کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137658 | 1494535 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Date fruit (Phoenix dactylifera L.) is a suitable raw matrix for manufacturing of functional ingredients. The aptitude of selected autochthonous lactic acid bacteria for manufacturing of freeze-dried powder from fermented date fruits puree as dietary supplement with health-promoting features was investigated. Fermentation of date fruits puree with selected Lactobacillus plantarum strains allowed the highest concentration of γ-amino butyric acid, conjugated fatty acids, and insoluble dietary fibers. The highest Trolox equivalent antioxidant activity was also induced. Lactic acid fermentation affected the profile of phenolic acids and flavonoids, enriching date fruits puree in phenolic derivatives with high human bioavailability. Fermented date fruits puree was also capable to modulate positively in vitro the growths of several cultivable gut microbial taxa, and enhanced the synthesis of short chain fatty acids. In conclusion, the lactic acid fermentation of date fruits is a suitable tool to achieve a standardized and marketable functional dietary supplement.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 31, April 2017, Pages 9-19
Journal: Journal of Functional Foods - Volume 31, April 2017, Pages 9-19
نویسندگان
Raffaella Di Cagno, Pasquale Filannino, Ivana Cavoski, Alessia Lanera, Bahaaaldin Mohamed Mamdouh, Marco Gobbetti,