Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum

Marlia Singgih; Elin Julianti; Tri Suciati; Istiyati Inayah

doi:10.12991/jrespharm.1944923

Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum

Abstract

This study aimed to examine changes in physical and chemical properties, bioactive components, and antimicrobial and antioxidant activities in tamarillo fruit juice fermented by Lactobacillus plantarum. Tamarillo fruit juice was fermented for 96 hours. The total microbial, titrated acid and pH were tested during fermentation every 6 hours. Changes in color, viscosity, total phenolic, total flavonoid, anthocyanin, and antioxidant activity were tested at 0, 24, 72, and 96 hours. The results showed that L. plantarum could grow well on tamarillo fruit juice, which was characterized by an increase in the number of cells from 2.6×107 CFU/mL (0 hours) to 7.3×108 CFU/mL (24 hours) and 3.8×1012 CFU/mL (96th hour). Fermentation of tamarillo fruit juice by L. plantarum caused a decrease in pH from 3.62 to 3.31 and increased total titrated acid from 1.58% to 2.49%. The antioxidant activity continued to decrease during fermentation. In contrast, the antimicrobial activity increased against Bacillus subtilis and Staphylococcus aureus. It can be concluded that the fermentation process causes changes in the physical, chemical, and bioactive components of tamarillo fruit extract and has an impact on reducing antioxidant activity but increasing antimicrobial activity.

Keywords

References

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Details

Primary Language

English

Subjects

Pharmaceutical Sciences

Journal Section

Research Article

Authors

Marlia Singgih ^* This is me
0000-0002-5351-1731
Indonesia

Elin Julianti This is me
0000-0002-5504-6140
Indonesia

Tri Suciati This is me
0009-0006-1309-823X
Indonesia

Istiyati Inayah This is me
0000-0003-2522-7829
Indonesia

Publication Date

May 11, 2026

Submission Date

December 23, 2023

Acceptance Date

March 19, 2024

Published in Issue

Year 2026 Volume: 30 Number: 3

DOI

https://doi.org/10.12991/jrespharm.1944923

IZ

https://izlik.org/JA84DD54TS

Cite

RIS / Bibtex

APA

Singgih, M., Julianti, E., Suciati, T., & Inayah, I. (2026). Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum. Journal of Research in Pharmacy, 30(3), 773-782. https://doi.org/10.12991/jrespharm.1944923

AMA

1.Singgih M, Julianti E, Suciati T, Inayah I. Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum. J. Res. Pharm. 2026;30(3):773-782. doi:10.12991/jrespharm.1944923

Chicago

Singgih, Marlia, Elin Julianti, Tri Suciati, and Istiyati Inayah. 2026. “Changes of Physicochemical Properties, Bioactive Compound, Antioxidant and Antimicrobial Activity in Tamarillo Fruit Juice (Solanum Betaceum Cav.) During Fermentation by Lactobacillus Plantarum”. Journal of Research in Pharmacy 30 (3): 773-82. https://doi.org/10.12991/jrespharm.1944923.

EndNote

Singgih M, Julianti E, Suciati T, Inayah I (May 1, 2026) Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum. Journal of Research in Pharmacy 30 3 773–782.

IEEE

[1]M. Singgih, E. Julianti, T. Suciati, and I. Inayah, “Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum”, J. Res. Pharm., vol. 30, no. 3, pp. 773–782, May 2026, doi: 10.12991/jrespharm.1944923.

ISNAD

Singgih, Marlia - Julianti, Elin - Suciati, Tri - Inayah, Istiyati. “Changes of Physicochemical Properties, Bioactive Compound, Antioxidant and Antimicrobial Activity in Tamarillo Fruit Juice (Solanum Betaceum Cav.) During Fermentation by Lactobacillus Plantarum”. Journal of Research in Pharmacy 30/3 (May 1, 2026): 773-782. https://doi.org/10.12991/jrespharm.1944923.

JAMA

1.Singgih M, Julianti E, Suciati T, Inayah I. Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum. J. Res. Pharm. 2026;30:773–782.

MLA

Singgih, Marlia, et al. “Changes of Physicochemical Properties, Bioactive Compound, Antioxidant and Antimicrobial Activity in Tamarillo Fruit Juice (Solanum Betaceum Cav.) During Fermentation by Lactobacillus Plantarum”. Journal of Research in Pharmacy, vol. 30, no. 3, May 2026, pp. 773-82, doi:10.12991/jrespharm.1944923.

Vancouver

1.Marlia Singgih, Elin Julianti, Tri Suciati, Istiyati Inayah. Changes of physicochemical properties, bioactive compound, antioxidant and antimicrobial activity in tamarillo fruit juice (Solanum betaceum Cav.) during fermentation by Lactobacillus plantarum. J. Res. Pharm. 2026 May 1;30(3):773-82. doi:10.12991/jrespharm.1944923