Fermentation 2018, 4(4), 95; https://doi.org/10.3390/fermentation4040095
Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5
Ioanna Mantzourani 1,*, Stavros Kazakos 1, Antonia Terpou 2
, Athanasios Mallouchos 3, Athanasios Kimbaris 1, Athanasios Alexopoulos 1, Eugenia Bezirtzoglou 1 and Stavros Plessas 1
, Athanasios Mallouchos 3, Athanasios Kimbaris 1, Athanasios Alexopoulos 1, Eugenia Bezirtzoglou 1 and Stavros Plessas 1
1
Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
2
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26504 Patras, Greece
3
Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
*
Author to whom correspondence should be addressed.
Received: 12 October 2018 / Revised: 7 November 2018 / Accepted: 12 November 2018 / Published: 15 November 2018
(This article belongs to the Special Issue Probiotics and Prebiotics: New Knowledge)
Abstract
A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value. View Full-Text
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Mantzourani, I.; Kazakos, S.; Terpou, A.; Mallouchos, A.; Kimbaris, A.; Alexopoulos, A.; Bezirtzoglou, E.; Plessas, S. Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5. Fermentation 2018, 4, 95.
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