Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (a-amylase, a-glucosidase, and angiotensin-converting enzyme) inhibition abilities, and anti-inflammatory activities

被引：11
作者：
Hashemi, Seyed Mohammad Bagher [1 ]
Jafarpour, Dornoush [2 ]
机构：
[1] Fasa Univ, Fac Agr, Dept Food Sci & Technol, Fasa, Iran
[2] Islamic Azad Univ, Fac Agr, Dept Food Sci & Technol, Fasa Branch, Fasa, Iran
来源：
FOOD SCIENCE & NUTRITION | 2023年 / 11卷 / 12期
关键词：
bioactive compounds; fermentation; guava juice; health properties; ANTIOXIDANT ACTIVITY; CHEMICAL-COMPOSITION; L; ATTRIBUTES; COMPONENTS; EXTRACT; SOYMILK; PROFILE; IMPACT; COLOR;
D O I：
10.1002/fsn3.3683
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In the present research, the impact of fermentation with two strains of Lactiplantibacillus plantarum subsp. plantarum (PTCC 1896 and PTCC 1745) on physicochemical properties, antioxidant bioactive compounds, and some health-promoting features of guava juice was investigated. Results showed a significant (p < .05) decrease in pH, total soluble solids, glucose and fructose residues, vitamin C, and total carotenoids after 32 h of fermentation. Total phenolic content, free radical scavenging abilities, and ferrous reducing power were markedly enhanced during the fermentation process. Moreover, fermented juice represented good enzyme inhibition abilities (a-amylase and a-glucosidase) and anti-inflammatory activities. The initial amount of angiotensin-converting enzyme inhibitory activity (26.5%) increased to 72.1% and 66.4% in L. plantarum subsp. plantarum 1896 and L. plantarum subsp. plantarum 1745 treatments, respectively. These findings reveal that guava juice fermentation with the studied Lactobacillus strains can be a promising strategy to augment the functional properties of the fruit-based beverage.
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收藏
页码：7638 / 7648
页数：11
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