Functional Activity of Four Autochthonous Strains L. paraplantarum AB362736.1, L. plantarum MF369875.1, W. paramesenteroides CP023501.1, and E. faecalis HQ802261.1 in a Probiotic Grape Marmalade during Storage

Abstract

Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed Lactobacillus paraplantarum AB362736.1, Lactobacillus plantarum MF369875.1, Weissella paramesenteroides CP023501.1, and Enterococcus faecalis HQ802261.1 were ideal bacteria for the probiotic process of grape marmalade.

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

“…The results for moisture content were 23.03%, 24.22%, and 24.06% for RS, RSB, and RSLB, respectively; however, results for RS was 11.58%. In a similar study by Samedi and Charles [ 43 ] where arrowroot starch was used for microencapsulation, the moisture content of the spray‐dried samples were approximately 8%. The possible reasons for high moisture content could be due to incorrect storage conditions, samples are to be dried in a cool dry place.…”