Effect of temperature and pH on the probiotication ofPunica granatumjuice usingLactobacillusspecies

Abstract

This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which is rich with phytonutrients appeared to be a good probiotic carrier. The probiotication was carried out for 24 hr at 30, 35, and 37°C and pH 2.5, 4.0, and 5.5 under microaerophilic conditions. The results found that P. granatum juice cultivated with L. casei had a better growth profile with a higher biomass density at 37°C around pH 3.5–4.0. Probiotication could maintain the scavenging activity of P. granatum juice cultivated with L. casei. The scavenging activity achieved up to 90% inhibition at the concentration of 5 mg/ml. The whole fruit‐squeezed P. granatum juice was suitable for the growth of Lactobacillus species even without supplementation during cultivation. Practical applications The findings of this study presented the potential of P. granatum juice (whole fruit) to be used as a good probiotic carrier, particularly for Lactobacillus species without supplementation. High nutritious P. granatum juice catered the need of probiotic bacteria during fermentation. Probiotication could maintain the antioxidant capacity of the juice in term of its radical scavenging activity. The antioxidant capacity was mainly attributed to the metabolites such as phenolic acids (romarinic acid and caftaric acid) and flavonoids (quercetin, quercetin 3‐glucoside, rutin and kaempferol rutinoside). With the optimized temperature (37°C) and pH (4.00), probiotic bacteria could growth well up to a cell viability of 2.46 × 1010 cfu/ml. This offers P. granatum to be developed into functional food to cater to the needs of the consumers who are lactose intolerant to dairy products.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

“…Few studies have recently reported on the “probiotication” of fruit juice. Mustafa et al [103] investigated the effect of fermentation temperature and pH on the quality of Punica granatum L. juice probioticated with Lb. plantarum , Lb.…”

Functional foods as a formulation ingredients in beverages: technological advancements and constraints

“…The higher the temperature, the lower the fermentation time required to achieve the necessary H+ ion concentration. Similarly, the titratable acidity of the probiotic is also inversely proportional to the temperature at which the fermentation is carried out [ 121 ].stated that the biomass concentration produced by the probiotic bacteria during fermentation is also temperature-dependent. They showed that the Lactobacillus casei species showed higher biomass concentration than other lactobacillus species, notably at 35°C and 37°C [ 122 ], showed the effect of temperature on the growth of bacteria and the production of the acid in the goat yogurt probiotic.…”

Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets

“…Numerous studies proved the probiotic properties of Lactobacillus casei NRRL B-1922 and recognized as safe by the European Food Safety and US Food and Drug Authorities (Mani-L opez et al, 2014;Mohamed et al, 2020). It was used as a probiotic strain in the production of Punica granatum juice (Mustafa et al, 2019) and used in milk supplemented with different probiotics (Soto et al, 2019).…”

“…, 2020). It was used as a probiotic strain in the production of Punica granatum juice (Mustafa et al. , 2019) and used in milk supplemented with different probiotics (Soto et al.…”