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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4th International Conference on
Journal of Food Technology and Preservation | Volume: 3 ISSN: 2591-796X
Valorizations of Antioxidant and Antibacterial activities of selected plant-based
fermented foods
Meor Hussin AS, Muhialdin JB
Universiti Putra Malaysia, Malaysia
Recently, awareness of the many health
benefits of consuming fermented foods has
attracted many food industries and researchers
to explore and manipulate fermentation variables
in establishing fermentation process for the
production of fermented foods with claimed
health benefits. The health benefit of fermented
foods includes ability to enhance immune system
function, improve digestion process, lower blood
pressure, antimicrobial activity, and antioxidant
activity. Lactic acid bacteria metabolites have
been reported to be involved in the improvement
of human health by modulating the immune
system of the consumer. Therefore, this study is
carried out to develop fermentation process for
plant-based fermented foods using appropriate
starter culture and raw materials including garlic
(Allium sativum), bitter beans (Parkia speciose)
and spider flower (Cleome gynandra). The plant-
based raw materials were fermented with several
Lactic acid bacteria (LAB) strains to determine
the suitable strains. In addition, the biological
activities including antioxidant and antibacterial
activities were evaluated using standard methods.
Metabolomics profiling was carried out to
determine the changes for the phytochemicals in
the fermented samples using 1H NMR technique.
The results demonstrated strong antibacterial
and antioxidant activities for the fermented
samples in comparison to the raw materials.
Moreover, several bioactive phytochemicals
were observed in the fermented samples and
they showed correlation to the antioxidant and
antibacterial activities. Plant-based raw materials
fermented with the proper LAB strains have high
potential to improve the consumer health due
to their biological activities that can reduce the
risk of non-communicable (NCD) diseases and
infections.
e:
J Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009