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Food Chem. 2020 Mar 5;308:125658. doi: 10.1016/j.foodchem.2019.125658. Epub 2019 Oct 16.

Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst.

Author information

1
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece. Electronic address: imantzou@agro.duth.gr.
2
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece.
3
Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855, Iera Odos 75, Athens, Greece.
4
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.

Abstract

The recently isolated Lactobacillus paracasei K5 (a potential probiotic) was immobilized on delignified wheat bran (DWB) and was used to produce a functional pomegranate beverage. Fermentations were carried out for 24 h at different pH values (3.3, 3.6, and 3.9), and the fermented juices were stored for 4 weeks at 4 °C. In all cases, the immobilized biocatalyst was shown to be efficient for pomegranate juice fermentation, as indicated by analysis of sugars and organic acids, and ethanol production was maintained at low levels (0.5-1% v/v). The sugars consumed during fermentation were used mainly for cell mass production, while DWB exerted a prebiotic effect, protecting and enhancing the viability of L. paracasei. Optimum viability (9.8-11.7 log cfu/mL) was achieved at pH 3.9. The phenolic content and headspace volatiles were increased after fermentation and storage (112 ± 17-213 ± 30 mg GAE/100 mL and 27-46 compounds, respectively), indicating potential to produce good quality, synbiotic pomegranate beverages.

KEYWORDS:

Functional beverage; Immobilization; Lactobacillus paracasei K5; Pomegranate juice; Wheat bran

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