Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion.

ABSTRACT: This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days; and stored for 7 days at 4 °C using LAB strains Lactiplantibacillus plantarum 75 (L75*D2; L75*D7), Weissella cibaria64 (W64*D2; W64*D7) and Leuconostoc pseudomesenteroides 56 (L56*D2; L56*D7), respectively. Non-fermented samples at 0 (PPD0), 2 (PPD2) and 7 days (PPD7) served as controls. pH was reduced with fermentation and was lowest in L56*D2 (3.03) and L75*D2 (3.16) after storage. The colour change (ΔE) increased with the fermentation and stor

SUBMITTER: Mashitoa FM 

PROVIDER: S-EPMC8145966 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature