







































































Anti-salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 11 No. 8 (2021): August 2021
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Anti-salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation
	


	
	
		

							
					Authors

						
							
								Wanida Laosee
							
																																		
	
							
								Duangporn Kantachote
							
															
									Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
																	
																																		
	
							
								Worrapanit Chansuwan
							
															
									Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
																	
																																		
	
							
								Chakree Thongraung
							
															
									Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
																	
																																		
	
							
								Nualpun Sirinuipong
							
															
									Center of Excellence in Functional Foods and Gastronomy, 
Prince of Songkla University, 
Hat Yai, Songkhla 90112, Thailand.
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v11i8.813
						
					
				
			

						
										
					Abstract

					Background: Lactic acid bacteria-based fermentation clearly contributes to improving nutritional value and exhibits various health benefits. The demand for non-dairy functional beverages, such as fruit beverages, as an alternative vehicle for probiotics is increasing because of lifestyle choices or health conditions. Therefore, the objective of this study was to evaluate the anti-Salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation.  
Methods: In this study, to produce the fermented fruit-based juice (FFJ), the mixed fruit juice (MFJ) was fermented by Lactobacillus plantarum and Lactobacillus salivarius for 72 hrs. The potential function, anti-Salmonella by the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and antibiofilm activities of FFJ against Salmonella Typhi DMST 22842 was evaluated. The antioxidative capacity was determined by DPPH and FRAP assay. The active volatile compounds were identified by GC-MS. 
Results: A novel functional FFJ showed excellent growth capacity with 8 log CFU/mL of probiotics Lactobacillus plantarum and Lactobacillus salivarius. MIC and MBC values in the FFJ were 500 mg/mL after 72 hrs of fermentation. After 48hrs of fermentation, biofilm formation inhibition was significant (p < 0.05) with 95.27% ± 2.26% inhibition; biofilm metabolic activity inhibition was also significant (p < 0.05) with 89.25% ± 0.18% inhibition. The volatile compounds present in the FFJ were fruity flavors and aromas, most of have antimicrobial and antioxidant properties.  These compounds comprise various classes, including alcohols, organic acid, ester, and ketone. In both LAB fermentations, the most abundant volatile alcohol was isoamyl alcohol, followed by 1-hexanol and 2,3-Butanolone; acetic acid was only present in L. plantarum fermentation. In addition, DPPH radical scavenging and FRAP assay showed the mixed fruit juice had dramatically increased antioxidant activity after 48 hrs of fermentation.
Conclusion: The findings of this work indicate that the obtained fermented fruit-based juice (FFJ) showed excellent growth capacity of probiotics, Lactobacillus plantarum and Lactobacillus salivarius, and produced the volatile compounds from biotransformation. This not only improved fruit flavor and aroma, but also influenced antibacterial activity against the pathogen Salmonella Typhi DMST 22842, as well as increased antioxidant activity. Therefore, the FFJ could be a novel functional fermented drink for vegan and non-diary consumption.
Keywords: Lactic acid bacteria, Probiotics, Biotransformation, Non-dairy functional beverage, Anti-Salmonella

				
			
			

						
																																																																																							
					
													Author Biographies
											

						
								
																																							Duangporn Kantachote,  Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. 
																	

								
									Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
								

							
	
								
																																							Worrapanit Chansuwan,  Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. 
																	

								
									Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
								

							
	
								
																																							Chakree Thongraung,  Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand. 
																	

								
									Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
								

							
	
								
																																							Nualpun Sirinuipong,  Center of Excellence in Functional Foods and Gastronomy, 
Prince of Songkla University, 
Hat Yai, Songkhla 90112, Thailand. 
																	

								
									Center of Excellence in Functional Foods and Gastronomy, 
Faculty of Agro-industry, Prince of Songkla University, 90110, Thailand

								

							


				
			
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2021-08-23
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 11 No. 8 (2021): August 2021
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

										Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










