Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

Ribeiro, Andressa; Gomes, F. dos S.; Santos, K. M. O. dos; Freitas‐Sá, Daniela De Grandi Castro; Santiago, Manuela Cristina Pessanha de Araújo; Conte, Carlos Adam; Costa, S.; Ribeiro, Leilson de Oliveira; Godóy, Ronoel Luiz de Oliveira; Walter, Eduardo Henrique Miranda

doi:10.1016/j.lwt.2019.108756

Cited by 33 publications

(8 citation statements)

References 29 publications

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“…According to De Almeida and others and do Espíritu Santo and others, adding açai pulp in fermented milk promoted the growth of L. acidophilus, B. longum , and B. lactis (De Almeida et al., 2008; do Espírito Santo, Perego, Converti, & Oliveira, 2011). Also, Oliveira Ribeiro and others studied the interaction of different fruit matrices and probiotic strains, and suggested that the phenolic content in a juçara beverage may influence the viability of those strains, which could also be a critical factor in the survival kinetics of LGG in the formulated beverage with CRG pulp (de Oliveira Ribeiro et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The formulation of fermented milk with strawberry juice and banana pulp did not favor the growth of L . and Bifidobacterium longum but improved L. casei’ s growth (de Oliveira Ribeiro et al., 2020). According to De Almeida and others and do Espíritu Santo and others, adding açai pulp in fermented milk promoted the growth of L. acidophilus, B. longum , and B. lactis (De Almeida et al., 2008; do Espírito Santo, Perego, Converti, & Oliveira, 2011).…”

Section: Resultsmentioning

confidence: 99%

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Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Montero-Zamora¹,

Cortés-Muñoz

Esquivel

et al. 2020

Journal of Food Science

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The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Montero-Zamora¹,

Cortés-Muñoz

Esquivel

et al. 2020

Journal of Food Science

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“…The recommended storage conditions to obtain desired probiotics viability of a synbiotic beverage is 4 °C for 30 days. [ 94 ] The process needs to be done under controlled stress conditions to increase the survival rate of probiotics bacteria.…”

Section: Challenges In the Probiotics Industrymentioning

confidence: 99%

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

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The current trend of health‐conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non‐dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short‐chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non‐dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non‐dairy synbiotics based on dietary fibers, such as microencapsulation, freeze‐drying, and spray drying is also addressed.

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“…There are traditional non-dairy fermented drinks that are usually produced using fruit or vegetable juice as a main ingredient with many different health-beneficial effects [113][114][115][116][117][118][119][120][121][122][123][124][125][126][127][128][129].…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

Cited by 33 publications

References 29 publications

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

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