Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Mantzourani, Ioanna; Kazakos, Stavros; Τέρπου, Αντωνία; Mallouchos, Athanasios; Kimbaris, Athanasios; Alexopoulos, Athanasios; Bezirtzoglou, Eugenia; Plessas, Stavros

doi:10.3390/fermentation4040095

Cited by 13 publications

(5 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our work represents a pioneering study on the exploitation of P. oleracea L. juice as a functional beverage. Further studies might continue along this track and employ fermentation-based biotechnologies to improve other nutritional and functional features, as well as technological and sensorial properties of P. oleracea L. juice [ 22 , 82 , 83 , 84 ]. Since a probiotic potential has been proposed for most of the lactic acid bacteria species we used in this study [ 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 ], fermentation of P. oleracea L. juice might be also proposed to develop probiotic beverages.…”

Section: Discussionmentioning

confidence: 99%

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

et al. 2019

View full text Add to dashboard Cite

P. oleracea L. contains high level of nutrients and biologically active compounds. Recently, lactic fermentation has been proposed as a biotechnological option to enrich the profile of biogenic compounds of Portulaca oleracea L. puree. This study investigated the capability of fermentation by selected lactic acid bacteria to enhance the restoring features of Portulaca oleracea juice towards intestinal inflammation and epithelial injury. Lactic acid fermentation markedly increased the total antioxidant capacity of P. oleracea juice, preserved the inherent levels of vitamins C, A, and E, and increased the bioavailability of the level of vitamin B2 and that of phenolics. The effects of fermented P. oleracea juice on a Caco-2 cell line were investigated using an in vitro model closest to the in vivo conditions. Fermented P. oleracea juice strongly decreased the levels of pro-inflammatory mediators and reactive oxygen species. It also counteracted the disruption of the Caco-2 cell monolayers treated with the inflammatory stimulus. We used a diversified spectrum of lactic acid bacteria species, and some effects appeared to be strains- or species-specific. Fermentation with Lactobacillus kunkeei B7 ensured the best combination for the content of bioactive compounds and the ability to counteract the intestinal inflammation and epithelial injury.

show abstract

Section: Discussionmentioning

confidence: 99%

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Lactic acid fermentation is known to significantly enhance the antioxidant capacity, phenolic content, and flavor of fresh juice when lactic acid bacteria are applied for fermentation, as indicated by recent studies [ 11 , 51 , 52 ]. Likewise, the results of this study indicate that the addition of powdered supplements combined either with commercial starter culture or fermented milk (PDY, PDCY) boosted the levels of the antioxidant activity (approximately 69 µmol TE/100 g).…”

Section: Resultsmentioning

confidence: 99%

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation.

show abstract

“…The development of fruit drinks containing probiotic bacteria stands out among current research (104)(105)(106). These microorganisms improve mineral bioavailability, digestibility, and organoleptic properties, such as color, flavor, and aroma, in addition to providing a functional beverage (103).…”

Section: Development Of New Products From Aabmentioning

confidence: 99%

Role of Acetic Acid Bacteria in Food and Beverages

Hata

Surek

Sartori

et al. 2022

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB converts ethanol, sugars, and polyols into various organic acids, aldehydes, and ketones via oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic beer, and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional appeal is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose (BC) have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation process of various foods, as well as the role of AAB in the development of new beverages and the numerous applications of levan and BC.

show abstract

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

Cited by 13 publications

References 36 publications

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Role of Acetic Acid Bacteria in Food and Beverages

Contact Info

Product

Resources

About