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Microorganisms 2017, 5(2), 23; doi:10.3390/microorganisms5020023

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

1
UMR C-95 QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon et des Pays de Vaucluse, ESIROI, 2 rue Wetzell, 97490 Sainte Clotilde, France
2
Université de La Réunion, INSERM, UMR 1188, Diabète athérothrombose Thérapies Réunion Océan Indien (DéTROI), plateforme CYROI, 97490 SaintDenis de La Réunion, France
3
ANDI Centre of Excellence for Biomedical and Biomaterials Research, MSIRI Building, University of Mauritius, 80837 Réduit, Mauritius
*
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Received: 29 March 2017 / Revised: 21 April 2017 / Accepted: 3 May 2017 / Published: 10 May 2017
View Full-Text   |   Download PDF [1446 KB, uploaded 10 May 2017]   |  

Abstract

Tropical fruits like pineapple, papaya, mango, and beverages such as green or black teas, represent an underestimated source of antioxidants that could exert health-promoting properties. Most food processing technologies applied to fruit beverages or teas result in an impairment of inherent nutritional properties. Conversely, we hypothesise that lactic acid fermentation may constitute a promising route to maintain and even improve the nutritional qualities of processed fruits. Using specific growth media, lactic acid bacteria were selected from the fruit phyllosphere diversity and fruit juice, with the latter undergoing acidification kinetics analyses and characterised for exopolysaccharide production. Strains able to ferment tropical fruit juices or teas into pleasant beverages, within a short time, were of particular interest. Strains Weissella cibaria 64 and Leuconostoc mesenteroides 12b, able to increase antioxidant activity, were specifically studied as potential starters for lactic fermented pineapple juice. View Full-Text
Keywords: lactic acid fermentation; fruits; pineapple; tea; antioxidant lactic acid fermentation; fruits; pineapple; tea; antioxidant
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MDPI and ACS Style

Fessard, A.; Kapoor, A.; Patche, J.; Assemat, S.; Hoarau, M.; Bourdon, E.; Bahorun, T.; Remize, F. Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas. Microorganisms 2017, 5, 23.

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