Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/29616
Title: The monitoring, via an in vitro digestion system, of the bioactive content of vegetable juice fermented with Saccharomyces cerevisiae and Saccharomyces boulardii
Authors: Değirmencioğlu, Nurcan
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0001-7871-1628
Gürbüz, Ozan
Şahan, Yasemin
K-1499-2019
ABE-6748-2020
8528582100
25629856600
Keywords: Food science & technology
Daucus-carota L.
Var. atrorubens alef.
Raphanus-sativus L.
Antioxidant activity
Phenolic-acids
Starter cultures
Food matrices
Carrot
Red
Anthocyanins
Antioxidants
Chlorine compounds
Fermentation
High pressure liquid chromatography
Lactic acid
Phenols
Vegetables
Anti-oxidant activities
Antioxidant capacity
In-vitro digestions
Lactic acid bacteria
Lactic acid fermentation
Nutritional and functional properties
Total phenolic compounds
Total phenolic content
Yeast
Issue Date: 2-Nov-2015
Publisher: Wiley
Citation: Değirmencioğlu, N. vd. (2016). "The monitoring, via an in vitro digestion system, of the bioactive content of vegetable juice fermented with Saccharomyces cerevisiae and Saccharomyces boulardii". Journal of Food Processing and Preservation, 40(4), 798-811.
Abstract: In the present study, an in vitro model simulating gastro-intestinal (GI) digestion, was adapted to assess phenolic compounds from watermelon radish (R), red beet (RB) and black carrot (RC) juices fermented using Saccharomyces cerevisiae and Saccharomyces boulardii. The phenolic profiles were analyzed by high pressure liquid chromatography (HPLC) analyses. The total phenolic content, the antioxidant capacity and viability of microbiota was investigated in terms of bioaccessibility, and sensorial evaluation of products were performed. Results indicated that S. cerevisiae (78.10-83.87%) and S. boulardii (78.40-90.25%) showed higher viability compared with lactic acid bacteria, fermented by S. cerevisiae and S. boulardii, respectively. Cyanidin-3-O-glycoside chloride was only present at high concentration (1549.86-1774.86 mg/L) in black carrot juice, whereas vanillic acid was detected in all fermented vegetable juices. The high antioxidant activity of RC juices fermented by S. boulardii were associated with increased concentrations of total phenolic compounds, whereas higher the bioaccesibility of antioxidant activity was measured for fermented RB juices. Practical Applications: To improve the nutritional and functional properties of the products, the radish, red beet and black carrot juices enriched with Saccharomyces cerevisiae and Saccharomyces boulardii were subjected to lactic acid fermentation. Microbial viability and chemical quality were assessed in the fermented vegetable juices. The juices fermented by S. boulardii were rich in phenols and antioxidant capacities. The total phenol was more bioaccessible from black carrot juices fermented by S. boulardii. A higher bioaccessibility of antioxidant activity was measured in the red beet juices. Fermentation of vegetables by S. boulardii could combine the function of vegetables while developing a new product with more healthful benefits.
URI: https://doi.org/10.1111/jfpp.12704
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12704
http://hdl.handle.net/11452/29616
ISSN: 0145-8892
1745-4549
Appears in Collections:Scopus
Web of Science

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