Browse > Article
http://dx.doi.org/10.11002/kjfp.2015.22.6.796

Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria  

Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.22, no.6, 2015 , pp. 796-803 More about this Journal
Abstract
The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and ${\Delta}$E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries ($256.42{\mu}M/g$) was higher than that of non-fermented blueberries ($191.52{\mu}M/g$). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.
Keywords
blueberry; fermentation; anthocyanin; physicochemical properties; storage stability;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Park JS, Bae JO, Chung BW, Jung MY, Choi DS (2011) Degradation kinetics of anthocyanin pigment solutions from purple-fleshed sweet potato cultivars. Korean J Food Nutr, 24, 559-566   DOI
2 Janna OA, Khairul AK, Maziah M (2007) Anthocyanin stability studies in Tibouchina semidecandra L. Food Chem, 101, 1640-1646   DOI
3 Macheix JJ, Fleuriet A, Billot J (1990) The main phenolics of fruit. In: Fruit Phenolics. CRC Press, Boca Raton, Florida, USA, p 1-104
4 Chung KW, Joo YH, Lee DJ (2004) Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L.) Merr.]. Korean J Int Agri, 16, 196-199
5 Cho SB, Kim HJ, Yoon JI, Chun HS (2003) Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit. Korea J Food Sci Technol, 35, 23-27
6 Wang D, Zou T, Yang Y, Yan X, Ling W (2011) Cyanidin-3-O-$\beta$-glucoside with the aid of its metabolite protocatechuic acid, reduces monocyte infiltration in apolipoprotein E-deficient mice. Biochem Pharmacol, 82, 713-719   DOI
7 Sun C, Zheng Y, Chen Q, Tang X, Jiang M, Zhang J, Li X, Chen K (2012) Purification and anti-tumor activity of cyanidin-3-O-glucoside from Chinese bayberry fruit. Food Chem, 131, 1287-1294   DOI
8 Westwood MN (1993) Temperate-zone pomology. Timber Press, Portland, OR, USA, p 100-101
9 Jeong HR, Jo YN, Jeong JH, Kim HJ, Heo HJ (2012) Nutritional composition and in vitro antioxidant activities of blueberry (Vaccinium asheii) leaf. Korean J Food Preserv, 19, 604-610   DOI
10 Lee JG, Lee BY (2007) Effect of media composition on growth and rooting of highbush blueberry cuttings. Korean J Hort Sci Technol, 25, 355-359
11 Su MS, Chien PJ (2007) Antioxidant activity, anthocyanins and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem, 104, 182-187   DOI
12 Reyes LF, Cisneros-Zevallos L (2007) Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem, 100, 885-894   DOI
13 Kim JH, Lee WJ, Cho YW, Kim KY (2009) Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation. J Korean Soc Food Sci Nutr, 38, 787-794   DOI
14 Lee J, Dutst RW, Wrolstad RE (2005) Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method : collaborative Study. J AOAC Int, 88, 1269-1278
15 Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158
16 Davis WB (1947) Determination of flavonones in citrus fruits. Anal Chem, 19, 476   DOI
17 Kurmann JA, Rasic JL (1991) The health potential of products containing bifidobacteria. In: Therapeutic properties of fermented milks, Robinson RK (Editor), Elsevier Applied Food Science Series, London, England, p 117-158
18 Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 1199-1200
19 Morimitsu N, Appaji Rao N, Yagi K (1972) The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem Biophys Res Commun, 46, 849-854   DOI
20 Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power" : the FRAP assay. Anal Biochem, 239, 70-76   DOI
21 Kim GH, Bae EK (1999) Lactic acid bacteria for the preservation of fruit and vegetable. J Korean Postharvest Sci Technol, 6, 245-254
22 Park YS, Chang HG (2003) Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol, 46, 367-375
23 Bagchi D, Sen CK, Bagchi M, Atalay M (2004) Antiangiogenic, antioxidant, and anticarcinogenic properties of a novel anthocyanin rich berry extract formula. Biochem, 69, 75-80
24 Kim HB (2013) Processing method of mulberry fruit juice improved C3G stability. J Seric Entomol Sci, 51, 159-163
25 Song HN, Park MS, Youn HS, Park SJ, Hogstrand C (2014) Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea. Korean J Food Preserv, 21, 790-798   DOI
26 Ryu IH, Kwon TO (2012) Sensory characteristics of granular tea and the components of mulberry fruit extracts by different extraction process. Korean J Medicinal Corp Sci, 20, 331-338   DOI
27 Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ (2010) Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agric Life Sci, 44, 57-66
28 Lee JY, Chae SK (2010) Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of red grape (Muscat Bailey A) wine during fermentation. Korean J Food Nutr, 3, 324-331
29 Chae HJ, Park DI, Lee SC, Oh CH, Oh NS, Kim DC, Won SI, In MJ (2011) Improvement of antioxidative activity by enzyme treatment and lactic acid bacteria cultivation in black garlic. J Korean Soc Food Sci Nutr, 40, 660-664   DOI
30 Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Kim NH, Kim KH, Rhu EJ, Jeong YK (2013) Effect of fermented Cudrania tricuspidata fruit extracts on the generation of the cytokines in mouse spleen cells. J Life Sci, 23, 682-688   DOI
31 Park SC (2014) Characteristics of fermented Omija (Schizandra chinensis Baillon) sugar treatment extracts by Lactobacillus sp. Korean J Microbiol, 50, 60-66   DOI
32 Choi MH, Shin HJ (2015) Anti-oxidative and anti-menogenesis effects of blueberry extract. Korean J Aesthet Cosmetol, 13, 261-266
33 Kim NY, Lee YD, Cho SC, Shin YC, Lee HY (2014) Enhancement of anti-inflammation effect by fermentation process in Aronia melanocarpa (Michx.) elliot extract. Korean J Medicinal Crop Sci, 22, 475-482   DOI
34 Tosan M, Ercisli S, Karlidag H, Sengul M (2009) Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties. J Food Sci, 74, 575-579   DOI
35 Park JH, Choi JH, Hong SI, Jeong MC, Kim DM (2013) Changes in quality of mulberry depending on distribution and storage temperature. Korean J Food Preserv, 20, 141-150   DOI
36 Jimenez-Aguilar DM, Ortega-Regules AE, Lozada- Ramirez JD, Perez-Perez MCI, Vernon-Carter EJ, Welti-Chanes J (2011) Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. J Food Compos Anal, 24, 889-894   DOI
37 Jeong SH, Chang EH, Hur YY, Jeong SM, Nam JC, Koh SW, Choi IM (2015) Phenolic compounds of must and wine supplemented with muscat bailey a grape fruit stem. Korean J Food Preserv, 22, 91-99   DOI