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Article

Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia

by
Nayeli Barrón-Álvarez
1,
Lilia Arely Prado-Barragán
2,
María de los Ángeles Fortis-Barrera
3 and
Francisco Javier Alarcon-Aguilar
3,*
1
Doctorate Program in Biological and Health Sciences DCBS, Metropolitan Autonomous University of Iztapalapa (UAM-I), Mexico City 09340, Mexico
2
Solid Medium Fermentation Pilot Plant, Biotechnology Department DCBS, UAM-I, San Rafael Atlixco No. 186, Col. Vicentina, Mexico City 09340, Mexico
3
Pharmacology Laboratory, Department of Health Sciences DCBS, UAM-I, San Rafael Atlixco No. 186, Col. Vicentina, Mexico City 09340, Mexico
*
Author to whom correspondence should be addressed.
Beverages 2022, 8(3), 55; https://doi.org/10.3390/beverages8030055
Submission received: 13 August 2022 / Revised: 28 August 2022 / Accepted: 29 August 2022 / Published: 7 September 2022
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)

Abstract

Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to measure microbial growth, pH, acidity, sugars, soluble protein, polyphenols and flavonoids, antioxidant activity, and effects on glycemia. In native fermentation, the growth of total microorganisms increased up to 32 h, decreasing at the end of the process. In Lp fermentation, total microorganisms increased until 16 h to stay constant at the end, with a predominance of Lp. The pH and the sugars decreased in the two fermentations, while polyphenol and flavonoid increased. In spontaneous fermentation, these changes were lesser. Both fermentations, like fresh juice, preserve functional properties (antioxidant, alpha-glucosidase inhibition, and hypoglycemia). The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties.
Keywords: Cucurbita ficifolia; Lactobacillus plantarum; lactic fermentation; polyphenolic compounds; flavonoids; antioxidant activity Cucurbita ficifolia; Lactobacillus plantarum; lactic fermentation; polyphenolic compounds; flavonoids; antioxidant activity
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MDPI and ACS Style

Barrón-Álvarez, N.; Prado-Barragán, L.A.; Fortis-Barrera, M.d.l.Á.; Alarcon-Aguilar, F.J. Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia. Beverages 2022, 8, 55. https://doi.org/10.3390/beverages8030055

AMA Style

Barrón-Álvarez N, Prado-Barragán LA, Fortis-Barrera MdlÁ, Alarcon-Aguilar FJ. Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia. Beverages. 2022; 8(3):55. https://doi.org/10.3390/beverages8030055

Chicago/Turabian Style

Barrón-Álvarez, Nayeli, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera, and Francisco Javier Alarcon-Aguilar. 2022. "Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia" Beverages 8, no. 3: 55. https://doi.org/10.3390/beverages8030055

APA Style

Barrón-Álvarez, N., Prado-Barragán, L. A., Fortis-Barrera, M. d. l. Á., & Alarcon-Aguilar, F. J. (2022). Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia. Beverages, 8(3), 55. https://doi.org/10.3390/beverages8030055

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