Bioenrichment of Guava Juice with Prebiotic and Probiotics

Saba, Nausheen; Swamy, B. Narayana; Nalini, B.S.; Ashiwini, G.; Prasad, P. K. K.

doi:10.20546/ijcmas.2018.707.156

Cited by 3 publications

(1 citation statement)

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“…Sugar was added to attain the required TSS. Pasteurization was done at 85°C for 2-3 minutes and cooled at room temperature 25±2°C [16]. For the improvement of nutritional profile with increased percent of guava fruit juice from 10, 15 and 20 % with lower sugar concentration of 10, 12 and 15° Brix, respectively.…”

Section: Guava Juice Preparationmentioning

confidence: 99%

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Wazed

Gupta²,

Dey³

et al. 2021

Malaysian Journal of Halal Research

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The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

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Section: Guava Juice Preparationmentioning

confidence: 99%

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Wazed

Gupta²,

Dey³

et al. 2021

Malaysian Journal of Halal Research

View full text Add to dashboard Cite

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Fruit Juice Added With Prebiotics and Probiotics

Chakkaravarthi¹,

Aravind²

2021

Probiotics and Prebiotics in Foods

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Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder

Upadhyay,

Ramamoorthy

2023

Curr Res Nutr Food Sci

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Fermented products consist beneficial probiotics, which makes these products render improved nutritional properties and health effects. There is a need for research to explore and establish the use of commonly existing fruits in fermented forms for application in skincare and as anti aging solutions.This study has been conducted to establish collagen building and antioxidant potential of fermented guava fruit juice powder.The human dermal fibroblast cells were used to determine the collagen building potential while chemical enzymatic assays were used to evaluate antioxidant properties of fermented guava juice powder (FGJP) . The antioxidant activity evaluated by the ability to scavenge DPPH radicals showed very high anti-oxidative capacity (IC50 = 0.015 mg/ml) comparable to ascorbic acid (IC50 = 0.018 mg/ml). This antioxidant potential can be attributed to the presence of various phytonutrients, primarily flavonoid (quercetin equivalent) at a concentration of 38 mcg/mg of the powder. The Collagen building potential was evaluated on the normal human fibroblast cell line . The levels of Collagen IV involved in skin cell migration, regeneration, and wound healing were estimated. FGJP imparted proliferation ability in NHDF cells at the concentrations of 0.025, 0.05, and 0.1mg/ml,which is 31% collagen synthesis against untreated cell control. This explains that fermented guava juice powder has a collagen building potential along with antioxidant properties. Such product would be helpful in providing a plant based anti aging solutions especially for vegan consumers.The optimized fermented guava juice powder has a shelf life of 45 days when stored at refrigerated conditions with a potential for combating oxidative stress and supporting in alleviating the aging symptoms like fine-line, wrinkle through collagen building.

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Bioenrichment of Guava Juice with Prebiotic and Probiotics

Cited by 3 publications

References 0 publications

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Fruit Juice Added With Prebiotics and Probiotics

Nutritional Profiling, Antioxidant Potential and Collagen Building Properties of Lacto-Fermented, Microencapsulated Guava Juice Powder

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