Synergistic enhancement of iron, folate, and antioxidant properties in pearl millet via RSM-optimized probiotic fermentation with Lactiplantibacillus plantarum

Srivastava, Urvashi; Saini, Pinki; Singh, Anchal

doi:10.1016/j.meafoo.2024.100137

Measurement: Food

2024

DOI: 10.1016/j.meafoo.2024.100137

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Synergistic enhancement of iron, folate, and antioxidant properties in pearl millet via RSM-optimized probiotic fermentation with Lactiplantibacillus plantarum

Urvashi Srivastava,

Pinki Saini,

Anchal Singh

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Cited by 4 publications

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Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

Srivastava,

Singh,

Ahmed

et al. 2024

Food Safety and Health

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This study presents the physicochemical and functional characterization of a novel fermented pearl millet–soy milk‐based synbiotic beverage. The synbiotic fermented pearl millet beverage was optimized at 40% pearl millet and 10.41% sugar, with hedonic score of more than eight for all the responses, through response surface methodology. The fermented synbiotic beverage, with Lactiplantibacillus plantarum strains exceeding 108 colony‐forming units/mL, exhibited superior nutritional and physicochemical qualities when compared with the unfermented counterpart. The viability percent of lactic acid bacteria in the developed beverage was found to be significantly high (87.83%). The survivability of probiotic culture was 76.71% in simulated gastric juice and 73.87% in simulated intestinal juice after sample storage for 25 days. The result showed that millets stand out as a promising raw material for developing fermented nondairy synbiotic beverages, particularly when combined with microbial strains such as L. plantarum.

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Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

Srivastava,

Singh,

Ahmed

et al. 2024

Food Safety and Health

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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Zhou,

Wang,

Shao

et al. 2024

Plant Foods Hum Nutr

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Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables

Knez,

Hałasa,

Turecka

et al. 2024

Applied Sciences

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The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) was measured by the Folin–Ciocalteu (FC) method, while the total antioxidant capacity (TAC) was analyzed by CUPRAC and DPPH assays. The mean recovery for FC, CUPRAC, and DPPH was in the range of 104–105%, 97–102%, and 96–108%, while the precision amounted to 2.3, 2.75, and 5.99, respectively. The average antioxidant potential among all fermented roots decreased in the following order: beetroot > celeriac > radish > carrot > white radish. In the case of microbiological analyses, no bacteria were found in pasteurized products. However, among unpasteurized vegetables, 7 out of 11 products met the FAO/WHO criteria for probiotic foods, as they contained a sufficient number of lactic acid bacteria and lacked Escherichia coli. None of the tested products were contaminated with Bacillus cereus, Salmonella spp., Enterococcus spp., or spore-forming anaerobic bacteria. Moreover, chemometric techniques such as the Kruskal–Wallis test and cluster analysis were used to differentiate samples in view of their antioxidant potential. These analyses demonstrated the similarity of vegetable samples from the Apiaceae and Brassicaceae families while highlighting differences in antioxidant potential compared to samples from the Amaranthaceae family.

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Synergistic enhancement of iron, folate, and antioxidant properties in pearl millet via RSM-optimized probiotic fermentation with Lactiplantibacillus plantarum

Cited by 4 publications

References 46 publications

Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics

Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables

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