Fermented Fruits and Vegetables

Shah, Nirali N.

doi:10.1016/b978-0-444-63666-9.00003-0

Cited by 11 publications

(10 citation statements)

References 190 publications

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“…Fruits and vegetables are naturally rich in water-soluble vitamins, minerals, carbohydrates, and dietary fiber. In addition to these nutritional components, they are also valuable in nutraceutical terms because they contain phytochemicals and polyphenols such as anthocyanins or carotenoids (Shah and Singhal, 2017;Istrati et al, 2018). The chemical composition of fruits can directly affect the viability of the probiotic culture.…”

Section: Properties Of the Raw Materialsmentioning

confidence: 99%

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Yalmancı,

Dikmen Meral,

Dere

et al. 2024

Turkish JAF Sci.Tech.

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There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.

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Section: Properties Of the Raw Materialsmentioning

confidence: 99%

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Yalmancı,

Dikmen Meral,

Dere

et al. 2024

Turkish JAF Sci.Tech.

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“…Doğal fermantasyon ile üretilen fermente içecekler arasında genellikle lahana, pancar, biber, salatalık, havuç, patlıcan, fasulye gibi farklı sebzelerden üretilen turşu suları, şalgam, kanji ve kombu çayı gibi geleneksel ürünler bulunmakta ve bu ürünlerin eldesinde daha çok ev tipi üretim kullanılmaktadır [45,46]. Geleneksel olarak üretilen fermente ürünlerde fermantasyon, ortamda doğal olarak bulunan mikroorganizmalar tarafından yürütülmekte ve çoğunlukla karışık kültür fermantasyonu gerçekleşmektedir [47]. Doğal fermantasyondan sorumlu başlıca mikroorganizmalar LAB olsa da kullanılan hasat yöntemleri, hammadde kalitesi, fermantasyon koşulları ve ürün standardizasyonu gibi çeşitli faktörler fermantasyonda rol alan mikroorganizmaların sayı ve çeşitliliğini doğrudan etkilemektedir.…”

Section: Doğal Fermantasyon Ile üRetilen İçeceklerunclassified

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Şengün

Yahşi

2021

Akademik Gıda

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Günümüzde bilimsel ve teknolojik alanlarda meydana gelen gelişmeler sayesinde tüketicilerin gıda tercihleri besleyici, sağlıklı ve hastalıkları önlemede etkili olan fonksiyonel gıdalara yönelmiştir. Fonksiyonel gıdaların büyük kısmını süt bazlı probiyotik ürünler oluşturmaktadır. Bununla birlikte, vejetaryen, süt proteinlerine alerjisi olan ve laktoz intoleransına sahip kişilerin laktoz içermeyen, besin değeri yüksek ve kolesterol oranı düşük ürünlere yönelik talepleri artmış ve bu nedenle probiyotik gelişimini destekleyen yeni gıda matrisleri güncel araştırma konusu haline gelmiştir. Bu kapsamda meyve ve sebzeler, inülin, galaktooligosakkarit ve fruktooligosakkarit gibi probiyotik gelişimini destekleyen prebiyotiklerin yanı sıra vitamin, mineral ve fenolik bileşikler gibi sağlığa faydalı bileşenler açısından zengin olmaları sebebiyle alternatif gıda matrisleri arasında yer almaktadırlar. Probiyotik taşıyıcıları olarak meyve ve sebzelerin kullanılması ile fonksiyonel özellikleri arttırılmış daha sağlıklı ürünler elde edilebilmektedir. Farklı tekniklerle üretilen meyve ve sebze bazlı probiyotik içeceklerin geliştirilmesi amacıyla hammadde olarak sıklıkla elma, portakal, ananas, havuç ve pancar, probiyotik kültür olarak ise genellikle Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides ve Bifidobacterium lactis kullanılmaktadır. Bununla birlikte, probiyotiklerin çeşitli hammaddelerde canlılığını sürdürebilmesi; kullanılan probiyotik suş ve doz, ortamın pH değeri, antimikrobiyel bileşiklerin varlığı, kullanılan katkı maddeleri, oksijen düzeyi ve uygulanan teknolojik işlemler gibi faktörlere bağlı olarak değişebilmektedir. Probiyotik canlılığının korunması amacıyla en sık kullanılan teknikler arasında mikroenkapsülasyon, immobilizasyon ve prebiyotik kullanımı yer almaktadır. Bu çalışmada, probiyotik meyve ve sebze bazlı içeceklerin geliştirildiği güncel çalışmalar derlenmiştir.

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“…Food preservation by fermentation is an ancient and widely practised technology, providing foods with enhanced organoleptic properties, nutrient profile, shelf life, and food safety improvements [ 9 ]. The exploitation of wasted by-products in producing fermented foods using lactic acid bacteria (LAB) and other microorganisms has been widely researched [ 7 , 10 ]. Additionally, most fermented foods are dairy- and/or animal-based products [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Controlled fermentation with the addition of selected strains, unlike natural fermentation, is considered advantageous for the commercial production of fermented plant-based products. Under this approach, it is possible to speed up the fermentation process, reduce the risk of undesirable changes in products’ organoleptic properties (such as off flavours), and to provide uniform quality products [ 10 ]. The traditional ways of preserving raw materials have favoured selecting specific bacterial lineages that are well adapted to fermented products [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

Pereira

Farrokhi

Vida

et al. 2023

Foods

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In this study, the lactic fermentation of immature tomatoes as a tool for food ingredient production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that are unsuitable for processing and which have wasted away in large quantities in the field. Two lactic acid bacteria (LAB) were assessed as starter cultures in an immature tomato pulp fermentation to produce functional food ingredients with probiotic potential. The first trial evaluated the probiotic character of Lactiplantibacillus plantarum (LAB97, isolated from immature tomato microbiota) and Weissella paramesenteroides (C1090, from the INIAV collection) through in vitro gastrointestinal digestion simulation. The results showed that LAB97 and C1090 met the probiotic potential viability criterion by maintaining 6 log10 CFU/mL counts after in vitro simulation. The second trial assessed the LAB starters’ fermentative ability. Partially decontaminated (110 °C/2 min) immature tomato pulp was used to prepare the individually inoculated samples (Id: LAB97 and C1090). Non-inoculated samples, both with and without thermal treatment (Id: CTR-TT and CTR-NTT, respectively), were prepared as the controls. Fermentation was undertaken (25 °C, 100 rpm) for 14 days. Throughout storage (0, 24, 48, 72 h, 7, and 14 days), all the samples were tested for LAB and Y&M counts, titratable acidity (TA), solid soluble content (SSC), total phenolic content (TPC), antioxidant capacity (AOx), as well as for organic acids and phenolic profiles, and CIELab colour and sensory evaluation (14th day). The LAB growth reached ca. 9 log10 CFU/mL for all samples after 72 h. The LAB97 samples had an earlier and higher acidification rate than the remaining ones, and they were highly correlated to lactic acid increments. The inoculated samples showed a faster and higher decrease rate in their SSC levels when compared to the controls. A nearly two-fold increase (p < 0.05) during the fermentation, over time, was observed in all samples’ AOx and TPC (p < 0.05, r = 0.93; similar pattern). The LAB97 samples obtained the best sensory acceptance for flavour and overall appreciation scores when compared to the others. In conclusion, the L. plantarum LAB97 starter culture was selected as a novel probiotic candidate to obtain a potential probiotic ingredient from immature tomato fruits.

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Fermented Fruits and Vegetables

Cited by 11 publications

References 190 publications

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods

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