Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
- Author
- Juliana Mandha, Habtu Shumoy Abraha (UGent) , Athanasia O. Matemu and Katleen Raes (UGent)
- Organization
- Abstract
- This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4 degrees C for 35 days). After fermentation (24 h), the microorganisms grew (similar to 9 log CFU mL(-1)) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH (2,2-dipheny1-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging capacities significantly increased in L. brevis and La. casei FMJ. After in vitro digestion, all the strains except La. casei in FMJ significantly decreased (P < 0.05), and P. pentosaceus survival was 2.4 and 4.5 times higher in FWJ and FMJ, respectively, than as pure culture. After storage, cell counts remained above 7 log CFU mL(-1), and no changes in quality attributes, total phenolic content and antioxidant capacity were recorded in P. pentosaceus FMJ. Thus, watermelon and mango are suitable matrices for lactic acid bacteria.
- Keywords
- Fermentation, fruit juice quality, lactic acid bacteria, mango, watermelon, LACTIC-ACID FERMENTATION, ANTIOXIDANT ACTIVITY, PROBIOTICS, VIABILITY, SUBSTRATE, SURVIVAL
Downloads
-
(...).pdf
- full text (Published version)
- |
- UGent only
- |
- |
- 280.80 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8755676
- MLA
- Mandha, Juliana, et al. “Evaluation of the Composition and Quality of Watermelon and Mango Juices Fermented by Levilactobacillus Brevis, Lacticaseibacillus Casei and Pediococcus Pentosaceus and Subsequent Simulated Digestion and Storage.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 57, no. 8, 2022, pp. 5461–71, doi:10.1111/ijfs.15878.
- APA
- Mandha, J., Abraha, H. S., Matemu, A. O., & Raes, K. (2022). Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57(8), 5461–5471. https://doi.org/10.1111/ijfs.15878
- Chicago author-date
- Mandha, Juliana, Habtu Shumoy Abraha, Athanasia O. Matemu, and Katleen Raes. 2022. “Evaluation of the Composition and Quality of Watermelon and Mango Juices Fermented by Levilactobacillus Brevis, Lacticaseibacillus Casei and Pediococcus Pentosaceus and Subsequent Simulated Digestion and Storage.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 57 (8): 5461–71. https://doi.org/10.1111/ijfs.15878.
- Chicago author-date (all authors)
- Mandha, Juliana, Habtu Shumoy Abraha, Athanasia O. Matemu, and Katleen Raes. 2022. “Evaluation of the Composition and Quality of Watermelon and Mango Juices Fermented by Levilactobacillus Brevis, Lacticaseibacillus Casei and Pediococcus Pentosaceus and Subsequent Simulated Digestion and Storage.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 57 (8): 5461–5471. doi:10.1111/ijfs.15878.
- Vancouver
- 1.Mandha J, Abraha HS, Matemu AO, Raes K. Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2022;57(8):5461–71.
- IEEE
- [1]J. Mandha, H. S. Abraha, A. O. Matemu, and K. Raes, “Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 57, no. 8, pp. 5461–5471, 2022.
@article{8755676,
abstract = {{This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4 degrees C for 35 days). After fermentation (24 h), the microorganisms grew (similar to 9 log CFU mL(-1)) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH (2,2-dipheny1-1-picrylhydrazyl) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging capacities significantly increased in L. brevis and La. casei FMJ. After in vitro digestion, all the strains except La. casei in FMJ significantly decreased (P < 0.05), and P. pentosaceus survival was 2.4 and 4.5 times higher in FWJ and FMJ, respectively, than as pure culture. After storage, cell counts remained above 7 log CFU mL(-1), and no changes in quality attributes, total phenolic content and antioxidant capacity were recorded in P. pentosaceus FMJ. Thus, watermelon and mango are suitable matrices for lactic acid bacteria.}},
author = {{Mandha, Juliana and Abraha, Habtu Shumoy and Matemu, Athanasia O. and Raes, Katleen}},
issn = {{0950-5423}},
journal = {{INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{Fermentation,fruit juice quality,lactic acid bacteria,mango,watermelon,LACTIC-ACID FERMENTATION,ANTIOXIDANT ACTIVITY,PROBIOTICS,VIABILITY,SUBSTRATE,SURVIVAL}},
language = {{eng}},
number = {{8}},
pages = {{5461--5471}},
title = {{Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage}},
url = {{http://doi.org/10.1111/ijfs.15878}},
volume = {{57}},
year = {{2022}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: