Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

Thi Huong Vu; Stuart K. Johnson; Haelee Fenton; Duc Doan Nguyen; Rewati Raman Bhattarai

doi:10.1111/ijfs.17382

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Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

Journal article

Open access

Peer reviewed

Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity

Thi Huong Vu, Stuart K. Johnson, Haelee Fenton, Duc Doan Nguyen and Rewati Raman Bhattarai

International journal of food science & technology, Vol.59(9), pp.6388-6397

2024

DOI: https://doi.org/10.1111/ijfs.17382

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Abstract

Bioactive compounds

D-pinitol

empty carob pods

Saccharomyces cerevisiae

submerged fermentation

Empty carob pods, a by‐product of carob seed production, are abundant in D‐pinitol, dietary fibre and phenolics, offering diverse potential health benefits. However, they also contain high levels of sugars. This study evaluated the capacity of Saccharomyces cerevisiae in submerged fermentation of empty carob pods to enhance D‐pinitol to total carbohydrate ratio, and contents of dietary fibre, and phenolics. Empty carob pods were fermented at pH 5.0, 5.5, 6.0, 6.5, and 7.0 at 30 °C for 10, 20, 30 and 50 h. After 20 h of fermentation, the total carbohydrates decreased by 70% ( P < 0.001); the ratio of D‐pinitol to total carbohydrates increased by nearly fivefold ( P < 0.05); total phenolic and total flavonoid contents and antioxidant activity significantly increased ( P < 0.05), whereas condensed tannin content and α‐glucosidase inhibitory activity remained stable. Fermented carob pods may be potentially used as a functional food ingredient to help control blood glucose levels.

Details

Title: Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity
Authors/Creators: Thi Huong Vu - Curtin University
Stuart K. Johnson - Curtin University
Haelee Fenton - School of Molecular and Life Sciences, Faculty of Science and Engineering Curtin University Bentley WA 6102 Australia, InterGrain Pty Ltd Bibra Lake WA 6163 Australia
Duc Doan Nguyen - Murdoch University, School of Medical, Molecular and Forensic Sciences
Rewati Raman Bhattarai - Curtin University
Publication Details: International journal of food science & technology, Vol.59(9), pp.6388-6397
Publisher: John Wiley & Sons Ltd on behalf of Institute of Food Science & Technology (IFST).
Identifiers: 991005691068807891
Murdoch Affiliation: Centre for Crop and Food Innovation; School of Medical, Molecular and Forensic Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Industry collaboration; Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.275 Crop Protection; 3.275.2177 Harvest Mechanization
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences