Biofortification of fruit juices using probiotics and its effect on biochemical physico chemical functional and sensory characteristics

Abstract

newline The present research work was carried out on biofortification of fruit juices using probiotics and its effect on biochemical, physico-chemical, functional and sensory characteristics.The fruit juices ofkaronda (Carissa carandas), phalsa (Grewiaasiatica), jamun (Syzygiumcumini), were used as a matrix for biofortification using probiotics. The results demonstratedan increasing trend in the phenolic and flavonoid profile. Thehighest total phenolic (771.01±1.37 mg GAE/ml) and flavonoid (394.09±2.66 mg QE/ml) contentwas shown by phalsa juice fermented by Saccharomyces cerevisaeas compared to control. The juice of karonda, fermented by S.cerevisae. displayed the highest free radical scavenging activity viaDPPH assay, whereasjamun juice,fermented byLactobacillusacidophilusshowed highest reducing power activity andin case of FRAP assay,phalsa juice fermented by S.cerevisae exhibited enhanced FRAP value.The highest and#945;-amylase activity(84.20±1.87)was seen in karonda juice, fermented by S. cerevisaewhile the highest and#945;-glucosidase inhibitory activity(84.45±1.28) was recorded by phalsa juice,fermentedby S. cerevisae. Moreover, highest anti-hypertensive activity was observed in karonda juice, fermented byS. cerevisae (89.88±0.79%).Effect of fermentation on various physico-chemical parameters viz., pH, total acidity, total soluble solids, total soluble sugar, reducing sugar, was determined andthe phalsa juice fermented by Lactobacilluscasei demonstrated the lowest pH value.The most significant rise in total acidity was observed in L. caseifermented phalsa juice. L. acidophilus fermentation in phalsa juice led to maximum increase in total soluble solids. The quantification of reducing sugar was conducted post-fermentation with probiotics and the study revealed that the level of reducing sugar was decreased that may be due the probiotics, feed on the sugars present in the juices. The phalsa juice displayed augmentation in its mineral composition.The potassium (K) content showed significant increase, whereas the i