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


Dogan K. , Akman P. K. , Törnük F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1002/jsfa.11124
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Özet

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.