Chemical and sensorial properties of probiotic beverage based on rice bran extract and honey

Hatami, Saghar; Tajabadi, Naser; Massoud, Ramona; Sharifan, Anousheh

doi:10.1007/s13399-021-01500-2

Cited by 6 publications

(5 citation statements)

References 34 publications

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“…Their study reported higher growth stimulation compared with another microorganism in the human gastrointestinal tract. Furthermore, our findings appear to be consistent with the findings of Hatami et al [ 21 ], who showed that enrichment of a probiotic beverage with a rice bran extract maintained L. casei viability at ≥10 6 CFU/mL for 14 days at 4°C. The observed stimulation of probiotic growth could be attributed to the ability of XOS from the rice bran extract to promote the growth and survival of probiotics.…”

Section: Resultssupporting

confidence: 92%

Determination of prebiotic properties of rice bran extract

SAWANGWAN,

KAJADMAN,

KULCHANANIMIT

2024

Bioscience of Microbiota, Food and Health

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This research investigated and compared the prebiotic properties of a rice bran extract obtained through commercial xylanase extraction in comparison with water extraction. Prebiotic properties were evaluated by probiotic growth stimulation (L. casei and L. plantarum) and gastrointestinal pathogen inhibition (B. cereus and E. coli). The rice bran extract obtained with xylanase (RB1) displayed significantly higher total polysaccharide and total reducing sugar contents than those obtained with water (RB2; p<0.05). After extraction for 30 min, RB1 exhibited the highest total polysaccharide and total reducing sugar contents. HPLC analysis revealed that RB1 primarily contained xylose, while RB2 contained less glucose and lacked other sugar derivatives. RB1 proved effective in stimulating the growth of L. casei and L. plantarum, surpassing even inulin (a commercial prebiotic). Furthermore, it demonstrated a high potential for inhibiting the growth of pathogenic B. cereus and E. coli, comparable to inulin. In contrast, RB2 exhibited lower inhibitory capacity against B. cereus and E. coli.

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Section: Resultssupporting

confidence: 92%

Determination of prebiotic properties of rice bran extract

SAWANGWAN,

KAJADMAN,

KULCHANANIMIT

2024

Bioscience of Microbiota, Food and Health

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“…The reduction of pH during refrigerated storage might be due to enzymatic and cell activities that were produced during fermentation. The enzymatic activity in storage time attributes to the reduction of pH, and increment of TA and fermentable sugars (Hatami et al, 2021). Similarly, a reduction of pH and increment of TA were reported in oat‐based probiotic beverages over 21 days of refrigerated storage (Angelov et al, 2006; Gupta et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…In literature, a reduction of 2.12 log cfu/ml Lactiplantibacillus plantarum has been noted in the probiotic beverage (prepared from mixed cereals) during 20 days of refrigerated storage (Kokwar et al, 2022). Similarly, the bioavailability of Lactobacilli was decreased in a rice‐based probiotic beverage during refrigerated storage (Hatami et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…And hence, the shelf‐life and safety of fermented food products improve (Ignat et al, 2020). Consequently, the utilization of probiotic bacteria as a fermenting starter culture for the production of fermented functional food or beverage has shown great interest worldwide (Hatami et al, 2021). However, challenges are happening related to the utilization of probiotic bacteria since they are susceptible to the processing and storage conditions (Min et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Alemneh

Emire²,

Jekle

et al. 2022

Food Processing Preservation

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Probiotic beverages made from cereals become interesting in the recent food industries. In this contribution, a fermented teff‐based probiotic beverage was produced using the whole grain teff flour and co‐culture strains of Lactiplantibacillus plantarum (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). Then, the effect of 25 days of refrigerated storage on cell viability (LPA6 and LCGG), and contents of sugars, organic acids, and titratable acidity (TA), as well as pH values were examined. Furthermore, pathogenic microorganisms, hygiene indicators, and sensory tests of the beverage were analyzed. Presumptive cell counts of LPA6 and LCGG were observed to decrease throughout refrigerated storage. Glucose, lactic acid, maltose, and acetic acid contents were significantly (p < 0.05) increased over storage time. Also, pH reduction and TA increment were observed in storage time. Examined pathogenic microorganisms and hygiene indicators were not detected in the beverage. Sensory analysis of the beverage after 10 days of refrigerated storage was accepted by the panelists. Novelty Impact Statement Throughout refrigerated storage of teff‐based probiotic beverage sugars and organic acids were produced. Sensory attributes of the newly produced teff‐based probiotic beverage were accepted by the panelist after 10 days of refrigerated storage. The pH of the teff‐based probiotic beverage became more acidic throughout 25 days of refrigerated storage.

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“…Dietary fiber intake can lower the risk of cardiovascular diseases, diabetes, obesity, definite gastrointestinal diseases and enhance gut health resulting in improved immune system [ 7 ]. Cereal byproducts viz., wheat bran and rice bran are already in use for health friendly drinks beside food formulation [ 8 ]. But legume byproducts viz., chickpea byproduct is yet to reach that mark.…”

Section: Introductionmentioning

confidence: 99%

Potential of milling byproducts for the formulation of health drink and detox tea-substitute

2022

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Due to pandemic situation, a sudden demand of healthy and immune booster products has risen to get rid of infections like Covid-19. The aim of this study is to develop novel health drink and beverages using plant-based byproducts like orange peel, milling byproducts (chickpea husk, rice bran, broken rice, wheat bran). Byproducts were processed by using different culinary processes such as, soaking, blanching, roasting, natural air-drying. Proximate composition along with minerals, antioxidants, Vitamin-C of formulated Health Drink Powder (HDP) and Detox Tea-substitute (DTS) were estimated. Most acceptable variants among the formulated products were estimated through sensory profiling where, HDP1 (7.79 ± 0.01) and DTS2 (8.18 ± 0.11) showed higher acceptability scores among others. Crude protein present in HDP and DTS were (19.27 ± 0.01)% and (18.21 ± 0.19)% respectively. Calcium was higher in HDP (81.21 ± 4.03 mg/100 g), whereas phosphorus was higher in DTS (211.52 ± 0.22 mg/100 g). Total phenolic contents of both the products were around 4 mg GAE/g. Vitamin C level was higher in HDP (60.23 ± 0.11 mg/100 g). Shelf life study and microbial load assessment indicated longer storage life of the formulated products. The Total Plate counts (Log CFU/g) were 2.12 ± 0.01 and 2.08 ± 0.12 found to be in freshly prepared HDP1 and DTS2 respectively under evaluation. The yeast and mold counts (Log CFU/g) was observed after 75th day and 60th day in HDP1 (2.09 ± 0.05) and DTS2 (2.01 ± 0.11) respectively (stored room temperature). The overall acceptability of these novel formulations as determined by sensory evaluation throughout the storage duration was satisfactory. According to the estimated data it can be concluded that the selected byproducts can be utilized as significant plant-based sources to formulate value-added functional products without affecting its sensory quality and to enhance nutritional status of consumer.

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Chemical and sensorial properties of probiotic beverage based on rice bran extract and honey

Cited by 6 publications

References 34 publications

Determination of prebiotic properties of rice bran extract

Determination of prebiotic properties of rice bran extract

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Potential of milling byproducts for the formulation of health drink and detox tea-substitute

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