Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation
نویسندگان
چکیده
Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due perishability, the bioactive qualities of deteriorate during postharvest storage processing. By improving stability bioavailability nutritionally post-harvest stages, effective integration blackberry support strategies can be targeted for T2D benefits. Solutions quality loss achieved by advancing bioprocessing strategy integrating compatible fruit synergy beneficial lactic acid bacteria (LAB) based fermentation. This approach was enhance levels bioactive-linked ( Rubus spp.) integrated Pyrus communis ) at a ratio 30:70, which optimized previously on potential synergistic effects. The aim this study recruit LAB Lactobacillus helveticus Bifidobacterium longum bioprocess blackberry: synergies improve Essential health-targeted food assessed total soluble content, compound profile, activity, anti-hyperglycemic property α-amylase α-glucosidase enzyme inhibitory, anti-hypertensive angiotensin-I-converting (ACE) inhibitory activities using vitro assay models. Additionally, activity fermented extracts against pathogenic Helicobacter pylori , common bacterial ulcer pathogen also investigated. Overall, improvement retention content 30:70 combination, well 100% juice both were observed following Furthermore, enhanced α-glucosidase, ACE synergy. Among substrates only fermentation resulted H. . results provide biochemical rationale develop LAB-based benefits while potentially keeping quality.
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ژورنال
عنوان ژورنال: Frontiers in sustainable food systems
سال: 2021
ISSN: ['2571-581X']
DOI: https://doi.org/10.3389/fsufs.2021.703672