Abstract
The influence of the addition of four different potential probiotic strains, Lactiplantibacillus plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L. bulgaricus), Lactobacillus acidophilus (L. acidophilus) and Lactinocaseibacillus rhamnosus (L. rhamnosus), in date fruit-based products was investigated in order to evaluate the possibility of producing a functional snack. All bacterial strains tested were able to grow in date fruit palp, reaching probiotic concentrations ranging from 3.1 × 109 to 4.9 × 109 colony-forming units after 48 h of fermentation, and the pH was reduced to 3.5–3.7 or below. The viability of inoculated probiotic bacteria after 4 weeks of storage at 4 °C was slightly reduced. Some biochemical features of the fermented snacks, such as the total phenolic content (TPC), antioxidant activity and detailed polyphenolic profile, were also evaluated. After fermentation, changes in the polyphenol profile in terms of increased free phenolic compounds and related activity were observed. These results may be attributed to the enzymatic activity of Lactobacillus spp. in catalyzing both the release of bioactive components from the food matrix and the remodeling of polyphenolic composition in favor of more bioaccessible molecules. These positive effects were more evident when the snack were fermented with L. rhamnosus. Our results suggest the use of lactic acid fermentation as an approach to enhance the nutritional value of functional foods, resulting in the enhancement of their health-promoting potential.
Highlights
Fresh palm date fruits were purchased from a local supermarket, were boned, and 200 g of milled date fruit pulp, 100 g of cereals, 18 h cultures and sterile water were mixed in a food processor mixer for 2 min
The four acid lactic bacteria strains used were capable of growth in palm date bars media without external prebiotic supplementation or pH adjustment, reaching a concentration ranging from 3.1 to 4.9 × 109 colony forming units (CFU)/g after 48 h of fermentation (Table 1)
The shelf-life analysis performed, consisting of 4 weeks of storage at 4 ◦ C, indicated that the surviving cell was affected by the storage, and the fermented product keeps functional probiotic concentration able to exert beneficial effects in the consumers
Summary
It is well known in folklore beliefs that palm date fruit possesses extraordinary health-promoting effects In ancient times, it was largely used for its extraordinary effects on fertility and sexual performance, to care for gastrointestinal disturbances, and to treat respiratory disease such as bronchitis and asthma [1,2]. It was largely used for its extraordinary effects on fertility and sexual performance, to care for gastrointestinal disturbances, and to treat respiratory disease such as bronchitis and asthma [1,2] Today, the latter beneficial effects have been scientifically studied and documented, and pre-clinical and clinical studies have confirmed the wide latter spectrum of health benefits after treatment with palm date fruit extract [3]
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