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Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

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This study investigated the effect of hypobaric treatment on the fruit quality, bioactive compound contents, and reactive oxygen species (ROS) metabolism of blueberry. Blueberry fruit cv. bluecrop were stored under hypobaric pressures of 0.025, 0.05, 0.075 and 0.1 MPa (control) at 20°C for 25 and 50 d, respectively. Fruit physiological changes, bioactive compound contents, pro-and anti-oxidant enzyme activities and antioxidant capacities were monitored. Results showed that hypobaric treatment had little influence on decay rate, firmness, respiratory rate, pH and soluble solid content (SSC). However, the contents of bioactive compounds such as anthocyanins, total phenols, and total flavonoids increased significantly, especially at 0.025 MPa. The effect of hypobaric storage on the bioactive compounds of blueberries was through (i) promoting ROS degradation through catalase (CAT), (ii) reducing ROS and bioactive compounds degradation by polyphenol oxidase (PPO) and peroxidase (POD), (iii) increasing the ROS scavenging and antioxidant capacity of blueberries.

Agriculture is the mainstay of most of people globally. Despite the fact that agriculture has been a traditionally food and nutrition source, people go to bed without food and suffer from malnutrition even within the same households. Similarly, hunger and hidden hunger remains a worldwide widespread challenge. In response, researchers have tried to enhance micronutrients through staple food crops biofortification. The promotion of biofortified crops and unintended narrowed food choices might have been the underlying factor for the coexisting forms of malnutrition: undernutrition, obesity and increased incidence of non-communicable diseases; a malnutrition double burden problem. Therefore, this paper provides views to rethinking critically in order to take steps towards integrating nutrition education in modern agriculture crop biofortification programs more effectively.