High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Mizuta, Amanda Gouveia; Menezes, Jéssica Lima de; Silva, Luciana Alves da; Marcolino, Vanessa Aparecida; Barão, Carlos Eduardo; Pimentel, Tatiana Colombo; Filho, Benício Alves de Abreu; Madrona, Grasiele Scaramal

doi:10.1111/ijfs.16187

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…Thus, microbial viability can be increased by applying ultrasound at low levels (Rahman et al, 2023). In probiotic strawberry juice produced by applying HIUS, it was stated that 2.5 minutes of HIUS application shortened the fermentation time (3 hours), probiotic viability was better in simulated gastrointestinal conditions, probiotic viability was higher during storage, and also improved other properties of strawberry juice (Mizuta et al, 2023).…”

Section: Current Strategies To Ensure the Probiotic Viabilitymentioning

confidence: 99%

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Yalmancı,

Dikmen Meral,

Dere

et al. 2024

Turkish JAF Sci.Tech.

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There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and their viability can be strain specific as well dependent on the utilized fruits. The transformation of the fruit components can play roles for the improvement of the potential health promoting functions of fruit juices which should be well-characterized. The insufficient viability of probiotic strains during shelf-life of fruit juices is one of the main challenges and efficient and relatively cheap encapsulation techniques should be developed to ensure their viability. In this study, recent achievements and developments to produce probiotic fruit juices have been summarized. Also, potential role of probiotic fortification for the health promoting functions of fruit juices related to probiotic metabolism has been discussed. Finally, strategies to increase the viability of distinct probiotics have been discussed.

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Section: Current Strategies To Ensure the Probiotic Viabilitymentioning

confidence: 99%

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Yalmancı,

Dikmen Meral,

Dere

et al. 2024

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

show abstract

“…The viability of the probiotics for 28 days of storage at 7°C was examined in a study employing HIUS for processing durations of 2.5, 5, 7.5, and 10 min in the probiotic strawberry drink. The findings demonstrated that HIUS accelerates microbial viability and shortens the fermentation process in cultured probiotic strawberry drinks [ 132 ].…”

Section: Strategies To Improve the Stability Of Probiotic Bacteriamentioning

confidence: 99%

Recent advances in probiotication of fruit and vegetable juices

Rahman,

Emon,

Toma

et al. 2023

J Adv Vet Anim Res

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Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through food products are mostly dairy-based. Fruit and vegetables are gaining popularity as preferred matrices for probiotic carriers to the human body, owing to their high cholesterol content and the lactose intolerance of dairy products. On the other hand, fruits and vegetable juices are rich in nutrient content such as vita¬mins, minerals, and antioxidants and do not contain a starter culture that can compete with the nutrients. The probiotication of fruit and vegetable juices (apple, carrot, citrus fruit, pomegranate, watermelon, tomato, and pineapple) are performing as efficient probiotic bacteria carriers. This review covers the previous works that highlighted the variety of probiotic fruit and vegetable juices as well as the viability of each probiotic in various products after proper fermentation and storage. In addition, physicochemical and sensory changes that occurred during the processing and storage period have been discussed. Furthermore, strategies (microencapsulation, adding prebiotics, antioxidant addition, maintaining optimum pH, temperature, adaptation with resis¬tance, and good packaging) to improve the stability of probiotic bacteria are outlined, as it is difficult to maintain the stability of probiotic bacteria during storage. Finally, the manuscript discusses the effect of probiotic fruit and vegetable juices on human health.

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Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality

Meena,

Malini,

Byresh

et al. 2024

Food Chemistry Advances

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High‐intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity and probiotic survival in fermented probiotic strawberry drink

Cited by 4 publications

References 33 publications

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits

Recent advances in probiotication of fruit and vegetable juices

Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality

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