Screening of Antioxidant Effect of Spontaneous and Bioinoculated with <i>Gluconobacter oxydans</i> Fermented Papaya: A Comparative Study
Mariana Leitão | Beatriz Ferreira | Beatriz Guedes | Daniela Moreira | Pablo A. García | Luisa Barreiros | Patrícia Correia
Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding <i>Gluconobacter oxydans</i> on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with <i>G. oxydans</i>. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with <i>G. oxydans</i>, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents mL<sup>−1</sup>) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with <i>G. oxydans</i>.
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