Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C

The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobia...

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Main Authors: Muhialdin, Belal J., Kadum, Hana, Meor Hussin, Anis Shobirin
Format: Article
Published: Elsevier 2021
Online Access:http://psasir.upm.edu.my/id/eprint/94164/
https://www.sciencedirect.com/science/article/pii/S0956713520304710
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.941642023-03-29T01:17:22Z http://psasir.upm.edu.my/id/eprint/94164/ Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C Muhialdin, Belal J. Kadum, Hana Meor Hussin, Anis Shobirin The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobial activity of the fermented juice was determined using microtiter plate assays, and the bioactive metabolites were identified using 1H NMR metabolomics analysis. Fermented juice was added to fresh juice at different ratios including 10:90, 20:80 and 30:70 (v/v) to determine the effects on the shelf life and sensory properties. Fermented cantaloupe juice demonstrated strong antibacterial activity against Escherichia coli, Salmonella typhimurium, Aspergillus flavus and Penicillium spp. The 1H NMR metabolomics profiling identified 23 metabolites in fermented and non-fermented cantaloupe juice. The PCA model demonstrated significant discrimination level between the fermented and non-fermented cantaloupe juice. The metabolites responsible for the discrimination were lactic acid, GABA, acetoin, acetoacetate, cellobiose and alanine in the fermented cantaloupe juice, and sucrose, glucose, mannose and epicatechin in non-fermented cantaloupe juice. The ratio 20:80 of fermented cantaloupe juice to the fresh juice extended the shelf life for 6 months at 8 °C and sustained good sensory properties for cantaloupe juice. The findings of this study showed high potential for the fermented cantaloupe juice to be added to the fresh cantaloupe juice as natural preservative to extend the shelf life and improve the sensory properties. Elsevier 2021-02 Article PeerReviewed Muhialdin, Belal J. and Kadum, Hana and Meor Hussin, Anis Shobirin (2021) Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C. Food Control, 120. pp. 1-8. ISSN 0956-7135; ESSN: 1873-7129 https://www.sciencedirect.com/science/article/pii/S0956713520304710 10.1016/j.foodcont.2020.107555
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobial activity of the fermented juice was determined using microtiter plate assays, and the bioactive metabolites were identified using 1H NMR metabolomics analysis. Fermented juice was added to fresh juice at different ratios including 10:90, 20:80 and 30:70 (v/v) to determine the effects on the shelf life and sensory properties. Fermented cantaloupe juice demonstrated strong antibacterial activity against Escherichia coli, Salmonella typhimurium, Aspergillus flavus and Penicillium spp. The 1H NMR metabolomics profiling identified 23 metabolites in fermented and non-fermented cantaloupe juice. The PCA model demonstrated significant discrimination level between the fermented and non-fermented cantaloupe juice. The metabolites responsible for the discrimination were lactic acid, GABA, acetoin, acetoacetate, cellobiose and alanine in the fermented cantaloupe juice, and sucrose, glucose, mannose and epicatechin in non-fermented cantaloupe juice. The ratio 20:80 of fermented cantaloupe juice to the fresh juice extended the shelf life for 6 months at 8 °C and sustained good sensory properties for cantaloupe juice. The findings of this study showed high potential for the fermented cantaloupe juice to be added to the fresh cantaloupe juice as natural preservative to extend the shelf life and improve the sensory properties.
format Article
author Muhialdin, Belal J.
Kadum, Hana
Meor Hussin, Anis Shobirin
spellingShingle Muhialdin, Belal J.
Kadum, Hana
Meor Hussin, Anis Shobirin
Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
author_facet Muhialdin, Belal J.
Kadum, Hana
Meor Hussin, Anis Shobirin
author_sort Muhialdin, Belal J.
title Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
title_short Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
title_full Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
title_fullStr Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
title_full_unstemmed Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°C
title_sort metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8°c
publisher Elsevier
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/94164/
https://www.sciencedirect.com/science/article/pii/S0956713520304710
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