Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter

Akpeji, Stephanie Clara; Adebayo-Tayo, Bukola Christianah; Sanusi, Jadesola; Alao, Solomon Omoniyi

doi:10.9734/ijbcrr/2017/32954

Cited by 6 publications

(4 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The viable cell counts of Lb. casei in the P.C.A.B treatments were higher than 10 6 cfu/ml after 3 weeks of cold storage and this fact was confirmed by (Akpeji et al, 2017). Shah (2001) added that it is important to have significant number of viable lactic acid bacteria (L.A.B) in the product for maximum health benefits.…”

Section: Resultsmentioning

confidence: 80%

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

El-Aidie

Hatem²,

Ewis

et al. 2020

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during cold storage. Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A) were decreased, compared to control treatment. The pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & C were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 10 6 cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments, during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×10 2 cfu/ml.The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .

show abstract

Section: Resultsmentioning

confidence: 80%

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

El-Aidie

Hatem²,

Ewis

et al. 2020

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

show abstract

“…The pulp was obtained by blending with sterile distilled water in a ratio of 1:2 (w/v, pulp/water). Soursop juice was extracted by filtering with a sterile muslin cloth (Akpeji et al, 2017). Next, the extracted juice was poured into a sterile bottle and pasteurized at a temperature of 79°C for 69 seconds (Abbo et al, 2006).…”

Section: Preparation Of Soursop Juicementioning

confidence: 99%

“…The TSS of the soursop juice incorporated with emulsified L. plantarum NBRC 3070 during storage was determined by using a hand refractometer (Abbe, Japan), which was based on the method proposed by Akpeji et al (2017).…”

Section: C) Total Soluble Solidmentioning

confidence: 99%

Effects of double emulsification on Lactobacillus plantarum NBRC 3070 stability and physicochemical properties of soursop juice during storage

Hassan

Fadzil

Yazid

et al. 2020

APJMBB

View full text Add to dashboard Cite

Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received considerable level of interest. Various matrices were used to emulsified probiotics in food product. However, the usage of water/oil/water (W1/O/W2) base to emulsify probiotics for beverages application remained scarce. Thus, this study was to determine the suitability of using W1/O/W2 base to emulsify Lactobacillus plantarum NBRC 3070 to be incorporated into pasteurized soursop juice (Annona muricata L.). Hence, emulsion efficiency (EE%) of L. plantarum NBRC 3070 in W1/O/W2 base, the stability of emulsified cells (log10 CFU/mL) and physicochemical changes of soursop juice (pH, titratable acidity, total soluble solid, viscosity, colour, sensory) during storage were determined. In this study, emulsified L. plantarum NBRC 3070 (109 CFU/mL) was incorporated into soursop juice and stored at 4°C for four weeks. Results obtained with 86.02% ± 0.69 emulsion efficiency (%) of L. plantarum NBRC 3070. Insignificant changes (p>0.05) were notified from viability of emulsified probiotics, pH, titratable acidity and viscosity during storage. Meanwhile, satisfactory parameters (colour, sensory and coliform counts) were obtained at the satisfactory level. As for the conclusion, W1/O/W2 base was able to maintain the survivability of L. plantarum NBRC 3070 in soursop juice during storage and quality of the product. Optimization of parameters such as water/oil compositions and storage time can be further explored to enhance product quality.

show abstract

“…These results were similar to De Roeck et al (2009) who reported that control samples (unpasteurized mango juice) were spoilt during the first week of storage at ambient temperature 30±2°C. This might be due to the presence of enzymes such as pectinase and vegetative microorganisms including bacteria, molds and yeasts in unpasteurized samples that could ferment and cause spoilage (Akpeji et al, 2017).…”

Section: Tpc Of Honey Beveragesmentioning

confidence: 99%

Effects of pasteurization and different concentrations of xanthan gum on honey beverage

Norhayati¹,

Izzreen²,

Hooi³

2019

Food Res.

View full text Add to dashboard Cite

Development of ready to drink (RTD) beverage containing honey as a natural ingredient to replace sugary (high calorie) beverage using pasteurization is a new emerging market. However, the stability of the beverage may be affected due to sedimentation in the solution thus the addition of xanthan gum to improve the stability was proposed. Therefore, the objective of this study was to evaluate the effects of pasteurization and different concentrations of xanthan gum (0.05% and 0.1%) on the shelf life and physicochemical properties of honey beverages during storage at 25±2°C. The honey beverages were analyzed for total soluble solids (TSS), pH, rheological behavior, total phenolic content (TPC) and total plate count after processing at a specified time interval until the samples were deteriorated. The beverage containing 0.1% of xanthan gum shows significantly (p<0.05) higher stability in terms of TSS and total plate count than honey beverages containing 0.05% xanthan gum. Both pasteurized 0.05% and 0.1% xanthan gum enriched honey beverages samples remain acceptable in terms of TSS, pH, TPC and total plate count during 10 weeks of storage. On the contrary, all unpasteurized honey beverages were deteriorated after the first week of storage. Thus, pasteurization and addition of xanthan gum of honey beverages are recommended for longer shelf life at room temperature.

show abstract

Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter

Abstract: Aims: Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C. Study Design: To determine the properties of soursop juice produced using Pediococcus pentosaceus LBF2 as starter culture.

Cited by 6 publications

References 16 publications

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

Effects of double emulsification on Lactobacillus plantarum NBRC 3070 stability and physicochemical properties of soursop juice during storage

Effects of pasteurization and different concentrations of xanthan gum on honey beverage

Contact Info

Product

Resources

About