Subscribe Now Subscribe Today
Science Alert
Curve Top
American Journal of Food Technology
  Year: 2021 | Volume: 16 | Issue: 1 | Page No.: 18-30
DOI: 10.3923/ajft.2021.18.30
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity

A. Gomaa, S. Willis, M. Verghese and J. Boateng

Background and Objective: Carob pods are natural sources of fermentable fibers and polyphenols, which have been shown to have health benefits. Konjac is a plant known for its dietary fiber, health benefits and food applications. The utilization of carob and konjac as prebiotic sources could serve as novel substrates for improving probiotics viability and stability. This study examined the effect of carob and konjac (2.5 and 5%) on the growth of four probiotic strains (Bifidobacterium bifidum, Lactobacillus paracasei, Lactobacillus acidophilus and Streptococcus thermophilus) and the effects of fermentation on total phytochemical contents and antioxidant activity. Materials and Methods: Total viable counts and pH were measured for assessing prebiotic activity. Total phenolics, total flavonoids, DPPH, FRAP, TEAC and ORAC were measured in fermented and unfermented samples. The analysis was conducted in triplicates. Results: The highest growth fold (Log CFU) was noted with a combination of L. acidophilus and 5% carob after 48 hrs incubation (2.02 Log CFU) and L. paracasei and 2.5% konjac after 24 hrs incubation (2.13 Log CFU). Total phenolic contents and total flavonoids were highest after 48 hrs fermentation of 2.5% carob with B. bifidum (518.07 mg GA 100 g–1 and 344.37 mg CE 100 g–1). The DPPH, TEAC and FRAP activity ranged from (12.15-92.85%, 4.13-24.8 mM Trolox g–1 and 11.25-31.4 mM FeSO4 g–1, respectively) in all samples. For ORAC, the majority of fermented extracts showed better values (0.04-5.46 uM Trolox g–1). Conclusion: Accordingly, carob pods and konjac extracts may be considered as effective prebiotic for increasing probiotics growth and viability and particularly carob as a source of antioxidants.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

A. Gomaa, S. Willis, M. Verghese and J. Boateng, 2021. Probiotic Fermentation of Konjac and Carob Pods Ceratonia siliqua and Observation of Related Antioxidant Activity. American Journal of Food Technology, 16: 18-30.

DOI: 10.3923/ajft.2021.18.30






Curve Bottom