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. 2023 Feb 28;11(6):2925-2941.
doi: 10.1002/fsn3.3274. eCollection 2023 Jun.

Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

Wen-Ying Liu  1 , Xue Wang  2 , Jie Ren  3 , Cheng-Dong Zheng  2 , Han-Shuo Wu  3 , Fan-Tong Meng  2 , Kong Ling  3 , Xiu-Yu Qi  2 , Ming Zhou  3 , Yue Wang  2 , Rui-Zeng Gu  3 , Lu-Jia Han  1 , Yong-Jiu Zhang  2
Affiliations

Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

Wen-Ying Liu et al. Food Sci Nutr. .

Abstract

Fermentation technology was used to prepare the acaí (Euterpe oleracea) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei: Leuconostoc mesenteroides: Lactobacillus plantarum = 0.5:1:1.5, a fermentation time of 6 days, and a nitrogen source supplemental level of 2.5%. In optimal conditions, the ORAC value of the fermentation liquid reached the highest value of 273.28 ± 6.55 μmol/L Trolox, which was 55.85% higher than the raw liquid. In addition, the FRAP value of the acaí, as well as its scavenging ability of DPPH, hydroxyl, and ABTS free radicals, increased after fermentation. Furthermore, after fermentation treatment, the microstructure, basic physicochemical composition, amino acid composition, γ-aminobutyric acid, a variety of volatile components, and so on have changed. Therefore, fermentation treatment can significantly improve the nutritional value and flavor of the acaí. This provides a theoretical basis for the comprehensive utilization of acaí.

Keywords: Acaí; acaí fermentation liquid; antioxidant capacity; scanning electron microscope; volatile aroma components.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
(a) Radar diagram of the taste index of the raw and fermented acaí liquid. (b) An isopotential diagram of the raw and fermented acaí liquid. (c) The stability of the raw and fermented acaí liquid.
FIGURE 2
FIGURE 2
SEM of the lyophilized powder derived from the raw acaí liquid. (a) Magnified 500×. (b) Magnified 1000×. SEM of the lyophilized powder derived from the fermented acaí liquid. (c) Magnified 500×. (d) Magnified 1000×.
FIGURE 3
FIGURE 3
(a) HPLC of the flavonoid standard. (b) A liquid chromatographic diagram of the acaí liquid. (c) Liquid chromatography of the fermented acaí liquid. (d) A gas chromatogram of the acaí liquid. (e) A chromatogram of the fermented acaí liquid.
FIGURE 4
FIGURE 4
(a,b) The ion flow and mass spectrometry of the acaí liquid. (c,d) The ion flow and mass spectrometry of the acaí fermentation liquid extraction.
FIGURE 5
FIGURE 5
(a) The dynamic fluorescence attenuation curves of Trolox at different concentrations. (b) The Trolox standard curve. (c) The dynamic fluorescence attenuation curves of Trolox at different concentrations. (d) The Trolox standard curve. (e) The DPPH free radical scavenging capacity of the two acaí samples. (f) The hydroxyl radical scavenging capacity of the two acaí samples. (g) The Trolox standard curve of ABTS. (h) The FeSO4 standard curve.
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