Byproduct from pumpkin ( Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Genevois, Carolina E.; Flores, Silvia; Escalada, Marina F. de

doi:10.1016/j.jff.2016.02.030

Cited by 38 publications

(27 citation statements)

References 27 publications

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“…The gastrointestinal resistance of probiotics as a function of storage time (SGID) was determined according to Genevois et al . (2016) and the adhesion to epithelia was analysed according to Golowczyc et al . (2007).…”

Section: Methodsmentioning

confidence: 99%

Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics

Castellanos‐Fuentes

Cortés

Genevois

et al. 2022

Int J of Food Sci Tech

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Extruded expeller meal (EEM) was widely used for feed production, but few exploited it as a food ingredient. Solid-state fermentation (SSF) was applied for obtaining food ingredients (FI) based on EEM containing Lacticaseibacillus casei. The FI were characterised physicochemically and functionally. The effect of the SSF on these characteristics as well as the effect of the expeller matrix on the survival capacity of L. casei in in vitro gastrointestinal digestion and on epithelial adhesion were analysed. In general, the SSF process did not produce significant changes on the nutritional and functional properties studied. Probiotic cells supported in the FI were stable for 42 days showing >10 6 log (CFU g À1 ) viable probiotic microorganisms. More than 60% of them survived to gastrointestinal simulated conditions. Expeller matrix interfered the adhesion of L. casei with the epithelium. The FI could be incorporated to a porridge for improving the nutritional profile and providing functionality.

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Section: Methodsmentioning

confidence: 99%

Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics

Castellanos‐Fuentes

Cortés

Genevois

et al. 2022

Int J of Food Sci Tech

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“…Our results showed that the sample crackers have achieved the minimum bacterial count for probiotic-based food products. Genevois et al (2016) reported that lactobacilli strains could metabolize and adhere to pumpkin's polysaccharides. Moreover, the oligosaccharides from pumpkin pulp has shown to stimulate growth of lactobacilli and showed a good resistance to hydrolysis in artificial human gastric juice (Du et al, 2011).…”

Section: Viability Testmentioning

confidence: 99%

Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus

Lim¹,

Ong²,

Kuan³

et al. 2019

MJM

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Up to date, there is limited heat-treated non-dairy probiotic food products in the market. Therefore, this study aims to develop a new functional cracker containing microencapsulated pumpkin-probiotics with acceptable sensory characteristics. Methodology and results: The sample crackers (crackers with beads containing pumpkin and probiotic) have achieved a minimum required viable count of 6.26 ± 0.05 Log10 CFU/g and showed significantly (p<0.05) lower viability loss compared to control crackers (crackers with beads containing probiotic only). Sample crackers were perceived as acceptable (score 6.61) by 93 untrained panelists when tested using 9-point hedonic test. The ash content of sample pumpkin crackers was significantly higher (p<0.05) than the control. Both sample and control pumpkin crackers exhibit high level of total dietary fiber (>6%). Conclusion, significance and impact of study: In summary, development of pumpkin crackers with microencapsulated L. acidophilus could be an alternative healthy option cracker for consumers. In addition, the results also suggested a new technique to deliver live culture in baked goods.

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“…The position of Bangladesh is 16 among other countries in squash, gourds, and pumpkins production (FAO, 2017). During processing, the major consumption part of the pumpkin is pulp but the peels or seeds are discarded about 18-21% of the fruit (Genevois et al, 2016). These residues can be used for infectious medicine, and have antioxidants and wound healing properties as well (Bahramsoltani et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients

Mahmud

Hossain

Shuvo

et al. 2022

J. Environ. Sci. & Natural Resources

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Banana peel and pumpkin seeds are under-utilized by-products or wastes of the household and food processing industry but these could be rich in valuable nutritive compounds. Having a scientific database on the chemical and proximate analysis of the plants cultivated in the particular region would be helpful to the food product manufacturer, educator, researcher, public health personnel, policymaker, and population under food stress. Literature indicates that the nutritional and chemical composition of these under-utilized materials has not been characterized previously. The present study was designed to examine the nutritional, antioxidants, vitamin C, total phenolic and flavonoid contents of peels and seeds flour of selected fruits. Nutritional analysis reveals that the peel flour of Musa acuminata is rich in crude fiber 14.13%, carbohydrate 60.38%, and seed flour of Cucurbita maxima is rich in protein 30.05%, fat 43.81%, dietary fiber 13.81%. BPF showed more antioxidant activity (86.8%), total phenolic and flavonoid content than PSF, which is rich in vitamin C content (9.23 mg/100gm). Industrial by-products can be processed into value-added products such as flour that is more easily stored for further uses. By-product flour can easily include in food formulations due to its excellent nutritional qualities. Optimization of its use is beneficial in terms of nutritional and economical points of view. Environ. Sci. & Natural Resources, 13(1&2): 87-93, 2020

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Byproduct from pumpkin ( Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

Cited by 38 publications

References 27 publications

Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics

Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics

Development and characterization of pumpkin crackers containing live culture of Lactobacillus acidophilus

Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients

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