How Different Bacteria Affect Nutrients and Flavors in Purple Sweet Potato Juice

Greg Howard
26th July, 2024

How Different Bacteria Affect Nutrients and Flavors in Purple Sweet Potato Juice

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Jiangnan University found that fermenting purple sweet potato juice with lactic acid bacteria significantly increased the bacteria count, indicating successful fermentation
  • The fermentation process boosted the juice's total phenolic and flavonoid content, enhancing its antioxidant properties
  • LAB fermentation also improved the aroma and sensory quality of the juice, making it more appealing to consumers
Purple sweet potatoes (PSP) are a nutritious root vegetable known for their high content of anthocyanins, polysaccharides, and other bioactive compounds. These compounds offer significant health benefits, including antioxidant and anti-inflammatory properties[2][3]. Recent research from Jiangnan University has explored the potential of lactic acid bacteria (LAB) fermentation to enhance the nutritional and sensory qualities of purple sweet potato juice[1]. The study investigated the effects of three LAB strains—Lactobacillus plantarum, Lactobacillus rhamnosus, and Streptococcus thermophilus—on various properties of purple sweet potato juice during fermentation. The researchers found that the viable counts of all three bacteria increased significantly, exceeding 11 log CFU/mL by the end of the fermentation process. This increase in bacterial count is crucial as it indicates successful fermentation, which is essential for enhancing the juice's nutritional profile. One of the key findings was the increase in total phenolic and flavonoid content in the fermented juice. Phenolic compounds are known for their antioxidant properties, which help neutralize harmful free radicals in the body. The study also noted changes in the phenolic profiles of the juice, with an increase in specific phenolic acids like caffeic acid and vanillic acid. These changes were positively correlated with improved antioxidant capacities, including DPPH, ABTS, and hydroxyl radical scavenging activities (p < 0.05). This research aligns with previous studies on the fermentation of other fruit juices. For example, similar increases in phenolic content and antioxidant activities were observed in fermented strawberry juice and mulberry juice[4][5]. In both cases, LAB fermentation enhanced the color and antioxidant properties of the juices, making them more appealing and nutritious. Additionally, the study found that LAB fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. This is significant because sensory qualities such as taste and aroma play a crucial role in consumer acceptance. Enhanced sensory properties could make fermented PSP juice a more attractive option for health-conscious consumers. The findings also have practical implications for the food industry. The enhanced phenolic content and antioxidant activities suggest that fermented PSP juice could serve as a functional beverage, offering both nutritional and sensory benefits. Moreover, the use of LAB strains like Lactobacillus plantarum and Lactobacillus rhamnosus, which have been shown to improve the nutritional profiles of other juices, further supports the potential of this approach[4][5]. In summary, the study from Jiangnan University demonstrates that LAB fermentation can significantly enhance the nutritional and sensory qualities of purple sweet potato juice. By increasing the phenolic content and improving antioxidant capacities, this method offers a promising way to develop functional beverages that cater to health-conscious consumers. The findings also build on previous research on the fermentation of other fruit juices, highlighting the broader applicability of LAB fermentation in food processing.

NutritionHealthBiochem

References

Main Study

1) Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.

Published 25th July, 2024

https://doi.org/10.1007/s13197-024-05959-5

Related Studies

2) The botanical profile, phytochemistry, biological activities and protected-delivery systems for purple sweet potato (Ipomoea batatas (L.) Lam.): An up-to-date review.

https://doi.org/10.1016/j.foodres.2022.111811

3) Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.

https://doi.org/10.3390/antiox11091648

4) Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.

https://doi.org/10.1016/j.fochx.2022.100535

5) Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.

https://doi.org/10.1016/j.foodchem.2018.01.009


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