Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and <i>Saccharomyces boulardii</i> CNCM I-745 on Anti-Salmonella and Antioxidative Properties
Wanida Laosee, Duangporn Kantachote, Worrapanit Chansuwan, Nualpun Sirinupong
Abstract
Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.