Bioprocessing of Turmeric (Curcuma longa Linn.) for the production of lactic acid beverage and pickles
| dc.contributor.advisor | Sahota, Param Pal | |
| dc.contributor.author | Makkar, Avneet Kaur | |
| dc.date.accessioned | 2020-05-19T06:48:34Z | |
| dc.date.available | 2020-05-19T06:48:34Z | |
| dc.date.issued | 2019 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810146096 | |
| dc.keywords | Consortium, Controlled lactic acid fermentation, Turmeric, Bioprocess, Antimicrobial activity | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 100 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Bioprocessing of Turmeric (Curcuma longa Linn.) for the production of lactic acid beverage and pickles | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Bioprocessing of Turmeric (Curcuma longa Linn.) for the production of lactic acid beverage and pickles | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Bioprocessing of Turmeric (Curcuma longa Linn.) for the production of lactic acid beverage and pickles | en_US |
| dc.type | Thesis | en_US |