Fermented Vegetable Beverages

Devaki, C.S.; Premavalli, K. S.

doi:10.1016/b978-0-12-815271-3.00008-7

Cited by 11 publications

(14 citation statements)

References 166 publications

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“…The fermentation process depends on many factors; one is the type of lactic acid bacteria used and the other is the duration of the process. For plant materials, the duration of the process is longer due to the poor availability of sugars and other substances necessary for the development of LAB [ 19 , 20 ]. In the case of vegetable juices, according to the literature, the duration of this process can be shortened.…”

Section: Resultsmentioning

confidence: 99%

“…In the case of red beet pigments are betalains, which consist of yellow-orange betaxanthins and red-purple betacyanins. Betalain are pigments that are insensitive to pH changes from 3 to 7, which is the reason of its stability during the fermentation process in which pH decreases for beetroot till 3.5 at maximum decrease [ 3 , 19 , 24 ]. In juices the highest color coefficients L* were observed in fresh beetroot juice; during the fermentation process, the lightness independently of the type of bacteria used for fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

et al. 2022

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Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

et al. 2022

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“…The Figs. 15 show the antioxidant activity in carrot juice before and after extraction a rise in the antioxidant activity can be seen after fermentation. As discussed earlier the antioxidant activity increases after fermentation.…”

Section: Analysis Of Bioactive Components In Juicesmentioning

confidence: 91%

“…Many polysaccharides also serve as prebiotics, and are fermented to short-chain fatty acids by the intestinal microbiota [15].…”

Section: Introductionmentioning

confidence: 99%

Probiotics in Vegetable Juices : Tomato (Solanum Lycopersicum), Carrot(Daucus Carota, Subsp. Sativus) and Beetroot Juice (Beta Vulgaris)

Goderska¹,

Dombhare²,

Radziejewska‐Kubzdela³

2021

Preprint

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Twenty first century has witnessed a significant rise in the awareness regarding healthy lifestyle among the consumers and food being the important step towards a healthy life, numerous health promoting food products have gained prominent place in the food market. One such food component which is proven to have impressive health benefit is the probiotic bacteria. Probiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Awareness regarding health benefits of dairy products is long known to consumers but non dairy products too have good amount of micro and macronutrients and antioxidants as well which are a boon to human body. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria will be used i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria will be checked after a specific duration of time of fermentation by Koch’s plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices will be checked before and after fermentation by HPLC and spectroscopic methods. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.

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“…However, natural fermentation of vegetables such as cucumbers, carrots, beetroots, and cauliflower usually takes 5–8 days, with the pH dropping from 6–7 to 3.5–4. In the case of cauliflower, carrots, and cabbage, it is necessary to vent the jar with the fermenting mixture (Devaki & Premavalli, 2019). Till now the effect of LAB's fermentation on color of food is not well understood; however, it could be mainly related to the pigments’ changes in low pH (Janiszewska‐Turak et al., 2021; Wilska‐Jeszka, 2006).…”

Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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Fermented Vegetable Beverages

Cited by 11 publications

References 166 publications

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

Probiotics in Vegetable Juices : Tomato (Solanum Lycopersicum), Carrot(Daucus Carota, Subsp. Sativus) and Beetroot Juice (Beta Vulgaris)

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

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