Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria
Table 1
Chemical properties (antioxidant compound content (a), sugars, and organic acids (b)) of fresh-cut pineapple pieces treated or inoculated with L. plantarum B2, L. fermentum PBCC11.5 and stored for 8 days at 5°C.
(a)
Day
Antioxidant compound content
Ascorbic acid
Dehydroascorbic acid
Vitamin C
Total phenols
Antioxidant capacity
(mg/100 g fw)
(mg/100 g fw)
(mg/100 g fw)
(gallic acid mg/100 g fw)
(Trolox eq. mg/100 g)
0
20.68 ± 3.59
3.21 ± 1.25
23.89 ± 4.72
41.49 ± 5.19
42.39 ± 3.39
Control
3
16.56 ± 1.68
4.22 ± 0.54
20.78 ± 1.72
32.72 ± 5.04
50.86 ± 1.82
L. plantarum B2
3
12.65 ± 4.72
5.84 ± 1.53
18.49 ± 5.94
30.65 ± 4.14
51.12 ± 2.21
L. fermentum PBCC11.5
3
16.82 ± 3.14
5.59 ± 0.74
22.41 ± 3.16
32.26 ± 3.94
51.03 ± 3.69
Control
6
12.24 ± 2.74
4.81 ± 0.81
17.06 ± 2.47
31.42 ± 2.51
48.90 ± 1.52b
L. plantarum B2
6
11.90 ± 3.43
4.84 ± 1.31
16.74 ± 4.74
31.40 ± 4.64
48.59 ± 2.31b
L. fermentum PBCC11.5
6
11.30 ± 1.18
3.25 ± 0.29
14.55 ± 0.97
26.90 ± 2.70
55.43 ± 2.09a
Control
8
15.35 ± 4.52
4.99 ± 0.82
20.34 ± 4.53
30.04 ± 0.87
54.23 ± 0.10a
L. plantarum B2
8
14.48 ± 4.08
4.63 ± 0.76
19.11 ± 4.84
33.06 ± 2.21
49.80 ± 2.49ab
L. fermentum PBCC11.5
8
14.41 ± 3.77
4.04 ± 0.79
18.45 ± 4.35
30.76 ± 2.37
47.21 ± 2.77b
(b)
Day
Sugars
Organic acids
Sucrose
Glucose
Fructose
Citric acid
Tartaric acid
Malic acid
Succinic acid
(g/100 g fw)
(g/100 g fw)
(g/100 g fw)
(mg/100 g fw)
(mg/100 g fw)
(mg/100 g fw)
(mg/100 g fw)
0
2.80 ± 0.24
0.53 ± 0.05
0.09 ± 0.01
149.50 ± 7.53
10.02 ± 0.47
161.50 ± 12.65
5.90 ± 2.01
Control
3
2.91 ± 0.30
0.63 ± 0.09
0.10 ± 0.01
209.20 ± 32.68
11.86 ± 1.04ab
165.23 ± 20.17
10.97 ± 2.39
L. plantarum B2
3
2.87 ± 0.36
0.65 ± 0.06
0.11 ± 0.01
197.64 ± 30.87
12.30 ± 1.04a
165.46 ± 10.73
11.48 ± 2.91
L. fermentum PBCC11.5
3
2.50 ± 0.36
0.63 ± 0.07
0.09 ± 0.01
149.64 ± 20.64
9.68 ± 0.46b
143.49 ± 13.05
7.02 ± 0.18
Control
6
3.19 ± 0.57
0.73 ± 0.10
0.12 ± 0.02
217.74 ± 69.87
12.17 ± 2.27
166.92 ± 29.63
11.16 ± 5.11
L. plantarum B2
6
2.70 ± 1.08
0.60 ± 0.16
0.10 ± 0.02
177.82 ± 29.03
11.33 ± 4.01
149.95 ± 26.03
11.01 ± 1.97
L. fermentum PBCC11.5
6
2.53 ± 0.38
0.72 ± 0.09
0.12 ± 0.01
190.22 ± 31.95
11.13 ± 0.47
163.92 ± 18.43
12.01 ± 2.82
Control
8
2.35 ± 0.59
0.76 ± 0.15
0.11 ± 0.03
156.63 ± 43.64
11.42 ± 4.62
158.57 ± 39.72
7.69 ± 5.09
L. plantarum B2
8
1.90 ± 0.04
0.65 ± 0.03
0.10 ± 0.01
175.76 ± 50.59
10.41 ± 1.52
142.42 ± 26.01
8.22 ± 4.39
L. fermentum PBCC11.5
8
2.48 ± 1.14
0.69 ± 0.15
0.10 ± 0.03
158.78 ± 19.06
11.60 ± 3.63
140.58 ± 32.76
11.50 ± 2.61
Reported values are means of three replicates for each sampling time. Means with different letters at the same time of storage are significantly different according to Tukey’s test ( value ≤0.05).
