Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice

Morus nigra is an excellent source of polyphenols which, are associated with its functional properties. Lactic acid bacteria have been reported to hydrolyse complex polyphenols into simpler and more bioactive compounds during fermentation. Fermentation process depends on multiple parameters to obtai...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food measurement & characterization 2017-09, Vol.11 (3), p.1462-1473
Main Authors: Kwaw, Emmanuel, Ma, Yongkun, Tchabo, William, Apaliya, Maurice T., Xiao, Lulu, Li, Xi, Hu, Meng
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Original Paper
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Morus nigra is an excellent source of polyphenols which, are associated with its functional properties. Lactic acid bacteria have been reported to hydrolyse complex polyphenols into simpler and more bioactive compounds during fermentation. Fermentation process depends on multiple parameters to obtain a desired product. The study evaluated the effects of fermentation parameters [temperature (T F ), pH, inoculum concentration (I C ) and brix (°Bx) on the phytochemical properties of lactic-acid-fermented mulberry juice (LFMJ)]. Correlation analysis showed that quadratic polynomial model could be used to illustrate the influence of fermentation parameters on phytochemical properties of LFMJ. Response surface plots showed that these independent variables significantly influenced the phytochemical content of LFMJ. The outcome of the study demonstrated that lactic acid fermentation significantly impacted on the total phenolic, anthocyanin and flavonoid contents of the beverage. The optimum fermentation conditions to obtain the highest phenolic, anthocyanin and flavonoid contents were T F (40 °C), pH (4.0), I C (3.90% v/v) and °Bx 14. Under the above-mentioned conditions, the experimental results obtained [total phenolic content (928.12 ± 3.05 mg/100 ml), total anthocyanin content (131.85 ± 1.03 mg/100 ml) and total flavonoid content (440.50 ± 2.00 mg/100 ml)] were in line with the predicted values—total phenolic content (879.25 mg/100 ml), total anthocyanin content (128.99 mg/100 ml) and total flavonoid content (436.63 mg/100 ml)) and an overall desirability of 0.911. The LFMJ was found to have a significant (P 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-017-9525-2