Optimization of a probiotic beverage based on Moringa leaves and beetroot

Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review

“…The addition of plant leaves to bread is a successful method of providing it with functional properties such as decreasing acrylamide levels in the ready product, growth of polyphenol content and antioxidant properties, as well as the improvement of bread texture [106,107]. Leaves added to beverages can significantly raise the antioxidant potential and affect the rheological properties of ready product [108,109]. Due to the multidirectional effect of ingredients present in Cornelian cherry, the application of Cornus mas leaves as a supplement additive would warrant plenty of positive impacts on the human organism.…”

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“…In addition, E. hirae has good fermentation characteristics in many foods. The yoghurt fermented by single E. hirae I-2 or basic starter culture (L. bulgaricus and S. thermophilus) coupled with E. hirae I-2 showed good fermentation characteristics (low fermentation time,high viscosity, good decomposition effect on protein, et al) and got high score in sensory evaluation [31] Except for yoghurt application, [32] found the Moringa leaves based beetroot (MLBBR) beverage fermented with E. hirae CFR 3011 and L. plantarum could lower the content of raffinose (around 60% reduction) which could lead to flatulence; [9] reported that E. hirae was capable of transforming the isoflavone daidzein into O-desmethylangolensin which has more benefits to human, applied in deep processing of soybean for value-added products. Accordingly, E. hirae could be used in functional or fermented foods on the basis of its good probiotic properties and fermentation characteristics.…”

A comprehensive review on beneficial dietary phytochemicals in common traditional Southern African leafy vegetables

“…The said authors also demonstrated the production of rice extrudate products containing 2% Jew's mallow (C. olitorius L. Leaves) dried leaves for healthy snack food production. Production of health beverages including moringa leaf as an ingredient with beetroot leaves was also reported (Vanajakshi, Vijayendra, Varadaraj, Venkateswaran, & Agrawal, 2015). The authors demonstrated the fermented moringa leaves in a beetroot-based beverage containing 1:2 moringa leaf paste and beetroot showed 20.79% radical scavenging activity with a phenolic content of 5 mg/ml and 30-day shelf life at 4°C with a good viable lactic population at 6.5 pH.…”