Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Trang Nguyen; Ha Nguyen

doi:10.31015/jaefs.2022.3.13

EN

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Abstract

The bitter gourd is bringing health benefits to human; however bitterness of the fruit limits its therapeutic effects. Fermentation processes have been reported to be able to reduce the bitterness of the bitter gourd. In this study, effects of fermentation factors including time (0, 12, 24, 36, 48, 60 and 72h), temperature (20, 25, 30, 35 and 40℃) and inoculum volume (v/w) (0, 1, 5, 10, 15 and 20%) of Lactobacillus plantarum on pH, total soluble solids (TSS), total phenolic content (TPC), antioxidant capacity (AC) and bitterness evaluation of the bitter gourd juice were studied. In general, TPC and AC values of the fermented samples increased significantly (p < 0.05) compared to those of the control ones. In the first experiment, the TPC value of 24h-fermented sample reached a peak, meanwhile the highest AC value obtained after 72h fermentation. In the second experiment, the highest TPC and AC values were recorded at 40℃. For the last experiment, with 20% inoculum volume, the highest TPC and AC values were recorded. The fermentation with 10% of L. plantarum for 24 h, at 30℃ resulted in a higher total phenolic content. Changing fermentation conditions significantly changed bitterness of the juice. Through sensory evaluation test, significant differences (p<0.05) in the bitterness among unfermented and fermented samples were recorded. Most of the panelists recognized there was reduction in bitterness of fermented sample compared to the control one.

Keywords

Fermentation duration, Fermentation temperature, Inoculum volume, Antioxidant capacity, Juice fermentation

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Trang Nguyen This is me
0000-0003-0070-3892
Vietnam

Ha Nguyen ^*
0000-0002-4023-5184
Vietnam

Publication Date

September 23, 2022

Submission Date

June 1, 2022

Acceptance Date

August 9, 2022

Published in Issue

Year 2022 Volume: 6 Number: 3

DOI

https://doi.org/10.31015/jaefs.2022.3.13

IZ

https://izlik.org/JA66WE45KK

APA

Nguyen, T., & Nguyen, H. (2022). Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice. International Journal of Agriculture Environment and Food Sciences, 6(3), 435-441. https://doi.org/10.31015/jaefs.2022.3.13

AMA

1.Nguyen T, Nguyen H. Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice. int. j. agric. environ. food sci. 2022;6(3):435-441. doi:10.31015/jaefs.2022.3.13

Chicago

Nguyen, Trang, and Ha Nguyen. 2022. “Effects of Fermentation Conditions Using Lactobacillus Plantarum on Antioxidant Properties and Bitterness of Bitter Gourd (Momordica Charantia L.) Juice”. International Journal of Agriculture Environment and Food Sciences 6 (3): 435-41. https://doi.org/10.31015/jaefs.2022.3.13.

EndNote

Nguyen T, Nguyen H (September 1, 2022) Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice. International Journal of Agriculture Environment and Food Sciences 6 3 435–441.

IEEE

[1]T. Nguyen and H. Nguyen, “Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice”, int. j. agric. environ. food sci., vol. 6, no. 3, pp. 435–441, Sept. 2022, doi: 10.31015/jaefs.2022.3.13.

ISNAD

Nguyen, Trang - Nguyen, Ha. “Effects of Fermentation Conditions Using Lactobacillus Plantarum on Antioxidant Properties and Bitterness of Bitter Gourd (Momordica Charantia L.) Juice”. International Journal of Agriculture Environment and Food Sciences 6/3 (September 1, 2022): 435-441. https://doi.org/10.31015/jaefs.2022.3.13.

JAMA

1.Nguyen T, Nguyen H. Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice. int. j. agric. environ. food sci. 2022;6:435–441.

MLA

Nguyen, Trang, and Ha Nguyen. “Effects of Fermentation Conditions Using Lactobacillus Plantarum on Antioxidant Properties and Bitterness of Bitter Gourd (Momordica Charantia L.) Juice”. International Journal of Agriculture Environment and Food Sciences, vol. 6, no. 3, Sept. 2022, pp. 435-41, doi:10.31015/jaefs.2022.3.13.

Vancouver

1.Trang Nguyen, Ha Nguyen. Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice. int. j. agric. environ. food sci. 2022 Sep. 1;6(3):435-41. doi:10.31015/jaefs.2022.3.13

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Abstract

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Abstract

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Submission Date

Acceptance Date

Published in Issue

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Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

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