Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

Ephrem, Elissa; Najjar, Amal; Charcosset, Catherine; Greige‐Gerges, Hélène

doi:10.1016/j.jff.2018.06.021

Cited by 70 publications

(37 citation statements)

References 190 publications

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“…This may be credited to the protective effect of the prebiotic immobilisation substrate, as other researchers have demonstrated the employment of DWB as a carrier of lactic acid bacteria for fermented dairy products production [ 31 , 39 ]. Furthermore, there are reports in the literature claiming that immobilization clearly protects cells from the acidic environment of the juices and leads to a limited viability loss [ 40 , 41 ].…”

Section: Resultsmentioning

confidence: 99%

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

et al. 2018

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The present study describes the development of a novel functional beverage through the application of probiotic Lactobacillus plantarum ATCC (American Type Culture Collection) 14917 in Cornelian cherry juice fermentation. The probiotic was employed in free and immobilized in a delignified wheat bran carrier (DWB) form. Cornelian cherry juice was fermented for 24 h and then it was stored at 4 °C for 4 weeks. Several parameters were evaluated such as residual sugar, organic acid and alcohol levels, total phenolics content, and cell viability as well as consumers acceptance. Regarding sugar and organic acids analyses, it was proved that the probiotic free or immobilized biocatalyst was effective. The concentration of ethanol was maintained at low levels (0.3–0.9% v/v). The total phenolic content of fermented Cornelian cherry juice with immobilized cells was recorded in higher levels (214–264 mg GAE/100 mL) for all the cold storage time compared to fermented juice with free cells (165–199 mg GAE/100 mL) and non-fermented juice (135–169 mg GAE/100 mL). Immobilized cells retained their viability in higher levels (9.95 log cfu/mL at the 4th week) compared to free cells (7.36 log cfu/mL at the 4th week). No significant sensory differences were observed among the fermented and the non-fermented samples.

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Section: Resultsmentioning

confidence: 99%

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

et al. 2018

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“…Microencapsulation and nanoencapsulation techniques can also be used to protect bacteria against acidic media. e importance of encapsulation systems in fruit juices' fortification and preservation has been largely demonstrated in the review of Ephrem et al [124].…”

Section: Opportunities and Challenges For Functionalmentioning

confidence: 99%

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Ayed

M’hir

Hamdi

2020

Journal of Chemistry

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In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.

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“…Spontaneous fermentation can be replaced by fermentation which uses selected probiotic bacterial strains. In addition, it can achieve higher stability of these cultures in the product using different solutions such as the microencapsulation process (Ephrem, Najjar, Charcosset, & Greige-Gerges, 2018;Schoina, Terpou, Bosnea, Kanellaki, & Nigam, 2018). Also, other methods are used such us immobilization, use of prebiotics, coacervates, etc.…”

Section: Introductionmentioning

confidence: 99%

Development of potentially probiotic and synbiotic pumpkin frozen desserts

Szydłowska

Kołożyn-Krajewska

2019

CyTA - Journal of Food

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The aim of this work was the development of novel potentially probiotic and synbiotic sorbets using one variety of pumpkin in laboratory conditions and estimation of products quality during storage. Five kinds of fermented pumpkin sorbets were produced with one probiotic strain Lactobacillus rhamnosus Lock 0900, concentrations of 17% added sugar with or without pineapple juice addition. The fruit-pumpkin sorbets contained 1%, 2%, 3% of inulin addition. Products were frozen and stored for 6 months at −30°C. On the basis of the research carried out, the hypothesis assumed was proved: it was possible to use a probiotic bacterial strain and conditions of fermentation of pumpkin pulp, which is a semi-finished product, for sensory acceptable sorbet, containing an appropriate number of probiotic bacteria. Developed pumpkin sorbets, after storage at −30°C were characterized by good sensory quality and contained an appropriate probiotic bacterial number, therefore could be considered as potentially probiotic products. Elaboración de postres congelados de calabaza potencialmente probióticos y simbióticos RESUMEN El objetivo de este trabajo fue elaborar nuevos sorbetes potencialmente probióticos y simbióticos utilizando una variedad de calabaza en condiciones de laboratorio y valorando la calidad de los productos obtenidos durante su almacenamiento. Así, se elaboraron cinco tipos de sorbetes de calabaza fermentada con una cepa probiótica, Lactobacillus rhamnosus Lock 0900, concentraciones de 17% de azúcar agregada, con y sin adición de jugo de piña. A los sorbetes de calabaza y fruta se adicionó 1%, 2% y 3% de inulina. Posteriormente, los productos se congelaron y almacenaron durante 6 meses a −30°C. Esta investigación confirmó la hipótesis planteada: es posible aplicar una cepa bacteriana probiótica y condiciones de fermentación a un producto semielaborado, esto es, la pulpa de calabaza, para preparar un sorbete cuya valoración sensorial sea aceptable y que contenga un número apropiado de bacterias probióticas. Después de su almacenamiento a −30°C, los sorbetes de calabaza elaborados se caracterizaron por contar con buena calidad sensorial y reunir un número adecuado de bacterias probióticas, por lo que pueden considerarse productos potencialmente probióticos.

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Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

Cited by 70 publications

References 190 publications

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Development of potentially probiotic and synbiotic pumpkin frozen desserts

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