Enrichment of nutritional value of <i>Phyllanthus emblica</i> fruit juice using the probiotic bacterium, <i>Lactobacillus paracasei</i> HII01 mediated fermentation

PEERAJAN, Sartjin; CHAIYASUT, Chaiyavat; SIRILUN, Sasithorn; CHAIYASUT, Khontaros; KESIKA, Periyanaina; SIVAMARUTHI, Bhagavathi Sundaram

doi:10.1590/1678-457X.0064

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Research Paper • Food Sci. Technol (Campinas) 36 (1) • Jan-Mar 2016 • https://doi.org/10.1590/1678-457X.0064 copy

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

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The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices are healthy enough to stabilize the oxidized form of the metal ion. The optimum fermentation period was 15 days. All the results supported that studied carbon sources did not interfere with the quality of the product. This report is the prelude study on the use of probiotic starter culture for the production of P. emblica fruit based lactic acid bacteria fermented beverages (LAFB) enriched with bioactive compounds. Further research on the impact of different carbon sources and upstream processes on the quality of LAFB is currently in progress.

antioxidant; lactic acid bacteria fermented beverages; Lactobacillus paracasei; Phyllanthus emblica fruit; polyphenol

Duration (Day)	Color	Odor	Taste	Gas	Remarks
0	DB: Fn-1, 2; Cl-1, 2 PY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind	Slightly sweet	No gas
4	DB: Fn-1, 2; Cl-1, 2 PY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
7	DB: Fn-1, 2; Cl-1, 2 PY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
10	DB: Fn-1, 2; Cl-1, 2 PY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
15	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
20	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
30	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	plenty of gas in Fn-1, 2 and Cl-1, 2	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
45	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Strong sour	Reduced gas	Filmy and bubbles were found at top of the juice in Fn-2, 4, Cl-2, 4
60	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Strong sour	Reduced gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.
75	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	Reduced gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.
90	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	No gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.
120	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	No gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.
150	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	No gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.
180	DB: Fn-1, 2; Cl-1, 2 DY: Fn-3, 4; Cl-3, 4	Similar to pickled tamarind and sour; ^* * Bad odor in Cl–2; All the Fn and Cl samples were turbid during the fermentation process of P. emblica.	Sour	No gas	Fn-2, 4, and Cl-2, 4 smell like alcohol, filmy layer was found in all Fn.

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[1] *Corresponding author: sivasgene@gmail.com