Characterization of microflora, antioxidant and antibacterial activities of Tepache – A fermented fruit beverage
1Deevena Jemima, 2Sheila John, and 3Sarah Jane Monica
1,2Department of Home Science, Women's Christian College, Chennai-600006 (India) 3Department of Food Science, M.O.P. Vaishnav College for Women (Autonomous) Chennai-600034 (India)
ABSTRACT
Fruits and vegetables contain vitamins, minerals, organic acids, and phytonutrients. Consumption of fermented fruit-based beverages is increasing among consumers as they provide numerous health benefits. This research work aimed at studying the microbial composition, antioxidant and antibacterial activities of tepache prepared using whole pineapples and apples. The pH of the formulated beverage was 3.21 with a viscosity of 3.80cP. TPC and TFC were 100.38 ± 1.02 μg/mL GAE and 79.31 ± 0.89 μg/mL QE. The total energy and vitamin C content were 55.1 kcals and 14.76mg/100mL. Results of gram staining, biochemical tests, and sugar utilization profile showed the presence of gram-positive and catalase-negative lactic acid bacteria. The viable count was 4.2 x 109 CFU/mL. GC-MS analysis showed the presence of phenolic compounds, flavonoids, fatty acids, and esters of fatty acids. Tepache had good antioxidant activity and inhibitory action against Escherichia coli, Micrococcus luteus, and Shigella flexneri. This study signifies that fermented fruit beverages provide essential micronutrients and functional compounds possessing therapeutic properties beneficial to mankind. However, optimizing fermented fruit-based beverages in terms of physicochemical parameters, nutrient composition, microbial profile, and potential health benefits are required for them to serve as an alternate substitute for sugar-sweetened beverages.