Scoping Review on Lactic Acid Bacteria Fermentation on Mulberry Fruit Juice: Potential Effect with Jicama Fortification

Wong, Mei Yee (2022) Scoping Review on Lactic Acid Bacteria Fermentation on Mulberry Fruit Juice: Potential Effect with Jicama Fortification. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Fermentation has been proven in numerous research to improve the organoleptic, nutritional quality and bioactivity of fermented fruits and vegetables while preserving nutrients and colour pigments. This project aims to review the effect of lactic acid bacteria (LAB) fermentation on nutritional quality of mulberry fruit juice and jicama powder. The hypothesis will be developed on the effect of LAB fermentation and jicama fortification on nutritional quality of mulberry fruit juice. Online databases of Google Scholar and PubMed were reviewed for relevant papers published between 2011 and 2021. Search term included ‘Lactobacillus’, ‘fermented juice’, ‘jicama Pachyrhizus erosus’, ‘white mulberry fruit’ and ‘Morus alba fruit’. Fifty-two articles were included in the final analysis, all of which met the inclusion criteria. Papers were discussed on the effect of LAB fermentation on nutritional quality of mulberry fruit juice and jicama as well as the hypothesis on the effect of LAB fermentation and jicama fortification on nutritional quality of mulberry fruit juice. In LAB fermentation, bioactive compounds in jicama-enriched mulberry fruit juice probably will improve, hence increase antioxidant activity, reduce cholesterol and blood sugar level as well as improving the product safety. Synbiotic effects may be exhibited when LAB is combined with jicama powder, eventually increase bioactivity in fermented mulberry juice. This review provides insight into the enhancement of the biologically active compounds in jicama fortified LAB fermented mulberry juice. The product produced via these integrated technologies increased nutritional quality and commercial value of mulberry fruits.