SLSU Faculty Joins in Innovating Fermentation Techniques to Boost Phytochemicals and Flavor in Pomelo Juices

Southern Leyte State University proudly boasts of the study done by faculty member Dr. Vernabelle L. Balmori from the Department of Food Science and Technology, which brought into the limelight the health-enhancing properties of fermented pomelo juice. Giving a promising future on using lactic acid bacteria for the improvement of nutritional and functional values of pomelo to eventually be developed as a dairy-free probiotic drink. This research explores the effects of fermenting five pomelo cultivars with the probiotic Lacticaseibacillus paracasei on their physicochemical, phytochemical, and sensory qualities. Results show that fermentation increased the count of viable lactic acid bacteria (8.80–9.28 log cfu/mL), raised the levels of organic acids, polyphenols, and flavonoids, and improved antioxidant activity. Notably, the Tubtim Siam cultivar has the highest functionality and health benefits, thus standing a strong chance of being further developed into a product. It was also determined that fermentation enhanced flavor overall while reducing bitterness in the Kao Numpueng cultivar that thus became more consumer-friendly. All of these health benefits of fermented pomelo may be because of increased beneficial compounds, like naringin, naringenin, and hesperetin, which have shown their ability to bind bile acids, reduce cholesterol, and inhibit pancreatic lipase.

This study further explores the potential of pomelo to be a functional food, aligning it with SDG 3, for good health and well-being, by promoting innovative approaches to food science that enhance nutrition rather than depending on dairy-based products. SLSU congratulates Dr. Balmori in her dedication to finding sustainability and health-centered solutions and foresees more innovations that can also help not only the locality but the world at large.
How to cite: Balmori, V., Marnpae, M., Chusak, C., Kamonsuwan, K., Katelakha, K., Charoensiddhi, S., & Adisakwattana, S. (2023). Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Citrus grandis (L.) Osbeck) Juices from Different Cultivars through Fermentation with Lacticaseibacillus paracasei. Foods, 12(23), 4278.
To read full content: https://doi.org/10.3390/foods12234278