Prunus mahaleb (P. mahaleb) is a deciduous tree native to Mediterranean region, resistant to dry climate and several diseases. P. mahaleb fruits are small, highly pigmented drupes representing a new source of bioactive compounds, above all anthocyanins. Since its astringent and sour taste, it is not considered not-edible. This study aimed to improve sensory characteristics of P. mahaleb fruits after fermentation with different Saccharomyces cerevisiae and Lactobacillus plantarum strains. Methods: Aqueous suspension of intact P. mahaleb fruits were inoculated with four lactic acid bacterial strains and one yeast strains, as single or mixed starter formulation. Microbial growth kinetics were followed during 20 days of fermentation characterizing both fermented fruits and fermentation broth by HPLC analysis and their organoleptic properties. Results: Results indicated that all strains were able to grow and ferment fruits and that all L. plantarum strains were able to survive to simulated gastric and pancreatic digestions. However, the starter L. plantarum FG69 + S. cerevisiae Li180-7 had the best impact on sensory characteristics. Conclusions: Since sourness of P. mahaleb fruits was strongly reduced by fermentation with a new starter co-culture made up with L. plantarum and S. cerevisiae strains, it is possible to conclude that a new promising functional and probiotic food and beverage was obtained by exploiting fruits from threes currently growing on marginal land for agricultural production.

Prunus Mahaleb Fruit Fermentation for New Functional Foods and Beverages

Rampino Patrizia;
2020

Abstract

Prunus mahaleb (P. mahaleb) is a deciduous tree native to Mediterranean region, resistant to dry climate and several diseases. P. mahaleb fruits are small, highly pigmented drupes representing a new source of bioactive compounds, above all anthocyanins. Since its astringent and sour taste, it is not considered not-edible. This study aimed to improve sensory characteristics of P. mahaleb fruits after fermentation with different Saccharomyces cerevisiae and Lactobacillus plantarum strains. Methods: Aqueous suspension of intact P. mahaleb fruits were inoculated with four lactic acid bacterial strains and one yeast strains, as single or mixed starter formulation. Microbial growth kinetics were followed during 20 days of fermentation characterizing both fermented fruits and fermentation broth by HPLC analysis and their organoleptic properties. Results: Results indicated that all strains were able to grow and ferment fruits and that all L. plantarum strains were able to survive to simulated gastric and pancreatic digestions. However, the starter L. plantarum FG69 + S. cerevisiae Li180-7 had the best impact on sensory characteristics. Conclusions: Since sourness of P. mahaleb fruits was strongly reduced by fermentation with a new starter co-culture made up with L. plantarum and S. cerevisiae strains, it is possible to conclude that a new promising functional and probiotic food and beverage was obtained by exploiting fruits from threes currently growing on marginal land for agricultural production.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11587/441493
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