Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice

Emmanuel Kwaw1,2, Yingfei Ma2, William Tchabo2, Maurice Tibiru Apaliya2, Lulu Xiao2, Li Xi2, Meng Hu2
1School of Applied Sciences and Arts, Cape Coast Technical University, Cape Coast, Ghana
2School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People’s Republic of China

Tóm tắt

Từ khóa


Tài liệu tham khảo

D. Granato, G.F. Branco, F. Nazzaro, A.G. Cruz, J.A. Faria, Compr. Rev. Food Sci. Food Saf. 9, 292–302 (2010)

A. Gomi, T. Iino, C. Nonaka, K. Miyazaki, F. Ishikawa, J. Dairy Sci. 98, 2277–2283 (2015)

F. Leroy, L. De Vuyst, Trends Food Sci. Technol. 15, 67–78 (2004)

S.-N. Liu, Y. Han, Z.-J. Zhou, Food Res. Int. 44, 643–651 (2011)

F.A.C. Martinez, E.M. Balciunas, J.M. Salgado, J.M.D. González, A. Converti, R.P. de Souza Oliveira, Trends Food Sci. Technol. 30, 70–83 (2013)

H. Rodríguez, J.A. Curiel, J.M. Landete, B. de las Rivas, F.L. de Felipe, C. Gómez-Cordovés, M. Mancheñoc, R. Muñoza, Int. J. Food Microbiol. 132, 79–90 (2009)

L. Françoise, Food Microbiol. 27, 698–709 (2010)

M. Tripathi, S. Giri, J. Funct. Foods 9, 225–241 (2014)

N. Abu-Ghannam, G. Rajauria, Adv. Probiotic Technol. 356, (2015)

A.A. Argyri, G. Zoumpopoulou, K.-A.G. Karatzas, E. Tsakalidou, G.-J.E. Nychas, E.Z. Panagou, C.C. Tassou, Food Microbiol. 33, 282–291 (2013)

S. Borges, J. Barbosa, J. Silva, A.M. Gomes, M. Pintado, C.L. Silva, A.M.M.B. Morais, IJFST. 51, 381–388 (2016)

P. Mukerji, J.M. Roper, B. Stahl, A.B. Smith, F. Burns, J.C. Rae, N. Yeung, A. Lyra, L. Svard, M.T. Saannen, E. Alhoniemi, A. Ibarra, A.C. Ouwehand, Food Chem. Toxicol. 92, 117–128 (2016)

I. Amadou, T. Amza, M. Foh, M. Kamara, G.-W. Le, EJFA. 22, 456–465 (2010)

S. Badel, T. Bernardi, P. Michaud, Biotechnol Adv. 29, 54–66 (2011)

R. Di Cagno, F. Mazzacane, C.G. Rizzello, M. De Angelis, G. Giuliani, M. Meloni, B. DeServi, M. Gobbetti, Appl. Microbiol. Biotechnol. 86, 731–741 (2010)

B. Ismail, K.M. Nampoothiri, Arch Microbiol. 192, 1049–1057 (2010)

R.Y. Gan, N.P. Shah, M.F. Wang, W.Y. Lui, H. Corke, J. Food Process. Preserv. 41, 1–9 (2016)

F. Kachouri, H. Ksontini, M. Kraiem, K. Setti, M. Mechmeche, M. Hamdi, JFST. 52, 7924–7933 (2015)

A. Kaltsa, D. Papaliaga, E. Papaioannou, P. Kotzekidou, Food Microbiol. 48, 58–62 (2015)

D. Zhao, N. P. Shah, LWT-Food Sci. Technol. 58, 454–462 (2014)

A. Sharma, H. Mahajan, J.P. Dwivedi, M. Gupta, Food Measure. 9, 152–159 (2015)

L.S.T. Jovanelli, S.E. Kitahara, J.C.B. Fernandes, Food Measure. 10, 336–340 (2016)

D.D. Tengse, B. Priya, P.A.R. Kumar, Food Measure. 11, 85–92 (2017)

W. Tchabo, Y. Ma, F.N. Engmann, H. Zhang, Ind. Crops Prod. 63, 214–225 (2015)

F.N. Engmann, Y. Ma, H. Zhang, L. Yu, N. Deng, J. Sci. Food Agric. 94, 2345–2356 (2014)

AOAC, Official methods of analysis of AOAC international (AOAC International, Gaithersburg, 2016)

B. Dar, S. Sharma, G. A. Nayik, Food Measure. 10, 755–761 (2016)

V. Sicari, T.M. Pellicanò, A.M. Giuffrè, C. Zappia, M. Capocasale, Food Measure. 10, 773–780 (2016)

M. Nishikimi, N.A. Rao, K. Yagi, Biochem. Biophys. Res. Commun. 46, 849–854 (1972)

E. Kwaw, A.S. Sackey, IJNFS. 2, 287–293 (2013)

ISO8586-1, The International Organization for Standardization, ed, Geneva, (1993)

D.S. Bashi, S.A. Mortazavi, K. Rezaei, A. Rajaei, M.M. Karimkhani, Food Sci. Biotechnol. 21, 1005–1011, (2012)

S.J. Hur, S.Y. Lee, Y.-C. Kim, I. Choi, G.-B. Kim, Food Chem. 160, 346–356 (2014)

C. Benincasa, S. Muccilli, M. Amenta, E. Perri, F.V. Romeo, Food Chem. 186, 271–276 (2015)

M. Esteban-Torres, J.M. Landete, I. Reverón, L. Santamaría, B. de las Rivas, R. Muñoz, Appl. Environ. Microbiol. 81, 3235–3242 (2015)

J. Moore, Z. Cheng, J. Hao, G. Guo, J.-G. Liu, C. Lin, L. Yu, J. Agric. Food Chem. 55, 10173–10182 (2007)

N. Ruenroengklin, J. Zhong, X. Duan, B. Yang, J. Li, Y. Jiang, Int. J. Mol. Sci. 9, 1333–1341 (2008)

S. Nualkaekul, D. Charalampopoulos, Int J Food Microbiol. 146, 111–117 (2011)

R. Hosseinzadeh, K. Khorsandi, S. Hemmaty, PLoS ONE 8, e57353 (2013)

Y. Watanabe, K. Yoshimoto, Y. Okada, M. Nomura, LWT-Food Sci. Technol. 44, 891–895 (2011)

J. Li, X.-D. Li, Y. Zhang, Z.-D. Zheng, Z.-Y. Qu, M. Liu, S-H. Zhu, S. Liu, M. Wang, L. Qu, Food Chem. 136, 1429–1434 (2013)

C.-Y. Wang, S.-J. Wu, Y.-T. Shyu, J. Biosci. Bioeng. 117, 449–456 (2014)

J.M. Landete, J.A. Curiel, H. Rodríguez, B. de las Rivas, R. Muñoz, J. Funct. Foods 7, 322–329 (2014)

L. Sánchez-González, J.I.Q. Saavedra, A. Chiralt, Food Hydrocoll. 33, 92–98 (2013)

J. Zhishen, T. Mengcheng, W. Jianming, Food Chem. 64, 555–559 (1999)

M. Pérez-Gregorio, J. Regueiro, E. Alonso-González, L. Pastrana-Castro, J. Simal-Gándara, LWT-Food Sci. Technol. 44, 1793–1801, (2011)

O.K. Chun, D.-O. Kim, C.Y. Lee, J. Agric. Food Chem. 51, 8067–8072 (2003)

H. Li, X. Wang, Y. Li, P. Li, H. Wang, Food Chem. 112, 454–460 (2009)

D. Sun-Waterhouse, S.S. Wadhwa, Food Bioprocess Technol. 6, 607–627 (2013)

M. Mikulic-Petkovsek, V. Schmitzer, A. Slatnar, F. Stampar, R. Veberic, J. Food Sci. 77, C1064–C1070 (2012)

K. Tang, L. Ma, Y.H. Han, Y. Nie, J.M. Li, Y. Xu, J. Food Sci. 80, C20–C28 (2015)

S.Y. Sun, H.S. Gong, W.L. Liu, C.W. Jin, Food Microbiol. 55, 16–24 (2016)

J.M. McRae, A. Schulkin, S. Kassara, H.E. Holt, P.A. Smith, J. Agric. Food Chem. 61, 719–727 (2013)