Evaluation of health‐related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion

Abstract

SummaryThis study identified and compared the health‐related components and bioactivity of five fruit juices following Lactobacillus plantarum NRRL‐B‐14768 fermentation and subsequent simulated gastrointestinal digestion. After 48‐h fermentation, the vitamin C and total phenol content of orange juice, the polysaccharide content of watermelon juice and the content of functional elements in orange and tomato juices were relatively high. FTIR spectroscopy was used to reveal changes in phenols and organic acids. During fermentation, orange juice displayed the best 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) free radical scavenging capacities and inhibition of α‐glucosidase (α‐GC) and xanthine oxidase (XO), compared to the other fruit juices. After simulated gastrointestinal digestion, fermented orange juice had the highest vitamin C content, DPPH and ABTS free radical scavenging capacities and XO inhibitory activity, and fermented pineapple juice had the highest α‐GC inhibitory activity. These results indicated the potential of these juices in producing fermented juice with high specific functionality.