Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice

ABSTRACT

In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, and inhibition of enzyme activity in fermented fig juice were compared. The results showed that natural fermentation could produce more reducing sugar, lactic acid, flavonoids, and exhibit stronger DPPH radical scavenging capacity and total reducing power. Inhibition of tyrosinase and pancreatic lipase was detected in fermented fig juice, of which the inhibition rate of tyrosinase by natural fermentation was 81.80%, and the inhibition rate of pancreatic lipase by mixed cultures was 38.72%, which was higher than that of other groups. The results indicated the functional activity of fermented fig juice could be improved by fermentation, and the natural fermentation method was found superior.

KEYWORDS:

• Fermented fig juice
• lactic acid bacteria
• antioxidant capacity
• enzymatic inhibitory capability

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

Peilin Yao and Suyuan Zhao carried out the studies, participated in collecting data, and drafted the manuscript. Lulu Cheng performed the statistical analysis and participated in its design. Chuanping Zhao participated in acquisition, analysis, or interpretation of data and draft the manuscript. All authors read and approved the final manuscript.

Data availability statement

All data generated or analysed during this study are included in this published article.

Additional information

Funding

This work was supported by the key research project of Suzhou University [2022yzd04], Natural science research project of Education Department of Anhui Province [2023AH052217], Anhui college student innovation and entrepreneurship plan project [S202310379102] and National college student innovation and entrepreneurship plan project [202310379010].