Bioprocessing of Turmeric (Curcuma longa Linn.) 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 Turmeric-based functional beverage and lacto-pickle. The
optimized bioprocess comprised of turmeric juice blend [Turmeric juice 100mL: ginger
extract 1.5mL: lemon juice 5mL], dilution ratio (1:3), condiment concentration (1.0%),
pasteurized at 52ºC for 15 seconds and 5.0% (w/v) (106 CFU/mL) active starter culture for
fermentation at 37ºC for 24 hrs. The microbiological and physico-chemical parameters of
stored beverage (90 days) were; 1ºBrix, titrable acidity 0.30-0.80 %, pH 4.8-2.5, total sugars
48.56-13.0 mg/100mL, reducing sugars 11.54-4.70 mg/100mL and antioxidant activity
(70.37-68.58%), total polyphenol content (44.20-40.00 mg GAE/100mL), total flavonoids
(38.06-48.11 mg/100mL) with LAB capable of maintaining cell counts of 6.99 log CFU/mL.
In addition, the beverage prepared from: 2% turmeric powder (var. Punjab Haldi-1) showed a
significant difference in total polyphenol (37.12 mg GAE/100mL) and flavonoid content
(43.78 mg/100mL). The bioprocess optimized for the Turmeric-lacto pickle as 5% (w/v) (106
CFU/mL) active starter culture and 5% brine solution for fermentation at 37ºC for 24 hrs. The
microbiological and physico-chemical parameters of stored lacto-pickle (90 days) were; LAB
count 7.05-5.82 log CFU/mL, 1ºBrix, titrable acidity 0.28-1.12 %, pH 4.6-2.2, total sugars
10.21-7.26 mg/100g, reducing sugars 6.54-7.50 mg/100g, total antioxidants 53.04-72.17%,
total polyphenolic content 45.35-57.12 mg GAE/100g and total flavonoids 39.25-45.15
mg/100g. The overall acceptability of beverage and pickle was 8±0.2 on nine point hedonic
scale. The bio-interventions; Turmeric 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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