Abstract
A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.
Highlights
In recent years, increasing consumers’ awareness towards the relationship between food and health has led to an explosion of interest regarding functional food products
A novel potential probiotic strain L. paracasei K5 recently isolated from feta-type cheese was applied in a pomegranate juice fermentation
Lactobacillus paracasei K5 led to an enriched composition of volatile compounds, higher antioxidant activity, and higher total phenolics contents compared to the initial pomegranate beverage for all the time periods examined
Summary
In recent years, increasing consumers’ awareness towards the relationship between food and health has led to an explosion of interest regarding functional food products. Functional foods are the ones that have ingredients, aside from the traditional nutrients, which can provide nutritional and physiological benefits to the consumer [1]. The main category of functional foods are probiotics. As it has been well established, probiotic foods offer various health benefits, mainly providing positive effects on consumers intestinal microbiota [2]. Probiotics are defined as “live microorganisms which when administrated in adequate amounts confer a beneficial effect to the host” [3]. In order for probiotic foods to deliver their beneficial properties to the consumer, they should contain a sufficient amount of live probiotic microorganisms (≈106 –107 cfu/g) [4]
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