Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts

• Published in: Food chemistry 2024-06, Vol.442, p.138416-138416, Article 138416
• Main Authors: Li, Yanhua, Wang, Weijun, Deng, Yangyong, Gao, Junlong, Shi, Jiayun, Cai, Liqin
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidant properties; antioxidants; ascorbic acid; digestion; fermentation; Fermented kiwifruit extract; food chemistry; In vitro digestion; intestines; kiwifruit; Kluyveromyces marxianus; lactic acid; Lactobacillus; Lactobacillus paracasei; polyphenols; superoxide dismutase; Yeasts
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138416

•Antioxidant properties of fermented kiwifruit extract changed during fermentation.•The typical antioxidant components were highly correlated with antioxidant ability.•Polyphenols in fermented kiwifruit extract evolved into monophenols.•Digestive environment could affect the antioxidant properties of different samples. The health benefits of fermented fruits have attracted consumers’ attention. High levels of antioxidant ability in the fermented kiwifruit extract were found at the early stage of fermentation. The co-fermention with Lactobacillus paracasei LG0260 and Kluyveromyces marxianus J2853 showed the highest ABTS radical scavenging ability (ABTS⋅+-SA) and superoxide dismutase (SOD) activity. Also, the typical antioxidant components of SOD activity, vitamin C concentration and total phenol content were highly correlated with ABTS⋅+-SA. Obviously, polyphenols in the fermented kiwifruit extract evolved into monophenols during fermentation. Compared to undigested samples, the activity of ABTS⋅+-SA and reducing power capacity (RP-CA) after the final intestinal digestion decreased and ranged 387.44–531.89 VCμg/mL, 650.95–981.63 VCμg/mL, respectively (P