Nutrition and Dietetics Department, Sharda Schools of Allied Health Sciences, Sharda University, Greater Noida, India.
Department of Microbiology, Sharda Schools of Allied Health Sciences, Sharda University, Greater Noida, India.
J Sci Food Agric. 2024 Dec;104(15):9191-9201. doi: 10.1002/jsfa.13741. Epub 2024 Jul 16.
Chemical fortification and dose supplementation of vitamin B are widely implemented to combat deficiency symptoms. However, in situ, fortification of vitamin B in food matrixes can be a promising alternative to chemical fortification. The present study aimed to produce vitamin B-rich, probiotic guava juice fermented with Levilactobacillus brevis strain KU15152. Pasteurized fresh guava juice was inoculated with 7.2 log CFU mL L. brevis strain KU15152 and incubated for 72 h at 37 °C anaerobically. The antioxidants, total phenolic compounds, vitamin B production, sugars, organic acids, pH and viable count were analyzed at 24, 48 and 72 h of incubation. The fermented juice was stored at 4 °C, and the changes in its functional properties were analyzed at 7-day intervals up to 28 days of storage.
During fermentation, the bacteria cell count was increased from 7.01 ± 0.06 to 9.76 ± 0.42 log CFU mL after 72 h of fermentation and was decreased to 6.94 ± 0.34 CFU mL during storage at 4 °C after 28 days. The pH, total soluble solids, crude fiber, citric acid and total sugars decreased, while titratable acidity, total protein, antioxidants, phenolic compounds and lactic acid contents increased during fermentation. The fermented guava juice exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) radical scavenging activities (85.97% and 75.97%, respectively) at 48 h of fermentation. The concentration of active vitamin B in the sample reached 109.5 μg L at 72 h of fermentation. However, this concentration gradually decreased to 70.2 μg L during the storage period. During storage for 28 days at 4 °C, both the fermented and control guava juices exhibited a decline in antioxidant and phenolic compound concentrations. Furthermore, the addition of 20% honey and guava flavor enhanced the organoleptic properties and acceptability of fermented guava juice.
The value-added fermented guava juice could be a novel functional food product to combat vitamin B deficiency. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
化学强化和维生素 B 剂量补充广泛用于治疗缺乏症。然而，在现场，在食物基质中强化维生素 B 是化学强化的一种有前途的替代方法。本研究旨在生产富含维生素 B 的益生菌番石榴汁，该汁由短乳杆菌 KU15152 发酵而成。巴氏杀菌的新鲜番石榴汁接种 7.2logCFU mL 短乳杆菌 KU15152，在 37°C 厌氧条件下孵育 72 小时。在孵育 24、48 和 72 小时时分析抗氧化剂、总酚类化合物、维生素 B 生产、糖、有机酸、pH 值和活菌数。发酵汁在 4°C 下储存，并在 28 天的储存期内每隔 7 天分析其功能特性的变化。
在发酵过程中，细菌细胞计数从 7.01±0.06logCFU mL 增加到 72 小时发酵后的 9.76±0.42logCFU mL，在 4°C 下储存 28 天后降至 6.94±0.34logCFU mL。pH 值、总可溶性固体、粗纤维、柠檬酸和总糖降低，而滴定酸度、总蛋白、抗氧化剂、酚类化合物和乳酸含量在发酵过程中增加。发酵番石榴汁在发酵 48 小时时表现出更高的 1,1-二苯基-2-苦基肼（DPPH）和 2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除活性（分别为 85.97%和 75.97%）。发酵 72 小时时，样品中活性维生素 B 的浓度达到 109.5μg L。然而，在此期间，该浓度逐渐下降至 70.2μg L。在 4°C 下储存 28 天期间，发酵和对照番石榴汁的抗氧化剂和酚类化合物浓度均下降。此外，添加 20%的蜂蜜和番石榴香精可提高发酵番石榴汁的感官特性和可接受性。
增值发酵番石榴汁可能是一种治疗维生素 B 缺乏症的新型功能性食品。© 2024 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
