Simple item page
 

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)

cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0001-6208-3364
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0003-0264-6027
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6734-6271
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid89950f06-27d8-47dd-92ba-f75bdd787f6c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcid3a339447-e0e3-4999-acbe-5a9505932da9
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid9510fdb3-2b25-4ccb-baf7-442036593f18
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enncreasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorKidoń, Marcin
dc.contributor.authorKowiel, Angelika
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorSzymandera-Buszka, Krystyna
dc.contributor.authorBednarek, Marta
dc.contributor.authorKuligowski, Maciej
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorMierzwa, Dominik
dc.date.access2025-01-17
dc.date.accessioned2025-01-17T12:38:39Z
dc.date.available2025-01-17T12:38:39Z
dc.date.copyright2024-11-26
dc.date.issued2024
dc.description.abstract<jats:p>Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/molecules29235586
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2378
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/23/5586
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 5586
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enfermented vegetables
dc.subject.enstarter cultures
dc.subject.ensonication
dc.subject.enphenolic compounds
dc.subject.encarotenoids
dc.subject.enpumpkin
dc.titleThe Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue23
oaire.citation.volume29