Fermented Fruit Research Articles

Eggs Quality of Japanese Quails Gave Fermented Dragon Fruit Peel (Hylocereus Sp.) Extract in Drinking Water

This 10-week study aims to examine the performance and egg quality of Japanese quail given a fermented dragon fruit peel (Hylocereus sp) extract in their drinking water. The research methodology employed was a completely randomized design (CRD) consisting of 5 treatments, each treatment with 4 replications and each replication comprised of 10 quails, total of 200 quails of 6-weeks-old. R0 = drinking water without dragon fruit peel extract; R1 = drinking water containing 2% dragon fruit peel extract; R2 = drinking water containing 3% fermented dragon fruit peel extract; and R3 = drinking water containing 4% dragon fruit peel extract. The factors measured were eggs quality of Japanese quail. The findings of the investigation showed that treatment R1, R2 and R3 enhanced eggs quality (eggs weight % HDP, and eggs yolk colour) significantly (P<0,05) than R0. It may be stated that treatment of 2%,3% and 4% of fermented dragon fruit peel extract in drinking water increased eggs quality ( eggs weight, %HDP, eggs yolk colour) of the quail 6-16 week.

Solution Mapping Tools: Identifying a Bottom-Up Approach to Social Innovation

A bottom-up approach to social innovation arises from the issues at the root of the innovation, which usually originates in the lower middle class. An essential approach to design for social innovation is to manage projects with identifiable organizational stakeholders considering relationships in the context of power holders and empowering socially vulnerable and marginalized communities. In local contexts, community participation processes can support grassroots movements toward sustainable systems where the focus is on more complex situations. For a better understanding, the Solution Mapping Tool is explored in this paper through a case study of a workshop held in the least-developed region of Indonesia. The workshop focused on inventing a bamboo distillation device for Moke, a traditional alcoholic beverage made from fermented palm fruits. Using the Solution Mapping Tools, learners were inspired to explore and discover the diverse solutions that communities use and generate daily. The tool helps everyday solutions become visible and identifiable regarding needs, assets, problems and challenges, benefits, and opportunities for the future. The Solution Mapping Tools can also increase learners’ empathy towards people, including communities, by providing a place to learn about their daily lives, experiential knowledge, and context. This paper extends existing publications on distributing and learning about local assets as a pre-design process before applying a participatory-based approach.

Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes

Fermented food products are widely consumed for their nutritional and health-promoting properties, earning them a central place in diets around the globe. However, these foods can present a paradox, as they have the potential to harbor not only beneficial probiotics but also antibiotic-resistant (AR) microbes and genes. The impact of AR microbes and genes in fermented foods has far-reaching implications, such as potential effects on human health, repercussions in the food industry, and environmental consequences. An in-depth analysis of AR microbes and genes in fermented foods, including dairy products, fermented fruits and vegetables, meat products, and beverages, would provide insights into the extent and ramifications of the issue with these foods. Therefore, this review systematically presents the status of AR in fermented foods, with a particular focus on AR bacteria and genes within this category of food products. The review also highlights the complexities of AR in fermented foods, emphasizing the role of bacterial adaptation during the fermentation process and the dynamics of bacterial gene transfer. Various factors contributing to AR microbes and genes are brought into focus, including intrinsic resistance among bacteria in fermented foods and the potential risk of contamination with pathogenic bacteria. Moreover, this review presents a range of mitigation strategies, from the development of novel antimicrobials to advances in fermentation technology and regulatory control. This comprehensive perspective on the intricate interplay between AR and fermented food will potentially pave the way for more targeted research and mitigation strategies in this critical area.

Pelatihan Pembuatan Cairan Serbaguna Ecoenzym Bagi Anggota Kelompok Wanita Kristen GKI Getsemani Kotaraja Jayapura, Papua

Eco enzymes are versatile liquids made from fermented fruit peels which have many benefits in everyday life. This training is a community service activity that was held on 23 May – 23 August 2022, with the aim of providing practical knowledge about the benefits of eco enzymes and practicing making eco enzymes. As many as 16 women participants who are members of the Christian Women's Fellowship from Wyk 4 GKI Getsemani Kotaraja Jayapura took part in this activity. The method used is participatory socialization and class action accompanied by evaluation. The results of this training showed that the success rate of outreach to participants reached 68.75%, with a final test score of 79.38%. In general, the participants were able to produce their own eco enzyme liquid which had been fermented for three months and experienced its benefits as a multipurpose liquid, namely as a floor cleaning fluid.Keyword: Ecoenzyme; training; GKI Getsemani Kotaraja; Jayapura.Â

Determination of selected biogenic amines in fermented vegetables juices

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied.

Characterization of Bacterial Exopolysaccharides Produced from Different Fruit-Based Solid Media

Bacterial exopolysaccharides (EPSs) share their compositional and structural features with plant dietary fibers. Therefore, analysis of bacterial EPSs produced during fermentation of fruit or vegetables interferes with that of plant fibers. To get rid of this effect, bacteria were grown on a solid medium containing fruit juice or purée and EPSs were recovered in a quantitative dependent manner and were quantified with the phenol-sulfuric acid colorimetric method. The protocol was assayed both on MRS medium and fruit-based media, with three bacterial strains from two species, Leuconostoc pseudomesenteroides 56 and Weissella cibaria 21 and 64. With that method, differences in EPS production levels were shown according to the strain and cultivation conditions, such as sucrose content and pH. Complementary analysis with NMR indicated that glucose and sucrose were partly recovered with EPSs, pointing out the requirement for a further purification step. It also showed that EPSs’ ramified structure differed according to the strain and the fruit used in the medium. This method for EPS recovery is helpful to select strains and to pilot EPS production during lactic fermentation of fruit or vegetable foods.

Influence of different fermented fruit wastes phytobiotic as feed additive on zootechnical performance, bacteriological analysis, digestive enzymes, and immune response of Litopenaeus vannamei

Influence of different fermented fruit wastes phytobiotic as feed additive on zootechnical performance, bacteriological analysis, digestive enzymes, and immune response of Litopenaeus vannamei

THE BENEFITS OF FERMENTED GOAT’S MILK WHEY MASK WITH HONEY AND RED FRUIT (Pandanus conoideus) AS ANTIOXIDANT AGENT

Goat’s milk fermented whey, honey, and red fruit extract can be used for making face masks because they can increase the effectiveness of mask. Whey has smaller fat globules so it helped nutrients absorbed better in to the skin, the honey and red fruit contain flavonoids and phenolics to keep skin moist, clean, and it also produced the antioxidant properties of fermented whey masks. This study aimed to determine the formulation of the fermented whey mask as well as its physical characteristics and antioxidant properties. Fermented whey masks were tested for their physical characteristic such as pH, water activity, spreading ability, drying time and antioxidant properties to see which formulation produced a mask with good test results. The study was tested using a completely randomized factorial design. Result showed that mask with addition of 10% honey had better physical characteristic such as pH, water activity, spreading ability, drying time and antioxidant activity than the addition of 5% honey. Results gained from this study were prospected to be developed into the shelf life stability and dermatologically because it has the potential to be developed commercially.

Effect of different probiotics on the growth performance of broiler chicken

The study was conducted from December 15, 2019 to January 26, 2020 at College of Agriculture and Forestry, Apayao State College, Cubet-Malama, Conner, Apayao, Philippines aimed to evaluate the effect of different probiotics on the growth performance of broiler chicken, specifically on the initial and weekly body weight, gain in weight, percentage rate of growth, feed consumption, dressing percentage and feed conversion ratio and efficiency, using T1- pure Water, T2 – commercial probiotics, T3 – effective microorganism, and T4 – fermented fruit juice as water additive. The experiment was laid out using the Completely Randomized Design. The probiotics and the fermented fruit juice did not show any significant effect on the growth performance of broiler chicken on body weight, gain in weight, percentage rate of growth, feed consumption, water consumption and feed conversion ratio and efficiency. The percentage livability of Treatments 1, 3, and 4 was still impressive since the standard of 5% mortality rate was not reached, which implies that the used of commercial probiotics and fermented fruit Juice or organic acids affects immunity. On the income over feed, additive and chick cost, the use of fermented fruit juice had the potential to improve the growth performance of broiler chicken in the sense that it was comparable with the effective microorganism and commercial probiotics as exhibited in the body weights, feed and water consumption, gain in weight, percentage rate of growth and feed conversion ratio and efficiency. Therefore, the use of probiotics and fermented fruit juice from banana are safe in raising broiler chicken for table meat, and it is recommended to use in the chicken production as it increases the income over feed, additive and chick cost. Further study is recommended using other ingredients of fermented fruit juice to validate the concept of probiotics as a viable modality in poultry production.

EFFECTIVENESS OF FERMENTED FRUIT JUICE APPLICATION ON FLOWERING AND YIELD OF Solanum Melongena

The use of chemical fertilizer might be effective for crop yields. However, it can cause pollution in a long terms period and reduce the quality of the soils. The growers tend to use chemical fertilizer as it is fast release fertilizer and able to produce a higher yield. Fermented Fruit Juice (FFJ) is an organic fertilizer which has been used in natural farming practices. It is produced by using natural ingredients as fruits and molasses. Besides being useful to promote flowering and fruiting, Fermented Fruit Juice can also be used as a foliar spray. Thus, a study was carried out to evaluate the effects of Fermented Fruit Juice (FFJ) application on the flowering and yield of Solanum melongena. The experimental design was a complete randomized design (CRD) with three treatments and four replications; T1 (30g of NPK green 15:15:15 and 40g of NPK blue 12:12:17), T2 (NPK 15:15:15 &amp; FFJ) and T3 (solely FFJ). FFJ was prepared using over-ripe Musa acuminata fruits with brown sugar and left fermented for seven days. The first application of FFJ was done at two weeks after transplanting and the second application was done after one month after transplanting. The result shows that there is no significant difference among the treatments applied on plant height and number of flowers. However, T2 (application of NPK fertilizer together with FFJ) is effective in inducing the number of fruits. Furthermore, T2 resulted in significantly higher fruit fresh weight as compared to T3 (solely FFJ). Thus, it can be concluded that FFJ can be applied as plant stimulant in inducing flowering and the number of fruits for Solanum melongena to reduce chemical fertilizer amount by combining FFJ with NPK fertilizer.

Targeted modification of CmACO1 by CRISPR/Cas9 extends the shelf-life of Cucumis melo var. reticulatus melon.

The gaseous plant hormone ethylene is a regulator of fruit shelf-life, one of the essential traits in fruits. Extending fruit shelf-life reduces food loss, thereby expected to contribute to food security. The enzyme 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) is the final step of the ethylene production pathway. Its suppression via antisense technology has been demonstrated to extend the shelf-life of melon, apple, and papaya. Genome editing technology is an innovative technique for plant breeding. Because the genome editing technology would not leave the exogenous genes in the final crop products, the crops via genome editing can be considered non-genetically modified yields; compared to conventional breeding, such as mutation breeding, the breeding term would be expected to be relatively short. These points include the advantage of this technique in utilization for commercial applications. We attempted to extend the shelf-life of the Japanese luxury melon (Cucumis melo var. reticulatus, 'Harukei-3') via modification of the ethylene synthesis pathway with the genome editing technology, CRISPR/Cas9 system. The Melonet-DB (https://melonet-db.dna.affrc.go.jp/ap/top) showed that the melon genome had the five CmACOs and the gene CmACO1 predominantly expressed in harvested fruits. From this information, CmACO1 was expected to be a key gene for shelf-life in melons. Based on this information, the CmACO1 was selected as the target of the CRISPR/Cas9 system and introduced the mutation. The final product of this melon did not have any exogenous genes. The mutation was inherited for at least two generations. In the T2 generation, the fruit phenotypes 14days after harvest were as follows: ethylene production was reduced to one-tenth that of the wild type, pericarp colour remained green, and higher fruit firmness. Early fermentation of the fresh fruit was observed in the wild-type fruit but not in the mutant. These results show that CmACO1 knockout via CRISPR/Cas9 extended the melon's shelf-life. Moreover, our results suggest that genome editing technology would reduce food loss and contribute to food security.

Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown.

Isolation and Identification of Lactic Acid Bacteria from Homemade Natural Pickles

Pickles are both a traditional and commercial product type formed as a result of fermentation of fruits or vegetables. Many types of pickles prepared by traditional methods can be produced in different ways in terms of raw materials and chemical properties such as salt ratio and acidity. The aim of this study was to determine the existing natural microflora in home pickles and to identify the dominant species. 15 traditional home pickles were used as material for microbiological and some chemical analyses. Isolation of LABs (Lactic acid bacteria) from pickle samples and identification of the isolates by classical methods and API test kits were carried out. In the study, a total of 130 pickle-derived strains were isolated and 88 of them were grouped as Lactobacillus and 42 as Pedicoccus. In addition, total aerobic mesophilic bacteria, yeast and mould, lactobacillus lactococcus counts and pH, acidity and salt content were determined from microbiological parameters and chemical analyses. As a result, it was determined that the dominant flora present in the home pickle samples belonged to L. plantarum.

Clay Soil Stabilisation Using Bioenzyme

The engineering properties of the soils can be improvised, higher soil compaction densities are also possible, and soil stability is also increased by the use of a bio enzyme named Terrazyme. It is a naturally obtained, non-toxic, non-flammable, and non-corrosive liquid enzyme formulated from various fermented vegetables, fruits, sugarcane extracts and soil. It is possible to complement bio enzymes like coenzymes too. It is possible to determine the stability by varying the bio enzyme addition rates in the soil. Liquid limit, California Bearing Ratio, Unconfined compressive strength, and Compaction other tests can be carried out, and the findings are compared to the typical soil strength. So that we can withstand the failure of problematic soil that is commonly seen over our state. It's a major problem that infrastructural failure and traffic failure that is arising due to high loads coming from the superstructure, where it is not possible to be stranded by the soil strata in every case. Here various dosages were tried out such as 0.3%, 0.6% and 0.9%. Here samples were collected from three different parts of Kozhikode districts. Then finally I came to know that 0.6% of Terrazyme addition resulted in the best result in the three samples.

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compounds, vitamin C, dietary fibers, and manganese. Due to these characteristics, they are also suitable substrates for fermentation. Indeed, nowadays, microbial transformation of red fruits is based on alcoholic or lactic fermentation, producing alcoholic and non-alcoholic products, respectively. Although products fermented by acetic acid bacteria (AAB) have been thoroughly studied as a model of health benefits for human beings, little evidence is available on the acetic and gluconic fermentation of red fruits for obtaining functional products. Accordingly, this review aims to explore the potential of different red fruits, namely blackberry, raspberry, and blackcurrant, as raw materials for fermentation processes aimed at producing low- and no-alcohol beverages containing bioactive compounds and no added sugars. AAB are treated with a focus on their ability to produce acetic acid, gluconic acid, and bacterial cellulose, which are compounds of interest for developing fruit-based fermented beverages.

Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China

In this study, medium roasted coffee with four different fermented coffee fruits post-treatments (dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial analysis were used to comprehensively analyze the effects of post-treatments on coffee flavor characteristics from multiple dimensions. A total of 31 water-soluble chemical components and 39 volatile compounds were identified in roasted coffee, and distinct post-treatments based on chemical orientation make coffee highly differentiated. In addition, the principal component analysis (PCA) of the chemical composition integrated data set showed that the first two principal components could explain 54.9% of the sample variability. All four post-treatments can be classified as “specialty coffees” according to the Specialty Coffee Association (SCA) protocol, with various organoleptic characteristics and flavor attributes. As a result, the fermented coffee fruits post-treatment method further determines the quality characteristics of coffee, thus meeting the needs of different niche markets.

Effect performance and percentage carcass kampung chicken given fermented dragon fruit peel (Hylocereus polyrhizus) on drinking water

This experiment was conducted to find performance and percentage carcass of kampung chicken was given fermented dragon fruit (Hylocereus polyrhizus) peel on drinking water. This study was carried out 8 weeks at Mengesta village, Penebel district, Tabanan regency, Bali used Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications each consisting of 4 kampung chickens. The treatments were drinking water without fermented dragon fruit peels (P0), drinking water with 2% fermented dragon fruit peels (P1), drinking water with 4% fermented dragon fruit peels (P2), and drinking water with 6% fermented dragon fruit peels (P3). The observed variables were performance and carcass. The results of study had a significant effect (P&lt;0,05) on wing percentage not significantly different (P&gt;0,05) on ration consumption, drinking water consumption, weight gain, weight final body feed conversion ratio, carcass percentage, chest percentage, thigh percentage, and back percentage. Based on the results of the study, it can be concluded that given fermented dragon fruit peel to drinking water at level 2% - 6% cannot increase performance dan percentage carcass of kampung chicken.

Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines.

Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single-fruit (pitaya) wine and a mixed-fruit wine that contains watermelon (Citrullus lanatus), mint (Mintha spicata), and pitaya (Hylocereus costaricensis). In this study, fresh pitaya, watermelon, and mint leaves were fermented using Saccharomyces cerevisiae. Juice extracts underwent fermentation at room temperature for 7 days under dark conditions. Physicochemical changes, such as pH, sugar content, specific gravity, and alcohol content, were observed daily. The antioxidant activities were measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and total phenolic contents (TPCs). After 14 days of fermentation, the alcohol contents of mixed and pitaya wine were 11.22% (v/v) and 11.25%, respectively. The total sugar content of the mixed wine was 8.0 °Brix, while that of pitaya wine was 7.0 °Brix. Moreover, pitaya wine exhibited a higher TPC (22.7 mg GAE/100 g D.W.), and better FRAP (3578 μmole/L) and DPPH scavenging ability (80.2%) compared to the mixed wine with a TPC of 21.4 mg GAE/100 g D.W., FRAP of 2528 μmole/L, and DPPH of 75.6%., while the addition of watermelon and mint did not change the alcohol percentage contents of wine.

Characterization and in vitro assessment of probiotic potential of Lactiplantibacillus plantarum BXM2 from fermented honey passion fruit beverage

AbstractA potential probiotic strain BXM2 was isolated from naturally fermented honey passion fruit beverage, and identified as Lactiplantibacillus plantarum using 16S rDNA sequence analysis, rpoA gene sequence analysis combined with API bacterial identification method. BXM2 was evaluated for its probiotic and technological properties, such as growth efficiency, gastrointestinal tolerance, antibacterial activity and antibiotic resistance. The results showed that the optimum growth efficiency of BXM2 was achieved under the fermentation temperature ranged from 30°C to 37°C. The initial content of BXM2 (8.50 log CFU/mL) was decreased to 7.53 log CFU/mL after 3 h treatment in simulated gastric fluid (pH = 3.0) and 8.12 log CFU/mL after 6 h treatment in simulated intestinal fluid (pH = 8.0) (p &lt; .05). BXM2 showed active antibacterial activity against oral pathogens (Streptococcus mutans, Prevotella intermedia) and foodborne pathogens (Escherichia coli, Staphylococcus aureus, Shigella sonnei, Salmonella Typhimurium, Proteus mirabilis) with average diameters of inhibition zones ranging from 11.00 to 21.67 mm. Autoaggregation rate of BXM2 was 55.41% and coaggregation rates with the tested pathogens ranged from 34.05% to 86.42%. The antibiotic resistance test showed that BXM2 was safe and sensitive to most of the antibiotics. This study provides valuable information for future investigation and industrial application of this selected strain BXM2.

Improved Antioxidant Capacity of Akebia trifoliata Fruit Inoculated Fermentation by Plantilactobacillus plantarum, Mechanism of Anti-Oxidative Stress through Network Pharmacology, Molecular Docking and Experiment Validation by HepG2 Cells

In this work, spontaneously fermented and inoculation-fermented Akebia trifoliata fruit Jiaosu (SFAJ/IFAJ) were compared. The key metabolites and antioxidant activities of SFAJ and IFAJ were tracked and tested during fermentation. The antioxidant effect of fermented Akebia trifoliata fruit and the underlying mechanisms were explored using network pharmacology for the prediction and verification of the molecular targets and pathways of the Akebia trifoliata fruit’s action against oxidative stress. Furthermore, the results were verified by molecular docking and then investigated, based on a HepG2 cell model. The results of correlation analysis and principal component analysis (PCA) showed that there were significant positive correlations between the phenols, flavonoids, and terpenoids in SFAJ and IFAJ and their antioxidant activities. Network pharmacology and molecular docking analysis disclosed the antioxidation mechanism at the molecular level. In addition, both SFAJ and IFAJ were effective at alleviating oxidative stress in HepG2 cells. In particular, IFAJ performed better than SFAJ in protecting cells with an intracellular reactive oxygen species (ROS) level of 99.96 ± 4.07 U/mg prot, superoxide dismutase (SOD) activity of 41.56 ± 0.06 U/mg prot, catalase (CAT) activity of 91.78 ± 3.85 U/mg prot, and glutathione peroxidase (GSH-Px) activity of 39.32 ± 2.75 mU/mg prot in the IFAJ group. Collectively, this study revealed the changes in bioactive metabolite contents and the in vitro antioxidant activity during fermentation and investigated the protectiveness of SFAJ and IFAJ against oxidative stress within HepG2 cells, promoting the study of the antioxidant efficacy of IFAJ, thereby providing valuable reference data for the optimization of its preparation and the development of relevant products with health benefits.