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Lactic acid fermentation of Amla-Indian gooseberry blend: enhancing antioxidants and developing a novel bio-intervention.
- Source :
- Journal of Food Measurement & Characterization; Jan2024, Vol. 18 Issue 1, p137-149, 13p
- Publication Year :
- 2024
-
Abstract
- Indian gooseberry, Amla, is a highly nutritious fruit and one of the richest sources of vitamin C. However, due to its high acidity and astringent taste, it is not suitable for direct consumption. In this study, a blend of amla, guava, and ginger was evaluated as a fermentable substrate by lactic acid bacterial (LAB) fermentation, to improve the quality and stability of this low-pH fruit and to develop a fermented non-dairy beverage. The study results showed that the amla blend was an excellent matrix for LAB growth, with more than 9.38 log<subscript>10</subscript> CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased the total phenolic content, flavonoid content, and antioxidant capacities based on DPPH and FRAP methods. The stability of the fermented amla beverage (FAB) was investigated after storage at 4 °C for 90 days, and there was a healthy bacterial population of 7.43 log<subscript>10</subscript> CFU/mL. The FAB also showed potential as a bio-intervention with enhanced antioxidants, polyphenols, and flavonoids with anti-proliferative activity. Inhibition of the growth of Caco-2 and MOLT 4 cancerous cell lines was observed in a dosage and time-reliant manner, respectively, with considerably high inhibition at 10,000 μg/mL and at 120 min, respectively. This way, lactic acid fermentation can be considered an appropriate tool for developing an amla-based novel bio-intervention with enhanced antioxidants, polyphenols, and flavonoids with anti-proliferative activity and antagonistic efficacy against recurring foodborne pathogens in this post-antibiotic era. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 21934126
- Volume :
- 18
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Journal of Food Measurement & Characterization
- Publication Type :
- Academic Journal
- Accession number :
- 175006016
- Full Text :
- https://doi.org/10.1007/s11694-023-02154-6