Abstract
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
Highlights
Lactic acid bacteria (LAB) have been employed for decades in food fermentations
‘Sabre’ mango juices (MJ) fermented with Lactiplantibacillus plantarum 75 (L75) was significantly different from the unfermented juices in terms of total soluble solids (TSS), while it was not the case in Leuconostoc pseudomesenteroides 56 (L56) and L56 + 75-fermented juices
The ‘Peach’ MJ fermented with L75 had the lowest TSS content, which represented a 50% decrease of TSS due to fermentation
Summary
Lactic acid bacteria (LAB) have been employed for decades in food fermentations. The fermentation process involves the use of carbohydrates to make organic acids, most notably lactic acid, and results in metabolites that have the potential to promote health [1]. Fermentation preserves foods but could modify their organoleptic properties by producing a variety of flavours, aromas, textures and by eliminating antinutritive components [2]. Fruit juices are well adapted to LAB fermentation due to their high sugar contents, nutrients (vitamin, mineral) and health-promoting compounds (fiber, phenolics and antioxidant) content [3]. According to Garcia et al [4] LAB breaks down sugars in fruits and vegetables into acids, carbon dioxides and other flavour compounds, which helps modify the organoleptic properties of fermented foods, and, as an aside, improves their nutrient quality and bioaccessibility, safety and bioactivities
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