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Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt.
Lais Freitas1,2,3, Miguel Sousa-Dias2,3, Vanessa B Paula1,2,3
1Doctoral School, University of León (ULE), Campus de Vegazana, 24007 León, Spain.
Foods (Basel, Switzerland)
|July 13, 2024
Summary
Fermented grapevine leaves, especially from solid-medium fermentation, enhance yogurt
Area of Science:
- Food Science
- Microbiology
- Agricultural Science
Background:
- Grapevine (Vitis vinifera L.) leaves are a potential source of bioactive compounds.
- Fermentation can enhance the bioactivity of plant-based materials.
- Natural preservatives are sought for extending yogurt shelf life.
Purpose of the Study:
- To investigate the fermentation of grapevine leaves.
- To assess the impact of fermented grapevine leaf extracts on yogurt's bioactivity and shelf life.
- To compare fermented grapevine leaves as a preservative to potassium sorbate.
Main Methods:
- Monitoring spontaneous and Saccharomyces cerevisiae-promoted fermentation of grapevine leaves in solid and liquid media.
- Incorporating fermented and non-fermented grapevine leaf extracts into yogurt.
- Evaluating total phenols, antioxidant activity (using Trolox and Fe(II) assays), and microbial growth in yogurt samples.
Main Results:
- Fermented grapevine leaf extracts showed increased bioactive compounds and antioxidant activity, particularly from solid-medium fermentation.
- Yogurt with fermented grapevine leaf extracts had higher total phenols and antioxidant activity compared to control.
- Fermented grapevine leaves inhibited microbial growth in yogurt without affecting lactic acid bacteria.
Conclusions:
- Solid-medium fermentation of grapevine leaves significantly enhances their bioactive properties.
- Fermented grapevine leaf extracts can serve as natural preservatives in yogurt, improving antioxidant capacity and shelf life.
- Grapevine leaf fermentation offers a promising avenue for natural food preservation and functional ingredient development.
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