Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice

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Dogan K., Akman P. K., Törnük F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.101, no.11, pp.4779-4788, 2021 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 101 Issue: 11
• Publication Date: 2021
• Doi Number: 10.1002/jsfa.11124
• Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
• Page Numbers: pp.4779-4788
• Keywords: Lactobacillus plantarum, bioactive compounds, non&#8208, thermal treatment, in vitro digestion
• Yıldız Technical University Affiliated: Yes

Abstract

BACKGROUND Lactic acid fermentation is a natural way to increase the bioactive and functional properties of fruit and vegetable juices. In this study, the in vitro gastrointestional digestion of phenolics, flavonoids, anthocyanins, and antioxidant activity of mixed vegetable juice was investigated as affected by fermentation with probiotic Lactobacillus plantarum and non-thermal treatments (ultraviolet (UV) and/or ultrasonic (US) treatment). For this purpose heat, US, UV or US/UV treated vegetable juice samples were fermented by probiotic L. plantarum and percentage recovery of bioactive (total phenolic (TPC), total flavonoid (TFC) and total anthocyanin contents (TAC) and antioxidant (DPPH [1,1-diphenyl-2-picrylhydrazyl] and CUPRAC [CUPric Reducing Antioxidant Capacity]) properties was evaluated during simulated gastrointestinal digestion.