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Screening of antioxidant effect of spontaneous and bioinoculated with gluconobacter oxydans fermented papaya: a comparative study

2023-01-27Journal article Open access
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dc.contributor.authorLeitão, Mariana
dc.contributor.authorFerreira, Beatriz
dc.contributor.authorGuedes, Beatriz
dc.contributor.authorMoreira, Daniela
dc.contributor.authorGarcía, Pablo A.
dc.contributor.authorBarreiros, Luísa
dc.contributor.authorCorreia, Patrícia Carla dos Santos
dc.date.accessioned2023-01-30T11:33:12Z
dc.date.available2023-01-30T11:33:12Z
dc.date.issued2023-01-27
dc.description.abstractFermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fer mentations (five assays). However, it can be observed that in the fermentation assays with G. ox ydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents· mL−1) which was fer mented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fer mented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeitão, M., Ferreira, B., Guedes, B., Moreira, D., García, P. A., Barreiros, L., & Correia, P. (2023). Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study. Fermentation, 9(2), 124. https://doi.org/10.3390/fermentation9020124pt_PT
dc.identifier.eissn2311-5637
dc.identifier.urihttp://hdl.handle.net/10400.22/21997
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2311-5637/9/2/124pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAcetic acid bacteriapt_PT
dc.subjectPapayapt_PT
dc.subjectFermented papayapt_PT
dc.titleScreening of antioxidant effect of spontaneous and bioinoculated with gluconobacter oxydans fermented papaya: a comparative studypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage10pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFermentationpt_PT
oaire.citation.volume9(2)pt_PT
person.familyNameLeitão
person.familyNameBarreiros
person.familyNameCorreia
person.givenNameMariana
person.givenNameLuisa
person.givenNamePatrícia Carla dos Santos Correia
person.identifier.ciencia-id9419-B698-59DC
person.identifier.ciencia-id611F-E0C5-0230
person.identifier.ciencia-id221F-5A5F-BFC9
person.identifier.orcid0000-0002-9804-6626
person.identifier.orcid0000-0003-3481-5809
person.identifier.orcid0000-0001-7869-7977
person.identifier.ridD-7950-2013
person.identifier.scopus-author-id6508205485
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationde90a399-f7f1-44fc-8c93-190c3733f66a
relation.isAuthorOfPublication1e66bacc-64de-4ecb-96b7-4c0e366cba57
relation.isAuthorOfPublication655ab14f-f60f-42c5-8c8a-19d5257ff5f6
relation.isAuthorOfPublication.latestForDiscoveryde90a399-f7f1-44fc-8c93-190c3733f66a

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