Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Sornsenee, Phoomjai; Chimplee, Siriphorn; Saengsuwan, Phanvasri; Romyasamit, Chonticha

doi:10.1016/j.heliyon.2022.e11063

Cited by 10 publications

(2 citation statements)

References 48 publications

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“…This pattern indicates that samples with lower moisture had a higher concentration of solid components. This behavior was also reported by Alves et al (2017) when assessing the influence of different concentrations of maltodextrin and inlet temperatures on the SB drying of probiotic orange juice, where they obtained water content in the range of 0.47%–2.29% and total solids in the range of 97.71%–99.53%, and by Sornsenee et al (2022), who determined water content in the range of 2.75%–3.80% and total solids in the range of 96.20%–97.25% for probiotic banana powder.…”

Section: Resultssupporting

confidence: 80%

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

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This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

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Section: Resultssupporting

confidence: 80%

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

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show abstract

“…LCFSs contain antioxidant compounds (phenolic and flavonoid) and showed antioxidant and anti-inflammatory activities in RAW 264.7 cell lines [ 15 ]. L. paracasei T0901 was considered a highly acceptable component in a probiotic–banana rehydrated beverage [ 16 ]. These results indicate that L. paracasei isolated from fermented palm sap are promising probiotic and postbiotic candidates that can be used in functional foods and pharmaceuticals.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Insights from the Genomic Exploration of Lacticaseibacillus paracasei Strains Isolated from Fermented Palm Sap

Sornsenee,

Surachat,

Kang

et al. 2024

Foods

Self Cite

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This study focused on L. paracasei strains isolated from fermented palm sap in southern Thailand that exhibit potential probiotic characteristics, including antibiotic susceptibility, resistance to gastrointestinal stresses, and antimicrobial activity against various pathogens. However, a thorough investigation of the whole genome sequences of L. paracasei isolates is required to ensure their safety and probiotic properties for human applications. This study aimed to sequence the genome of L. paracasei isolated from fermented palm sap, to assess its safety profile, and to conduct a comprehensive comparative genomic analysis with other Lacticaseibacillus species. The genome sizes of the seven L. paracasei strains ranged from 3,070,747 bp to 3,131,129 bp, with a GC content between 46.11% and 46.17% supporting their classification as nomadic lactobacilli. In addition, the minimal presence of cloud genes and a significant number of core genes suggest a high degree of relatedness among the strains. Meanwhile, phylogenetic analysis of core genes revealed that the strains possessed distinct genes and were grouped into two distinct clades. Genomic analysis revealed key genes associated with probiotic functions, such as those involved in gastrointestinal, oxidative stress resistance, vitamin synthesis, and biofilm disruption. This study is consistent with previous studies that used whole-genome sequencing and bioinformatics to assess the safety and potential benefits of probiotics in various food fermentation processes. Our findings provide valuable insights into the potential use of seven L. paracasei strains isolated from fermented palm sap as probiotic and postbiotic candidates in functional foods and pharmaceuticals.

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Freeze‐Drying

Waghmare,

Kumar,

Panesar

2024

Freeze Drying of Food Products

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Characterization of probiotic properties and development of banana powder enriched with freeze-dried Lacticaseibacillus paracasei probiotics

Cited by 10 publications

References 48 publications

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Probiotic Insights from the Genomic Exploration of Lacticaseibacillus paracasei Strains Isolated from Fermented Palm Sap

Freeze‐Drying

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