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. 2023 Jun 7;28(12):4594.
doi: 10.3390/molecules28124594.

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

Patryk Zdziobek  1 , Grzegorz Stefan Jodłowski  1 , Edyta Aneta Strzelec  1
Affiliations

Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum

Patryk Zdziobek et al. Molecules. .

Abstract

The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon-nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO2 was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body.

Keywords: Lactiplantibacillus plantarum; biopreservation; biotransformation; polyphenols.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Changes in pH of fermented juices of broccoli for 8 days of fermentation at 30 °C (black) and 35 °C (red).
Figure 2
Figure 2
DPPH radical scavenging capacity of extracts of fermented broccoli juices at 1, 4, and 8 days at 30 °C (red) and 35 °C (green).
Figure 3
Figure 3
ABTS cation radical scavenging capacity of extracts of fermented broccoli juices at 1, 4, and 8 days at 30 °C (red) and 35 °C (green).
Figure 4
Figure 4
ATR-IR spectrum from the fermented and fresh juice of broccoli.
Figure 5
Figure 5
Influence of 30 °C and 35 °C temperatures and concentration on growth in fermentation with L. plantarum [MF] depending on the time.
Figure 6
Figure 6
Lactobiplanticillus plantarum after 48 h of incubation in a laboratory incubator at 35 °C.
Figure 7
Figure 7
Lactobacillus plantarum ATCC 8014 under the microscope after Gram’s staining. If bacteria stay purple, they are Gram-positive. If the bacteria stay red or pink, they are Gram-negative.
Figure 8
Figure 8
The cumulative volume of produced fermentation gas.
Figure 9
Figure 9
Changes in the production of gas during the fermentation.
See this image and copyright information in PMC

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