Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium
| Autor: | Fitria Rizki Novitasari, Elok Zubaidah, Philippe Blanc, Ignatius Srianta, Firka Julian Dewantari |
|---|---|
| Přispěvatelé: | Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University (UB), Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Recherche Agronomique (INRA), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Kombucha antioxidant [SDV.BIO]Life Sciences [q-bio]/Biotechnology food.ingredient DPPH Bioengineering activité anti-oxydante 01 natural sciences Applied Microbiology and Biotechnology tannin chemistry.chemical_compound 0404 agricultural biotechnology food Functional food caractérisation sensorielle 010608 biotechnology phénol sensory properties flavonoid Food science snake fruit Acetic acid bacteria Sugar fermentation Aroma 2. Zero hunger bioactive compounds tanin biology Chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science antibacterial Kombucha consortium Salacca zalacca flavonoïde Fermentation Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Biocatalysis and Agricultural Biotechnology Biocatalysis and Agricultural Biotechnology, 2018, 13, pp.198-203. ⟨10.1016/j.bcab.2017.12.012⟩ |
| ISSN: | 1878-8181 |
| DOI: | 10.1016/j.bcab.2017.12.012 |
| Popis: | Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong, Salak Madu, Salak Pondoh, Salak Segaran and Salak Suwaru) of the fruit were studied. The physicochemical and sensory properties of the fermented products revealed the snake fruit Kombucha from the Salak Suwaru cultivar as the most acceptable with color indices L* and b* respectively 30.5 and 13.2; total sugar, 7.54%; total soluble solids, 11.3%; total acidity, 1.65%; pH, 3.15; and sensory scores (out of 5) of 3.90 for color, 3.70 for taste and 3.80 for aroma. The fermentation enhanced antioxidant activity of the snake fruit Kombucha, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and consistent with increases in phenolics, tannins and flavonoids. Acetic acid was the major organic acid of the fermented product that showed an enhanced antibacterial activity by inhibiting Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Snake fruits can be used to develop functional food beverages and foods through the Kombucha fermentation. |
| Databáze: | OpenAIRE |
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