Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

Authors : Trang NGUYEN, Ha NGUYEN

Pages : 435-441

Doi:10.31015/jaefs.2022.3.13

View : 40 | Download : 29

Publication Date : 2022-09-23

Article Type : Research Paper

Abstract :The bitter gourd is bringing health benefits to human; however bitterness of the fruit limits its therapeutic effects. Fermentation processes have been reported to be able to reduce the bitterness of the bitter gourd. In this study, effects of fermentation factors including time insert ignore into journalissuearticles values(0, 12, 24, 36, 48, 60 and 72h);, temperature insert ignore into journalissuearticles values(20, 25, 30, 35 and 40℃); and inoculum volume insert ignore into journalissuearticles values(v/w); insert ignore into journalissuearticles values(0, 1, 5, 10, 15 and 20%); of Lactobacillus plantarum on pH, total soluble solids insert ignore into journalissuearticles values(TSS);, total phenolic content insert ignore into journalissuearticles values(TPC);, antioxidant capacity insert ignore into journalissuearticles values(AC); and bitterness evaluation of the bitter gourd juice were studied. In general, TPC and AC values of the fermented samples increased significantly insert ignore into journalissuearticles values(p < 0.05); compared to those of the control ones. In the first experiment, the TPC value of 24h-fermented sample reached a peak, meanwhile the highest AC value obtained after 72h fermentation. In the second experiment, the highest TPC and AC values were recorded at 40℃. For the last experiment, with 20% inoculum volume, the highest TPC and AC values were recorded. The fermentation with 10% of L. plantarum for 24 h, at 30℃ resulted in a higher total phenolic content. Changing fermentation conditions significantly changed bitterness of the juice. Through sensory evaluation test, significant differences insert ignore into journalissuearticles values(p<0.05); in the bitterness among unfermented and fermented samples were recorded. Most of the panelists recognized there was reduction in bitterness of fermented sample compared to the control one.
Keywords : Fermentation duration, Fermentation temperature, Inoculum volume, Antioxidant capacity, Juice fermentation

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