期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 169, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2022.113986
关键词
Gac fruit; Lactobacillus paracasei; Probiotic juice; Carotenoids; Volatile compounds
资金
- Royal Golden Jubilee Ph.D. program Scholarship
- National Research Council of Thailand [NRCT] [PHD/0038/2561, N42A640325]
- 90th Anniversary of Chulalongkorn University Scholarship [Ratchadaphiseksomphot Endowment Fund] [GCUGR1125651057D]
This study successfully developed a probiotic beverage from fermented Gac juice (GJ) with increased bioactive phytochemicals and functional properties. The fermented GJ showed improved cholesterol metabolism.
This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5-10 g/100 g fermented with L. paracasei CASEI 431 at 37 degrees for 24 h. Probiotic viability, physicochemical properties, phytochemicals, anti-oxidant activity, volatile flavor compounds, and sensory acceptability of fermented GJ were investigated. A decrease in pH value and sugar content with an increase in organic acids (lactic and acetic acid) and probiotic viability were detected after GJ fermentation. Interestingly, the beta-carotene content, DPPH radical scavenging activity, ferric reducing antioxidant power, and lipid peroxidation inhibition capacity of fermented GJ were all higher than those of non-fermented GJ. Furthermore, fermented GJ at 10 g/100 g showed a remarkable ability to disrupt cholesterol micellization formation and increase bile acid binding activity. The fermentation of GJ introduced various volatile compounds without affecting sensory acceptability. The findings suggest that GJ might be a promising ingredient for developing a non-dairy probiotic beverage with increased bioactive phy-tochemicals and functional properties.
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