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Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties

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Abstract

The objective of this study was to create a plant-based drink from jackfruit seed. Firstly, jackfruit seed powder was hydrolyzed step by step with 0.2% α-amylase for 60 min and 0.3% glucoamylase for 90 min. The sample then was fermented with Lactiplantibacillus plantarum (L. plantarum) at 37 °C for 15 h. The findings indicated that hydrolysis and lactic acid fermentation enhanced the polyphenol, flavonoid, and antioxidant activity of jackfruit seed drink. Jackfruit seed drink was a favorable matrix for L. plantarum delivery. Moreover, the product underwent fermentation and reached the viability density of L. plantarum of 8.15 Log CFU/mL. The overall sensory liking score was rated between 5 and 5.5/7 points. Throughout the 35 days of storage period at 4–6 °C, the number of L. plantarum uncharged, whereas the bioactive compound and antioxidant activity of the product diminished by nearly 20–50% compared to the sample before storage. Overall, this research highlights the potential of the the fermented jackfruit seed drink as a probiotic plant-based drink with massive biological function and sensory appeal.

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Data availability

The corresponding author will provide the created datasets during the current investigation, upon reasonable request.

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Authors and Affiliations

  1. Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, 70000, Vietnam

    Binh Quang Hoang

  2. Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, 70000, Vietnam

    Hien Thu Nguyen & Diep Ngoc Thi Duong

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  1. Binh Quang Hoang
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  2. Hien Thu Nguyen
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  3. Diep Ngoc Thi Duong
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Contributions

BQH: Methodology; supervision; writing-original draft, conceptualization. HTN: Investigation; formal analysis. DNTD: Writing-review & editing, Methodology; resource; supervision, conceptualization.

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Correspondence to Binh Quang Hoang.

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Hoang, B.Q., Nguyen, H.T. & Duong, D.N.T. Developement of lactic acid fermentation of jackfruit (Artocarpus heterophyllus) seed drink and its physicochemical and sensory properties. J Food Sci Technol 61, 1180–1187 (2024). https://doi.org/10.1007/s13197-024-05950-0

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  • DOI: https://doi.org/10.1007/s13197-024-05950-0

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