Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products

被引：0
作者：
Dafni Maria Kagkli
Viviana Corich
Barbara Bovo
Anna Lante
Alessio Giacomini
机构：
[1] University of Padova,Department of Agronomy, Food, Natural Resources, Animals and the Environment (DAFNAE)
来源：
Annals of Microbiology | 2016年 / 66卷
关键词：
By-products; Fermentation; Antioxidant/antiradical activity; Antimicrobial activity; Functional food;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Discarded leaves of red chicory (Radicchio “Rosso di Chioggia” IGP) were fermented with one Saccharomyces yeast and four lactic acid bacteria chosen on the basis of their ability to grow on plant material without any need of supplements. Antiradical and antimicrobial activities of the resulting products were assessed. Among the strains tested, Lactobacillus plantarum and L. hilgardii gave the best performances and also provided fermented substrates with antiradical and antimicrobial activities. In particular the latter compounds were found only in fermented samples, confirming that the choice of appropriate microorganisms for fermentation could be useful when the aim is to target specific functional foods starting from by-products or waste material.
引用
收藏
页码：1377 / 1386
页数：9
相关论文
共 128 条
  • [1] Alberto MR(2001)Effect of gallic acid and catechin on J Agric Food Chem 49 4359-4363
  • [2] Farias ME(2007) 5w growth and metabolism of organic compounds Int J Food Sci Tech 42 281-295
  • [3] Manca de Nadra MC(2011)Current and potential uses of composted olive oil waste Ann Microbiol 61 117-124
  • [4] Arvanitoyannis IS(2007)Effects of yeast inoculation on volatile compound production by grape marcs Food Microbiol 24 260-267
  • [5] Kassaveti A(2001)Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece Anal Chim Acta 427 119-127
  • [6] Bovo B(2015)Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromathographic and spectrophotometric methods J Food Comp Anal 39 77-86
  • [7] Fontana F(2015)Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm Food Microbiol 46 272-279
  • [8] Giacomini A(2015)Metabolism of phenolic compounds by RSC Adv 5 22490-22498
  • [9] Corich V(2001) spp. during fermentation of cherry juice and broccoli puree Int J Food Microbiol 64 261-275
  • [10] Drosinos EH(2000)Effect of apple, baobab, red-chicory, and pear extracts on cellular energy expenditure and morphology of a Caco-2 cells using transepithelial electrical resistance (TEER) and scanning electron microscopy (SEM) Plasmid 43 111-122
12345678910