Process optimization for ready-to-drink phenolic-rich java plum (Syzgium cumini (L.) Skeels) fermented juice using Lactiplantibacillus plantarum (Orla-Jensen) Zheng et al.
2023
Evangelista, A.R.B.
Java Plum [Syzygium cumini (L.) Skeels], locally known as Duhat', is an indigenous berry known to possess health-promoting properties. Processing the fruit into a fermented beverage is needed as the fruit is highly perishable. The fermentation conditions, fermentation time and % puree, were optimized using RSM-CCD. Optimization resulted to combinations of factors that predicted the highest viable cell count (VCC). The model suggested fermentation time of 37.47 hours and % puree of 50.40%. The confirmation run resulted in a VCC of 7.98E+07 which is within the predicted intervals indicating that the model was able to predict the response. The optimized fermentation conditions were used in the next fermentation runs using unacclimatized and acclimatized L. plantarum BIOTECH 1223 strains to determine the effect of fermentation on the phytochemical attributes of the juice. Results show that fermented and unfermented samples were not significantly different in terms of phytochemical content and ferric-reducing antioxidant activity. The radical scavenging activities of juice samples were better or at par with 0.1% BHT. At alpha=0.10, the juice fermented for 96 hours using acclimatized bacterial exhibited a higher alpha-glucosidase activity than its unfermented counterpart. With these, fermentation has improved the phytochemical properties of the juice.
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