Abstract
Tomato juice was fermented by Lactobacillus plantarum and Lactobacillus casei to produce an innovative high-bioactivity probiotic beverage. The levels of lycopene, total carotenoids, ascorbic acid, total phenolic and volatile compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) radical scavenging capacities, ferric reducing antioxidant power (FRAP), and Escherichia coli flora, as well as the inhibition of copper-induced human low-density lipoproteins (LDL)-cholesterol oxidation assays, were measured. The results revealed that the ABTS and DPPH inhibition values, as well as the FRAP and total phenolic content, were significantly increased. LDL-cholesterol oxidation was markedly delayed after the addition of the fermented juice. The in vitro inhibitory effects of Escherichia coli flora were substantially increased after being fermented with Lactobacillus plantarum and Lactobacillus casei. The results associated with the volatile compounds indicated that fermentation with Lactobacillus plantarum and Lactobacillus casei is a meaningful strategy for modifying flavors.
Highlights
Tomato is one of the major vegetables widely consumed worldwide
The health benefits of the tomato are attributed to its abundance in antioxidative components, including lycopene, phenolics, β-carotene, lutein and ascorbic acid [1,2,3,4,5,6,7]
This study aimed to investigate the feasibility of improving the antioxidant activity, antimicrobial ability and flavor of fermented tomato juice by L. plantarum and L. casei
Summary
Tomato is one of the major vegetables widely consumed worldwide. The health benefits of the tomato are attributed to its abundance in antioxidative components, including lycopene, phenolics, β-carotene, lutein and ascorbic acid [1,2,3,4,5,6,7].Various studies have demonstrated the benefits of probiotics to human health [8]. Tomato is one of the major vegetables widely consumed worldwide. The health benefits of the tomato are attributed to its abundance in antioxidative components, including lycopene, phenolics, β-carotene, lutein and ascorbic acid [1,2,3,4,5,6,7]. Various studies have demonstrated the benefits of probiotics to human health [8]. Probiotics are routinely utilized in the manufacturing of fermented food products because they enhance the quality, safety, and sensory value of new functional foods [9]. Lactobacillus casei and Lactobacillus plantarum are two major probiotics that significantly enhance the antioxidative and antimicrobial activities of various foods because of their biosurfactants. All analyzed probiotic organisms that produce exopolysaccharides (EPS) under laboratory conditions have strong antibacterial abilities and scavenging activities [10]. Fermentation is a well-known strategy for intensifying flavors
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