Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities
| Autor: | Nuntawat Khat-Udomkiri, Hla Myo, Nara Nantarat |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
antioxidant
Fermentation industries. Beverages. Alcohol Plant Science engineering.material Biochemistry Genetics and Molecular Biology (miscellaneous) Protocatechuic acid chemistry.chemical_compound Biotransformation coffee pulp Tannin Food science Sugar fermentation chemistry.chemical_classification TP500-660 bioactive compounds biology Chemistry Pulp (paper) food and beverages biology.organism_classification Lactic acid engineering Fermentation biotransformation Lactobacillus plantarum Food Science |
| Zdroj: | Fermentation Volume 7 Issue 4 Pages: 292 Fermentation, Vol 7, Iss 292, p 292 (2021) |
| ISSN: | 2311-5637 |
| DOI: | 10.3390/fermentation7040292 |
| Popis: | The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application. |
| Databáze: | OpenAIRE |
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