Blackcurrants are powerful berries with many bioactive compounds. Previous research has shown other berries to have increased bioactive properties after lactic acid fermentation. The objective of this research was to look at the feasibility of fermenting blackcurrants with lactic acid bacteria and potential enhancement of antioxidant capacity and phenolic bioactive compounds. Different bacteria strains of L. plantarum Heal 19, L. paracasei 8700:2, and L. rhamnosus 271 were analyzed for tannase and glycosidase activity, and UHPLC and biochemical assays were conducted to analyze the change in phenolics and antioxidant capacity of blackcurrant juice after fermentation with these lactobacillus bacteria. Results suggest that L. rhamnosus 271 has 1.95x more tannase activity than L. plantarum Heal 19 and 8.88x more tannase activity than L. paracasei 8700:2. In addition, L. rhamnosus 271 contained the most glycosidase activity (1.3x more than the other two bacteria types). L. plantarum Heal 19 fermented the fastest and the juice started to get lighter in color after 8 h. The pH of the juice went from 6.00 to 4.35 after 44 h and the fermented juice became lighter than the untreated juice. The juice before fermentation had a total polyphenol concentration of 164.23 ± 1.41 mg eq GA/100 mL juice and a total antioxidant capacity of 30.13 ± 0.35 mmol eq Trolox/mL juice. It is expected that the faster the fermentation, the less likely the bacteria will affect polyphenols, and the bacteria with the most tannase and glycosidase activities will be the best candidate to enhance bioactive compounds. Producing a healthy fermented product with enhanced bioactive properties would allow the consumer to acquire the benefits of blackcurrants.

Evaluation of bioactive properties of blackcurrants after lactic acid fermentation

ACS Spring Meeting 2021

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