Effectiveness of Lactic Fermentation and Convective Dehydration to Antioxidant Characteristics of Plumeria Flower Tea

Abstract

Fermentation is believed as one of the oldest and most useful approach to maintain or improve phytochemical values. Convective drying is an economical and versatile dehydration method commonly applied in food and herb production. Plumeria flower contains a large number of phytochemical constituents and pharmacological activities. The benefits of plumeria flowers can be enhanced remarkably by processing it into a probiotic tea through lactic fermentation and convective dehydration.  Lactic acid bacteria are able to accelerate the production of polyphenolic compounds as well as to improve antioxidant capability in this valuable herbal tea. This study penetrated on the utilization of lactic fermentation by Lactobacillus acidophilus culture in different innoculation ratio (0.05%, 0.1%, 0.15%, 0.20%, 0.25%) at the loading cell 10⁹ cfu/g on plumeria flower during 37^oC in 24 hours. Relying on bioconversion mechanism, we can obtain higher amount of active ingredients in the fermented tea. This study also emphasized on the convective drying temperature (45^oC, 50^oC, 55^oC, 60^oC, 65^oC) in maintaining the active components inside plumeria flower tea during dehydration to safe mode (6.5% moisture). We noticed that the Lactobacillus acidophilus culture innoculation 0.20% (10⁹cfu/g) and convective drying temperature 55^oC were appropriate for plumeria flower tea production. From this production, consumers have better chance to use one kind of novel herbal tea from plumeria flower.

Keywords: Plumeria flower, Lactobacillus acidophilus, Lactic fermentation, Convective dehydration, herbal tea.