Advanced SearchSearch Tips
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 6,  2015, pp.796-803
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.6.796
 Title & Authors
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
Lee, Dae-Hoon; Hong, Joo-Heon;
  PDF(new window)
The physicochemical properties and storage stability of blueberries fermented by lactic acid bacteria were investigated. The viable cell count of lactic acid bacteria slowly increased to 5.96 log CFU/mL after 72 hr of fermentation. The pH decreased whereas titratable acidity increased after fermentation. The contents of total anthocyanin (31.52 mg/100 g) and cyanidin-3-glucoside (C3G) (5.41 mg/100 g) after 72 hr of fermentation were higher than those of non-fermented blueberries (16.10 mg/100 g and 2.21 mg/100 g, respectively). The L and a value decreased, and the b and E value increased. The total polyphenol and flavonoid contents of fermented blueberries (2.21 g/100 g and 0.91 g/100 g, respectively) were higher than those of non-fermented blueberries (1.13 g/100 g and 0.49 g/100g, respectively). The DPPH radical scavenging activity and superoxide radical scavenging activity of the fermented blueberries were 30.74%, and 52.76%, respectively. The ferric reducing antioxidant power of the fermented blueberries () was higher than that of non-fermented blueberries (). Anthocyanin and C3G content was stable in fermented blueberries after 42 days of storage. The results suggest that blueberries fermented by lactic acid bacteria have the potential to be functional materials in the food industry.
blueberry;fermentation;anthocyanin;physicochemical properties;storage stability;
 Cited by
유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성,이재준;손혜영;최영민;조재한;민정기;오희경;

한국식품저장유통학회지, 2016. vol.23. 3, pp.361-368 crossref(new window)
Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria, Korean Journal of Food Preservation, 2016, 23, 3, 361  crossref(new windwow)
Park JS, Bae JO, Chung BW, Jung MY, Choi DS (2011) Degradation kinetics of anthocyanin pigment solutions from purple-fleshed sweet potato cultivars. Korean J Food Nutr, 24, 559-566 crossref(new window)

Janna OA, Khairul AK, Maziah M (2007) Anthocyanin stability studies in Tibouchina semidecandra L. Food Chem, 101, 1640-1646 crossref(new window)

Macheix JJ, Fleuriet A, Billot J (1990) The main phenolics of fruit. In: Fruit Phenolics. CRC Press, Boca Raton, Florida, USA, p 1-104

Chung KW, Joo YH, Lee DJ (2004) Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L.) Merr.]. Korean J Int Agri, 16, 196-199

Cho SB, Kim HJ, Yoon JI, Chun HS (2003) Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra fruit. Korea J Food Sci Technol, 35, 23-27

Wang D, Zou T, Yang Y, Yan X, Ling W (2011) Cyanidin-3-O-$\beta$-glucoside with the aid of its metabolite protocatechuic acid, reduces monocyte infiltration in apolipoprotein E-deficient mice. Biochem Pharmacol, 82, 713-719 crossref(new window)

Sun C, Zheng Y, Chen Q, Tang X, Jiang M, Zhang J, Li X, Chen K (2012) Purification and anti-tumor activity of cyanidin-3-O-glucoside from Chinese bayberry fruit. Food Chem, 131, 1287-1294 crossref(new window)

Westwood MN (1993) Temperate-zone pomology. Timber Press, Portland, OR, USA, p 100-101

Jeong HR, Jo YN, Jeong JH, Kim HJ, Heo HJ (2012) Nutritional composition and in vitro antioxidant activities of blueberry (Vaccinium asheii) leaf. Korean J Food Preserv, 19, 604-610 crossref(new window)

Lee JG, Lee BY (2007) Effect of media composition on growth and rooting of highbush blueberry cuttings. Korean J Hort Sci Technol, 25, 355-359

Su MS, Chien PJ (2007) Antioxidant activity, anthocyanins and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem, 104, 182-187 crossref(new window)

Reyes LF, Cisneros-Zevallos L (2007) Degradation kinetics and colour of anthocyanins in aqueous extracts of purple-and red-flesh potatoes (Solanum tuberosum L.). Food Chem, 100, 885-894 crossref(new window)

Kim JH, Lee WJ, Cho YW, Kim KY (2009) Storage-life and palatability extension of Betula platyphylla sap using lactic acid bacteria fermentation. J Korean Soc Food Sci Nutr, 38, 787-794 crossref(new window)

Lee J, Dutst RW, Wrolstad RE (2005) Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method : collaborative Study. J AOAC Int, 88, 1269-1278

Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158

Davis WB (1947) Determination of flavonones in citrus fruits. Anal Chem, 19, 476 crossref(new window)

Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 1199-1200

Morimitsu N, Appaji Rao N, Yagi K (1972) The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen. Biochem Biophys Res Commun, 46, 849-854 crossref(new window)

Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power" : the FRAP assay. Anal Biochem, 239, 70-76 crossref(new window)

Kurmann JA, Rasic JL (1991) The health potential of products containing bifidobacteria. In: Therapeutic properties of fermented milks, Robinson RK (Editor), Elsevier Applied Food Science Series, London, England, p 117-158

Kim GH, Bae EK (1999) Lactic acid bacteria for the preservation of fruit and vegetable. J Korean Postharvest Sci Technol, 6, 245-254

Park YS, Chang HG (2003) Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol, 46, 367-375

Bagchi D, Sen CK, Bagchi M, Atalay M (2004) Antiangiogenic, antioxidant, and anticarcinogenic properties of a novel anthocyanin rich berry extract formula. Biochem, 69, 75-80

Kim HB (2013) Processing method of mulberry fruit juice improved C3G stability. J Seric Entomol Sci, 51, 159-163

Song HN, Park MS, Youn HS, Park SJ, Hogstrand C (2014) Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea. Korean J Food Preserv, 21, 790-798 crossref(new window)

Ryu IH, Kwon TO (2012) Sensory characteristics of granular tea and the components of mulberry fruit extracts by different extraction process. Korean J Medicinal Corp Sci, 20, 331-338 crossref(new window)

Lee JY, Chae SK (2010) Studies on the changes in the extraction of phenolics and color characteristics by the enzyme treatment of red grape (Muscat Bailey A) wine during fermentation. Korean J Food Nutr, 3, 324-331

Chae HJ, Park DI, Lee SC, Oh CH, Oh NS, Kim DC, Won SI, In MJ (2011) Improvement of antioxidative activity by enzyme treatment and lactic acid bacteria cultivation in black garlic. J Korean Soc Food Sci Nutr, 40, 660-664 crossref(new window)

Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Kim NH, Kim KH, Rhu EJ, Jeong YK (2013) Effect of fermented Cudrania tricuspidata fruit extracts on the generation of the cytokines in mouse spleen cells. J Life Sci, 23, 682-688 crossref(new window)

Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ (2010) Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agric Life Sci, 44, 57-66

Park SC (2014) Characteristics of fermented Omija (Schizandra chinensis Baillon) sugar treatment extracts by Lactobacillus sp. Korean J Microbiol, 50, 60-66 crossref(new window)

Choi MH, Shin HJ (2015) Anti-oxidative and anti-menogenesis effects of blueberry extract. Korean J Aesthet Cosmetol, 13, 261-266

Kim NY, Lee YD, Cho SC, Shin YC, Lee HY (2014) Enhancement of anti-inflammation effect by fermentation process in Aronia melanocarpa (Michx.) elliot extract. Korean J Medicinal Crop Sci, 22, 475-482 crossref(new window)

Tosan M, Ercisli S, Karlidag H, Sengul M (2009) Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties. J Food Sci, 74, 575-579 crossref(new window)

Park JH, Choi JH, Hong SI, Jeong MC, Kim DM (2013) Changes in quality of mulberry depending on distribution and storage temperature. Korean J Food Preserv, 20, 141-150 crossref(new window)

Jeong SH, Chang EH, Hur YY, Jeong SM, Nam JC, Koh SW, Choi IM (2015) Phenolic compounds of must and wine supplemented with muscat bailey a grape fruit stem. Korean J Food Preserv, 22, 91-99 crossref(new window)

Jimenez-Aguilar DM, Ortega-Regules AE, Lozada- Ramirez JD, Perez-Perez MCI, Vernon-Carter EJ, Welti-Chanes J (2011) Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. J Food Compos Anal, 24, 889-894 crossref(new window)