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Fermentation of beetroot juice, carrot juice, and blend juice (50:50 mixtures) was done for 72 hr by lactic acid bacteria (LAB; Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus acidophilus). Lactic acid content, microbial counts, pH, acidity, and sugar utilization percentage of fermented juices was analyzed at every 24 hr intervals for 72 hr, and total phenolic content, total flavonoid content, and antioxidant activity were recorded before and after fermentation. During fermentation, both total phenols and flavonoids decreased, whereas, the antioxidant activity and viable cells increased. During storage, for three weeks at 4°C the fermented juices retained their properties. LAB were found to be viable above 6 Log CFU/ml, which satisfies the norm of probiotic juices during storage and also retained the sensory properties. So, carrot and beet can serve as suitable substrate to develop a healthy drink for consumers who are allergic or intolerant to lactose and strict vegetarians. Practical applications The research highlights development of a lactic‐fermented beverage with probiotic potential and antioxidant potential. Nondairy probiotic beverage developed serves as a useful alternative for delivering healthy bacteria to vegan population and lactose‐intolerant individuals, as commercially available options are essentially dairy‐based.

Purpose The purpose of this study was to optimize the parameters for enhancing the vitamin D2 formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes), white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) using ultraviolet (UV) irradiation. Design/methodology/approach Freshly harvested mushrooms were irradiated with UV-B and UV-C lamps. Further, mushrooms were treated with UV-B at a distance ranging between 10 and 50 cm from the UV light source, for 15–150 min, to maximize the conversion of ergosterol to vitamin D2. Analysis of vitamin D2 content in mushrooms before and after UV exposure was done by high pressure liquid chromatography (HPLC). Findings HPLC results showed a significant (p < 0.001) increase in vitamin D2 levels of shiitake (17.3 ± 0.35 µg/g), button (24.9 ± 0.71 µg/g) and oyster (19.1 ± 0.35 µg/g) mushrooms, irradiated with UV-B at a distance of 20–30 cm for 120 min. Further, stability studies revealed that vitamin D2 levels in UV-B-irradiated mushrooms gradually increased for 48 and 72 h of storage at room and refrigeration temperatures, respectively. During cooking operations, 62%–93% of vitamin D2 was retained in UV-B-irradiated mushrooms. Originality/value This study describes the most effective parameters such as ideal wavelength, mushrooms size, duration of exposure and distance from UV sources for maximum vitamin D2 formation in edible mushrooms using UV irradiation. Further, assessment of vitamin D2 stability in UV exposed mushrooms during storage period and cooking operations has been carried out. In addition, this study also provides a comparison of the vitamin D2 levels of the three widely cultivated and consumed mushroom varieties treated simultaneously under similar UV exposure conditions.

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Vitamin D deficiency is highly prevalent in India and worldwide. Mushrooms are important nutritional foods, and in this context shiitake (Lentinula edodes), button (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms are known for their bioactive properties. The application of ultraviolet (UV) irradiation for the production of substantial amounts of vitamin D2 is well established. Levels of serum 25-hydroxy vitamin D (25-OHD), parathyroid hormone (PTH), calcium, phosphorus and alkaline phosphatase (ALP) were significantly (p < 0.05) improved in vitamin-D-deficient rats after feeding with UVB irradiated mushrooms for 4 weeks. Further, microscopic observations indicate an improvement in the osteoid area and the reduction in trabecular separation of the femur bone. In addition, the level of expression of the vitamin D receptor (VDR) gene and genes metabolizing vitamin D were explored. It was observed that in mushroom-fed and vitamin-D-supplemented groups, there was upregulation of CYP2R1 and VDR, while there was downregulation of CYP27B1 in the liver. Further, CYP2R1 was downregulated, while CYP27B1 and VDR were upregulated in kidney tissue.

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Whey utilization has been a subject of much research, as it has a very high biological oxygen demand (BOD) and must be treated prior to disposal. Several strategies, such as isolation of whey proteins, bioconversions of lactose to ethanol, and methane production, have aimed at reducing the organic load for reducing the BOD levels. In order to enhance the utilization of whey, a novel approach for formulating a functional food was employed. Whey was blended with jamun juice to prepare whey jamun ice pops (WJP) by the use of freezing technology (−20 • C) with the addition of small amounts of citric acid as preservative as well as for enhancing taste and nonnutritive sugar (sucralose). The formulation containing 59.7 ml of jamun pulp juice, 40.11 ml of whey, 0.06 g of citric acid, and 0.13 g of sucralose, which ranked best among all combinations, was selected. The formulation was analyzed for physicochemical parameters, total polyphenols, total flavonoids, and sensory acceptability. WJP was found to have 78% DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (antioxidant activity), 7.89 mg GAE/ml of total polyphenols, 4.58 QE mg/ml of total flavonoids, 0.7% (v/v expressed as citric acid) titrable acidity, pH 4.3, TSS 12 • Brix, 14.3 mg/100 ml vitamin C, and 6% reducing sugar. In the present study, in vitro antidiabetic activity showed inhibition of α-amylase activity by 60%, and in vivo activity tested in albino rats revealed that the final product helped in regulating the blood glucose in the body.