Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Khezri, Sima; Dehghan, Parvin; Mahmoudi, Razzagh; Jafarlou, Mahdi

doi:10.15171/ps.2016.40

Cited by 19 publications

(13 citation statements)

References 27 publications

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“…Fermented products as a component of a daily diet, may improve the health and life quality of consumers. Beneficial effects of probiotic bacteria in food include reduction in the level of serum cholesterol, improvement in lactose metabolism, enhanced immune system, lower risk of colon cancer, control of gastrointestinal infections, improved antimutagenic properties, and stimulation of anti-diarrheal properties [2] [3]. The genera Lactobacillus and Bifidobacterium are the most common probiotic microorganisms used commercially in the food industry which comprise more than 90% of probiotic food supplements.…”

Section: Introductionmentioning

confidence: 99%

“…Various studies have been conducted to investigate the suitability of fruit and vegetable juices as a medium to develop new probiotic beverages from fruits such as pineapple [5], pear [6], grape [7], pomegranate [8] guava [3], fig [2], noni [9], both barberry and black cherry [10] and vegetables such as carrot [11], beet [12], sweet potato [13], potato [14]. However, the survival of probiotics in fruit and vegetable-based matrices is more complex than in dairy products.…”

Section: Introductionmentioning

confidence: 99%

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Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Thanh¹,

Liu-ping²

2019

FNS

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The aim of the study was to consider the suitability of a mixture of juices from jicama, winter melon, and carrot as a raw medium for producing probiotic juice by Lactobacillus strains (Lactobacillus plantarum CICC22696 and Lactobacillus acidophilus CICC20710), as well as evaluate changes of physicochemical and microbiological characteristics during fermentation and cold storage (4˚C, 28 days). Both strains grew well in juice mixtures after 24 h of fermentation at 37˚C, reaching nearly 9 and 8 log CFU/mL when inoculated with L. plantarum and L. acidophilus respectively. The viability of L. plantarum was near 8 log CFU/mL at the end of storage whereas viability of L. acidophilus only remained 4.57 log CFU/mL. Degradation of total carotenoids was in the range of 12%-23% in fermentation periods and 16%-23% during cold storage depending on the strain used. The values of lightness, redness, and yellowness increased during fermentation. However, this tendency was variable during cold storage when the values of redness and yellowness decreased. Sensory acceptability of the products was enhanced by adding sucrose or multi fruit juice (containing mainly tropical fruit juices). The fermented juice with L. plantarum is efficient to produce a functional probiotic beverage.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Thanh¹,

Liu-ping²

2019

FNS

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“…Similarly to our study, they also found that probiotic sensitivity to flavoring agents was strain dependent: L. casei L01, L. casei LAFTI L26, L. paracasei Lpc-37 and L. rhamnosus HN001 showed greater viability in comparison to L. acidophilus La-5 in both peach and strawberry drinks. The opposite results were obtained by Khezri et al (2016) who investigated the stability of probiotics in fermented fig juice. They showed that L. casei DSMZ 20011 had the lowest survival rate after 2 weeks of storage, decreasing from 9.14 to 3.32 log cfu/ml, while in the same period L. plantarum DSMZ 20179 and L. delbrueckii DSMZ 15996 decreased from 8.77 to 7.11 and from 8.83 to 7.50 log cfu/ml respectively.…”

Section: Discussionmentioning

confidence: 81%

The suitability of different probiotic strains for the production of fruit-whey beverages

Sady

Najgebauer-Lejko

Domagała

2017

Acta Sci Pol Technol Aliment

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Background. When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. Materials and methods. Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019

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“…Both juices were well accepted, indicating that the addition of probiotic cultures did not affect the sensory quality of the product after processing. Khezri et al (2016) also observed no differences (p>0.05) in the attributes of flavor, odor, consistency and overall impression between fig juices containing L. plantarum DSMZ 20179 and L. delbrueckii DSMZ 15996. Means followed by the same letter in the same column do not differ statistically from each other according to the Tukey test at 5% probability.…”

Section: Sensory Analysis Of the Juicesmentioning

confidence: 77%

Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

Furtado

Martins

Ramos

et al. 2019

SCA

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This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.

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Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Cited by 19 publications

References 27 publications

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

The suitability of different probiotic strains for the production of fruit-whey beverages

Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

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Fig Juice Fermented with Lactic Acid Bacteria as a Nutraceutical Product

Cited by 19 publications

References 27 publications

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with &lt;i&gt;Lactobacillus&lt;/i&gt; Strains

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with &lt;i&gt;Lactobacillus&lt;/i&gt; Strains

The suitability of different probiotic strains for the production of fruit-whey beverages

Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

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Product

Resources

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Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i> Strains