Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

Elshaghabee, Fouad M. F.; El-Maksoud, Ahmed A. Abd; Alharbi, Sulaiman Ali; Al‐Farraj, Saleh A.; Mohamed, Mahmoud S M

doi:10.3390/molecules26133876

Cited by 11 publications

(7 citation statements)

References 41 publications

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“…There is scarce information on the use of Yo-mix 833 culture on fruit juices. Previous studies [27] have shown that fortification of yoghurt with chicken pea increased the viable cell count to 10 8 CFU/ml which agrees with our findings. Therefore, mango juice fermented with Fiti and Yo-mix culture maintained higher count levels than the minimum recommended values by Codex standards (10 6 CFU/ml) for a healthy probiotic product throughout the fermentation period.…”

Section: Cell Viability Of Abt-5 Fiti and Yo-mix Cultures During Ferm...supporting

confidence: 93%

“…The low cell count could be attributed to the pH of the fermented fruit juice being limiting factor for Abt-5 culture [13]. In addition, most of the beverages fermented with Abt-5 starter culture are milk based products with log 7.40 CFU/ml [27] and milk-fruit based formulations with 3.7×10 9 CFU/ml [29] which gives higher viable count than the current study. Researchers reported lower counts in bifidobacteria in preparation of functional probiotic dairy beverages fortified with pomegranate juice [30].…”

Section: Cell Viability Of Abt-5 Fiti and Yo-mix Cultures During Ferm...mentioning

confidence: 78%

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Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures

Mwanzia

Kiio²,

Okoth³

2022

EJFOOD

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Probiotics are live microorganisms added to food products to confer health benefits such as gut health, cancer protection and improved immunity when consumed. Fruits juices are considered as potential channels for delivering probiotics as they contain essential nutrients and low pH suitable for the growth of probiotics. The study was undertaken to formulate, process and characterize fermented probiotic mango fruit juice using three different mixed lactic acid bacteria cultures: Abt-5® culture (Streptococcus thermophillus, Bifidobacterium and Lactobacillus acidophilus); Fiti® culture (Lactobacillus rhamnosus GR-1) and Yo-mix® culture (Streptoc.occus thermophillus and Lactobacillus delbruikii ssp bulgaricus). The viability of the cultures was also assessed. The mango juice was formulated using mango pulp to water ratios of 100:0, 25:75, 50:50 and 75:25 (v/v) and adjusted to 17° brix by adding cane sugar. The formulated mango juices were pasteurized at 90 °C for 1 minute and cooled to 10 °C. Sensory evaluation was carried out to determine the most preferred formulation of the fruit juice before fermentation. The preferred mango juice samples were cooled to 402 °C and incubated with the three different mixed bacteria cultures (1 g/l) for 0, 12, 16, 24, 36, 48 and 72 hours. The final product stored at 4 °C. Analysis for sensory evaluation, culture viability, pH, total soluble solids (TSS) and total titratable acidity (TTA) was done. The 50:50 ([mango pulp: water) mango fruit juice formulation was significantly different (p<0.05) from the other samples in consistency and was rated the best in overall acceptability. There was general increase in cell count in all cultures with mango juice fermented with Lactobacillus rhamnosus GR-1 for 48 hours recording the highest viable cell count of log10 9.14 CFU/ml. Highest pH decrease was observed in 50:50 formulation with significant (p<0.05) increase in TTA from 0.15% to 0.69% using Lactobacillus rhamnosus GR-1 within 72 hours. Subsequently, the TSS decreased from 17° brix to 14.47° brix. The study showed that the three mixed were able to utilize nutrients present in the formulated mango juice during fermentation as demonstrated by decrease in pH and TSS. The study therefore recommends that further research should be done on the probiotic fermented mango juice to determine the change in physco-chemical characteristics and culture viability during storage.

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Section: Cell Viability Of Abt-5 Fiti and Yo-mix Cultures During Ferm...supporting

confidence: 93%

Section: Cell Viability Of Abt-5 Fiti and Yo-mix Cultures During Ferm...mentioning

confidence: 78%

Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures

Mwanzia

Kiio²,

Okoth³

2022

EJFOOD

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“…Recently, lased-treated Lb. casei had higher free radical scavenging activity than nontreated cells [66,67].…”

Section: Impact Of Probiotication Of Dairy Foods On Enhancement Of Th...mentioning

confidence: 83%

Recent Development in Antioxidant of Milk and Its Products

Elshaghabee¹,

El-Maksoud²,

Gouveia³

2023

Biochemistry

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Free radicals are produced in humans through natural metabolism or the external environment, such as diet. These free radicals are neutralized by the antioxidant system, whereas enzymes, for example, catalase, superoxide dismutase, and glutathione peroxidase, play an important role in preventing excessive free radicals. Food antioxidants give a good hand in enhancing the human antioxidant system; high consumption of a diet rich in natural antioxidants protects against the risk of diseases such as cardiovascular, cancer, diabetes, and obesity. Milk and its products are popular for a wide range of consumers. Milk contains casein, whey protein, lactoferrin, milk lipid and phospholipids, vitamins, and microelements, for example, selenium (Se), which have antioxidant properties. Furthermore, probiotication of milk either sweet or fermented could enhance the antioxidant capacity of milk. This chapter focuses on presenting recent review data on milk components with antioxidant activity and their health benefits, probiotics as antioxidant agents, and methods for enhancing the antioxidant capacity of dairy products. The key aim of this chapter is to focus on major strategies for enhancing the antioxidant capacity of milk and its products.

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“…Antioxidant potential was evaluated by ferric reducing antioxidant power (FRAP), 2,2 -Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl-hydrate (DPPH) according to [21,26]. Powdered L. sativum sprouts were extracted by aqueous ethanol (80%, v/v) and centrifuged for 20 min at 14,000× g. Subsequently, antioxidant activity assessment was performed by combining 0.1 mL diluted sprout extracts with 0.25 mL of the DPPH, ABTS or FRAP reagents.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Lepidium sativum Sprouts Grown under Elevated CO2 Hyperaccumulate Glucosinolates and Antioxidants and Exhibit Enhanced Biological and Reduced Antinutritional Properties

et al. 2021

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The nutritional and health-promoting properties of plants are largely determined by their tissue chemistry. Tuning growth conditions could affect the accumulation of phytochemicals and, therefore, enhance the biological activities. Herein, the impact of elevated CO2 (eCO2; 620 µmol CO2 mol−1 air) on growth and chemical composition of sprouts of three Lepidium sativum cultivars (Haraz, Khider and Rajab) was investigated. Changes in the sprout actions against some human chronic diseases were evaluated. eCO2 induced biomass accumulation (1.46-, 1.47- and 2-fold in Haraz, Khider and Rajab, respectively) and pigment accumulation and reduced the level of antinutrients in L. sativum cultivars. Compared to the control, eCO2 induced total glucosinolate accumulation (0.40-, 0.90- and 1.29-fold in Khider, Haraz and Rajab, respectively), possibly through increased amino acid production, and their hydrolysis by myrosinase. In line with increased polyphenol production, improved phenylalanine ammonia lyase activity was observed. The antioxidant, anti-inflammatory, hypocholesterolemic, antibacterial and anticancer activities of the produced sprouts were significantly improved by sprouting and eCO2 exposure. PCA indicated that the cultivars showed interspecific responses. Thus, the present study confirms the synergistic effect of sprouting with eCO2 exposure as a promising approach to produce more bioactive L. sativum sprouts.

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Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

Cited by 11 publications

References 41 publications

Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures

Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures

Recent Development in Antioxidant of Milk and Its Products

Lepidium sativum Sprouts Grown under Elevated CO2 Hyperaccumulate Glucosinolates and Antioxidants and Exhibit Enhanced Biological and Reduced Antinutritional Properties

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