Evaluation of the composition and quality of watermelon and mango juices



Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage

Non-alcoholic fruit juice fermentation not only diversifies fruit products but is also an alternative plant-based source of probiotics. Our recent study published in the International Journal of Food Science and Technology evaluated the quality changes of watermelon and mango juices fermented by Levilactobacillus brevis (L. brevis), Lacticaseibacillus casei (La. casei), Pediococcus pentosaceus (P. pentosaceus) and subsequent simulated in vitro digestion and cold storage. This research showed that La. casei and P. pentosaceus had the highest growth, fermentation increased the attractive fruit juice colours, total phenolic content and antioxidant capacity, and cell viability was maintained during storage. The fermented watermelon and mango juices provided a protective effect to P. pentosaceus during simulated in vitro gastrointestinal digestion.

 #fermentation #fruitjuice #productdevelopment #foodmicrobiology #researchwatermelon

We thank our funders; Bijzonder Onderzoeksfonds UGent (01 W03717 and BOF19/PDO/026), Centre for Research, agricultural Advancement, Teaching Excellence and Sustainability (CREATES) of Nelson Mandela African Institution of Science and Technology (NM-AIST) and L’OREAL–UNESCO for Women in Science for supporting this research.

@ L'Oréal Foundation For Women in Science @UGent Campus Kortrijk @Faculty of bioscience Engineering UGent;