Balmori Vernabelle, Marnpae Marisa, Chusak Charoonsri, Kamonsuwan Kritmongkhon, Katelakha Kasinee, Charoensiddhi Suvimol, Adisakwattana Sirichai
Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
Department of Food Science and Technology, Southern Leyte State University, Sogod 6606, Southern Leyte, Philippines.
Foods. 2023 Nov 27;12(23):4278. doi: 10.3390/foods12234278.
The current study aimed to explore the effects of fermenting five different pomelo cultivars using on various physicochemical, phytochemical, and organoleptic attributes. Fermentation led to an increase in viable lactic acid bacteria count (8.80-9.28 log cfu/mL), organic acids, total polyphenols, and flavonoids, resulting in improved antioxidant activity, bile acid binding, cholesterol micellization disruption, and inhibition of pancreatic lipase activity. Additionally, some cultivars displayed higher levels of naringin, naringenin, and hesperetin after fermentation. The levels of volatile compounds were elevated after fermentation. The bitterness and overall acceptability scores were improved in the fermented samples of the Kao Numpueng cultivar. The principal component analysis (PCA) revealed that the Tubtim Siam cultivar demonstrated the highest functionality and health-related benefits among all fermented pomelos. Overall, the study suggests that pomelo exhibits potential as a valuable resource for creating a dairy-free probiotic drink enriched with bioactive phytochemical compounds and beneficial functional attributes.
当前的研究旨在探究使用[具体内容缺失]发酵五种不同柚子品种对各种理化、植物化学和感官特性的影响。发酵导致乳酸菌活菌数增加（8.80 - 9.28 log cfu/mL）、有机酸、总多酚和黄酮类化合物增加，从而提高了抗氧化活性、胆汁酸结合能力、胆固醇微团化破坏以及对胰脂肪酶活性的抑制作用。此外，一些品种在发酵后柚皮苷、柚皮素和橙皮素的含量更高。发酵后挥发性化合物的含量有所提高。在考农蓬品种的发酵样品中，苦味和总体可接受性得分得到改善。主成分分析（PCA）表明，在所有发酵柚子中，暹罗青皮柚品种表现出最高的功能性和与健康相关的益处。总体而言，该研究表明柚子有潜力成为一种宝贵资源，用于制作富含生物活性植物化学化合物和有益功能特性的无乳制品益生菌饮料。
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