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Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

Authors :
Nuntawat Khat-Udomkiri
Hla Myo
Nara Nantarat
Source :
Fermentation, Volume 7, Issue 4, Pages: 292, Fermentation, Vol 7, Iss 292, p 292 (2021)
Publication Year :
2021
Publisher :
Multidisciplinary Digital Publishing Institute, 2021.

Abstract

The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.

Details

Language :
English
ISSN :
23115637
Database :
OpenAIRE
Journal :
Fermentation
Accession number :
edsair.doi.dedup.....a089cf6561b71feb99675b87e474c297
Full Text :
https://doi.org/10.3390/fermentation7040292