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KMID : 0380620220540050531
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.531 ~ p.538
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Improvement of antioxidant activity and change in functional ingredients upon lactic acid fermentation in domestic pineapple
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Jung Hyun-Jin
Oh Im-Kyung
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Abstract
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The aim of this study was to investigate changes in the functional ingredients and antioxidant activities of pineapple extracts during lactic acid fermentation. The pineapple extract was fermented with four types of commercial Lactobacillus starters (SL, SL-LL, SL-LF, and SL-LAB) at 37°C for 48 h. The greatest changes in pH and acidity were observed for SL-LAB. Lactic acid bacteria counts increased over 9.0 log CFU/mL in all the samples during fermentation. The antioxidant activities of fermented pineapple extracts were increased by approximately 20% compared to those before fermentation, which was thought to be a result of the increase in total flavonoid and polyphenol contents by lactic acid fermentation. In the case of organic acid content, citric acid and lactic acid levels significantly increased in all the samples. The highest overall preference was observed for SL-LAB starter regarding sensory characteristics. Therefore, this study indicated that pineapple extract fermented by SL-LAB has a great potential to be developed into a healthy beverage.
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KEYWORD
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domestic pineapple, lactic acid fermentation, antioxidant activity, organic acid, sensory characteristics
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