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Rahman MS, Emon DD, Toma MA, Nupur AH, Karmoker P, Iqbal A, Aziz MG, Alim MA. Recent advances in probiotication of fruit and vegetable juices. J Adv Vet Anim Res 2023; 10:522-537. [PMID: 37969792 PMCID: PMC10636081 DOI: 10.5455/javar.2023.j706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 11/17/2023] Open
Abstract
Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vitamins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pome-granate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resistance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health.
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Affiliation(s)
- Md Saydar Rahman
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Dwip Das Emon
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Maria Afroz Toma
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Asmaul Husna Nupur
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Poly Karmoker
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Abdullah Iqbal
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Mohammad Gulzarul Aziz
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Md Abdul Alim
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
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Tirta GD, Martin L, Bani MD, Kho K, Pramanda IT, Pui LP, How YH, Lim CSY, Devanthi PVP. Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 2022; 12:foods12010165. [PMID: 36613381 PMCID: PMC9818494 DOI: 10.3390/foods12010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24−6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.
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Affiliation(s)
- Gabriella Devina Tirta
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Crystale Siew Ying Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
- Correspondence:
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Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. Foods 2022; 11:foods11233846. [PMID: 36496654 PMCID: PMC9736178 DOI: 10.3390/foods11233846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 10/31/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
The development of functional food products is increasingly gaining lots of interest and popularity among stakeholders. The aim of this study was to evaluate the bioaccessibility of three Lactobacillus sp. starter cultures, including Lacticaseibacillus casei KKU-KK1, Lactiplantibacillus pentosus KKU-KK2, and Lactobacillus acidophilus KKU-KK3, in order to enhance the performance of the probiotic potential of Nham protein hydrolysates in Thai fermented sausage using microencapsulation technology. Probiotic microcapsules were created from a novel wall material made up of a combination of glutinous rice flour and inulin through a freeze-drying process. Accordingly, the results of three formulations of Nham probiotic and spontaneous fermentation (control) characterized by their physicochemical and microbiological characteristics displayed a correlation between an increase in the amount of total acidity, the population of lactic acid bacteria, and the generated TCA-soluble peptides, while the pH and total soluble protein gradually decreased under proteolysis during the fermentation time. The fractionation of Nham protein hydrolysates (NPHs) was prepared using a microwave extraction process: NPH-nham1, NPH-nham2, and NPH-nham3 (10 mg/mL with fermentation time 114 h), exhibited the highest DPPH radical-scavenging activity and FRAP-reducing power capacity as well, compared to NPH-nhamcontrol at p < 0.05. Moreover, those NPHs peptides showed dose-dependent inhibiting of selected pathogenic bacteria (E. coli TISTR 073, S. aureus TISTR 029, and Ent. aerogenes TISTR 1540). Anti-microbial properties of NPHs peptides against gram-negative bacteria were higher than against gram-positive bacteria. In conclusion, the bioaccessibility of NPHs peptides was significantly enhanced by micro-encapsulation and showed a potential bioactive characteristic for developing into a probiotic agent.
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Influence of encapsulation with chitosan and tragacanth gum on physicochemical and overall impression of probiotic pineapple juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01712-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Sbehat M, Mauriello G, Altamimi M. Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews. Microorganisms 2022; 10:microorganisms10101948. [PMID: 36296223 PMCID: PMC9610121 DOI: 10.3390/microorganisms10101948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022] Open
Abstract
Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.
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Affiliation(s)
- Maram Sbehat
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
- Correspondence:
| | - Mohammad Altamimi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
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Encapsulation for efficient spray drying of fruit juices with bioactive retention. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01481-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Darwish MS, Abou-Zeid NA, Khojah E, AL Jumayi HA, Alshehry GA, Algarni EH, Elawady AA. Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells. Foods 2022; 11:1663. [PMID: 35681414 PMCID: PMC9180240 DOI: 10.3390/foods11111663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/27/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.
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Affiliation(s)
- Mohamed Samir Darwish
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
| | | | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Huda A. AL Jumayi
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Garsa A. Alshehry
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Eman H. Algarni
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Asmaa A. Elawady
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
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Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material. Foods 2022; 11:foods11101471. [PMID: 35627041 PMCID: PMC9141917 DOI: 10.3390/foods11101471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/13/2022] [Accepted: 05/15/2022] [Indexed: 02/01/2023] Open
Abstract
Foods fermented by Lactobacillus with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of L. gasseri in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of L. gasseri in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL−1 and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits.
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Kumar S, Rattu G, Mitharwal S, Chandra A, Kumar S, Kaushik A, Mishra V, Nema PK. Trends in non‐dairy‐based probiotic food products: advances and challenges. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Gurdeep Rattu
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Swati Mitharwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Aman Kaushik
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Vijendra Mishra
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
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ARAUJO RODRIGUES TJ, PACHECO ALBUQUERQUE A, RODRIGUES DA SILVA L, ARAUJO SILVA H, DE BITTENCOURT PASQUALI MA, TRINDADE DE ARAÚJO G, TRINDADE ROCHA AP. Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.27821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Costa K, Silva LS, Kobori CN, Silva AM, Nicoli JR. Microencapsulation of
Bifidobacterium longum
5
1A
cells by spray drying and its incorporation in acerola (
Malpighia emarginata
) pulp powder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Karen Costa
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Avenida Antônio Carlos 6627 Belo Horizonte MG 31270‐901 Brazil
| | - Luana S. Silva
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Cintia N. Kobori
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Andreia M. Silva
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Jacques R. Nicoli
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Avenida Antônio Carlos 6627 Belo Horizonte MG 31270‐901 Brazil
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de Oliveira JMC, de Souza EL, de Lima KYG, dos S. Lima M, Viera VB, Queiroga RDCRDE, de Oliveira MEG. Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique ( Pilosocereus gounellei) Cladode Juice. Foods 2021; 10:foods10091970. [PMID: 34574087 PMCID: PMC8465931 DOI: 10.3390/foods10091970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 11/16/2022] Open
Abstract
This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.
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Affiliation(s)
- Julia M. C. de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (J.M.C.d.O.); (E.L.d.S.); (R.d.C.R.d.E.Q.)
| | - Evandro L. de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (J.M.C.d.O.); (E.L.d.S.); (R.d.C.R.d.E.Q.)
| | - Kaíque Y. G. de Lima
- Department of Biotechnology, Biotechnology Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil;
| | - Marcos dos S. Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil;
| | - Vanessa B. Viera
- Department of Nutrition, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil;
| | - Rita de Cássia R. do E. Queiroga
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (J.M.C.d.O.); (E.L.d.S.); (R.d.C.R.d.E.Q.)
| | - Maria Elieidy G. de Oliveira
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil; (J.M.C.d.O.); (E.L.d.S.); (R.d.C.R.d.E.Q.)
- Correspondence:
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Chan LP, Tseng YP, Liu C, Liang CH. Fermented pomegranate extracts protect against oxidative stress and aging of skin. J Cosmet Dermatol 2021; 21:2236-2245. [PMID: 34416060 DOI: 10.1111/jocd.14379] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 07/19/2021] [Indexed: 12/18/2022]
Abstract
BACKGROUND Punica granatum (pomegranate) potentially ameliorates skin inflammation and pain, including herpetic stromal keratitis. Fermentation is a biotechnological technique that may naturally induce health benefits by producing antioxidants. However, the anti-aging effect of fermented pomegranate extracts (FPE) on the skin is still unclear. AIM This investigation evaluates the effects of fermented pomegranate as a functional supplement (FPE drink, FPE-D) and a cosmetic ingredient (FPE serum, FPE-S) in vitro and in vivo. PATIENTS/METHODS The effects of FPE products for anti-oxidation, anti-tyrosinase, anti-inflammation, and anti-aging were examined. Forty subjects were randomly allocated to FPE-D or placebo drink groups (50 ml of a FPE-D /placebo drink daily for 8 weeks for each subject), and another 40 subjects were recruited to FPE-S or placebo serum groups (about 3 ml of a FPE-S /placebo serum daily and nightly/daily for 4 weeks for each subject) in a double-blind study. RESULTS The effects of FPE products on the DPPH, ABTS+ , and NO· free radical scavenging activities, their inhibiting of tyrosinase activity and their enhancement of the skin health of healthy subjects, were investigated. FPE-D improved the moisture, brightness, elasticity, and collagen density of the skin of most subjects at 8 weeks relative to the baseline without treatment (p < 0.05). After 4 weeks of FPE-S serum consumption, the moisture, brightness, elasticity, spots, UV spots, and collagen density of skin were slightly better than those at week 0 (p < 0.05). CONCLUSIONS The daily consumption of fermented pomegranate extracts can protect the skin against oxidative stress and slow skin aging.
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Affiliation(s)
- Leong-Perng Chan
- Department of Otorhinolaryngology-Head and Neck Surgery, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan.,Department of Otorhinolaryngology-Head and Neck Surgery, Faculty of Medicine, College of Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan
| | - Ya-Ping Tseng
- Institute of Basic Medical Sciences, National Cheng Kung University, Tainan, Taiwan
| | - Cheng Liu
- Department of Health and Beauty, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan.,Department of Optometry, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan.,Department of Dental Technology, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan
| | - Chia-Hua Liang
- Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101195] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Mettu S, Hathi Z, Athukoralalage S, Priya A, Lam TN, Ong KL, Choudhury NR, Dutta NK, Curvello R, Garnier G, Lin CSK. Perspective on Constructing Cellulose-Hydrogel-Based Gut-Like Bioreactors for Growth and Delivery of Multiple-Strain Probiotic Bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4946-4959. [PMID: 33890783 PMCID: PMC8154558 DOI: 10.1021/acs.jafc.1c00468] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/31/2021] [Accepted: 04/14/2021] [Indexed: 05/16/2023]
Abstract
The current perspective presents an outlook on developing gut-like bioreactors with immobilized probiotic bacteria using cellulose hydrogels. The innovative concept of using hydrogels to simulate the human gut environment by generating and maintaining pH and oxygen gradients in the gut-like bioreactors is discussed. Fundamentally, this approach presents novel methods of production as well as delivery of multiple strains of probiotics using bioreactors. The relevant existing synthesis methods of cellulose hydrogels are discussed for producing porous hydrogels. Harvesting methods of multiple strains are discussed in the context of encapsulation of probiotic bacteria immobilized on cellulose hydrogels. Furthermore, we also discuss recent advances in using cellulose hydrogels for encapsulation of probiotic bacteria. This perspective also highlights the mechanism of probiotic protection by cellulose hydrogels. Such novel gut-like hydrogel bioreactors will have the potential to simulate the human gut ecosystem in the laboratory and stimulate new research on gut microbiota.
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Affiliation(s)
- Srinivas Mettu
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
- Chemical
and Environmental Engineering, School of Engineering, RMIT University, Melbourne, Victoria 3000, Australia
| | - Zubeen Hathi
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
| | - Sandya Athukoralalage
- Chemical
and Environmental Engineering, School of Engineering, RMIT University, Melbourne, Victoria 3000, Australia
| | - Anshu Priya
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
| | - Tsz Nok Lam
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
| | - Khai Lun Ong
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
| | - Namita Roy Choudhury
- Chemical
and Environmental Engineering, School of Engineering, RMIT University, Melbourne, Victoria 3000, Australia
| | - Naba Kumar Dutta
- Chemical
and Environmental Engineering, School of Engineering, RMIT University, Melbourne, Victoria 3000, Australia
| | - Rodrigo Curvello
- Bioresource
Processing Institute of Australia (BioPRIA), Department of Chemical
Engineering, Monash University, Clayton Victoria 3800, Australia
| | - Gil Garnier
- Bioresource
Processing Institute of Australia (BioPRIA), Department of Chemical
Engineering, Monash University, Clayton Victoria 3800, Australia
| | - Carol Sze Ki Lin
- School
of Energy and Environment, City University
of Hong Kong, Tat Chee
Avenue, Kowloon, Hong Kong
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17
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Karimi M, Sekhavatizadeh SS, Hosseinzadeh S. Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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18
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Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Pimentel TC, Costa WKAD, Barão CE, Rosset M, Magnani M. Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int 2021; 140:110033. [DOI: 10.1016/j.foodres.2020.110033] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/02/2020] [Accepted: 12/13/2020] [Indexed: 02/06/2023]
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20
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Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models. Foods 2020; 10:foods10010025. [PMID: 33374864 PMCID: PMC7824258 DOI: 10.3390/foods10010025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/18/2020] [Accepted: 12/19/2020] [Indexed: 11/23/2022] Open
Abstract
It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0–3.0%) and inulin concentrations (4.0–6.0%) and fermented under the effect of different temperatures (25–45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).
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21
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Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge. Crit Rev Food Sci Nutr 2020; 62:1890-1911. [PMID: 33249876 DOI: 10.1080/10408398.2020.1848788] [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: 12/23/2022]
Abstract
In recent years, food manufacturers are increasingly utilizing enzymes in the production of fruit-based (unfermented and fermented) products to increase yield and maximize product quality in a cost-effective manner. Depending on the fruits and desired product characteristics, different enzymes (e.g. pectinase, cellulase, hemicellulase, amylase, and protease) are used alone or in combinations to achieve optimized processing conditions and improve nutritional and sensorial quality. In this review, the mechanisms of action and sources of different enzymes, as well as their effects on the physicochemical, nutritional, and organoleptic properties of unfermented and fermented fruit-based products are summarized and discussed, respectively. In general, the application of enzymatic hydrolysis treatment (EHT) in unfermented fruit-based product helps to achieve four main purposes: (i) viscosity reduction (easy to filter), (ii) clarification (improved appearance/clarity), (iii) better nutritional quality (increase in polyphenolics) and (iv) enhanced organoleptic characteristic (brighter color and complex aroma profile). In addition, EHT provides numerous other advantages to fermented fruit-based products such as better fermentation efficiency and enrichment in aroma. To meet the demand for new market trends, researchers and manufacturers are increasingly employing non-Saccharomyces yeast (with enzymatic activities) alone or in tandem with Saccharomyces cerevisiae to produce complex flavor profile in fermented fruit-based products. Therefore, this review also evaluates the potential of some non-Saccharomyces yeasts with enzymatic activities and how their utilization helps to tailor wines with unique aroma profile. Lastly, in view of an increase in lactose-intolerant individuals, the potential of fermented probiotic fruit juice as an alternative to dairy-based probiotic products is discussed.
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Affiliation(s)
- Joanne Yi Hui Toy
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
| | - Keisuke Matsumura
- Product and Technology Development Department, Nippon Del Monte Corporation, Numata, Gunma, Japan.,Kikkoman Singapore R&D Laboratory Pte Ltd, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Jiangsu, China
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22
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Qiu W, Su W, Cai Z, Dong L, Li C, Xin M, Fang W, Liu Y, Wang X, Huang Z, Ren H, Wu Z. Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of Coloration and Fruit Quality in Yellow and Purple Passiflora edulis Sims. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12096-12106. [PMID: 32936632 DOI: 10.1021/acs.jafc.0c03619] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Passion fruit (Passiflora edulis Sims) can be divided into yellow and purple varieties. However, information about coloration and fruit quality between the two varieties is limited. To reveal the underlying mechanism of color formation in this fruit, a combined analysis of the metabolome and transcriptome was conducted in this study. The results showed that most of the evaluated flavonols, anthocyanins, and flavanols were significantly upregulated in purple fruit compared to their levels in yellow fruit. Flavonoid and flavonoid carbonoside accumulation was markedly higher in yellow fruit than in purple fruit. The accumulation of organic acids, phenolic acids, lipids, sugars, and lignans was significantly different in the yellow and purple varieties. These results were consistent with the results from the RNA-Seq profile. This study will enable us to identify genes for targeted genetic engineering to improve the nutritional and market value of passion fruit. In addition, the peel and pulp of passion fruit contained certain health-promoting compounds, highlighting the potential application of passion fruit as a functional food and providing direction for future breeding programs and production.
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Affiliation(s)
- Wenwu Qiu
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Weiqiang Su
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Zhaoyan Cai
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Long Dong
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Changbao Li
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Ming Xin
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Weikuan Fang
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Yeqiang Liu
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Xiaomei Wang
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Zhangbao Huang
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Hui Ren
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
| | - Zhijiang Wu
- Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
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