Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria

Journal of Food Processing and PreservationVolume 45, Issue 11 e15937 ORIGINAL ARTICLE Changes in phenolics and antioxidant capacity during fermentation and simulated in vitro digestion of mango puree fermented with different lactic acid bacteria Florence M. Mashitoa, Florence M. Mashitoa Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Formal analysis, ​Investigation, Writing - original draftSearch for more papers by this authorVimbainashe E. Manhivi, Vimbainashe E. Manhivi orcid.org/0000-0002-7323-767X Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Validation, Visualization, Writing - review & editingSearch for more papers by this authorStephen A. Akinola, Stephen A. Akinola orcid.org/0000-0001-9361-7680 Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Formal analysis, Methodology, Writing - review & editingSearch for more papers by this authorCyrielle Garcia, Cyrielle Garcia Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, ESIROI, Montpellier, France Contribution: Conceptualization, ​Investigation, MethodologySearch for more papers by this authorFabienne Remize, Fabienne Remize orcid.org/0000-0002-6860-2089 Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, ESIROI, Montpellier, France Contribution: Conceptualization, Formal analysis, Methodology, Visualization, Writing - review & editingSearch for more papers by this authorTinotenda Shoko, Tinotenda Shoko Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Data curation, Validation, Visualization, Writing - review & editingSearch for more papers by this authorDharini Sivakumar, Corresponding Author Dharini Sivakumar SivakumarD@tut.ac.za orcid.org/0000-0001-7645-7857 Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Correspondence Dharini Sivakumar, Phytochemical Food Network Group, Department of Crop Sciences. Tshwane University of Technology, Pretoria West 0001, South Africa. Email: SivakumarD@tut.ac.za Contribution: Conceptualization, ​Investigation, Project administration, Resources, Supervision, Writing - review & editingSearch for more papers by this author Florence M. Mashitoa, Florence M. Mashitoa Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Formal analysis, ​Investigation, Writing - original draftSearch for more papers by this authorVimbainashe E. Manhivi, Vimbainashe E. Manhivi orcid.org/0000-0002-7323-767X Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Data curation, Formal analysis, ​Investigation, Methodology, Validation, Visualization, Writing - review & editingSearch for more papers by this authorStephen A. Akinola, Stephen A. Akinola orcid.org/0000-0001-9361-7680 Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Formal analysis, Methodology, Writing - review & editingSearch for more papers by this authorCyrielle Garcia, Cyrielle Garcia Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, ESIROI, Montpellier, France Contribution: Conceptualization, ​Investigation, MethodologySearch for more papers by this authorFabienne Remize, Fabienne Remize orcid.org/0000-0002-6860-2089 Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, ESIROI, Montpellier, France Contribution: Conceptualization, Formal analysis, Methodology, Visualization, Writing - review & editingSearch for more papers by this authorTinotenda Shoko, Tinotenda Shoko Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Contribution: Data curation, Validation, Visualization, Writing - review & editingSearch for more papers by this authorDharini Sivakumar, Corresponding Author Dharini Sivakumar SivakumarD@tut.ac.za orcid.org/0000-0001-7645-7857 Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West, South Africa Correspondence Dharini Sivakumar, Phytochemical Food Network Group, Department of Crop Sciences. Tshwane University of Technology, Pretoria West 0001, South Africa. Email: SivakumarD@tut.ac.za Contribution: Conceptualization, ​Investigation, Project administration, Resources, Supervision, Writing - review & editingSearch for more papers by this author First published: 05 September 2021 https://doi.org/10.1111/jfpp.15937Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Mangoes (cv. 'Cogshall') were pureed, pasteurized, and fermented separately at 37℃ for 48 hr using lactic acid bacteria strains; Leuconostoc pseudomesenteroides 56 (LAB 56); Weissella cibaria 64 (LAB 64), and Lactobacillus plantarum 75 (LAB 75), stored for 7 days at 4℃, and were subjected to in vitro gastrointestinal digestion. Results showed that the LAB 75 survived in fermented and stored puree compared to others and increased the total phenol, antioxidant capacity, and inhibitory effect of α-glucosidase activity of mango puree. Fermentation by LAB 64 increased the mangiferin content, while LAB 64 and LAB 75, increased the gallocatechin, protocatechuic, vanillic, syringic, and ellagic acids content compared to the non-fermented and LAB 56. Mango puree fermented by LAB 56, LAB 75, and LAB 64 enhanced the antioxidant capacity of the dialysed fraction than the fraction of undigested puree. LAB 75 mango puree was strongly accepted (4.14) than the other treatments. Practical applications Mangoes are popularly consumed in Asian and African countries. Lactic fermentation of pasteurized mango puree using Lactobacillus plantarum (LAB 75) as the starter culture improved sensory properties, bio activities and improved the bioaccessibility of phenolic compounds. Thus, lactic acid bacteria LAB 75 fermented mango puree would be beneficial for commercialization in small-scale industries. Open Research DATA AVAILABILITY STATEMENT Data is included in the manuscript. Supporting Information Filename Description jfpp15937-sup-0001-TableS1.docxWord document, 19.8 KB Table S1 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume45, Issue11November 2021e15937 RelatedInformation