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Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice

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dc.abstract.enPumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product’s shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorJaniszewska-Turak, Emilia
dc.contributor.authorRybak, Katarzyna
dc.contributor.authorWitrowa-Rajchert, Dorota
dc.contributor.authorPobiega, Katarzyna
dc.contributor.authorWierzbicka, Anna
dc.contributor.authorOssowski, Szymon
dc.contributor.authorSękul, Joanna
dc.contributor.authorKufel, Aniela
dc.contributor.authorWiśniewska, Aneta
dc.contributor.authorTrych, Urszula
dc.contributor.authorSzczepańska-Stolarczyk, Justyna
dc.contributor.authorKrzykowski, Andrzej
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2024-10-17
dc.date.accessioned2024-11-05T08:32:21Z
dc.date.available2024-11-05T08:32:21Z
dc.date.copyright2024-09-24
dc.date.issued2024
dc.description.abstract<jats:p>Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product’s shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if4,2
dc.description.number19
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29194519
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1981
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/19/4519
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 4519
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enpumpkin
dc.subject.encarotenoids
dc.subject.enlactic acid fermentation
dc.subject.enheat treatment
dc.subject.enantioxidant properties
dc.titleInfluence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
dc.title.volumeRecent Advances of Natural Products in Food Science
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue19
oaire.citation.volume29