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Microbiology and Biotechnology Letters

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Fermentation Microbiology  |  Applied Microbiology

J. Microbiol. Biotechnol.

Received: January 4, 2021; Revised: February 8, 2021

EFFECT OF Stevia rebaudiana ON THE BIOACTIVE COMPOUNDS FROM AGARWOOD LEAF (AQUILARIA SPP) BY LACTIC FERMENTATION AND SPRAY DRYING

Dong Lieu 1*, Trung Nam Doan 1, Thi Phuong Tran 1 and Thi Kim Thuy Dang 2

1Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam, 2Department of plant cell technology, Institute of Tropical Biology, 9/621 Ha Noi highway, Ho Chi Minh City, Viet Nam

Correspondence to :
Dong Lieu, 140 Le Trong Tan, Tan Phu district, Ho Chi Minh City [70000]
Fax : +84989961848, E-mail : lieudong289@gmail.com

Abstract

Agarwood (Aquilaria spp) has been shown to have value through the economic benefits it brings. However, it takes a long time for essential oil production, while agarwood leaves are underused, even though containing a variety of bioactive ingredients. In this study, agarwood leaves were fermented by Lactobacillus plantarum ATCC 8014 with or without stevia (4, 8, and 12% v /v). The fermented fluid was mixed with maltodextrin (15% w/v) for the spray drying process with the parameters of inlet temperature was 120oC and outlet temperature was 65 – 70oC. The evaluation criteria were the total content of polyphenols, polysaccharides, saponins, flavonoids, and the L. plantarum viability. The results showed that the fermentation process enhances the bioactive compounds. The samples containing stevia (12% v/v) showed the best results with the total content of polyphenol is 69.19 ± 4.05 mg GAE/g, polysaccharide 20.75 ± 0.98 mg GE/g, saponin 305.23 ± 4.21 mg OAE/g, flavonoid 7.86 ± 0.72 mg QE/g sample, and the L. plantarum viability was 8.72 ± 0.17 log CFU/ml. The study indicated that the addition of stevia in the fermentation process has many meaningful roles; firstly, it helps to reduce the fermentation time require (9 hours of fermentation), improve the extracting efficiency of bioactive compounds from agarwood leaves; second, enhancing microencapsulation efficiency in the spray drying process, and ultimately helping to improve the L. plantarum viability under simulated gastric digestion.

Keywords: Aquilaria spp, Bioactive compounds, fermentation, Stevia rebaudiana, spray drying

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