Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice

© 2019 Manee Saelee et al. Background and Objective: Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact o...

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Main Authors: Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Sasithorn Sirilun, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
Format: Journal
Published: 2020
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/67548
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spelling th-cmuir.6653943832-675482020-04-02T14:55:28Z Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice Manee Saelee Bhagavathi Sundaram Sivamaruthi Sasithorn Sirilun Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut Agricultural and Biological Sciences © 2019 Manee Saelee et al. Background and Objective: Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact of green tea (GT) extract during the lactic acid bacteria (Lactobacillus plantarum SK15) mediated fermentation of noni fruit juice. Materials and Methods: The clean-diced noni fruits were blended with sugar, water, 10% SK15 and GT extract. The mixture was kept at 30EC for 25 days. During fermentation, samples were collected. The changes in pH, acidity, alcohol, sugar, pectin content, total phenolic content (TPC), antioxidant capacity (AC), pectin methylesterase (PME) activity and microbial load were assessed. Results: The fermented noni fruit juice exhibited significantly low pH, sugar and pectin content. TPC and AC were increased after fermentation. The alcohol content, especially methanol volume was increased in all the samples but not exceed the lethal level. The samples with GT extract exhibited superior quality in all measured aspects. Notably, PME activity was suppressed by GT extract, which was reflected in the methanol content of the respective samples when compared to control. Conclusion: The results suggested that GT extract could be used in the production of fermented plant beverages to prevent the indigenous PME activity (to reduce the methanol formation) and to improve the AC of the product. Further studies are required to know the fate of other phytochemicals and volatile compounds in noni fruit juice during fermentation. 2020-04-02T14:55:28Z 2020-04-02T14:55:28Z 2019-01-01 Journal 18125735 10288880 2-s2.0-85074205743 10.3923/pjbs.2019.486.493 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074205743&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/67548
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Manee Saelee
Bhagavathi Sundaram Sivamaruthi
Sasithorn Sirilun
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
description © 2019 Manee Saelee et al. Background and Objective: Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact of green tea (GT) extract during the lactic acid bacteria (Lactobacillus plantarum SK15) mediated fermentation of noni fruit juice. Materials and Methods: The clean-diced noni fruits were blended with sugar, water, 10% SK15 and GT extract. The mixture was kept at 30EC for 25 days. During fermentation, samples were collected. The changes in pH, acidity, alcohol, sugar, pectin content, total phenolic content (TPC), antioxidant capacity (AC), pectin methylesterase (PME) activity and microbial load were assessed. Results: The fermented noni fruit juice exhibited significantly low pH, sugar and pectin content. TPC and AC were increased after fermentation. The alcohol content, especially methanol volume was increased in all the samples but not exceed the lethal level. The samples with GT extract exhibited superior quality in all measured aspects. Notably, PME activity was suppressed by GT extract, which was reflected in the methanol content of the respective samples when compared to control. Conclusion: The results suggested that GT extract could be used in the production of fermented plant beverages to prevent the indigenous PME activity (to reduce the methanol formation) and to improve the AC of the product. Further studies are required to know the fate of other phytochemicals and volatile compounds in noni fruit juice during fermentation.
format Journal
author Manee Saelee
Bhagavathi Sundaram Sivamaruthi
Sasithorn Sirilun
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
author_facet Manee Saelee
Bhagavathi Sundaram Sivamaruthi
Sasithorn Sirilun
Periyanaina Kesika
Sartjin Peerajan
Chaiyavat Chaiyasut
author_sort Manee Saelee
title Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
title_short Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
title_full Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
title_fullStr Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
title_full_unstemmed Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice
title_sort effect of green tea extract during lactic acid bacteria mediated fermentation of morinda citrifolia linn. (noni) fruit juice
publishDate 2020
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074205743&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/67548
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