Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Jaiswal, Amit K.; Abu‐Ghannam, Nissreen

doi:10.1016/j.indcrop.2013.07.028

Cited by 34 publications

(21 citation statements)

References 30 publications

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“…Plant lactic acid bacteria can enter the stationary phase within 24 hours, and the total fermentation time is generally less than 48 hours. The specific fermentation time depends on when to enter the decline period (Jaiswal & Abughannam, 2013). Ot was consistent with the growth of Lactobacillus in this experiment.…”

Section: The Growth Of Lactobacillus Plantarum During Fermentationsupporting

confidence: 87%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Dxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value.

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Section: The Growth Of Lactobacillus Plantarum During Fermentationsupporting

confidence: 87%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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“…(2017) demonstrated that antioxidant activity of lemon juice after fermentation was significantly improved, while the TPC declined as a result of L. plantarum metabolism. On the contrary, Jaiswal and Abu‐Ghannam (2013) indicated that, depending on the lactic acid bacteria strain used, the fermentation of cabbage juice had a negative impact on polyphenol content, which also affected the lower antioxidant properties of the tested juice.…”

Section: Resultsmentioning

confidence: 99%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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“…In order to predict the changes in the removal efficiency of FG with ultrasonic time during detoxification, the second‐order kinetic model (Eq. ) was applied according to the related studies (Jaiswal and Abu‐Ghannam ):

\frac{d C_{t}}{d t} = k \cdot {(C_{0} - C_{t})}^{2}

where C t is the parameter to be estimated, the sub index 0 indicates the initial value of the parameter, t is the ultrasound processing time and k is the FG degradation rate constant at ultrasound time (min).…”

Section: Methodsmentioning

confidence: 99%

“…In order to predict the changes in the removal efficiency of FG with ultrasonic time during detoxification, the second-order kinetic model (Eq. 1) was applied according to the related studies (Jaiswal and Abu-Ghannam 2013):…”

Section: Mathematical Models and Kinetic Analysismentioning

confidence: 99%

Ultrasound‐Assisted Detoxification of Free Gossypol from Cottonseed Meal

Dai

Zhang

et al. 2015

J Food Process Engineering

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To decrease NaOH consumption in the process of removal of free gossypol (FG) in cottonseed meal (CSM), ultrasound was applied in the detoxification experiments. The effects of various factors on the removal efficiency were studied by single-factor experiments, and detoxification conditions were optimized by response surface methodology. The result indicated that removal ratio of FG increased with increasing NaOH concentration (0.5-1.5 g/L), ultrasonic power (0-1,000 W), treatment time (0-20 min) and pulse duration (1-5 s); however, further increase of pulse duration (6-7 s) resulted in a decrease. The removal ratio even reached 95.82 ± 2.75% (n = 3) under optimal conditions of NaOH concentration (1.5 g/L), sonication time (16 min) and pulse duration (5 s). The BoxBehnken design generated satisfactory mathematical models that accurately explained the behavior of the system, allowing one to predict the removal efficiency of FG in CSM. PRACTICAL APPLICATIONSCottonseed meal (CSM) has long been considered as a good source of protein for animals. However, a polyphenolic compound, particularly free gossypol (FG), that existed in CSM limits its application as feeding stuffs. The findings in the present study demonstrated the beneficial effects of ultrasound on the removal efficiency of FG in the detoxification experiments. The application of ultrasound can not only significantly decrease the NaOH consumption but also improve the detoxification effect compared with conventional detoxification method using only NaOH solution. Therefore, this study exhibits a new detoxification technique and is of practical significance.

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Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Cited by 34 publications

References 30 publications

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Ultrasound‐Assisted Detoxification of Free Gossypol from Cottonseed Meal

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