BIOTRANSFORMATION OF NATURAL PRODUCTS PRODUCING BIOACTIVE COMPOUNDS AND INNOVATIVE FOODS

Abstract

The biotransformation of natural products is a burgeoning field that explores the enzymatic and microbial processes used to convert natural substrates into bioactive compounds with significant applications in food and pharmaceutical industries. Pumpkin (Cucurbita pepo) belongs to the family of Cucurbitaceae. Pumpkin pulp is rich in minerals vitamins, flavonoids, and phenolic compounds. Carrots are rich in beta-carotene (vitamin A precursor), fibre, vitamin C, and vitamin K. This study investigated the impact of fermenting carrots with probiotic bacteria on microbial populations, pH, metabolite synthesis, and nutritional value.