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Article Abstract
, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aimed to investigate changes in physicochemical properties, antioxidant activity, volatile compounds and metabolites of Pandan fermented with , and . Fermented Pandan showed increased total phenol (13 %-21 %) and flavonoid (33 %-53 %) content. Pandan fermented with L. exhibited significantly higher antioxidant activity, followed by those fermented with and L. . Key components like naringenin and volatile compounds such as α-ionone significantly increased after fermentation, with the production of new compounds, including damascenone and linalool. These compounds enhance the flavor and functional properties of fermented Pandan. This research lays a foundation for developing novel LAB-fermented Pandan products.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11582449 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101964 | DOI Listing |
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