Bioprocessing of Indian gooseberry for the production of lactic acid beverage and pickles
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Date
2019
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Punjab Agricultural University, Ludhiana
Abstract
The plant-based fermented beverages have received considerable interest for their rich
nutrition, high content of soluble and insoluble fibers and for their fermentability by lactic
acid bacteria (LAB). A set of ten allochthonous lactic acid bacterial strains phenotypically and
genotypically characterized for their probiotic potential were used as starter culture for the
optimization and production of Indian gooseberry-based functional beverage and lacto-pickle.
The optimized bioprocess comprised of gooseberry juice blend [gooseberry juice 2: ginger
extract 1: guava juice 2], dilution ratio (1:3), condiment concentration (0.7%), pasteurized at
82ºC for 10 seconds and 5.0% (v/v) (106 CFU/mL) active starter culture for fermentation at
37ºC for 24 hr. The microbiological and physicochemical parameters of stored beverage (90
days) were; 1ºBrix, Titrable acidity 0.30-0.89 %, pH 6.0 -2.6, Total Sugars 44.3-35.3
mg/100mL, Reducing sugars 5.4-10.7 mg/100mL and antioxidant activity (85-67%), Total
polyphenolic content (42.5-32.6 mg GAE/100mL),Total flavanoids (14.5-28.7 mg/100mL)
with LAB capable of maintaining cell counts of 7.39 log CFU/mL. The bioprocess optimized
for the Indian gooseberry lacto pickle as 5.0% (v/v) (106 CFU/mL) active starter culture and
5% brine solution for fermentation at 37ºC for 24 hr. The microbiological and
physicochemical parameters of stored lacto-pickle (90 days) were; LAB count-6.22-7.27 log
CFU/mL, 1ºBrix, Titrable acidity 0.24-0.64 %, pH 7.0-2.8, Total Sugars 20.1-11.6 mg/100g,
Reducing sugars 2.60-14.6 mg/100g, viz. nutraceuticals Total antioxidant activity 86.1-
90.2%, Total polyphenolic content 16.6-37.8 mg GAE/100g and Total flavanoids 4.007-55.7
mg/100g. The overall acceptability of beverage and pickle was 7±0.2 on nine point hedonic
scale. The bio-interventions: Gooseberry beverage and pickle endowed with organic acids,
metabolites, antioxidants, polyphenols and flavonoids showed antimicrobial activity against
food borne pathogens Staphylococcus aureus MTCC3906, Listeria monocytogenes
MTCC657, Klebsiella pneumoniae MTCC109, Escherichia coli MTCC443, Aeromonas
hydrophila MTCC173 as well as arrested the initial phase of Molt-4 cancer cell lines, down
regulating the expression of proto-oncogenes and up regulating the tumor suppressor gene
exhibiting the antitumorigenic effect.
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