Development of synbiotic beverage from beetroot juice using beneficial probiotic &lt;em&gt;Lactobacillus Casei&lt;/em&gt; 431

Gamage, S.M.; Mihirani, M.K.S.; Perera, O. D. A. N.; Weerahewa, H.L.D.

doi:10.4038/rjs.v7i2.20

Cited by 16 publications

(15 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Probiotic products have proved to have at least 10 8 colony forming unit (cfu) of prebiotic strains/mL juice [ 15 ]. Probiotic LA-5 and ABT-5 strains were used in this study to produce a probiotic beetroot- milk fermented beverage.…”

Section: Resultsmentioning

confidence: 99%

“…Juice is a good source of carbohydrates, which is a suitable medium for homo-fermentation by probiotic strains [ 13 ] such as Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus casei , and Bifidobacterium bifidum [ 14 ]. During fermentation, lactic acid bacteria produce vitamins that have the ability to enhance the nutritional value of the products [ 13 ], and lactic acid that is responsible for lowering the pH of the juice thus reducing the growth of the spoilage microorganisms [ 15 ], thus prolonging the shelf life [ 13 ]. The globally widespread of fermented beverages could be due to its health properties; as lactic acid bacteria decrease the B-glucuronidase activity which resulted in the prevention of cancer, particularly colon cancer besides, the reduction of the pathogens, and it is also proper for the lactose-intolerance people [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

El-Sohaimy

Abdo

Shaltout

et al. 2020

Plants

View full text Add to dashboard Cite

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

El-Sohaimy

Abdo

Shaltout

et al. 2020

Plants

View full text Add to dashboard Cite

show abstract

“…By using a method provided by Gamage et al (2016), the presence of predominant acid (malic acid) in the soursop juice incorporated with emulsified probiotic was determined by titrating 10 mL of the soursop juice with 0.1 mol/L NaOH. An approximate volume of 1 mL phenolphthalein was used as an indicator.…”

Section: B) Titratable Aciditymentioning

confidence: 99%

Effects of double emulsification on Lactobacillus plantarum NBRC 3070 stability and physicochemical properties of soursop juice during storage

Hassan

Fadzil

Yazid

et al. 2020

APJMBB

View full text Add to dashboard Cite

Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received considerable level of interest. Various matrices were used to emulsified probiotics in food product. However, the usage of water/oil/water (W1/O/W2) base to emulsify probiotics for beverages application remained scarce. Thus, this study was to determine the suitability of using W1/O/W2 base to emulsify Lactobacillus plantarum NBRC 3070 to be incorporated into pasteurized soursop juice (Annona muricata L.). Hence, emulsion efficiency (EE%) of L. plantarum NBRC 3070 in W1/O/W2 base, the stability of emulsified cells (log10 CFU/mL) and physicochemical changes of soursop juice (pH, titratable acidity, total soluble solid, viscosity, colour, sensory) during storage were determined. In this study, emulsified L. plantarum NBRC 3070 (109 CFU/mL) was incorporated into soursop juice and stored at 4°C for four weeks. Results obtained with 86.02% ± 0.69 emulsion efficiency (%) of L. plantarum NBRC 3070. Insignificant changes (p>0.05) were notified from viability of emulsified probiotics, pH, titratable acidity and viscosity during storage. Meanwhile, satisfactory parameters (colour, sensory and coliform counts) were obtained at the satisfactory level. As for the conclusion, W1/O/W2 base was able to maintain the survivability of L. plantarum NBRC 3070 in soursop juice during storage and quality of the product. Optimization of parameters such as water/oil compositions and storage time can be further explored to enhance product quality.

show abstract

“…Moreover, vegetables and fruit do not have dairy allergens that mightavoid the use of specific groups of the population (Luckow and Delahunty, 2004).A part from consumption in its fresh form of red beet plant (Beta vulgaris) is also an invaluable crop used in the food industry for the manufacturing of dried and frozen food, non-concentrated and concentrated juices and natural coloring agents (betalains) used as food additives. (Gamage et al, 2016). According to (Altman & Dittmer, 1968), beets contain around 87.3% humidity, 9.1% carbohydrate, 1.6% protein0.1% fat, 0.8% fiber, and 1.1% ash.…”

Section: Introductionmentioning

confidence: 99%

Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria

Jafar¹,

Ghaleb²,

Fadhil³

2019

ATMPH

View full text Add to dashboard Cite

During this experiment, the juice of red beets were extracted and fermented by two species of probiotic bacteria :( Lactobacillus plantarum and Lactobacillus paracasei). Both species of lactic cultures can use beet juice for the producing of lactic acid and the synthesis of cells.Theprocess of fermentation was carried at 30°C for 24 hr. by inoculated of beet juice using lactic cultures. Lactobacillus plantarum and Lactobacillus paracasei grew well on the vegetable juice of ((Beet plant)) and reached nearly (12.5± 4.12×10) and (8.6± 5.20×10) CFU/ml respectively followingfermentation for 24 h at 30°C. After cold storage for 6 weeks at 4°C, PH, Acidity as (Lactic acid), viable cell counts were detected weekly.As a result the viability of L. plantarum and L. Paracasei were increased (9.03-9.69 log CFU / ml) respectively on the 42 day of cold storage while, PH of these bacteria lowered to (2.1± 0.020) respectively therefore, increased acidity of fermented beet juice whilst the viability of cell counts of L. plantarum and L. paracasei were not lost during cold storage at 4°Cconditions.

show abstract

Development of synbiotic beverage from beetroot juice using beneficial probiotic <em>Lactobacillus Casei</em> 431

Cited by 16 publications

References 3 publications

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Effects of double emulsification on Lactobacillus plantarum NBRC 3070 stability and physicochemical properties of soursop juice during storage

Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria

Contact Info

Product

Resources

About