Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains

Ioanna Mantzourani; Anastasios Nikolaou; Yiannis Kourkoutas; Athanasios Alexopoulos; Marilena Dasenaki; Artemis Mastrotheodoraki; Charalampos Proestos; Nikolaos Thomaidis; Stavros Plessas

doi:10.3390/foods13071136

Foods (Apr 2024)

Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains

Ioanna Mantzourani,
Anastasios Nikolaou,
Yiannis Kourkoutas,
Athanasios Alexopoulos,
Marilena Dasenaki,
Artemis Mastrotheodoraki,
Charalampos Proestos,
Nikolaos Thomaidis,
Stavros Plessas

Affiliations

Ioanna Mantzourani: Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Anastasios Nikolaou: Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Yiannis Kourkoutas: Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
Athanasios Alexopoulos: Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Marilena Dasenaki: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Artemis Mastrotheodoraki: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Charalampos Proestos: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Nikolaos Thomaidis: Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Stavros Plessas: Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece

DOI: https://doi.org/10.3390/foods13071136
Journal volume & issue: Vol. 13, no. 7
p. 1136

Abstract

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Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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