Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective

Naseem, Zahida; Mir, Sajad Ahmad; Wani, Sajad Mohd; Rouf, Abdul; Bashir, Iqra; Zehra, Aiman

doi:10.1016/j.nut.2023.112154

Cited by 23 publications

(7 citation statements)

References 85 publications

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“…Although more commonly associated with milk, lactic fermentation can be carried out using plant matrices, such as fruit pulps and milks, as long as they contain fermentable sugars in their compositions 20 . The incorporation of probiotics into plant-based beverages enhances their nutritional value, intensifies or adds functional characteristics, and extends the shelf life of the beverages 9,21 .…”

Section: Viability Of Lacticaseibacillus Rhamnosus Atcc 9595 In Paste...mentioning

confidence: 99%

“…Furthermore, developing fruit juices and other plant products with probiotics allows people with milk restrictions (vegans, lactose intolerant, and those with cow's milk protein allergy) to access the multiple benefits of consuming these microorganisms 21,22 . Recent studies demonstrate that consuming probiotics is crucial for balancing the intestinal microbiota and improving digestive and immune function 23 .…”

Section: Viability Of Lacticaseibacillus Rhamnosus Atcc 9595 In Paste...mentioning

confidence: 99%

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Análise bromatológica e avaliação das propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595

Guimarães,

Da Silva,

Aguiar

et al. 2024

Rev. Cont. Saúde

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O presente trabalho realizou a análise bromatológica e avaliou as propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595. Os sucos foram pasteurizados (80 °C/10 minutos), para posterior fermentação com L. rhamnosus ATCC 9595 (inóculo de 108 UFC). Após 48h, foi analisado a viabilidade de L. rhamnosus, produção de ácidos orgânicos e resistência à lisozima e sais biliares. As amostras foram mantidas sob refrigeração durante 28 dias para análises bromatológicas. Os sucos foram submetidos à extração com acetato de etila para avaliação da atividade antioxidante, dosagem de compostos fenólicos e flavonoides. L. rhamnosus ATCC 9595 cresceu no suco pasteurizado de cupuaçu (~9 Log UFC/mL), se mantendo estável durante os 28 dias (p>0,05). Todas as amostras estavam nos padrões microbiológicos estabelecidos pelas diretrizes brasileiras para sucos. De igual modo, não foram detectadas alterações significativas nos teores de Cinzas, umidade e B° nos períodos analisados (p>0,05). L. rhamnosus ATCC 9595 cultivado no suco ou MRS resistiu a ação da lisozima (100 mg/L) e sais biliares (0,5% e 1,0%). A capacidade antioxidante do suco de cupuaçu aumentou significativamente após a fermentação por L. rhamnosus ATCC 9595 e os teores de compostos fenólicos. As amostras de suco fermentados apresentaram valores de IC50 semelhantes durante o armazenamento, enquanto o extrato não fermentado apresentou variação a partir do 21º dia. Os resultados que a fermentação por L. rhamnosus ATCC 9595 é uma estratégia eficiente para aumentar as características antioxidantes do suco de cupuaçu.

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Section: Viability Of Lacticaseibacillus Rhamnosus Atcc 9595 In Paste...mentioning

confidence: 99%

Section: Viability Of Lacticaseibacillus Rhamnosus Atcc 9595 In Paste...mentioning

confidence: 99%

Análise bromatológica e avaliação das propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595

Guimarães,

Da Silva,

Aguiar

et al. 2024

Rev. Cont. Saúde

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show abstract

“…This shift is driven not only by the well-known health benefits but also by the lower environmental footprint of these diets. In addition, the growing demand for healthier, nutrient-rich and functional foods and the demonstrated impact of diet on the risk of various disorders have focused the current dietary pattern on the consumption of health-enhancing foods [1].…”

Section: Introductionmentioning

confidence: 99%

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice

Prieto-Santiago,

Aguiló-Aguayo,

Ortiz-Solà

et al. 2024

Foods

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Due to recent interest in the potential of probiotics as health promoters and the impact of health and environmental concerns on eating habits, non-dairy probiotic food products are required. This study aimed to evaluate the viability of different probiotic microorganisms in peach and grape juice (PGJ) with or without the prebiotic inulin and their antimicrobial activity against the foodborne pathogen Listeria monocytogenes and the juice spoilage microorganism Saccharomyces cerevisiae. Firstly, the viability of seven probiotic strains was studied in PGJ with an initial concentration of 107 CFU/mL for 21 days at 4 °C and for 3 days at 37 °C. In parallel, the physicochemical effect, the antimicrobial effect and the lactic acid production in PGJ were evaluated. Secondly, the probiotic with the best viability results was selected to study its antimicrobial effect against L. monocytogenes and S. cerevisiae, as well as ethanol and acetaldehyde production by the latter. L. casei showed the highest viability and grew in both refrigerated and fermentation conditions (1 log), produced the greatest lactic acid (5.12 g/L) and demonstrated in vitro anti-Listeria activity. Although the addition of the prebiotic did not improve the viability, lactic acid production or anti-Listeria activity of the probiotics, under the conditions studied, the prebiotic potential of inulin, support the design of a synbiotic juice. Finally, although none of the probiotic, fermentation products, or postbiotics showed any antimicrobial activity against L. monocytogenes or S. cerevisiae, the addition of L. casei to the PGJ significantly reduced the production of S. cerevisiae metabolite ethanol (29%) and acetaldehyde (50%). L. casei might be a suitable probiotic to deliver a safe and functional PGJ, although further research should be carried out to determine the effect of the probiotic and fermentation on the nutritional profile of PGJ.

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“…The sugar content in pineapple is used as a carbon compound for the metabolism of lactic acid bacteria. The more sugar concentration, the total lactic acid bacteria will increase [9]. LAB in large quantities can provide a beneficial effect for those who consume it.…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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Probiotic-fortified fruit juices: Health benefits, challenges, and future perspective

Cited by 23 publications

References 85 publications

Análise bromatológica e avaliação das propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595

Análise bromatológica e avaliação das propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

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