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Kim YY, Kim HM, Jeong SG, Yang JE, Kim S, Park HW. Sonochemical application reduces monosaccharide levels and improves cryoprotective effect of Jerusalem artichoke extract on Leuconostoc mesenteroides WiKim33 during freeze-drying. ULTRASONICS SONOCHEMISTRY 2023; 95:106413. [PMID: 37088026 PMCID: PMC10457581 DOI: 10.1016/j.ultsonch.2023.106413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
Lactic acid bacteria (LAB) are being used for probiotic and starter cultures to prevent global damage to microbial cells. To retain the benefits of LAB in the commercially used powdered form, highly efficient cryoprotective agents are required during the manufacturing process. This study suggests a novel cryoprotective agent derived from Jerusalem artichoke (JA; Helianthus tuberous L.) and describes the mechanism of cryoprotective effect improvement by sonication treatment. The cryoprotective effect of JA extract was verified by examining the viability of Leuconostoc mesenteroides WiKim33 after freeze-drying (FD). Sonication of JA extract improved the cryoprotective effect. Sonication reduced fructose and glucose contents, which increased the induction of critical damage during FD by 15.84% and 46.81%, respectively. The cryoprotective effects of JA and sonication-treated JA extracts were determined using the viable cell count of Leu. mesenteroides WiKim33. Immediately after FD and storage for 24 weeks, the viability of Leu. mesenteroides WiKim33 with JA extract was 82.8% and 76.3%, respectively, while that of the sonication-treated JA extract was 95.2% and 88.8%, respectively. Our results show that reduction in specific monosaccharides was correlated with improved cryoprotective effect. This study adopted sonication as a novel treatment for improving the cryoprotective effect and verified its efficiency.
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Affiliation(s)
- Yeong Yeol Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ho Myeong Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seul-Gi Jeong
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Seulbi Kim
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea; Division of Applied Bioscience & Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hae Woong Park
- Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
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A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance. Microorganisms 2023; 11:microorganisms11030736. [PMID: 36985309 PMCID: PMC10054883 DOI: 10.3390/microorganisms11030736] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/05/2023] [Accepted: 03/11/2023] [Indexed: 03/15/2023] Open
Abstract
Nowadays, vegan consumers demand that food products have more and more properties that contribute to the prevention of some diseases, such as lower fat content, increased mineral content (calcium, iron, magnesium, and phosphorus), pleasant flavor, and low calorie values. Therefore, the beverage industry has tried to offer consumers products that include probiotics, prebiotics, or symbiotics with improved flavor and appearance and beneficial effects on health. The possibility of producing beverages based on soy milk with sea buckthorn syrup or sea buckthorn powder supplemented with inulin and fermented with the Lactobacillus casei ssp. paracasei strain was examined. The aim of this study was to obtain a novel symbiotic product that exploits the bioactive potential of sea buckthorn fruits. Tests were carried out in the laboratory phase by fermenting soy milk, to which was added sea buckthorn syrup (20%) or sea buckthorn powder (3%) and inulin in proportions of 1% and 3%, with temperature variation of fermentation (30 and 37 °C). During the fermentation period, the survivability of prebiotic bacteria, pH, and titratable acidity were measured. The storage time of beverages at 4 °C ± 1 °C was 14 days, and the probiotic viability, pH, titratable acidity, and water holding capacity were determined. Novel symbiotic beverages based on sea buckthorn syrup or powder, inulin, and soy milk were successfully obtained using the Lactobacillus casei ssp. paracasei strain as a starter culture. Moreover, the inulin added to the novel symbiotic beverage offered microbiological safety and excellent sensory attributes as well.
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Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01862-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Andrade RC, Figueredo CS, de Carvalho Alves J, Roselino MN. Evidence and Updates on non-dairy synbiotic beverage development. Recent Pat Biotechnol 2022; 16:214-225. [PMID: 35240978 DOI: 10.2174/1872208316666220303095807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND With the increase in cases of intolerance and allergies to milk protein, new food possibilities have been studied as an alternative to dairy drinks in order to meet the needs of this population, such as, non-dairy synbiotic drinks. OBJECTIVE The aim of this study was to carry out an integrative literature review on the main types of non-dairy synbiotic beverages, in order to investigate the probiotics and prebiotics added to them. Besides, we also looked into the characteristics of the substrates and fermentation conditions (temperature, time and pH), to assess the influences on bacterial viability, consumer acceptance, conservation and antimicrobial action. METHODS We conducted an integrative review of articles published on Pubmed, Web of Science, Scielo, Scopus and Capes journal in the last five years, using the following terms: symbiotic drink, symbiotic beverage, synbiotic drink, synbiotic beverage, bebida simbiótica, not kombucha, which after reading, resulted in the inclusion of 28 articles. RESULTS As expected, the main probiotics used were from the genera Lactobacillus and Bifidobacterium, and the prebiotics were inulin and fructooligosaccharide. It is noteworthy that all analyzed beverages were in fact probiotics since they obtained values above the minimum viability of 6 log CFU / mL, consequently, they can bring benefits to consumers. CONCLUSION Thus, beyond fruits and vegetables being rich sources of nutrients, they also enable the development of synbiotic drinks delivered from their substrates, being an alternative for the public with restrictions to milk.
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Affiliation(s)
| | | | - Janaina de Carvalho Alves
- Department of Chemical Analysis, Federal University of Bahia, Bahia, Brazil. CUniversity of Sao Paulo, USP, Brazil
| | - Mariana Nougalli Roselino
- Department of Chemical Analysis, Federal University of Bahia, Bahia, Brazil. CUniversity of Sao Paulo, USP, Brazil
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Mukprasirt A, Domrongpokkaphan V, Kaewpanya L, Khemkhao M, Sumonsiri N. Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and
Lacticaseibacillus casei
TISTR 1463. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amornrat Mukprasirt
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Vichai Domrongpokkaphan
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Microbial Informatics and Industrial Product of Microbe Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Lakkana Kaewpanya
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Maneerat Khemkhao
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Rattanakosin College for Sustainable Energy and Environment Rajamangala University of Technology Rattanakosin Nakhon Pathom Thailand
| | - Nutsuda Sumonsiri
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
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Zhao CM, Du T, Li P, Du XJ, Wang S. Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum. Foods 2021; 10:foods10071439. [PMID: 34206242 PMCID: PMC8303220 DOI: 10.3390/foods10071439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/17/2021] [Indexed: 12/17/2022] Open
Abstract
Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.
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Affiliation(s)
- Chu-Min Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ting Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ping Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Xin-Jun Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
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Primec M, Škorjanc D, Langerholc T, Mičetić-Turk D, Gorenjak M. Specific Lactobacillus probiotic strains decrease transepithelial glucose transport through GLUT2 downregulation in intestinal epithelial cell models. Nutr Res 2021; 86:10-22. [DOI: 10.1016/j.nutres.2020.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 10/20/2020] [Accepted: 11/15/2020] [Indexed: 12/19/2022]
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Castellino M, Renna M, Leoni B, Calasso M, Difonzo G, Santamaria P, Gambacorta G, Caponio F, De Angelis M, Paradiso VM. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105975] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Güney D, Güngörmüşler M. Development and Comparative Evaluation of a Novel Fermented Juice Mixture with Probiotic Strains of Lactic Acid Bacteria and Bifidobacteria. Probiotics Antimicrob Proteins 2020; 13:495-505. [PMID: 32978757 DOI: 10.1007/s12602-020-09710-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2020] [Indexed: 01/04/2023]
Abstract
As being a rapidly developing area, the production of nondairy-based functional beverages continues to accelerate considerably. In the present study, the probiotification of a mixture of the juices of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber has been utilized for the development of probiotic fruit-vegetable juice. Lactic acid fermentation was comparatively performed by Lactobacillus acidophilus DSM13241, Lacticaseibacillus paracasei subsp. paracasei ATCC 55544, Lacticaseibacillus rhamnosus ATCC53103, Lactiplantibacillus plantarum DSMZ 20174, and Bifidobacterium animalis subsp. lactis BB-12 at 37 °C for 24 h. Following, the fermented products were kept at 8 °C for 45 days, and viability of the strains were tested during the storage period, which refers 15th, 30th, and 45th days. During fermentation, the number of viable probiotic cells increased up to 9.42 log CFU/mL. Consequently, at the end of storage, all strains exhibited an acceptable amount of viability along with L. rhamnosus ATCC 53103 with the highest value reaching 9.30 log CFU/mL. The beverage was successfully scaled up in a bioreactor followed by a sensory evaluation. Statistical analysis revealed that there is a significant difference (p < 0.05) on how much the product was enjoyed between all tested samples with an average score of 3.8 out of 7.0. Thus, flavor and consumer acceptability of the beverage was improved with the addition of 30% of apple juice. The results affirm that the proposed novel fermented mixture of Jerusalem artichoke, pineapple, pumpkin, spinach, and cucumber stands as a promising functional product to be placed in the beverage market.
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Affiliation(s)
- Damla Güney
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330, Balçova/Izmir, Turkey
| | - Mine Güngörmüşler
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330, Balçova/Izmir, Turkey. .,Department of Genetics and Bioengineering, Izmir University of Economics, 35330, Balçova/Izmir, Turkey.
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Dey G, Sireswar S. Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet? Crit Rev Food Sci Nutr 2020; 61:2034-2046. [PMID: 32449366 DOI: 10.1080/10408398.2020.1769021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
On-the-go beverages that may deliver health, increase stamina, reduce stress and provide longevity have captivated consumers and catapulted the food industry into the era of functional food and beverages. The industry initially responded with rapid growth. However, with time product diversification has become somewhat compromised, since most products contain the same bioactive components. Advancement in product technology has to be backed with research. Mere fortification of tea, juices and water, without any scientific evaluation of their functionality, has to be discouraged. Fruits and vegetable juices are excellent matrices for delivery of physiologically active component. Science backed designing will get us closer to tailoring fruits and vegetable juices into 'smart' beverages. As a case study two fruit-based products, probiotic and fruit wines (non-grape) have been considered here. This review explores the possibility of what more may be done to take the fruit and vegetable beverages to next step.
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Affiliation(s)
- Gargi Dey
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
| | - Srijita Sireswar
- School of Biotechnology, Kalinga Institute of Industrial Technology, Deemed to be University, Bhubaneswar, India
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Li J, Tian S, Sun Z. Merits of probiotic biocatalysis immobilized on wheat bran for the production of functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.01.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Gu F, Borewicz K, Richter B, van der Zaal PH, Smidt H, Buwalda PL, Schols HA. In Vitro Fermentation Behavior of Isomalto/Malto-Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential. Mol Nutr Food Res 2018; 62:e1800232. [PMID: 29710405 PMCID: PMC6033187 DOI: 10.1002/mnfr.201800232] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/09/2018] [Indexed: 12/11/2022]
Abstract
SCOPE This study characterize intestinal fermentation of isomalto/malto-polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition. METHODS AND RESULTS IMMP-94 (94% α-(1→6) glycosidic linkages), IMMP-96, IMMP-27, and IMMP-dig27 (IMMP-27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α-(1→6) glycosidic linkages in IMMP-94, IMMP-96, and IMMP-dig27 starts after 12 h and finishes within 48 h. IMMP-27 fermentation starts directly after inoculation utilizing α-(1→4) linked glucosyl residues; however, the utilization of α-(1→6) linked glucoses is delayed and start only after the depletion of α-(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto-oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell-associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs. CONCLUSION IMMP containing segments of α-(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.
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Affiliation(s)
- Fangjie Gu
- Laboratory of Food ChemistryWageningen University & ResearchP.O. Box 176700 AA WageningenThe Netherlands
| | - Klaudyna Borewicz
- Laboratory of MicrobiologyWageningen University & ResearchWageningen6708 WEThe Netherlands
| | - Bernadette Richter
- Laboratory of Food ChemistryWageningen University & ResearchP.O. Box 176700 AA WageningenThe Netherlands
| | - Pieter H. van der Zaal
- Biobased Chemistry & TechnologyWageningen University & ResearchWageningen6708 WGThe Netherlands
| | - Hauke Smidt
- Laboratory of MicrobiologyWageningen University & ResearchWageningen6708 WEThe Netherlands
| | - Pieter L. Buwalda
- Biobased Chemistry & TechnologyWageningen University & ResearchWageningen6708 WGThe Netherlands
- Coöperatie AVEBE U.A.P.O. Box 159640 AA VeendamThe Netherlands
| | - Henk A. Schols
- Laboratory of Food ChemistryWageningen University & ResearchP.O. Box 176700 AA WageningenThe Netherlands
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Koh W, Uthumporn U, Rosma A, Irfan A, Park Y. Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2017.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92. BEVERAGES 2016. [DOI: 10.3390/beverages2040037] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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