Journal
FOODS
Volume 10, Issue 5, Pages -Publisher
MDPI
DOI: 10.3390/foods10050962
Keywords
postharvest preservation; Lactobacillus; antioxidant activity; polyphenols; in vitro digestion
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Funding
- Department of Science and Innovation, the Government of South Africa
- National Research Foundation [98352]
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This study investigated the impact of utilizing different strains of lactic acid bacteria for fermenting papaya puree on quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. The results showed that different LAB strains had varying effects on the fermentation process and bioaccessibility of phenolics, with Lpb. plantarum 75 being recommended for fermenting papaya puree.
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 degrees C for 2 days; and stored for 7 days at 4 degrees C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria 64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (Delta E) increased with the fermentation and storage of purees; L75*D7 showed the highest Delta E (13.8), and its sourness reduced with storage. The fermentation by W64*D7 and L75*D7 increased the % recovery of chlorogenic, vanillic, syringic, ellagic, ferulic acids, catechin, epicatechin and quercetin in the intestinal fraction compared to the L56*D7 and PPD7. Fermentation by W64*D7 and L75*D7 significantly improved the antioxidant capacity of the dialysed fraction compared to the L56*D7 or PPD7. L56*D7-fermented papaya puree showed the highest inhibitory effect of alpha-glucosidase activity followed by L75*D7. L75*D7 had a significantly higher survival rate. LAB fermentation affected the bioacessibilities of phenolics and was strain dependent. This study recommends the use of Lpb. plantarum 75 for fermenting papaya puree.
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