Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum
Year: 2025
Type: article
Abstract: Coconut water (CW) is a nutritious natural beverage, rich in vitamins, minerals, carbohydrates, proteins, and enzymes, and is low in fat and calories. It has been associated with health benefits such as antidiabetic and antihyperlipidemic effects. Fermentation of CW may enhance its bioactivity, particularly its antioxidant properties and inhibition of starch-hydrolyzing enzymes. This study investigated the antioxidant and antibacterial activities of fermented coconut water (FCW) using Lactobacillus plantarum ATCC 8014 and Lactobacillus fermentum ATCC 14932. After 48 hours of fermentation, the total phenolic content (TPC) increased significantly to 18.91 mg/mL GAE in FCW with 10% allulose and to 25.23 mg/mL GAE in FCW with 10% xylitol. Both fermented samples showed improved ABTS and DPPH radical scavenging activity, although their hydroxyl radical scavenging capacity was lower than that of unfermented CW. Antibacterial assays revealed that FCW with 10% xylitol inhibited the growth of Staphylococcus aureus ATCC 25523, Escherichia coli ATCC 10536, and multiple Salmonella strains. In contrast, FCW with 10% allulose showed no antibacterial activity. These findings suggest that xylitol-enriched FCW may serve not only as a sustainable beverage but also as a natural antioxidant and antibacterial agent for potential applications in functional food, gut health, and food preservation systems.
DOI: 10.14419/s2v9er57
Authors: Shan Jiang, Tan Geok Hun, Kah Hui Chong, Mahmud Ab Rashid Nor-Khaizura
Institution: Universiti Putra Malaysia
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4414984344
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