Development of lactic acid starter culture based fermented fruit and vegetable juices
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
The lactic acid fermented fruit and vegetable beverages have been developed through controlled
fermentation using ten allochthonous high lactic acid producing (0.612-1.35%), phenotypically and
genotypically characterized, homo-lactic- Lactic Acid Bacterial (LAB) strains as starter culture
consortium. Value-added secondary metabolite enriched Turmeric, Amla, Black carrots (Kanji), and
Black pearl grapes-based functional beverages were developed with improved nutritive value (15-35%)
antioxidants, (21-63%) polyphenols, (20-42%) flavonoids and (24%) carotenoids; microbial quality
(1010 LAB CFU/ml) and acceptability (8±0.2) with shelf life of 90 days. The optimized bioprocess
parameters using Box-Behnken Design in Response Surface Methodology with 5% (v/v) (107 CFU/ml)
active starter culture for Turmeric beverage -[turmeric 2%w/v), lemon juice (5%v/v), ginger juice
(1.5%v/v); dilution ratio (1:3 with sterilised water); salt (1%w/v)]; Amla beverage -[amla juice: guava
juice: ginger juice (1:1:1.5 %v/v); dilution ratio (1:3); salt (0.6%w/v)]; Kanji beverage -[black carrots
juice (100ml); salt and rye (1.5%w/v); dilution ratio (1:3)]; Grapes beverage -[grapes juice (100ml),
lemon juice (8% v/v); dilution ratio (1:1.5); salt (1.2%w/v)], pasteurized at 82ºC for 10-15 sec and
fermentation at 37ºC for 28 hrs. A generic HACCP plan determining critical control points on the line
was recommended as a food safety tool during the preparation of beverages. Unstructured kinetic
model so developed depicts maximum LAB growth at 8th hour and highest ∆pH and Vmax on the 28th
hour and 8th hour, respectively. The increase in lactic acid production (0.35, 0.55, 0.96, 0.63 %TA),
reduction in pH (4.51, 4.96, 3.76, 2.64) with enhanced functional aspects based on total polyphenols
(52.30, 45.58, 41.85, 52.29 gallic acid equivalents mg/100ml) and flavonoids (44.20, 31.13, 43.91,
46.96 quercitin equivalents mg/100ml) with significantly stronger scavenging activities for the 2,2diphenyl-1-
picrylhydrazyl (DPPH) radical (74.25, 86.36, 86.91, 69.70%) and ferric reducing power
(87.9, 94.4, 108.66, 100.3 μM FeSO4 equivalents) was observed for Turmeric, Amla, Kanji and Grapes
fermented beverages, respectively. These bio-interventions showed antimicrobial activity against food
borne pathogens Staphylococcus aureus MTCC3906, Listeria monocytogenes MTCC657, Klebsiella
pneumonia MTCC109, Escherichia coli MTCC443, Aeromonas hydrophila MTCC173, as well
arrested the initial phase of MOLT-4 and CaCo2 cancer cells lines, down regulating the expression of
proto-oncogenes and up regulating the tumor suppressor gene exhibiting the antitumorigenic effect.
Further, hepatoprotective and hypoglycemic effect studies showed administration of functional lactic
acid fermented turmeric and amla beverages (10 ml/kg body weight) for 6 weeks, significantly reverse
or reduce the physiological, metabolic damage, and histological alterations equivalent to the
hepatoprotective drug Liv52 in alcohol-induced liver damaged and hypoglycemic drug glibenclamide
in streptozotocin-induced diabetic Wistar rats, respectively. Further, lyophilised freeze-dried turmeric
and amla fermented powders were developed which can be consumed as ready-to-use fermented
beverages by reconstitution @2% and @3.2% (with sterilized water) with retention of all properties of
freshly prepared beverage prepared.
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Citation
Modi, Ritika (2021). Development of lactic acid starter culture based fermented fruit and vegetable juices (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.