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Research Article | Open Access

Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach

W.Y. Koha, U. Uthumporna( ), A. Rosmab, A.R. Irfanc, Y.H. Parkc
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Bioprocess Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Department of Applied Microbiology and Biotechnology, Yeungnam University, Gyeongsan, South Korea

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inoculum and ingredient concentration with response variables (fermentation time at the fermentation endpoint pH 4.5, survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids, α-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage) was investigated using response surface methodology. Optimal formulation was obtained at an approximation of 40% pumpkin puree concentration, 8 Log CFU/mL inoculum and at 35 ℃. The product derived from this optimum formula reached the fermentation endpoint after 28.34 ± 0.10 h and the quality change during 4 weeks storage was studied. The product achieved 88.56 ± 0.67% of L. mali survival after treatment with simulated gastric and intestinal juices; demonstrated 95.89 ± 0.30% α-glucosidase inhibitory activity, as well as scored 6.99 ± 0.40 on sensory overall acceptability after 4 weeks of storage. These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability, thus may offer a dietary means for the management of hyperglycaemia.

Keywords

Response surface methodologyProbioticsFunctional foodBox-BehnkenHyperglycaemia

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Food Science and Human Wellness
Volume 7 Issue 1,
March 2018
Pages 57-70
DOI: 10.1016/j.fshw.2017.11.001
Cite this article:
Koh W, Uthumporn U, Rosma A, et al. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. Food Science and Human Wellness, 2018, 7(1): 57-70. https://doi.org/10.1016/j.fshw.2017.11.001

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Received: 11 May 2017
Revised: 30 October 2017
Accepted: 01 November 2017
Published: 26 November 2017
© 2018 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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