Document Type : Research Paper
Authors
- Mohammad Mahdi Karimkhani 1
- Abdollah Jamshidi 1
- Mahmoud Nasrollahzadeh 2
- Mohammad Armin 3
- Tayebeh Zeinali 4
- seid mehdi jafari 5
1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2 Department of Chemistry, Faculty of Science, University of Qom, Qom, 37185-359, Iran
3 Department of Agronomy and plant breeding , Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
4 Departmen of Public Health, School of Health, Social Determinants of Health Research Center, Birjand Universiy of Medical Sciences, Birjand, Iran
5 Agricultural Sciences and Natural Resources of Gorgan University, Gorgan, Iran
Abstract
The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant frequency at 225, 245, and 265 watts and different times of 30, 60, and 90 minutes at temperatures of 25, 35, 45, 55, and 65 degrees Celsius. The highest amount of phenolic compounds was obtained at the power of 285 watts and time of 90 minutes and at temperatures of 25, 35, and 45 degrees Celsius. Then the bacteria were inoculated in ultrasonicated black raspberry juice and the amount of change in phenolic and flavonoid compounds, anthocyanins, and antioxidant power and inhibition of alpha-amylase enzyme and tyrosinase formation at different hours of fermentation were determined and observed that with increasing fermentation hours, the biological power of fruit juice and inhibition of alpha-amylase and tyrosinase enzymes increased. The amount of phenolic and flavonoid compounds also increased with increasing fermentation time, but the amount of anthocyanins decreased and the biological properties of fermented fruit juice were improved by more than 40%. The antioxidant power of the ultrasounded fruit juice samples along with the fermentation process in tilapia fish was also investigated for 15 days. According to the obtained results among the raspberry juice samples, the fruit juice sample extracted with ultrasound, and fermented with Lactobacillus gaseri was the strongest sample in reducing the amount of TBARS.
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