The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

• Main Authors: Duangporn Kantachote, Anussara Ratanaburee, Weearm Hayisama-ae, Ampaitip Sukhoom, Tomorn Nunkaew
• Format: Article
• Language: English
• Published: Elsevier 2017-05-01
• Series: Journal of Functional Foods
• Subjects: γ-aminobutyric acid; Antioxidants; Element contents; Mature coconut water; Probiotics; Vitamin B12
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464617301330

This study aimed to add value to mature coconut water (MCW) using potential probiotic Lactobacillus plantarum DW12 for producing fermented MCW beverages. MCW supplemented with 0.5% monosodium glutamate (MSG) fermented by DW12 for 48 h had probiotic 8.4 log CFU/mL, 128 µg/mL γ-aminobutyric acid, 14 µg/mL vitamin B12, minerals (µg/mL) i.e. 3312 potassium, 235 calcium, and 2214 sodium, antioxidant activities for scavenging 75% of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid: ABTS), 55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (134 µg/mL gallic acid equivalent), and controlled all the tested foodborne pathogens. Additionally, MCW supplemented with 0.5% MSG and 1% sugarcane fermented by DW12 produced a fermented beverage (SCW) with similar properties as the fermented MCW. Adding 20% honey into the fermented MCW produced a better taste for the beverage. The fermented MCW using DW12 could be a novel functional beverage by providing not only probiotic but also beneficial compounds for health.