New fermented functional product based on soy milk and sea buckthorn syrup

Maftei, Nicoleta-Maricica; Aprodu, Iuliana; Dinică, Rodica Mihaela; Bahrim, Gabriela

doi:10.1080/19476337.2012.730554

Cited by 10 publications

(10 citation statements)

References 34 publications

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“…Depending on the subspecies, origin, climate, time of harvesting, and processing methods, the chemical and nutritional composition of sea buckthorn berries can vary [ 38 ]. Various kinds of bioactive substances are found in sea buckthorn berries and seed oil) [ 39 ]. According to Li and Schroeder and Yao [ 10 ], sea buckthorn fruits are one of the most nutritious and vitamin-rich fruits produced by any plant.…”

Section: Sea Buckthorn Fruitmentioning

confidence: 99%

“…Lactose intolerant consumers have limited access to probiotic products. Maftei and others [ 39 ] developed a soy drink with sea buckthorn syrup, fermented by probiotic L. casei . Increasing the concentration of the sea buckthorn syrup caused an increase in the viable cell count, but also raised the acidity and lowered the pH during fermentation at 30 °C or 37 °C.…”

Section: Food Applicationsmentioning

confidence: 99%

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Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production

Jaśniewska

Diowksz

2021

Antioxidants

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Growing demand for value-added products and functional foods is encouraging manufacturers to consider new additives that can enrich their products and help combat lifestyle diseases. The healthy properties of sea buckthorn have been recognized for centuries. This plant has a high content of bioactive compounds, including antioxidants, phytosterols, essential fatty acids, and amino acids, as well as vitamins C, K, and E. It also has a low content of sugar and a wide spectrum of volatiles, which contribute to its unique aroma. Sea buckthorn shows antimicrobial and antiviral properties, and is a potential nutraceutical or cosmeceutical. It was proven to help treat cardiovascular disease, tumors, and diabetes, as well as gastrointestinal and skin problems. The numerous health benefits of sea buckthorn make it a good candidate for incorporation into novel food products.

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Section: Sea Buckthorn Fruitmentioning

confidence: 99%

Section: Food Applicationsmentioning

confidence: 99%

Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production

Jaśniewska

Diowksz

2021

Antioxidants

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“…Maftei et al [62] designed beverages composed of soy milk and an addition of sea buckthorn fruit syrup up to 20%, in which Lactobacillus casei subsp. paracasei was incorporated.…”

Section: Viability Of Probioticsmentioning

confidence: 99%

“…When formulating a soy milk beverage with added sea buckthorn syrup, Maftei et al [62] conducted a sensory analysis using 10 panelists. The color and the overall acceptance were rated better for beverages with a 20% syrup addition in comparison to lower additions.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

et al. 2021

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Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.

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“…A 10-member panel consisting of 20-assessors who are familiar with sensory description and attribute intensity [11] carried out sensory evaluation. The sample was presented at 20°C to the assessors.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans

Joyce

Chinweike

Godswill

et al. 2021

EJNFS

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The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of 9 h. The pH of the soymilk and growth of Bacillus coagulans was checked during the fermentation period. The effect of sugar supplementation and adjustment of initial pH on soymilk fermentation was also checked. A 9-point hedonic scale was used by the sensory panelist for the sensory evaluation of the fermented soymilk. At 28°C, pH of soymilk did not decrease and cell count did not increase throughout the fermentation period. Fermentation at 37°C, 42°C and 50°C recorded decrease in pH and increase in cell count. Addition of 0.5% sucrose improved acid production and maintained a good cell count. Concentrations above 0.5% sucrose saw a slight decline in cell count. Glucose concentration of 0.5% to 2% improved acid production. Glucose concentration of 0.1% to 1% improved the growth of the probiotic cells. Concentration above 1% caused a drop in probiotic cell count. Adjustment of soymilks initial pH and addition of 0.5% glucose resulted in pH drop to 4.5 after 9h fermentation at 50°C. The fermented soymilk had moderate overall acceptability by the sensory panelist. Bacillus coagulans can be used as probiotic of choice to produce a fermented soymilk.

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New fermented functional product based on soy milk and sea buckthorn syrup

Cited by 10 publications

References 34 publications

Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production

Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans

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