lactic acid, total phenolics, and total flavonoids. Fermentation improved the phenolic composition of the juice, such as decreased caffeic and p-coumaric acids, and increased dihydrocaffeic and phloretic acids. Furthermore, the antioxidant properties of the juice and phenolic extracts increased after fermentation. Fermentation altered the aroma profile of the juice to confer a more desirable flavor by reducing aldehydes and ketones, while increasing alcohols and acids. Sterilization decreased lactic acid, total phenolic content, phenolic composition, antioxidant activities, and the aroma profile. These results suggested that L. plantarum fermentation had a beneficial effect on the physico-chemical properties, bioactive compounds, antioxidant property, as well as aroma composition of M. charantia.