Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Fermentation

Antonia Terpou¹  Athanasios Mallouchos²  Athanasios Kimbaris³  Stavros Kazakos³  Stavros Plessas³  Eugenia Bezirtzoglou³  Athanasios Alexopoulos³  Ioanna Mantzourani³ 

[1] Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece;Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece;

关键词: potential probiotic;    pomegranate beverage;    antioxidant activity;    phenolics;    volatiles;   

DOI  :  10.3390/fermentation4040095

来源: DOAJ

【 摘 要 】

A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.

【 授权许可】

Unknown