Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation
The potential of red sugarcane as a functional probiotic drink was investigated, with a focus on determining its physicochemical, ergogenic, and antioxidant activities. Three different variants of Malaysian red sugarcane, namely Ragnar, Kapur, and Serai, were selected for analysis. The concentration...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Springer Nature
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113446/ http://psasir.upm.edu.my/id/eprint/113446/1/113446.pdf |
| _version_ | 1848866225870864384 |
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| author | Wan Mansor, Wan Nusrah Mohd Zaini, Nurul Solehah Gengan, Gengghatarani Abdullah, Ariani Hoo Mohd Sha’ari, Ainnur Adnin Roslan, Anis Zulaikha Abd Rahim, Muhamad Hafiz |
| author_facet | Wan Mansor, Wan Nusrah Mohd Zaini, Nurul Solehah Gengan, Gengghatarani Abdullah, Ariani Hoo Mohd Sha’ari, Ainnur Adnin Roslan, Anis Zulaikha Abd Rahim, Muhamad Hafiz |
| author_sort | Wan Mansor, Wan Nusrah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The potential of red sugarcane as a functional probiotic drink was investigated, with a focus on determining its physicochemical, ergogenic, and antioxidant activities. Three different variants of Malaysian red sugarcane, namely Ragnar, Kapur, and Serai, were selected for analysis. The concentrations of electrolytes (Na, K, Ca, Mg, Zn, and Fe) in sugarcane juice were determined using an inductively coupled plasma mass spectrophotometer (ICP-MS), while the antioxidant activity and Vitamin C were assessed through colorimetric assays. Additionally, the functionality of the optimal variant, Ragnar, was enhanced by inoculating it with lactic acid bacteria (LAB) Lactobacillus plantarum ATCC8014 and Lactobacillus casei Shirota. High antioxidative properties (TPC: 71.63 mg GAE/mL, FRAP: 2.76 mmol TE/mL, DPPH EC50: 55.66 µg/mL, and Vitamin C: 0.72 mg/100 g) were observed in the Ragnar, which tends to exhibit an attractive blue-yellow hue. K exhibited the highest concentration in all samples (126.31 – 229.95 mg/mL), followed by Na, Mg, Fe, and Zn, which exceeded the commercial isotonic drink. The viability of LAB (above 107 CFU/mL) and the production of gamma-aminobutyric acid (GABA) were satisfactory while reducing sugars were generally lower after the fermentation. The findings present red sugarcane as a potential natural source for the development of functional drinks. |
| first_indexed | 2025-11-15T14:17:14Z |
| format | Article |
| id | upm-113446 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:17:14Z |
| publishDate | 2024 |
| publisher | Springer Nature |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1134462024-11-25T04:47:36Z http://psasir.upm.edu.my/id/eprint/113446/ Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation Wan Mansor, Wan Nusrah Mohd Zaini, Nurul Solehah Gengan, Gengghatarani Abdullah, Ariani Hoo Mohd Sha’ari, Ainnur Adnin Roslan, Anis Zulaikha Abd Rahim, Muhamad Hafiz The potential of red sugarcane as a functional probiotic drink was investigated, with a focus on determining its physicochemical, ergogenic, and antioxidant activities. Three different variants of Malaysian red sugarcane, namely Ragnar, Kapur, and Serai, were selected for analysis. The concentrations of electrolytes (Na, K, Ca, Mg, Zn, and Fe) in sugarcane juice were determined using an inductively coupled plasma mass spectrophotometer (ICP-MS), while the antioxidant activity and Vitamin C were assessed through colorimetric assays. Additionally, the functionality of the optimal variant, Ragnar, was enhanced by inoculating it with lactic acid bacteria (LAB) Lactobacillus plantarum ATCC8014 and Lactobacillus casei Shirota. High antioxidative properties (TPC: 71.63 mg GAE/mL, FRAP: 2.76 mmol TE/mL, DPPH EC50: 55.66 µg/mL, and Vitamin C: 0.72 mg/100 g) were observed in the Ragnar, which tends to exhibit an attractive blue-yellow hue. K exhibited the highest concentration in all samples (126.31 – 229.95 mg/mL), followed by Na, Mg, Fe, and Zn, which exceeded the commercial isotonic drink. The viability of LAB (above 107 CFU/mL) and the production of gamma-aminobutyric acid (GABA) were satisfactory while reducing sugars were generally lower after the fermentation. The findings present red sugarcane as a potential natural source for the development of functional drinks. Springer Nature 2024 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/113446/1/113446.pdf Wan Mansor, Wan Nusrah and Mohd Zaini, Nurul Solehah and Gengan, Gengghatarani and Abdullah, Ariani Hoo and Mohd Sha’ari, Ainnur Adnin and Roslan, Anis Zulaikha and Abd Rahim, Muhamad Hafiz (2024) Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation. Discover Food, 4 (1). art. no. 32. pp. 1-11. ISSN 2731-4286; eISSN: 2731-4286 https://link.springer.com/article/10.1007/s44187-024-00092-w 10.1007/s44187-024-00092-w |
| spellingShingle | Wan Mansor, Wan Nusrah Mohd Zaini, Nurul Solehah Gengan, Gengghatarani Abdullah, Ariani Hoo Mohd Sha’ari, Ainnur Adnin Roslan, Anis Zulaikha Abd Rahim, Muhamad Hafiz Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title | Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title_full | Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title_fullStr | Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title_full_unstemmed | Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title_short | Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| title_sort | enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation |
| url | http://psasir.upm.edu.my/id/eprint/113446/ http://psasir.upm.edu.my/id/eprint/113446/ http://psasir.upm.edu.my/id/eprint/113446/ http://psasir.upm.edu.my/id/eprint/113446/1/113446.pdf |