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

Content Provider	Springer Nature Link
Author	Kwaw, Emmanuel Ma, Yongkun Tchabo, William Apaliya, Maurice T. Xiao, Lulu Li, Xi Hu, Meng
Copyright Year	2017
Abstract	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 < 0.05) better colour, aroma, flavour, taste and overall acceptability compared to the non-fermented mulberry (NFMJ).
Starting Page	1462
Ending Page	1473
Page Count	12
File Format	PDF
ISSN	21934126
Journal	Sensing and Instrumentation for Food Quality and Safety
Volume Number	11
Issue Number	3
e-ISSN	21934134
Language	English
Publisher	Springer US
Publisher Date	2017-04-19
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Mulberry Juice Fermentation Response surface methodology Polyphenols Food Science Chemistry/Food Science Engineering
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Safety, Risk, Reliability and Quality Food Science

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