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Ultrasound-assisted lactic acid fermentation of Bakraei (Citrus reticulata cv. Bakraei) juice: Physicochemical and bioactive properties

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Ultrasound-assisted lactic acid fermentation of Bakraei (Citrus reticulata cv. Bakraei) juice: Physicochemical and bioactive properties

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dc.contributor.author Hashemi, Seyed Mohammad Bagher
dc.contributor.author Jafarpour, Dornoush
dc.contributor.author Roselló Soto, Elena
dc.contributor.author Barba Orellana, Francisco José
dc.date.accessioned 2023-02-17T07:43:44Z
dc.date.available 2023-02-17T07:43:44Z
dc.date.issued 2023
dc.identifier.citation Hashemi, Seyed Mohammad Bagher Jafarpour, Dornoush Roselló Soto, Elena Barba Orellana, Francisco José 2023 Ultrasound-assisted lactic acid fermentation of Bakraei (Citrus reticulata cv. Bakraei) juice: Physicochemical and bioactive properties Fermentation-Basel 9(1) 37
dc.identifier.uri https://hdl.handle.net/10550/85473
dc.description.abstract In this study, ultrasonication (US) (50 W, 30 kHz, 1-6 min) was used to increase the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process (37 °C; 30 h) of Bakraei juice. Total sugars, pH, Brix, organic acids, vitamin C, polyphenols, antioxidant activity, α-amylase inhibition and anti-inflammatory properties were measured during the fermentation period. The results showed that by increasing the ultrasound time up to 5 min, pH, vitamin C, citric acid, and polyphenolic compounds decreased, while lactic acid, antioxidant capacity, α-amylase inhibition and anti-inflammatory properties were increased. When the ultrasound time was increased up to 6 min, compared to the non-ultrasound-treated sample, the efficiency of the fermentation process decreased and promoted a decrease in the microbial population, lactic acid levels, antioxidant activity, α-amylase inhibition, and anti-inflammatory properties of the juices. The initial anti-inflammatory activity (11.3%) of juice reached values of 33.4% and 19.5%, after US treatments of 5 and 6 min, respectively, compared to the non-sonicated juice (21.7%), after 30 h of fermentation. As a result, the use of ultrasound in the controlled fermentation process can increase the efficiency of fermentation process.
dc.language.iso eng
dc.relation.ispartof Fermentation-Basel, 2023, vol. 9(1), num. 37
dc.subject Tecnologia dels aliments
dc.title Ultrasound-assisted lactic acid fermentation of Bakraei (Citrus reticulata cv. Bakraei) juice: Physicochemical and bioactive properties
dc.type journal article es_ES
dc.date.updated 2023-02-17T07:43:45Z
dc.identifier.doi 10.3390/fermentation9010037
dc.identifier.idgrec 156909
dc.rights.accessRights open access es_ES

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