Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation
Abstract
:1. Introduction
2. Results and Discussion
2.1. Extraction of Pectins
2.2. FTIR Spectroscopic Analysis
2.3. Scanning Electron Microscopy
2.4. Determination of Esterification Degree
2.5. Evolution of pH and Kefir Weight during Heterolactic Fermentation
2.6. Vitamin C Content during Heterolactic Fermentation
3. Materials and Methods
3.1. Standards, Solvents, and Reagents
3.2. Milk Samples
3.3. Kefir Grains
3.4. Plant Materials
3.5. Extraction of Pectins
3.6. FTIR Spectroscopic Analysis
3.7. Scanning Electron Microscopy
3.8. Determination of Esterification Degree
3.8.1. Titration Method
3.8.2. Instrumental FTIR Method
3.9. Heterolactic Fermentation Procedure
3.10. Vitamin C Extraction and HPLC Conditions
3.11. Bacterial and Yeast Counts
3.12. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Abbreviations
H1 | jujube at the first harvesting |
H2 | jujube at second harvesting |
H3 | jujube at the third harvesting |
PJ | pectins from jujubes |
PJ1 | pectins from jujubes of first harvesting |
PJ2 | pectins from jujubes of second harvesting |
PJ3 | pectins from jujubes of third harvesting |
PJ1K | kefir supplemented with pectin from jujube of first harvesting |
PJ2K | kefir supplemented with pectin from jujube of second harvesting |
PJ3K | kefir supplemented with pectin from jujube of third harvesting |
FTIR | Fourier Transform Infrared Spectroscopy |
DE | esterification degree determined by titration method |
DM | esterification degree determined by instrumental FTIR method |
SEM | Scanning Electron Microscopy |
WDS | Wavelength Dispersive X-Ray Spectroscopy |
HM | high-methoxyl |
LM | low-methoxyl |
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Sample Availability: Samples of the compounds are available from the authors. |
Samples | N | C | O |
---|---|---|---|
PJ1 | 1.24 ± 0.02 | 46.17 ± 0.09 | 7.98 ± 0.88 |
PJ2 | 1.65 ± 0.18 | 63.61 ±.0.94 | 12.93 ± 0.97 |
PJ3 | 1.92 ± 0.14 | 69.87 ± 0.84 | 12.76 ± 0.76 |
Samples | 0 h | 24 h | 48 h |
---|---|---|---|
Control | 1.01 ± 0.01 | 1.65 ± 0.01 | 1.95 ± 0.01 |
PJ1 | 1.01 ± 0.01 | 2.60 ± 0.03 | 2.10 ± 0.04 |
PJ2 | 1.04 ± 0.06 | 1.60 ± 0.02 | 1.46 ± 0.05 |
PJ3 | 1.01 ± 0.01 | 1.40 ± 0.01 | 1.51 ± 0.06 |
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Fazio, A.; La Torre, C.; Caroleo, M.C.; Caputo, P.; Cannataro, R.; Plastina, P.; Cione, E. Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation. Molecules 2020, 25, 2706. https://doi.org/10.3390/molecules25112706
Fazio A, La Torre C, Caroleo MC, Caputo P, Cannataro R, Plastina P, Cione E. Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation. Molecules. 2020; 25(11):2706. https://doi.org/10.3390/molecules25112706
Chicago/Turabian StyleFazio, Alessia, Chiara La Torre, Maria Cristina Caroleo, Paolino Caputo, Roberto Cannataro, Pierluigi Plastina, and Erika Cione. 2020. "Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation" Molecules 25, no. 11: 2706. https://doi.org/10.3390/molecules25112706