Influence of extracts of different Feijoa (Acca sellowiana) leaf genotypes on the lactic fermentation performed by a mixed culture
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i4.2687Abstract
The objective of this research was to evaluate the influence of the addition of aqueous extracts of Feijoa leaf genotypes (Acca Selowiana) (Access 2316, Alcântara, Helena, Mattos and Nonante) on the lactic fermentation performed by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus, in MRS broth and milk. The total content of phenolic compounds (TPC), the antioxidant activity (AA) and the antimicrobial activity were determined. For the samples fermented in MRS broth, with and without the presence of extracts, the parameters analyzed were the kinetics of cell growth, TPC, AA, pH, and bacterial microscopy. For the samples fermented in whole milk, the parameters analyzed were pH, titratable acidity, moisture, ash, protein, total solids, and sensory profile. There was inhibition of the mixed culture’s growth in the dilution of 80% of the extracts (TPC 75.82 - 110.90 mg EAG g-1), the other experiments having been performed with TPC below 70 mg EAG g-1. The kinetics of growth was 16 hours. For the fermented samples, there were changes to the TPC and antioxidant activity, except for the one fermented with the Access 2316 extract, for which activity remained the same. The microscopy showed predominance of Streptococcus thermophilus. In the fermented milks, pH decreased, and acidity increased, and the sensory profile was modified by the addition of the extracts. The addition of Feijoa leaf extracts in fermentation enriches the fermented product with phenolic compounds and antioxidant activity and can be a viable alternative for the provision of bioactive compounds.
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Chavan, M., Y. Gat, M. Harmalkar and R. Waghmare. 2018. Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume. LWT - Food Sci Technol. 91:339–344.
Ducroquet, J-P. H. J. and E. R. Hickel. 1991. Fenologia da goiabeira serrana (Feijoa sellowiana Berg) no Alto Vale do Rio do Peixe. Rev. Bras. Frutic. 13(3):313-321.
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Ebrahimzadeh, M. A., S. J. Hosseinimehr, A. Hamidinia and M. Jafari. 2008. Antioxidant and free radical scavenging activity of Feijoa sellowiana fruits peel and leaves. Pharmacologyonline. 1:7-14.
Eça, R. and F. Implvo. 2006. Péptidos bioactivos das proteínas do leite com actividade reguladora da tensão arterial. Alimentação humana. 12(3):108- 119.
El-Shenawi, S. M., M. S. Marzouk, R. A. E. Dib, H. E. A. Elyazed, N. M. Shaffie and F. A. Moharram. 2008. Polyphenols and biological activities of Feijoa sellowiana leaves and twigs. Rev. Latinoamer. Quím. 36(3):103-120.
Filannino, P., R. Di Cagno and M. Gobetti. 2018. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Cur Opin Biotechnol. 49:64–72.
Heleno, S. A., A. Martins, M. J. Queiroz and I. C. Ferreira. 2015. Bioactivity of phenolic acids: metabolites versus parent compounds: A review. Food Chem. 173:501-513.
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Published
2021-05-21
How to Cite
Beilke, L., E. H. Sumny, L. S. Moroni, C. V. T. do Amarante, and A. P. Kempka. “Influence of Extracts of Different Feijoa (Acca Sellowiana) Leaf Genotypes on the Lactic Fermentation Performed by a Mixed Culture”. Emirates Journal of Food and Agriculture, vol. 33, no. 4, May 2021, pp. 328-41, doi:10.9755/ejfa.2021.v33.i4.2687.
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Section
Research Article
.