Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)

Goderska, Kamila; Dombhare, Kanan; Radziejewska‐Kubzdela, Elżbieta

doi:10.1007/s00203-022-02820-1

Cited by 10 publications

(4 citation statements)

References 34 publications

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“…Another possible reason for the lower radical scavenging activity of the mixed wine is that watermelon contains more water and weaker scavenging compounds like lycopene. For instance, Goderska et al ( 2022 ) reported that beets root which contains higher betanin showed a better antioxidant capacity than those of tomatoes rich in lycopene. Lycopene is also a major pigment in watermelon.…”

Section: Resultsmentioning

confidence: 99%

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Gavahian

Pradhan

et al. 2023

Food Science & Nutrition

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Fermentation of fruits offers a diverse range of flavors, smells, and colors. Colored fruits are rich in naturally occurring pigments, such as betacyanin. Hence, they are considered to possess powerful antioxidant activities. However, in wine production, such pigments often diversify the flavor and color of the wine. The objective of this study was to compare the quality of two types of wines: a single‐fruit (pitaya) wine and a mixed‐fruit wine that contains watermelon (Citrullus lanatus), mint (Mintha spicata), and pitaya (Hylocereus costaricensis). In this study, fresh pitaya, watermelon, and mint leaves were fermented using Saccharomyces cerevisiae. Juice extracts underwent fermentation at room temperature for 7 days under dark conditions. Physicochemical changes, such as pH, sugar content, specific gravity, and alcohol content, were observed daily. The antioxidant activities were measured by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, the ferric reducing antioxidant power (FRAP) assay, and total phenolic contents (TPCs). After 14 days of fermentation, the alcohol contents of mixed and pitaya wine were 11.22% (v/v) and 11.25%, respectively. The total sugar content of the mixed wine was 8.0 °Brix, while that of pitaya wine was 7.0 °Brix. Moreover, pitaya wine exhibited a higher TPC (22.7 mg GAE/100 g D.W.), and better FRAP (3578 μmole/L) and DPPH scavenging ability (80.2%) compared to the mixed wine with a TPC of 21.4 mg GAE/100 g D.W., FRAP of 2528 μmole/L, and DPPH of 75.6%., while the addition of watermelon and mint did not change the alcohol percentage contents of wine.

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Section: Resultsmentioning

confidence: 99%

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Gavahian

Pradhan

et al. 2023

Food Science & Nutrition

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“…Здесь придут на помощь овощные соки с высоким содержанием клетчатки, в число которых входит и морковный. [19]…”

Section: является источником пробиотиковunclassified

Морковный Сок — 8 Научно Доказанных Фактов Пользы Для Здоровья

Ткачева Наталья,

Елисеева Татьяна

2023

ЖЗПД

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Морковный сок — ценный источник огромного количества витаминов и полезных аминокислот, так необходимых организму. Ежедневное употребление вкусного солнечного напитка поможет избавиться от усталости и депрессии, улучшить зрение, без лишних усилий преобразить фигуру и предупредить развитие таких опасных заболеваний как диабет и онкология.

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“…To formulate these juices, vegetables are fermented with healthy bacteria, which is claimed to provide several health advantages when consumed. Juices from vegetables are suitable for people who prefer a low-fat diet because they are high in fiber and almost fat-free [ 72 ]. Vegetables may be used as a replacement for dairy goods due to their abundance of nutrients, such as minerals, carbohydrates, vitamins, and other necessary components, that the body may employ to repair, refill, and maintain its alkaline reserve [ 73 ].…”

Section: Probiotic Vegetable Juicesmentioning

confidence: 99%

Recent advances in probiotication of fruit and vegetable juices

Rahman,

Emon,

Toma

et al. 2023

J Adv Vet Anim Res

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Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita¬mins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pomegranate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resis¬tance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health.

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Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)

Cited by 10 publications

References 34 publications

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Functional, antioxidant, and sensory properties of mixed‐fruit (pitaya, watermelon, and mint) and pitaya wines

Морковный Сок — 8 Научно Доказанных Фактов Пользы Для Здоровья

Recent advances in probiotication of fruit and vegetable juices

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