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Evaluation of health‐related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion
Author(s) -
Zeng Huawei,
Shuai Yuying,
Zeng Xin,
Xin Bingyue,
Huang Mingqua,
Li Bin,
Qiao Jie,
Wang Yijia,
Qiu Xiaoli,
Wang Chengtao
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14713
Subject(s) - food science , chemistry , abts , orange juice , fermentation , lactobacillus plantarum , dpph , orange (colour) , lactobacillus , ascorbic acid , antioxidant , lactic acid , biochemistry , bacteria , biology , genetics
The study identified and compared health‐related component and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated gastrointestinal digestion. Our main findings were that orange juice had the best DPPH and ABTS free radical scavenging capacities and inhibition of a‐glucosidase (a‐GC) and xanthine oxidase (XO) through fermentation and simulated digestion, except for the inhibition of a‐GC after simulated gastrointestinal digestion. Fermented pineapple juice had the highest a‐GC inhibitory activity through simulated gastrointestinal digestion.