Journal
FOOD CHEMISTRY
Volume 396, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133666
Keywords
In vitro digestion; Yeast; Antioxidant; Immunomodulatory; Cytotoxicity
Funding
- United Arab Emirates University [12R105]
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In this study, the health-promoting benefits of fermented and non-fermented date fruit pomace (DFP) were investigated. The results demonstrated that fermented DFP exhibited higher DPPH scavenging activity and antimicrobial activity compared to the control group.
In this study, attempts were made to utilize date by-product (date fruit pomace; DFP). This study aimed to investigate the health-promoting benefits of the fermented and non-fermented DFP before in vitro digestion and after (bioaccessible fraction). Untargeted metabolomic analyses for bioaccessible fractions were performed by UPLC-QTOF. DPPH percentages were 89.7%-90.3%, 90.1%-91.3%, and 90.8%-91.3% in the control, I. orientalis, and P. kudriazevii samples, respectively, before digestion; alpha-glucosidase inhibition before digestion was 1.9%- 24.4%, 16.3%-30.0%, and 21.3%-31.3%, respectively; antimicrobial activities were 6.1%-13.3%, 13.7%- 25.7%, and 20.6%-28.0% against E. coli O157:H7 and 2.2%-11.9%, 7.2%-20.7%, and 11.9%-29.2% against L. monocytogenes, respectively. The DPPH scavenging percentages were-63% lower in the bioaccessible fraction. The differentially regulated metabolites classes were benzene and derivatives, amino acids, peptides and analogs, organic acids, and phenols. This study revealed that the fermented DFP exhibited higher health properties than control.
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