Abstract
Mexico is an extensively diverse country with a wide variety of wild species of blackberries (Rubus spp.), which are rich in bioactive compounds, however, these fruits are underutilized. Fermentation is a process that transforms the chemical compounds of fruits and increases nutraceutical properties. This study aimed to determine the physicochemical changes and the bioactive compounds profile that take place during the fermentation of wild blackberries using yeast EC 1118 and to evaluate its relationship with antioxidant activity (AOx). The results indicated that after 96 h of fermentation the content of carbohydrates (56%), total phenolic compounds (37%), and anthocyanins (22%), decreased, respectively. The physicochemical parameters showed statistic differences (p ≤ 0.05) at the endpoint of fermentation. The diversity of fatty acids was increased (55%), compared with unfermented blackberries. The modification of carbohydrates, anthocyanins, catechin, gallic and ellagic acid profiles were also monitored performing chromatographic techniques. The AOx, determined by ORAC and DPPH assays, showed the highest results for ORAC at 96 h increased a 140.2%, while DPPH values enhanced a 36.6% at 48 h of bioprocessing. Strong positive correlations were found between fermentation time and DPPH values (r = 0.8131), between ORAC and gallic acid content (r = 0.8688), and between anthocyanin content and pH (r = 0.9126). The fermentation of wild blackberries with EC 1118 yeast represents an alternative for development and formulation of potential ingredients for functional foods.
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All authors contributed to the study conception and design. Material preparation, data collection, and analysis were performed by Oscar Abel Sánchez-Velazquez, Edith-Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Erika Yudit Ríos-Iribe, Liliana León-López, Alan Javier Hernández-Álvarez, Jorge Milán-Carrillo. The first draft of the manuscript was written by Oscar Abel Sánchez-Velázquez, and all authors commented and reviewed on previous versions of the manuscript. All authors read and approved the final manuscript.
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Sánchez-Velázquez, O.A., Cuevas-Rodríguez, EO., Reyes-Moreno, C. et al. Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast. J Food Sci Technol 58, 4654–4665 (2021). https://doi.org/10.1007/s13197-020-04953-x
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DOI: https://doi.org/10.1007/s13197-020-04953-x