Managa Millicent G, Akinola Stephen A, Remize Fabienne, Garcia Cyrielle, Sivakumar Dharini
Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa.
QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France.
Front Nutr. 2021 Apr 7;8:649189. doi: 10.3389/fnut.2021.649189. eCollection 2021.
In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: (), (), and their combination ( + ). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The + significantly reduced the color change (Δ), which was similar to the control. increased the phenolic content, and enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an model simulating gastrointestinal (GI) digestion showed that fermentation with improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the fermented smoothie was significantly higher than that of the control and smoothies fermented with or + .
在本研究中，人们普遍食用的传统佛手瓜叶和当地生产的菠萝果实被用于利用乳酸菌（LAB）菌株：（）、（）及其组合（ + ）开发一种发酵奶昔。将发酵48小时并在4°C下储存7天的奶昔的理化参数[pH值、总可溶性固形物（TSS）和颜色]、总酚含量和类胡萝卜素含量与未发酵（对照）奶昔进行比较。结果表明，与第2天未发酵的奶昔（pH 3.37）相比，LAB发酵在48小时（第2天）后将pH值从3.56降低到2.50。LAB菌株在发酵2天后显著将奶昔的TSS含量降低到13.06°Bx。与第0天未发酵的果泥相比，经发酵7天后总体可接受。 + 显著减少了颜色变化（Δ），这与对照相似。与其他处理相比，发酵2天后增加了奶昔的酚类含量， 提高了奶昔的总类胡萝卜素含量。使用模拟胃肠道（GI）消化的 模型表明，与对照相比， 发酵在肠道阶段使总酚回收率提高了65.96%。透析阶段模拟上皮屏障，与对照相比，从 发酵奶昔中回收的游离可溶性物质中有53.58%具有生物利用性。 发酵奶昔的可透析部分的抗氧化能力显著高于对照以及用 或 + 发酵的奶昔。
