Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Abstract : Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production. Strains able to ferment tropical fruit juices or teas into pleasant beverages, within a short time, were of particular interest. Strains Weissella cibaria 64 and Leuconostoc mesenteroides 12b, able to increase antioxidant activity, were specifically studied as potential starters for lactic fermented pineapple juice.
Type de document :
Article dans une revue
Liste complète des métadonnées

Littérature citée [51 références]  Voir  Masquer  Télécharger

http://hal.univ-reunion.fr/hal-01525090
Contributeur : Réunion Univ <>
Soumis le : vendredi 19 mai 2017 - 14:38:17
Dernière modification le : mercredi 12 décembre 2018 - 14:52:30

Fichier

microorganisms-05-00023.pdf
Fichiers éditeurs autorisés sur une archive ouverte

Identifiants

Citation

Amandine Fessard, Ashish Kapoor, Jessica Patche, Sophie Assemat, Mathilde Hoarau, et al.. Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas. Microorganisms, MDPI, 2017, 5 (2), pp.23. 〈http://www.mdpi.com/2076-2607/5/2/23〉. 〈10.3390/microorganisms5020023〉. 〈hal-01525090〉

Partager

Métriques

Consultations de la notice

279

Téléchargements de fichiers

220