Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage
Abstract
:1. Introduction
2. Results
2.1. Fermentation for 24 and 48 Hours
2.2. Physicochemical Properties of Fermented Samples
2.3. Physicochemical Properties during Storage
3. Discussion
4. Materials and Methods
4.1. Materials
4.2. Blackberry Juice and Whey Preparation
4.3. Juice Fermentation
4.4. Microbiological Analysis of Fermented Juice
4.5. Kinetic Parameters at the Time of Fermentation
4.6. pH, Titratable Acidity and Soluble Solids of Fermented Juice
4.7. Stability and Viscosity of Fermented Juice
4.8. Measure of the Color of Fermented Samples
4.9. Antioxidant Properties
4.9.1. Total Phenolic Content
4.9.2. Anthocyanins
4.9.3. Antioxidant Activity by ABTS
4.9.4. Antioxidant Activity by DPPH
4.10. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Rodzi, N.A.R.M.; Lee, L.K. Traditional Fermented Foods as Vehicle of Non-Dairy Probiotics: Perspectives in South East Asia Countries. Food Res. Int. 2021, 150, 110814. [Google Scholar] [CrossRef]
- Rastogi, Y.R.; Thakur, R.; Thakur, P.; Mittal, A.; Chakrabarti, S.; Siwal, S.S.; Thakur, V.K.; Saini, R.V.; Saini, A.K. Food Fermentation—Significance to Public Health and Sustainability Challenges of Modern Diet and Food Systems. Int. J. Food Microbiol. 2022, 371, 109666. [Google Scholar] [CrossRef]
- Olvera-Rosales, L.B.; Pérez-Escalante, E.; Castañeda-Ovando, A.; Contreras-López, E.; Cruz-Guerrero, A.E.; Regal-López, P.; Cardelle-Cobas, A.; González-Olivares, L.G. ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102. Foods 2023, 12, 2416. [Google Scholar] [CrossRef]
- Duan, W.; Zhou, L.; Ren, Y.; Liu, F.; Xue, Y.; Wang, F.-Z.; Lu, R.; Zhang, X.-J.; Shi, J.-S.; Xu, Z.-H.; et al. Lactic Acid Fermentation of Goji Berries (Lycium barbarum) Prevents Acute Alcohol Liver Injury and Modulates Gut Microbiota and Metabolites in Mice. Food Funct. 2024, 15, 1612–1626. [Google Scholar] [CrossRef]
- Wang, J.; Wei, B.; Xu, J.; Jiang, H.; Xu, Y.; Wang, C. Influence of Lactic Acid Fermentation on the Phenolic Profile, Antioxidant Activities, and Volatile Compounds of Black Chokeberry (Aronia melanocarpa) Juice. J. Food Sci. 2024, 89, 834–850. [Google Scholar] [CrossRef]
- Li, Y.; Wang, W.; Deng, Y.; Gao, J.; Shi, J.; Cai, L. Antioxidant Properties and Changes in Vitro Digestion of the Fermented Kiwifruit Extract Prepared by Lactic Acid Bacteria and Yeasts. Food Chem. 2024, 442, 138416. [Google Scholar] [CrossRef]
- Ruiz Rodríguez, L.G.; Zamora Gasga, V.M.; Pescuma, M.; Van Nieuwenhove, C.; Mozzi, F.; Sánchez Burgos, J.A. Fruits and Fruit By-Products as Sources of Bioactive Compounds. Benefits and Trends of Lactic Acid Fermentation in the Development of Novel Fruit-Based Functional Beverages. Food Res. Int. 2021, 140, 109854. [Google Scholar] [CrossRef]
- Luo, Y.; Tang, R.; Qiu, H.; Song, A. Widely Targeted Metabolomics-Based Analysis of the Impact of L. plantarum and L. paracasei Fermentation on rosa roxburghii Tratt Juice. Int. J. Food Microbiol. 2024, 417, 110686. [Google Scholar] [CrossRef]
- Yan, Y.; Zhang, F.; Chai, Z.; Liu, M.; Battino, M.; Meng, X. Mixed Fermentation of Blueberry Pomace with L. rhamnosus GG and L. plantarum-1: Enhance the Active Ingredient, Antioxidant Activity and Health-Promoting Benefits. Food Chem. Toxicol. 2019, 131, 110541. [Google Scholar] [CrossRef]
- Mustafa, S.M.; Chua, L.S.; El-Enshasy, H.A.; Abd Majid, F.A.; Hanapi, S.Z.; Abdul Malik, R. Effect of Temperature and pH on the Probiotication of Punica granatum Juice Using Lactobacillus Species. J. Food Biochem. 2019, 43, e12805. [Google Scholar] [CrossRef]
- Lima, W.D.L.; Monteiro, S.S.; Pasquali, M.A.d.B. Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material. Foods 2022, 11, 1471. [Google Scholar] [CrossRef]
- Liu, M.; Zhang, L.; Li, J.; Xu, G.; Zong, W.; Wang, L. Effects of Lactic Acid Bacteria on Antioxidant Activity in Vitro and Aroma Component of Eucommia ulmoides Tea. J. Food Sci. Technol. 2024, 61, 169–177. [Google Scholar] [CrossRef]
- Huynh, N.K.; Wilson, M.D.; Eyles, A.; Stanley, R.A. Recent Advances in Postharvest Technologies to Extend the Shelf Life of Blueberries (Vaccinium sp.), Raspberries (Rubus idaeus L.) and Blackberries (Rubus sp.). J. Berry Res. 2019, 9, 687–707. [Google Scholar] [CrossRef]
- Aguilera, J.M. Berries as Foods: Processing, Products, and Health Implications. Annu. Rev. Food Sci. Technol. 2024, 15, 1–26. [Google Scholar] [CrossRef]
- Khaire, R.A.; Gogate, P.R. Chapter 7—Whey Proteins. In Proteins: Sustainable Source, Processing and Applications; Galanakis, C.M., Ed.; Academic Press: Cambridge, MA, USA, 2019; pp. 193–223. ISBN 978-0-12-816695-6. [Google Scholar]
- Pillai, A.T.; Morya, S.; Kasankala, L.M. Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives. J. Nutr. Metab. 2024, 2024, 8455666. [Google Scholar] [CrossRef] [PubMed]
- Rosa, L.S.; Santos, M.L.; Abreu, J.P.; Rocha, R.S.; Esmerino, E.A.; Freitas, M.Q.; Mársico, E.T.; Campelo, P.H.; Pimentel, T.C.; Cristina Silva, M.; et al. Probiotic Fermented Whey-Milk Beverages: Effect of Different Probiotic Strains on the Physicochemical Characteristics, Biological Activity, and Bioactive Peptides. Food Res. Int. 2023, 164, 112396. [Google Scholar] [CrossRef]
- Qian, Y.; Gui-Bing, L.; Wen-Qiong, W.; Cong-Cong, T.; Ruixia, G. The Mechanism of Whey Protein and Blueberry Juice Mixed System Fermented with Lactobacillus Inhibiting Escherichia coli during Storage. Sci. Rep. 2023, 13, 6614. [Google Scholar] [CrossRef]
- Gordon, R.A.; Zumbro, E.L.; Castleberry, T.J.; Sokoloski, M.L.; Brisebois, M.F.; Irvine, C.J.; Duplanty, A.A.; Ben-Ezra, V. Whey Protein Improves Glycemia during an Oral Glucose Tolerance Test Compared to Vigorous-Intensity Aerobic Exercise in Young Adult Men. BMC Sports Sci. Med. Rehabil. 2022, 14, 147. [Google Scholar] [CrossRef] [PubMed]
- Wen-Qiong, W.; Jie-Long, Z.; Qian, Y.; Ji-Yang, Z.; Mao-Lin, L.; Rui-Xia, G.; Yujun, H. Structural and Compositional Changes of Whey Protein and Blueberry Juice Fermented Using Lactobacillus plantarum or Lactobacillus casei during Fermentation. RSC Adv. 2021, 11, 26291–26302. [Google Scholar] [CrossRef]
- Cai, Z.; Guo, Y.; Zheng, Q.; Liu, Z.; Zhong, G.; Zeng, L.; Huang, M.; Pan, D.; Wu, Z. Screening of a Potential Probiotic Lactiplantibacillus plantarum NUC08 and Its Synergistic Effects with Yogurt Starter. J. Dairy Sci. 2024, 107, 2760–2773. [Google Scholar] [CrossRef]
- Karimkhani, M.M.; Jamshidi, A.; Nasrollahzadeh, M.; Armin, M.; Jafari, S.M.; Zeinali, T. Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage. Sci. Rep. 2024, 14, 5711. [Google Scholar] [CrossRef]
- Cervantes-Elizarrarás, A.; Cruz-Cansino, N.D.S.; Ramírez-Moreno, E.; Vega-Sánchez, V.; Velázquez-Guadarrama, N.; Zafra-Rojas, Q.Y.; Piloni-Martini, J. In vitro probiotic potential of lactic acid bacteria isolated from aguamiel and pulque and antibacterial activity against pathogens. Appl. Sci. 2019, 9, 601. [Google Scholar] [CrossRef]
- Filannino, P.; Cardinali, G.; Rizzello, C.G.; Buchin, S.; De Angelis, M.; Gobbetti, M.; Di Cagno, R. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices. Appl. Environ. Microbiol. 2014, 80, 2206–2215. [Google Scholar] [CrossRef]
- Ricci, A.; Cirlini, M.; Levante, A.; Dall’Asta, C.; Galaverna, G.; Lazzi, C. Volatile Profile of Elderberry Juice: Effect of Lactic Acid Fermentation Using L. plantarum, L. rhamnosus and L. casei strains. Food Res. Int. 2018, 105, 412–422. [Google Scholar] [CrossRef] [PubMed]
- Ricci, A.; Cirlini, M.; Maoloni, A.; Del Rio, D.; Calani, L.; Bernini, V.; Galaverna, G.; Neviani, E.; Lazzi, C. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients 2019, 11, 213. [Google Scholar] [CrossRef] [PubMed]
- Di Cagno, R.; Coda, R.; De Angelis, M.; Gobbetti, M. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol. 2013, 33, 1–10. [Google Scholar] [CrossRef] [PubMed]
- Olvera-Rosales, L.B.; Cruz-Guerrero, A.E.; Jaimez-Ordaz, J.; Pérez-Escalante, E.; Quintero-Lira, A.; Ramírez-Moreno, E.; Contreras-López, E.; González-Olivares, L.G. Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins. Dairy 2023, 4, 515–526. [Google Scholar] [CrossRef]
- Fan-Chiang, H.-J.; Wrolstad, R.E. Sugar and Nonvolatile Acid Composition of Blackberries. J. AOAC Int. 2010, 93, 956–965. [Google Scholar] [CrossRef] [PubMed]
- Pescuma, M.; Hébert, E.M.; Mozzi, F.; de Valdez, G.F. Functional Fermented Whey-Based Beverage Using Lactic Acid Bacteria. Int. J. Food Microbiol. 2010, 141, 73–81. [Google Scholar] [CrossRef]
- Surve, S.; Shinde, D.B.; Kulkarni, R. Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods. Sci. Rep. 2022, 12, 1940. [Google Scholar] [CrossRef]
- Marčetić, M.; Samardžić, S.; Ilić, T.; Božić, D.D.; Vidović, B. Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits. Foods 2022, 11, 3289. [Google Scholar] [CrossRef]
- Pastar, I.; Fira, D.; Strahinić, I.; Krstić, K.; Begović, J.; Topisirović, L.; Jovanović, G. Analysis of the presence of prtR proteinase gene in natural isolates of Lactobacillus rhamnosus. Folia Microbiol. 2006, 51, 535–540. [Google Scholar] [CrossRef] [PubMed]
- Sebastián-Nicolas, J.L.; Contreras-López, E.; Ramírez-Godínez, J.; Cruz-Guerrero, A.E.; Rodríguez-Serrano, G.M.; Añorve-Morga, J.; González-Olivares, L.G. Milk fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102: Proteolytic profile and ace-inhibitory activity. Fermentation 2021, 7, 215. [Google Scholar] [CrossRef]
- Hao, P.; Zheng, H.; Yu, Y.; Ding, G.; Gu, W.; Chen, S.; Zhao, G. Complete sequencing and pan-genomic analysis of Lactobacillus delbrueckii subsp. bulgaricus reveal its genetic basis for industrial yogurt production. PLoS ONE 2011, 6, e15964. [Google Scholar] [CrossRef] [PubMed]
- Kobayashi, J. D-amino acids and lactic acid bacteria. Microorganisms 2019, 7, 690. [Google Scholar] [CrossRef]
- Toe, C.J.; Foo, H.L.; Loh, T.C.; Mohamad, R.; Abdul Rahim, R.; Idrus, Z. Extracellular proteolytic activity and amino acid production by lactic acid bacteria isolated from Malaysian foods. Int. J. Mol. Sci. 2019, 20, 1777. [Google Scholar] [CrossRef]
- Espirito-Santo, A.P.; Carlin, F.; Renard, C.M.G.C. Apple, Grape or Orange Juice: Which One Offers the Best Substrate for Lactobacilli Growth?—A Screening Study on Bacteria Viability, Superoxide Dismutase Activity, Folates Production and Hedonic Characteristics. Food Res. Int. 2015, 78, 352–360. [Google Scholar] [CrossRef]
- Mukisa, I.M.; Byaruhanga, Y.B.; Muyanja, C.M.B.K.; Langsrud, T.; Narvhus, J.A. Production of Organic Flavor Compounds by Dominant Lactic Acid Bacteria and Yeasts from Obushera, a Traditional Sorghum Malt Fermented Beverage. Food Sci. Nutr. 2017, 5, 702–712. [Google Scholar] [CrossRef] [PubMed]
- De Angelis, M.; Calasso, M.; Cavallo, N.; Di Cagno, R.; Gobbetti, M. Functional Proteomics within the Genus Lactobacillus. Proteomics 2016, 16, 946–962. [Google Scholar] [CrossRef]
- Perjéssy, J.; Hegyi, F.; Nagy-Gasztonyi, M.; Zalán, Z. Effect of the Lactic Acid Fermentation by Probiotic Strains on the Sour Cherry Juice and Its Bioactive Compounds. Food Sci. Technol. Int. 2022, 28, 408–420. [Google Scholar] [CrossRef]
- Li, S.; Tao, Y.; Li, D.; Wen, G.; Zhou, J.; Manickam, S.; Han, Y.; Chai, W.S. Fermentation of Blueberry Juices Using Autochthonous Lactic Acid Bacteria Isolated from Fruit Environment: Fermentation Characteristics and Evolution of Phenolic Profiles. Chemosphere 2021, 276, 130090. [Google Scholar] [CrossRef] [PubMed]
- Alvarez, M.M.; Aguirre-Ezkauriatza, E.J.; Ramírez-Medrano, A.; Rodríguez-Sánchez, A. Kinetic Analysis and Mathematical Modeling of Growth and Lactic Acid Production of Lactobacillus casei Var. rhamnosus in Milk Whey. J. Dairy Sci. 2010, 93, 5552–5560. [Google Scholar] [CrossRef]
- Wang, J.; Wei, B.-C.; Zhai, Y.-R.; Li, K.-X.; Wang, C.-Y. Non-Volatile and Volatile Compound Changes in Blueberry Juice Inoculated with Different Lactic Acid Bacteria Strains. J. Sci. Food Agric. 2024, 104, 2587–2596. [Google Scholar] [CrossRef] [PubMed]
- Pontonio, E.; Montemurro, M.; Pinto, D.; Marzani, B.; Trani, A.; Ferrara, G.; Mazzeo, A.; Gobbetti, M.; Rizzello, C.G. Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity. Front. Microbiol. 2019, 10, 1550. [Google Scholar] [CrossRef] [PubMed]
- Fonseca, H.C.; Melo, D.d.S.; Ramos, C.L.; Menezes, A.G.T.; Dias, D.R.; Schwan, R.F. Sensory and Flavor-Aroma Profiles of Passion Fruit Juice Fermented by Potentially Probiotic Lactiplantibacillus plantarum CCMA 0743 Strain. Food Res. Int. 2022, 152, 110710. [Google Scholar] [CrossRef] [PubMed]
- Maisto, M.; Annunziata, G.; Schiano, E.; Piccolo, V.; Iannuzzo, F.; Santangelo, R.; Ciampaglia, R.; Tenore, G.C.; Novellino, E.; Grieco, P. Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp. Foods 2021, 10, 1760. [Google Scholar] [CrossRef]
- Neffe-Skocińska, K.; Okoń, A.; Kołożyn-Krajewska, D.; Dolatowski, Z. Amino Acid Profile and Sensory Characteristics of Dry Fermented Pork Loins Produced with a Mixture of Probiotic Starter Cultures. J. Sci. Food Agric. 2017, 97, 2953–2960. [Google Scholar] [CrossRef] [PubMed]
- Yang, J.; Sun, Y.; Gao, T.; Wu, Y.; Sun, H.; Zhu, Q.; Liu, C.; Zhou, C.; Han, Y.; Tao, Y. Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in Vitro Bioactivities. Front. Nutr. 2022, 9, 833906. [Google Scholar] [CrossRef]
- Eiteman, M.A.; Ramalingam, S. Microbial Production of Lactic Acid. Biotechnol. Lett. 2015, 37, 955–972. [Google Scholar] [CrossRef]
- Mojikon, F.D.; Kasimin, M.E.; Molujin, A.M.; Gansau, J.A.; Jawan, R. Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products. Nutrients 2022, 14, 3457. [Google Scholar] [CrossRef]
- Rejdlová, A.; Salek, R.N.; Míšková, Z.; Lorencová, E.; Kůrová, V.; Adámek, R.; Sumczynski, D. Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures. Foods 2023, 12, 3368. [Google Scholar] [CrossRef] [PubMed]
- Wang, W.; Wang, Y.; Liu, X.; Yu, Q. The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria. Gels 2023, 9, 565. [Google Scholar] [CrossRef]
- Bontsidis, C.; Mallouchos, A.; Terpou, A.; Nikolaou, A.; Batra, G.; Mantzourani, I.; Alexopoulos, A.; Plessas, S. Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods 2021, 10, 768. [Google Scholar] [CrossRef]
- Isas, A.S.; Mariotti Celis, M.S.; Pérez Correa, J.R.; Fuentes, E.; Rodríguez, L.; Palomo, I.; Mozzi, F.; Van Nieuwenhove, C. Functional Fermented Cherimoya (Annona cherimola Mill.) Juice Using Autochthonous Lactic Acid Bacteria. Food Res. Int. 2020, 138, 109729. [Google Scholar] [CrossRef]
- Kim, S.J.; Lee, J.Y.; Yoon, S.R.; Lee, H.W.; Ha, J.H. Regression analysis for predicting the fermentation state of packaged Kimchi using a colorimetric indicator. J. Food Eng. 2019, 240, 65–72. [Google Scholar] [CrossRef]
- Wang, H.; Wang, C.N.; Guo, M.R. Effects of Addition of Strawberry Juice Pre- or Postfermentation on Physiochemical and Sensory Properties of Fermented Goat Milk. J. Dairy Sci. 2019, 102, 4978–4988. [Google Scholar] [CrossRef]
- Paredes, J.L.; Escudero-Gilete, M.L.; Vicario, I.M. A New Functional Kefir Fermented Beverage Obtained from Fruit and Vegetable Juice: Development and Characterization. LWT 2022, 154, 112728. [Google Scholar] [CrossRef]
- Chen, W.; Xie, C.; He, Q.; Sun, J.; Bai, W. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research. Food Chem. 2023, 17, 100535. [Google Scholar] [CrossRef]
- Piekarska-Radzik, L.; Klewicka, E. Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: A review. Eur. Food Res. Technol. 2021, 247, 9–24. [Google Scholar] [CrossRef]
- Gaur, G.; Gänzle, M.G. Conversion of (Poly)Phenolic Compounds in Food Fermentations by Lactic Acid Bacteria: Novel Insights into Metabolic Pathways and Functional Metabolites. Curr. Res. Food Sci. 2023, 6, 100448. [Google Scholar] [CrossRef] [PubMed]
- Rodríguez, H.; Curiel, J.A.; Landete, J.M.; de las Rivas, B.; López de Felipe, F.; Gómez-Cordovés, C.; Mancheño, J.M.; Muñoz, R. Food Phenolics and Lactic Acid Bacteria. Int. J. Food Microbiol. 2009, 132, 79–90. [Google Scholar] [CrossRef] [PubMed]
- Wang, J.; Xie, B.; Sun, Z. Quality Parameters and Bioactive Compound Bioaccessibility Changes in Probiotics Fermented Mango Juice Using Ultraviolet-Assisted Ultrasonic Pre-Treatment during Cold Storage. LWT 2021, 137, 110438. [Google Scholar] [CrossRef]
- Sung, J.M.; Kim, Y.B.; Kum, J.S.; Choi, Y.S.; Seo, D.H.; Choi, H.W.; Park, J.D. Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage. Korean J. Food Sci. Anim. Resour. 2015, 35, 807–814. [Google Scholar] [CrossRef] [PubMed]
- Yuksel, Z.; Avci, E.; Erdem, Y.K. Characterization of Binding Interactions between Green Tea Flavanoids and Milk Proteins. Food Chem. 2010, 121, 450–456. [Google Scholar] [CrossRef]
- Tang, S.; Cheng, Y.; Wu, T.; Hu, F.; Pan, S.; Xu, X. Effect of Lactobacillus Plantarum-Fermented Mulberry Pomace on Antioxidant Properties and Fecal Microbial Community. LWT 2021, 147, 111651. [Google Scholar] [CrossRef]
- Cervantes-Elizarrarás, A.; Piloni-Martini, J.; Ramírez-Moreno, E.; Alanís-García, E.; Güemes-Vera, N.; Gómez-Aldapa, C.A.; Zafra-Rojas, Q.Y.; Cruz-Cansino, N.D. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology. Ultrason. Sonochem. 2017, 34, 371–379. [Google Scholar] [CrossRef]
- Strahsburger, E.; Retamales, P.; Estrada, J.; Seeger, M. Microdot method: Used with chromogenic agar is a useful procedure for sanitary monitoring in aquaculture. Lat. Am. J. Aquat. Res. 2016, 44, 742–749. [Google Scholar] [CrossRef]
- Annual Review of Microbiology, Growth of Bacterial Cultures. In The Physiological Significance of the Growth Constant; Annual Review, Inc.: San Mateo, CA, USA, 1949; Volume 3, pp. 378–393. Available online: https://archive.org/details/sim_annual-review-of-microbiology_1949_3/page/392/mode/2up (accessed on 15 May 2024).
- Díaz Jiménez, B.; Sosa Morales, M.E.; Vélez Ruiz, J.F. Efecto de la adición de fibra y la disminución de grasa en las propiedades fisicoquímicas del yogurt. Rev. Mex. Ing. Quím. 2004, 3, 287–305. [Google Scholar]
- Manzur-Valdespino, S.; Ramírez-Moreno, E.; Arias-Rico, J.; Jaramillo-Morales, O.A.; Calderón-Ramos, Z.G.; Delgado-Olivares, L.; Córdoba-Díaz, M.; Córdoba-Díaz, D.; Cruz-Cansino, N.D. Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements. Appl. Sci. 2020, 10, 3260. [Google Scholar] [CrossRef]
- Stintzing, F.C.; Herbach, K.M.; Mosshammer, M.R.; Carle, R.; Yi, W.; Sellappan, S.; Akoh, C.C.; Bunch, R.; Felker, P. Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (Opuntia spp.) Clones. J. Agric. Food Chem. 2005, 53, 442–451. [Google Scholar] [CrossRef]
- Wallace, T.C.; Giusti, M.M. Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants. J. Food Sci. 2008, 73, C241–C248. [Google Scholar] [CrossRef] [PubMed]
- Kuskoski, E.M.; Asuero, A.G.; Troncoso, A.M.; Mancini-Filho, J.; Fett, R. Aplicación de Diversos Métodos Químicos Para Determinar Actividad Antioxidante En Pulpa de Frutos. Food Sci. Technol. 2005, 25, 726–732. [Google Scholar] [CrossRef]
- Morales, F.J.; Jiménez-Pérez, S. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem. 2001, 72, 119–125. [Google Scholar] [CrossRef]
Sample | pH | % Lactic Acid | Total Soluble Solids (°Brix) | Reducing Sugars (g/100 mL) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
0 h | 24 h | 48 h | 0 h | 24 h | 48 h | 0 h | 24 h | 48 h | 0 h | 24 h | 48 h | |
WH/ | ||||||||||||
C1 | 5.7 ± 0.00 D,a | 4.1 ± 0.00 BC,b | 4.0 ± 0.01 E,c | 0.02 ± 0.00 F,b | 0.07 ± 0.01 G,a | 0.07 ± 0.00 FG,a | 0.9 ± 0.06 D,a | 0.6 ± 0 F,b | 0.4 ± 0.00 G,c | Nd | Nd | Nd |
C2 | 5.9 ± 0.01 BC,a | 3.8 ± 0.03 C,b | 3.8 ± 0.04 F,b | 0.02 ± 0.00 F,b | 0.05 ± 0.00 GH,a | 0.06 ± 0.00 G,a | 0.8 ± 0.06 D,a | 0.4 ± 0 G,b | 0.0 ± 0.00 H,c | Nd | Nd | Nd |
C- | 5.7 ± 0.01 D,a | 5.7 ± 0.00 A,b | 5.7 ± 0.03 B,b | 0.02 ± 0.00 F,b | 0.03 ± 0.00 H,a | 0.03 ± 0.00 G,ab | 1.0 ± 0.00 D | 1.0 ±0.00 E | 1.0 ±0.00 F | Nd | Nd | Nd |
BJ/ | ||||||||||||
C1 | 5.9 ± 0.02 C,a | 3.6 ± 0.20 C,b | 3.6 ± 0.04 H,b | 0.4 ± 0.00 A,c | 1.5 ± 0.02 A,a | 2.3 ± 0.02 A,b | 10 ± 0.06 A,a | 9.07 ± 0.1 B,b | 8.9 ± 0.06 C,b | 9.5 ± 0.00 A,a | 7.9 ± 0.10 B,c | 8.4 ± 0.08 B,b |
C2 | 6.1 ± 0.04 A,a | 4.7 ± 0.02 B,b | 4.05 ± 0.00 D,c | 0.3 ± 0.00 B,c | 0.7 ± 0.01 D,b | 1.4 ± 0.01 B,a | 9.6 ± 0.30 AB,a | 9.9 ± 0.1 A,a | 9.5 ± 0.00 B,a | 8.3 ± 0.08 C,a | 6.1 ± 0.10 C,c | 6.5 ± 0.03 C,b |
C- | 5.9 ± 0.01 B,a | 5.8 ± 0.03 A,b | 5.6 ± 0.00 C,c | 0.3 ± 0.01 B,b | 0.3 ± 0.00 E,b | 0.4 ± 0.01 E,a | 9.3 ± 0.20 B,b | 10 ± 0.06 A,a | 10 ± 0.00 A,a | 8.9 ± 0.07 B,a | 8.6 ± 0.10 A,b | 9.03 ± 0.17 A,a |
BJWH/ | ||||||||||||
C1 | 5.4 ± 0.00 F,a | 3.7 ± 0.01 C,b | 3.5 ± 0.01 I,c | 0.2 ± 0.00 C,c | 0.9 ± 0.05 B,b | 1.2 ± 0.01 C,a | 6.0 ± 0.00 C | 5.0 ± 0.00D | 5.0 ± 0.00 E | 3.5 ± 0.01 E,a | 2.6 ± 0.00 D,b | 1.8 ± 0.00 F,c |
C2 | 5.6 ± 0.01 E,a | 3.8 ± 0.01 C,b | 3.7 ± 0.00 G,c | 0.2 ± 0.00 D,c | 0.8 ± 0.01 C,b | 0.9 ± 0.05 D,a | 6.0 ± 0.00 C | 5.0 ± 0.00 D | 5.0 ± 0.00 E | 3.5 ± 0.02 E,a | 2.5 ± 0.03 D,c | 2.7 ± 0.00 E,b |
C- | 5.6 ± 0.01 E,a | 5.8 ± 0.60 A,a | 5.8 ± 0.00 A,a | 0.1 ± 0.00 E,a | 0.1 ± 0.00 F,a | 0.13 ± 0.01 F,a | 6.0 ± 0.00 C | 6.0 ± 0.00 C | 6.0 ± 0.00 D | 3.6 ± 0.03 D,a | 2.6 ± 0.03 D.c | 3.4 ± 0.04 D,b |
Fermentation System | Parameter Value | |||
---|---|---|---|---|
A (Log 10 CFU/mL) | µ (h−1) | g | k (g/h) | |
BJWH/C1 | 5.39 ± 0.13 | 0.33 ± 0.00 | 2.05 ± 0.05 | 0.48 ± 0.01 |
BJWH/C2 | 2.67 ± 0.36 * | 0.16 ± 0.02 * | 4.20 ± 0.60 * | 0.24 ± 0.03 * |
Time | Total Soluble Solids (°Brix) 1 | Reducing Sugars (g/100 mL) | ||||
---|---|---|---|---|---|---|
BJWH/C1 | BJWH/C2 | BJWH/C- | BJWH/C1 | BJWH/C2 | BJWH/C- | |
0 h | 6 | 6 | 6 | 3.4 ± 0.20 AB,a | 2.9 ± 0.10 B,a | 3.5 ± 0.20 A,bcd |
4 h | 6 | 6 | 6 | 2.1 ± 0.20 B,d | 2.6 ± 0.10 C,ab | 3.7 ± 0.40 A,bcd |
8 h | 5 | 5 | 6 | 2.6 ± 0.04 B,b | 2.1 ± 0.30 B,c | 3.3 ± 0.20 A,cd |
12 h | 5 | 5 | 6 | 2.2 ± 0.01 B,cd | 2.2 ± 0.03 B,c | 3.2 ± 0.02 A,d |
16 h | 5 | 5 | 6 | 2.1 ± 0.06 B,d | 2.1 ± 0.08 B,c | 3.4 ± 0.10 A,bcd |
Day 3 | 5 | 5 | 6 | 2.5 ± 0.10 B,bc | 2.0 ± 0.10 C,c | 3.7 ± 0.07 A,abd |
Day 7 | 5 | 5 | 6 | 2.2 ± 0.60 B,bcd | 2.2 ± 0.04 B,c | 3.4 ± 0.01 A,bcd |
Day 14 | 5 | 5 | 6 | 2.1 ± 0.01 C,d | 2.45 ± 0.06 B,bc | 3.4 ± 0.06 A,bcd |
Day 21 | 5 | 5 | 6 | 2.4 ± 0.08 B,bcd | 2.1 ± 0.08 C,c | 3.9 ± 0.05 A,a |
Day 28 | 5 | 5 | 6 | 2.5 ± 0.10 B,bc | 2.2 ± 0.03 B,bc | 3.7 ± 0.10 A,ab |
Time | Stability (%) | Viscosity (cP) | ||||
---|---|---|---|---|---|---|
BJWH/C1 | BJWH/C2 | BJWH/C- | BJWH/C1 | BJWH/C2 | BJWH/C- | |
0 h | 73.7 ± 0.6 B,b | 76.3 ± 0.5 A,c | 71.3 ± 0.5 C,ab | 64 ± 0.8 A,a | 51.2 ± 0.01 B,a | 63.7 ± 0.9 A,ab |
16 h | 84.6 ± 0.5 B,a | 87.7 ± 0.5 A,a | 73 ± 1 C,a | 27.5 ± 1.7 B,b | 24.9 ± 0.4 B,b | 50.4 ± 1.5 A,c |
Day 3 | 85.3 ± 0.5 A,a | 86.6 ± 0.5 B,ab | 67.4 ± 0.5 C,cd | 22.4 ± 2.2 B,b | 23.7 ± 2.5 B,b | 57.6 ± 1.9 A,bc |
Day 7 | 85.6 ± 0.5 A,a | 85 ± 1 A,b | 69.6 ± 0.5 B,bc | 26.6 ± 5.2 B,b | 23.3 ± 3 B,b | 59.6 ± 2.6 A,ab |
Day 14 | 85 ± 0.1 B,a | 87 ± 0.07 A,ab | 67.3 ± 0.5 C,d | 29.7 ± 0.8 B,b | 24.1 ± 2.1 B,b | 62.5 ± 2.9 A,ab |
Day 21 | 84.7 ± 1.1 A,a | 86.4 ± 0.5 A,ab | 66.5 ± 1.3 B,d | 28.2 ± 0.6 B,b | 25.1 ± 2.4 B,b | 67.5 ± 5.9 A,ab |
Day 28 | 86.3 ± 0.5 A,a | 86 ± 1.7 A,ab | 69.7 ± 0.6 B,b | 27.8 ± 1 B,b | 25.9 ± 0.3 B,b | 70.5 ± 0.7 A,a |
Parameter | Sample | Fermentation | Storage | |||||
---|---|---|---|---|---|---|---|---|
0 h | 16 h | Day 3 | Day 7 | Day 14 | Day 21 | Day 28 | ||
L | BJWH/C1 | 33.6 ± 0.50 B,b | 35.3 ± 0.40 A,a | 36.1 ± 0.40 A,a | 35.6 ± 0.20 A,a | 34.8 ± 1.20 A,ab | 35.2 ± 0.30 A,ab | 35.7 ± 0.20 A,a |
BJWH/C2 | 35.4 ± 0.40 A,a | 34.9 ± 0.60 A,a | 36.3 ± 0.60 A,a | 36.0 ± 0.10 A,a | 35.6 ± 0.50 A,a | 36.0 ± 0.10 A,a | 35.4 ± 0.80 A,a | |
BJWH/C- | 34.5 ± 0.40 AB,a | 33.5 ± 0.08 B,a | 34.6 ± 0.60 B,a | 34.4 ± 0.50 B,a | 34.3 ± 0.50 A,a | 34.0 ± 0.50 B,a | 34.6 ± 10 A,a | |
a* | BJWH/C1 | 1.3 ± 0.10 B,b | 7.8 ± 0.10 A,a | 8.3 ± 0.20 B,a | 7.9 ± 0.30 B,a | 8.4 ± 0.20 B,a | 8.1 ± 0.40 B,a | 8.2 ± 0.10 B,a |
BJWH/C2 | 2.5 ± 0.30 A,d | 8.1 ± 0.60 A,c | 9.5 ± 0.50 A,abc | 9.1 ± 0.10 A,bc | 10 ± 0.70 A,ab | 10.5 ± 0.10 A,a | 9.9 ± 0.03 A,ab | |
BJWH/C- | 1.5 ± 0.20 B,a | 1.3 ± 0.30 B,a | 1.7 ± 0.30 C,a | 1.2 ± 0.03 C,a | 1.4 ± 0.10 C,a | 1.1 ± 0.02 C,a | 1.2 ± 0.04 C,a | |
b* | BJWH/C1 | −0.8 ± 0.06 B,a | −1.3 ± 0.10 B,a | −1.3 ± 0.10 B,a | −1.2 ± 0.10 B,a | −1.2 ± 0.20 C,a | −1.0 ± 0.07 C,a | −1.0 ± 0.06 C,a |
BJWH/C2 | −1.4 ± 0.02 C,c | −0.8 ± 0.10 B,bc | −1.0 ± 0.10 B,bc | −0.7 ± 0.10 AB,ab | −0.5 ± 0.03 B,ab | −0.4 ± 0.10 B,a | −0.5 ± 0.07 B,ab | |
BJWH/C- | −0.6 ± 0.06 A,c | −0.1 ± 0.01 A,bc | −0.1 ± 0.30 A,abc | −0.1 ± 0.01 A,abc | 0.04 ± 0.20 A,abc | 0.3 ± 0.06 A,ab | 0.3 ± 0.06 A,a | |
Chroma | BJWH/C1 | 1.7 ± 0.20 B,b | 7.9 ± 0.10 B,a | 8.4 ± 0.30 B,a | 7.9 ± 0.30 B,a | 8.4 ± 0.1 B,a | 8.2 ± 0.40 B,a | 8.2 ± 0.10 B,a |
BJWH/C2 | 2.8 ± 0.20 A,d | 8.2 ± 0.60 A,c | 9.6 ± 0.50 A,abc | 9.1 ± 0.10 A,bc | 10 ± 0.7 A,ab | 10.5 ± 0.10 A,a | 10 ± 0.03 A,abc | |
BJWH/C- | 1.7 ± 0.10 B,a | 1.4 ± 0.30 B,a | 1.7 ± 0.30 C,a | 1.2 ± 0.03 C,a | 1.4 ± 0.1 C,a | 1.1 ± 0.01 C,a | 1.2 ± 0.05 C,a | |
Hue | BJWH/C1 | −27.4 ± 2.20 A,b | −8.5 ± 0.70 A,a | −9.2 ± 0.70 A,a | −8.5 ± 0.40 A,a | −7.5 ± 1.40 A,a | −7.3 ± 0.10 B,a | −6.7 ± 0.30 C,a |
BJWH/C2 | −26.3 ± 1.80 A,b | −6.1 ± 0.60 A,a | −5.7 ± 0.60 A,a | −4.7 ± 0.90 A,a | −2.7 ± 0.20 A,a | −2.2 ± 0.60 B,a | −3.2 ± 0.40 B,a | |
BJWH/C- | −20.7 ± 0.30 A,c | −7.4 ± 1.80 A,cd | −3.2 ± 0.20 A,abc | −7.3 ± 0.90 A,c | 1.9 ± 0.10 A,abc | 15.3 ± 2.60 A,ab | 17 ± 1.60 A,a | |
Sistema color | BJWH/C1 | |||||||
BJWH/C2 | ||||||||
BJWH/C- |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Lugo-Zarate, L.; Delgado-Olivares, L.; Cruz-Cansino, N.d.S.; González-Olivares, L.G.; Castrejón-Jiménez, N.S.; Estrada-Luna, D.; Jiménez-Osorio, A.S. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. Int. J. Mol. Sci. 2024, 25, 8882. https://doi.org/10.3390/ijms25168882
Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NdS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. International Journal of Molecular Sciences. 2024; 25(16):8882. https://doi.org/10.3390/ijms25168882
Chicago/Turabian StyleLugo-Zarate, Liliana, Luis Delgado-Olivares, Nelly del Socorro Cruz-Cansino, Luis Guillermo González-Olivares, Nayeli Shantal Castrejón-Jiménez, Diego Estrada-Luna, and Angélica Saraí Jiménez-Osorio. 2024. "Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage" International Journal of Molecular Sciences 25, no. 16: 8882. https://doi.org/10.3390/ijms25168882