Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

• Published in: Food technology and biotechnology Vol. 58; no. 1; pp. 29 - 37
• Main Authors: Guergoletto, Karla Bigetti, Bonifacio, Kamila Landucci, Barbosa, Decio Sabbatini, Valezi, Daniel Farinha, Salviato, Aroldo, Mauro, Eduardo Di, Ida, Elza Iouko, Garcia, Sandra
• Format: Journal Article
• Language: English
• Published: Zagreb Sveuciliste U Zagrebu 01-01-2020; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Analysis; Antioxidants; Antioxidants (Nutrients); Bacteria; Biphenyl (Compound); dehydrated fruit; Dextrins; Drying; Euterpe edulis Mart; Fermentation; fermented food; Food; Food industry; Food processing industry; Free radicals; Fruits; Gelatin; Glycerol; Lactobacillus plantarum; Lactobacillus reuteri; Maltodextrin; Neutrophils; Original Scientific Papers; Oxidative stress; Paramagnetic resonance; Phenolic compounds; Phenols; Pulp; Reactive oxygen species; Respiratory burst; Room temperature; Scavenging; Storage conditions; Vegetables; Brazil
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.58.01.20.6335

Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation.