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J Food Sci

Title:		Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms
Author(s):		Jin X; Chen W; Chen H; Chen W; Zhong Q;
Address:		"College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China"
Journal Title:		J Food Sci
Year:		2018
Volume:		20181106
Issue:		12
Page Number:		3059 - 3068
DOI:		10.1111/1750-3841.14373
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Mango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus casei, Saccharomyces cerevisiae D254, S. cerevisiae DV10, and S. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used, S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alcohols, and esters. S. cerevisiae DV10 produced higher amounts of esters and alcohols. The antioxidant capacity of the mango slurries improved by different degrees after fermentation with the six probiotic microorganisms. Fermentation with L. plantarum obtained the most organic acids as well as total phenolics and exhibited the highest FRAP and CUPRAC values. The results of this study indicated that fermentation with probiotic microorganisms can enhance the health benefits obtained from mango slurries. PRACTICAL APPLICATION: Probiotic-fermented mango slurry is a fermentation product that combines the nutritional value of mango with the health benefits of probiotics. Probiotic fermentation improves the flavor of a mango slurry and increases the availability and variety of mango products that can be appreciated by consumers"
Keywords:		Antioxidants/*analysis Carboxylic Acids/analysis Copper/toxicity *Fermentation Food Handling Hydrogen-Ion Concentration Lacticaseibacillus casei Lactobacillus plantarum Lipid Metabolism/drug effects Mangifera/*chemistry/*microbiology Phenols/analysis *Pro;
Notes:		"MedlineJin, Xiaofan Chen, Wenxue Chen, Haiming Chen, Weijun Zhong, Qiuping eng 317013/Natural Science Foundation of Hainan Province/ 317002/Natural Science Foundation of Hainan Province/ Hainan Provincial Department of Science and Technology/ Comparative Study 2018/11/07 J Food Sci. 2018 Dec; 83(12):3059-3068. doi: 10.1111/1750-3841.14373. Epub 2018 Nov 6"