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<p>Snakefruit (<i>Salacca zalacca (Gaerth.)Voss</i>) contains several bioactive components with high antioxidant activity, but limited shelf life. Vinegar fermentation has been studied using malolactic fermentation and improves vinegar quality and flavour. Impact of co-culture fermentation during alcohol fermentation on the functional components in the phenolic group of snakefruit vinegar is unknown. This study investigates the enhancement of chemical properties and antioxidant activity in snakefruit vinegar produced through co-inoculation in alcoholic fermentation with <i>Lactobacillus plantarum</i>. Snakefruit vinegar was produced from snakefruit juice with <i>Saccharomyces cerevisiae</i> and adding <i>Lactobacillus plantarum</i> (2%, 4%, 6%) and also acetic acid fermentation with <i>Acetobacter acetii</i>. Results showed that pH and total soluble solids (TSS) decreased during fermentation, with significant differences in TSS and acidity between treatments. Vinegar with 4% <i>L. plantarum</i> had the highest alcohol content (5.75%). Acetic acid levels and antioxidant activity, measured by DPPH scavenging, increased with <i>L. plantarum</i>. HPLC analysis showed that phenolic compounds like caffeic, coumaric, and ferulic acids were higher, especially with 2% <i>L. plantarum</i>. This suggests that <i>L. plantarum</i> improves the phenolic content and antioxidant properties of snakfruit vinegar, making it a potential functional food product.</p>

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Enhancement of phenolic content and antioxidant activity in snakefruit (Salacca zalacca (Gaerth.)Voss) vinegar by malolactic fermentation with Lactobacillus plantarum

  • 期刊论文

  • 发表日期：

    2025年2月5日

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  • Viera Nu’riza Pratiwi,
  • Elok Zubaidah,
  • Tri Dewanti Widyaningsih,
  • Joni Kusnadi

摘要

Snakefruit (Salacca zalacca (Gaerth.)Voss) contains several bioactive components with high antioxidant activity, but limited shelf life. Vinegar fermentation has been studied using malolactic fermentation and improves vinegar quality and flavour. Impact of co-culture fermentation during alcohol fermentation on the functional components in the phenolic group of snakefruit vinegar is unknown. This study investigates the enhancement of chemical properties and antioxidant activity in snakefruit vinegar produced through co-inoculation in alcoholic fermentation with Lactobacillus plantarum. Snakefruit vinegar was produced from snakefruit juice with Saccharomyces cerevisiae and adding Lactobacillus plantarum (2%, 4%, 6%) and also acetic acid fermentation with Acetobacter acetii. Results showed that pH and total soluble solids (TSS) decreased during fermentation, with significant differences in TSS and acidity between treatments. Vinegar with 4% L. plantarum had the highest alcohol content (5.75%). Acetic acid levels and antioxidant activity, measured by DPPH scavenging, increased with L. plantarum. HPLC analysis showed that phenolic compounds like caffeic, coumaric, and ferulic acids were higher, especially with 2% L. plantarum. This suggests that L. plantarum improves the phenolic content and antioxidant properties of snakfruit vinegar, making it a potential functional food product.