Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
المؤلفون المشاركون
Chen, Wenxue
Chen, Haiming
Chen, Weijun
Chen, Ronghao
Zhang, Guanfei
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-12، 12ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-01-03
دولة النشر
مصر
عدد الصفحات
12
الملخص EN
Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods.
In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined.
Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated.
Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period.
Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly (p<0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage.
In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria.
Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation.
These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Chen, Ronghao& Chen, Wenxue& Chen, Haiming& Zhang, Guanfei& Chen, Weijun. 2018. Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185642
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Chen, Ronghao…[et al.]. Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. Journal of Food Quality No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1185642
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Chen, Ronghao& Chen, Wenxue& Chen, Haiming& Zhang, Guanfei& Chen, Weijun. Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185642
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185642
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر