Izvorni znanstveni članak
https://doi.org/10.17113/ftb.58.01.20.6335
Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp
Karla Bigetti Guergoletto
; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid, Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Kamila Landucci Bonifácio
; Department of Pathology, Clinical and Toxicological Analysis, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Décio Sabbatini Barbosa
; Department of Pathology, Clinical and Toxicological Analysis, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Daniel Farinha Valezi
; Physics Department, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Aroldo Salviato
; Physics Department, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Eduardo Di Mauro
; Physics Department, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Elza Iouko Ida
; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid, Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Sandra Garcia
; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid, Road – Pr 445 Km 380, Londrina, Paraná, Brazil
Sažetak
Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation.
Ključne riječi
Euterpe edulis Mart.; Lactobacillus reuteri; Lactobacillus plantarum; fermented food; dehydrated fruit
Hrčak ID:
237551
URI
Datum izdavanja:
28.4.2020.
Posjeta: 1.626 *