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de Assis BBT, Cabral L, Silva FA, de Araújo Bezerra J, Noronha MF, Vidal H, Dos Santos Lima M, Pimentel TC, Magnani M. Fermentation of Amazonian fruit pulp (bacaba) with distinct probiotics: Impacts on chemical composition, bioaccessibility, and effects on human intestinal microbiota. Food Res Int 2025; 209:116326. [PMID: 40253160 DOI: 10.1016/j.foodres.2025.116326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2025] [Revised: 03/25/2025] [Accepted: 03/30/2025] [Indexed: 04/21/2025]
Abstract
Bacaba (Oenocarpus bacaba Mart.) is an underexplored Amazonian fruit rich in polyphenols that can serve as a substrate for probiotic survival and may positively impact on the composition and metabolism of the intestinal microbiota. This study aimed to evaluate the bacaba pulp fermented with probiotics Lactobacillus acidophilus 05 (LA-05) and Lacticaseibacillus casei 01 (LC1) regarding the chemical composition and probiotics survivability during fermentation (48 h), and the effect on the modulation of the intestinal microbiota of healthy adults through 16S rRNA sequencing. The probiotic-fermented bacaba pulps showed decreased pH and total soluble solids values and sugar content (maltose, glucose, fructose, and rhamnose), and increased titratable acidity values, organic acid content (lactic and tartaric acids), and phenolic compounds concentration compared to the control pulp. Furthermore, it presented adequate probiotic viability after fermentation and simulated gastrointestinal conditions. The bacaba pulp fermented with LC1 showed a higher concentration of butyric acid and phenolic compounds concentration (trans-resveratrol, cis resveratrol, catechin, procyanidin B2, and pelargonidin 3-glucoside) and bioaccessibility compared to the control pulp. The bacaba pulp fermented with LA-5 showed a higher concentration of pelargonidin 3-glucoside and procyanidin B2 compared to the control pulp and the highest bioaccessibility of some phenolic compounds (trans-resveratrol, cis-resveratrol, catechin, epicatechin, procyanidin B1, procyanidin B2, myricetin, and isorhamnetin). In vitro fecal fermentation reduced the pH and increased the abundance of Desulfovibrionales, Lactobacillales, and Peptostreptococcales-Tissierellales for all treatments. Bacaba pulp with LC1 resulted in the lowest pH values, and increased production of organic acids and concentration of phenolic compounds. Furthermore, both probiotic pulps increased the abundance of Lactobacillales and Acidaminococcales and decreased the abundance of Clostridiales. These findings provide new information about the potential of using bacaba in a functional pulp that may benefit human health through colonic microbiota changes.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Francyeli Araújo Silva
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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Sa'aid N, Tan JS. From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics. Prep Biochem Biotechnol 2025:1-20. [PMID: 39968919 DOI: 10.1080/10826068.2025.2467441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2025]
Abstract
In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as the primary sources of probiotics. However, many consumers face health issues such as lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming dairy products. This has led to the exploration of nondairy alternatives, particularly fruit juices, as carriers for probiotics. Lactic acid bacteria (LAB) have been identified as beneficial probiotics that can be incorporated into these beverages. The inclusion of prebiotics, such as inulin and galacto-oligosaccharides (GOS), in fruit juices has shown promise in enhancing the growth and activity of LAB, thereby creating functional beverages that support digestive health. Despite numerous studies on fruit juice fermentation, there is limited data on the optimal pairing of probiotics and prebiotics to develop stable, nondairy functional drinks. This review underscores the potential of lactic acid fermentation and the integration of prebiotics and probiotics in fruit juices, highlighting the necessity for further research to optimize these combinations for enhanced health benefits and improved beverage stability.
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Affiliation(s)
- Nurhazwani Sa'aid
- School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
| | - Joo Shun Tan
- School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Pulau Pinang, Malaysia
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3
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Han Z, Shi S, Yao B, Shinali TS, Shang N, Wang R. Recent Insights in
Lactobacillus
-Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties. FOOD REVIEWS INTERNATIONAL 2025:1-35. [DOI: 10.1080/87559129.2025.2454284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2025]
Affiliation(s)
- Zixin Han
- China Agricultural University
- China Agricultural University
| | | | | | | | - Nan Shang
- China Agricultural University
- China Agricultural University
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4
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Bas-Bellver C, Barrera C, Seguí L. Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products. Foods 2024; 13:3585. [PMID: 39594002 PMCID: PMC11593915 DOI: 10.3390/foods13223585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2024] [Revised: 11/05/2024] [Accepted: 11/07/2024] [Indexed: 11/28/2024] Open
Abstract
Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated into valorisation processes to generate structural or biochemical changes that improve powders' characteristics. This study deepens into the impact of biological (fermentation, FERM) and thermophysical (autoclaving, AUTO; microwaves, MW; ultrasound, US; and pasteurisation, PAST) pretreatments, combined with dehydration (hot air-drying, HAD; or freeze-drying, FD) on the characteristics of powdered products obtained from broccoli stems. The impact of pretreatments on physicochemical (moisture, water activity, total soluble solids) and antioxidant properties (phenols, flavonoids, antioxidant capacity by ABTS and DPPH) on residue and powdered products was studied, together with their impact on plant tissue structure (Cryo-SEM) and the powders' phenolic profile (HPLC). Probiotic viability was also determined on the fermented samples. The pretreatments applied, particularly the ultrasound, improved the antioxidant properties of the broccoli stems compared to the unpretreated samples, in line with microscopic observations. Dehydration did also improve the antioxidant attributes of the broccoli wastes, especially drying at 60 °C. However, pretreatments combined with dehydration did not generally lead to an improvement in the antioxidant properties of the powders. Probiotic properties were preserved in the freeze-dried products (>107 CFU/g). In conclusion, pretreatments may be applied to enhance the antioxidant attributes of broccoli wastes, but not necessarily that of dried powdered products.
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Affiliation(s)
| | | | - Lucía Seguí
- Institute of Food Engineering—FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.)
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de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults. Food Res Int 2024; 186:114403. [PMID: 38729705 DOI: 10.1016/j.foodres.2024.114403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marta Suely Madruga
- Laboratory of Flavor, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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de Luna Freire MO, Cruz Neto JPR, de Albuquerque Lemos DE, de Albuquerque TMR, Garcia EF, de Souza EL, de Brito Alves JL. Limosilactobacillus fermentum Strains as Novel Probiotic Candidates to Promote Host Health Benefits and Development of Biotherapeutics: A Comprehensive Review. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10235-1. [PMID: 38393628 DOI: 10.1007/s12602-024-10235-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2024] [Indexed: 02/25/2024]
Abstract
Fruits and their processing by-products are sources of potentially probiotic strains. Limosilactobacillus (L.) fermentum strains isolated from fruit processing by-products have shown probiotic-related properties. This review presents and discusses the results of the available studies that evaluated the probiotic properties of L. fermentum in promoting host health benefits, their application by the food industry, and the development of biotherapeutics. The results showed that administration of L. fermentum for 4 to 8 weeks promoted host health benefits in rats, including the modulation of gut microbiota, improvement of metabolic parameters, and antihypertensive, antioxidant, and anti-inflammatory effects. The results also showed the relevance of L. fermentum strains for application in the food industry and for the formulation of novel biotherapeutics, especially nutraceuticals. This review provides evidence that L. fermentum strains isolated from fruit processing by-products have great potential for promoting host health and indicate the need for a translational approach to confirm their effects in humans using randomized, double-blind, placebo-controlled trials.
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Affiliation(s)
- Micaelle Oliveira de Luna Freire
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Patrocínio Ribeiro Cruz Neto
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | | | | | - Estefânia Fernandes Garcia
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I-Jd. Cidade Universitária, João Pessoa, PB, 58051-900, Brazil.
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7
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Boev M, Stănescu C, Turturică M, Cotârleţ M, Batîr-Marin D, Maftei N, Chiţescu C, Grigore-Gurgu L, Barbu V, Enachi E, Lisă EL. Bioactive Potential of Carrot-Based Products Enriched with Lactobacillus plantarum. Molecules 2024; 29:917. [PMID: 38398667 PMCID: PMC10893200 DOI: 10.3390/molecules29040917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 02/10/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
The primary goal of this study was to generate different kinds of functional products based on carrots that were supplemented with lactic acid bacteria. The fact that carrots (Daucus carota sp.) rank among the most popular vegetables in our country led to the convergence of the research aim. Their abundance of bioactive compounds, primarily polyphenols, flavonoids, and carotenoids, offers numerous health benefits. Among the obtained products, the freeze-dried carrot powder (FDCP) variation presented the highest concentrations of total carotenoids (TCs) and β-carotene (BC) of 26.977 ± 0.13 mg/g DW and 22.075 ± 0.14 mg/g DW, respectively. The amount of total carotenoids and β-carotene significantly increased with the addition of the selected lactic acid bacteria (LAB) for most of the samples. In addition, a slight increase in the antioxidant activity compared with the control sample for the FDCP variant, with the highest value of 91.74%, was observed in these functional food products. The content of polyphenolic compounds varied from 0.044 to 0.091 mg/g DW, while the content of total flavonoids varied from 0.03 to 0.66 mg/g DW. The processing method had an impact on the population of L. plantarum that survived, as indicated by the viability of bacterial cells in all the analyzed products. The chromatographic analysis through UHPLC-MS/MS further confirmed the abundance of the bioactive compounds and their corresponding derivatives by revealing 19 different compounds. The digestibility study indicated that carotenoid compounds from carrots followed a rather controlled release. The carrot-based products enriched with Lactobacillus plantarum can be considered newly functional developed products based on their high content of biologically active compounds with beneficial effects upon the human body. Furthermore, these types of products could represent innovative products for every related industry such as the food, pharmaceutical, and cosmeceutical industries, thus converging a new strategy to improve the health of consumers or patients.
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Affiliation(s)
- Monica Boev
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Cristina Stănescu
- Department of Morphological and Functional Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania;
| | - Mihaela Turturică
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Mihaela Cotârleţ
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Denisa Batîr-Marin
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Nicoleta Maftei
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Carmen Chiţescu
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
| | - Leontina Grigore-Gurgu
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Vasilica Barbu
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Elena Enachi
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
- Department of Food Science, Food Engineering, Biotechnologies and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University, 800008 Galati, Romania; (M.T.); (M.C.); (L.G.-G.); (V.B.)
| | - Elena Lăcrămioara Lisă
- Department of Pharmaceutical Sciences, Faculty of Medicine and Pharmacy, Dunărea de Jos University, 800008 Galati, Romania; (M.B.); (D.B.-M.); (N.M.); (C.C.); (E.L.L.)
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8
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Soto LP, Sirini NE, Frizzo LS, Zbrun MV, Zimmermann JA, Ruiz MJ, Rosmini MR, Sequeira GJ, Miotti C, Signorini ML. Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis. Crit Rev Food Sci Nutr 2023; 63:12178-12206. [PMID: 35848093 DOI: 10.1080/10408398.2022.2099807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.
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Affiliation(s)
- Lorena P Soto
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Noelí E Sirini
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Laureano S Frizzo
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - María V Zbrun
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Jorge A Zimmermann
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - María J Ruiz
- Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina
| | - Marcelo R Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Gabriel J Sequeira
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
| | - Camila Miotti
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
| | - Marcelo L Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina
- Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina
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9
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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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10
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Maia MS, Domingos MM, de São José JFB. Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices. Microorganisms 2023; 11:1335. [PMID: 37317309 DOI: 10.3390/microorganisms11051335] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/18/2023] [Accepted: 04/25/2023] [Indexed: 06/16/2023] Open
Abstract
Consumers' recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets. The aim of the current review is to assess both the limitations and impacts of the addition of probiotic microorganisms to fruit, vegetable, and/or mixed juices. Thus, an integrative literature review was herein carried out. A bibliographic survey was carried out in the following databases: Lilacs, Medline, Web of Science, Scopus, and Scielo. In addition, searches for studies published in English from 2010 to 2021 were carried out, based on the following meshes: "fruit", ''vegetable", ''juice", and "probiotics", which were used both in combination with each other and with Boolean operators such as "AND" and "OR". Although 254 articles were initially found in the literature search, only 21 of them were selected to compose the final sample. The included studies mainly addressed microorganism viability and physicochemical analyses. Overall, fruit and/or vegetable juices can be suitable matrices used to help the development of probiotic food types. However, the microorganisms added to these products must be capable of adapting to and surviving in them to enable a product's success. Therefore, factors such as pH, fiber content, amino acids, and phenolic compounds play an essential role in the survival of probiotic microorganisms. Given the wide variety of analyses, a comparison between parameters was the major limitation of the present study. Future studies should focus on filling the gaps persisting in the development of probiotic fruit and/or vegetable juices as well as mixed juices.
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Affiliation(s)
- Maria Spinasse Maia
- Integrated Health Education Department, Federal University of Espírito Santo, Maruípe Campus, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Manueli Monciozo Domingos
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Maruípe Campus, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
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11
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Functional Characterization of Lactobacillus plantarum Isolated from Cow Milk and the Development of Fermented Coconut and Carrot Juice Mixed Beverage. Curr Microbiol 2023; 80:139. [PMID: 36920622 DOI: 10.1007/s00284-023-03258-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Accepted: 03/04/2023] [Indexed: 03/16/2023]
Abstract
Screening probiotics are crucial for assessing their safety, security, and further production of functional foods for human health. The present study aimed to isolate and identify bacteria from raw cow's milk samples that exhibit health benefits upon consumption. We characterized the probiotic properties of Lactobacillus plantarum (also called Lactiplantibacillus plantarum) strains CMGC2 and CMJC7 isolated from cow milk by in vitro study. The strains exhibited tolerance to simulated gastric conditions and were further identified by 16S rRNA sequencing as Lactobacillus plantarum (L. plantarum) CMGC2 and CMJC7. Both isolates were evaluated in vitro for their probiotic attributes, viz. hydrophobicity, autoaggregation, co-aggregation, lysozyme tolerance, antibacterial activity, antibiotic susceptibility, hemolytic activity, and phenol tolerance. The isolates CMGC2 and CMJC7 showed excellent probiotic attributes; hence, both strains were selected to produce coconut and carrot juice mixed beverages (CCMB). The CCMB was evaluated for the pH, acid-production rate, and total viable bacterial counts. The results showed that the CCMB was an excellent medium for the growth of CMGC2 and CMJC7 as it supported adequate growth of organisms (8.93 CFU/mL and 8.68 CFU/mL, respectively) even after 48 h of incubation. In conclusion, CMGC2 and CMJC7 can be used to develop different beverages possessing nutritive and probiotic values, and these beverages can be used for producing unique products.
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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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Rishabh D, Athira A, Preetha R, Nagamaniammai G. Freeze dried probiotic carrot juice powder for better storage stability of probiotic. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:916-924. [PMID: 36908341 PMCID: PMC9998781 DOI: 10.1007/s13197-021-05259-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/23/2021] [Accepted: 08/27/2021] [Indexed: 11/29/2022]
Abstract
Probiotic strains isolated from Gundruk- a traditional Indian fermented food-and fermented carrot juice, were evaluated for their probiotic properties and analyzed probiotic properties such as lactic acid production, NaCl tolerance, and acid tolerance for all the isolated strains. Most isolated strains were susceptible to antibiotics, and cell-free extracts showed potential antioxidant activity and observed antagonistic properties against foodborne pathogens such as Salmonella typhi ATCC 6539, Escherichia coli ATCC 25922, Shigella ATCC 12022, and Staphylococcus ATCC 29213. The isolate Enterococcus faecalis(K13), was incorporated in carrot juice and microencapsulated by freeze-drying and spray drying. Gum Arabic and maltodextrin were used as coating materials. The physicochemical properties, such as bulk density, moisture content, water activity and color of the powders, and the survivability of probiotic bacteria, were studied on storage. The freeze-dried probiotic formulation is suggested over spray-dried formulation for further use, since it had good storage stability up to one month (6-7 Log CFU/g).
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Affiliation(s)
- Dwivedi Rishabh
- Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India
| | - Ajith Athira
- Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India
| | - Radhakrishnan Preetha
- Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India
| | - G. Nagamaniammai
- Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India
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Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis. Foods 2023; 12:foods12020237. [PMID: 36673328 PMCID: PMC9858226 DOI: 10.3390/foods12020237] [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: 12/05/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023] Open
Abstract
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02−0.64 ± 0.03%), TSS (17.15 ± 0.01−18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01−3.67 ± 0.01%); moisture (74.50 ± 0.02−87.02 ± 0.03%); protein (5.67 ± 0.02−7.58 ± 0.01%); fat (0.97 ± 0.01−1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02−3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
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Lillo-Pérez S, Guerra-Valle M, Orellana-Palma P, Petzold G. Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112106] [Citation(s) in RCA: 12] [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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