Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli

Oliveira, Patrícia Martins de; Júnior, Bruno Ricardo de Castro Leite; Martins, Eliane Maurício Furtado; Martins, Maurílio Lopes; Vieira, Érica Nascif Rufino; Barros, Frederico Augusto Ribeiro de; Cristianini, Nello; Costa, Nataly de Almeida; Ramos, Afonso Mota

doi:10.1007/s13197-020-04518-y

Cited by 30 publications

(25 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A decrease in viability during cold storage (4°C) has also been observed by various researchers (Mantzourani et al, 2018; Mantzourani et al, 2019; Olivares et al, 2019; Oliveira et al, 2021). The viability of Lactobacillus ( Lb .)…”

Section: Introductionsupporting

confidence: 67%

“…One possible explanation for the decrease in viability is that the increase in lactic acid content induced by probiotic growth during storage may have lowered the acidity of juices, influencing the probiotics' viability. The decrease in probiotic cell growth with time can be linked to a decline in growth‐limiting nutrients, a gradual fall in pH, and a considerable increase in organic acid levels (Kepli et al, 2019; Nagpal, Kumar, & Kumar, 2012; Oliveira et al, 2021). A similar study of decrease in pH/glucose content and increase in organic acids with the growth of probiotic cells are also reported by Mantzourani et al (2018); Mantzourani et al (2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Trends in non‐dairy‐based probiotic food products: Advances and challenges

Kumar

Rattu

Mitharwal

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The increase in health awareness, changes in eating habits, and improved living standards have raised the demand for probiotic-based functional foods (Granato et al., 2010). Functional foods may provide added functional benefits beyond the fundamental role of providing nutrients for consumers' well-being. The most widespread functional ingredients, along with probiotics, are polyunsaturated fatty acids (PUFAs), prebiotics/synbiotics, vitamins, proteins, fibers, and antioxidants (Granato et al., 2020). Probiotics are living bacteria that, when given in sufficient quantities, provide health advantages (FAO/ WHO, 2001). The most widely used microbial genera possessing probiotic attributes are lactic acid bacteria (Singh et al., 2020). Most have been granted "Generally Recognized As Safe" (GRAS) status by different regulatory agencies, which refers to few or no health risks to the consumers after ingestion (Penner et al., 2005;Ranadheera et al., 2010). Some other bacteria and yeasts used as probiotics are mentioned in Table 1.The possible route for administering probiotics is oral, vaginal, topical, and rectal (Sanders, 2009). Probiotics' ability to maintain gut microbiota balance, immune system, and overall intestinal health and physiology is well described in the medical sector (Bhushan et al., 2019;Valero-Cases et al., 2020). Other health benefits linked with probiotic consumption are alleviation of lactose intolerance

show abstract

Section: Introductionsupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Trends in non‐dairy‐based probiotic food products: Advances and challenges

Kumar

Rattu

Mitharwal

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…In addition, other fermented foods, such as fruit and vegetable juices, oats and cereals, and meat products are also commonly used as food matrices to create fermented foods that bring probiotics into the human gastrointestinal tract. The fat in meat products protects probiotics from low pH and bile salts [ 18 ], the higher sugar content in cereals allows probiotics to better tolerate intestinal conditions [ 19 ], and the relatively short digestion time of fruit and vegetable juices can greatly reduce the adverse effects of the gastric environment on probiotics [ 20 , 21 ]. Current Lb.…”

Section: Probiotic Potential Of Lb Plantarum and F...mentioning

confidence: 99%

The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods

Wang

Tian

et al. 2022

Foods

View full text Add to dashboard Cite

Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.

show abstract

“…The Total Soluble Solids (TSS) was adjusted to 17º brix using white refined sugar to standardize the fermentable sugars. The samples were then pasteurized at 90 ºC for 1 minute [13] and cooled to 10 ºC. Sensory evaluation was carried out to determine the best formulation.…”

Section: Mango Juice Formulation and Processingmentioning

confidence: 99%

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

Mwanzia

Kiio²,

Okoth³

2022

EJFOOD

View full text Add to dashboard Cite

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.

show abstract

Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli

Cited by 30 publications

References 28 publications

Trends in non‐dairy‐based probiotic food products: Advances and challenges

Trends in non‐dairy‐based probiotic food products: Advances and challenges

The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods

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

Contact Info

Product

Resources

About