Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

Yan, Minghui; Wang, Binghua; Sang, Jiuhua; Zhou, Yuman; Wang, Guojiao; Tabrac, Hei-tsai; Meister, Tsiba Jr der; Yu, Yang; Miao, Junli; Liu, Zhenmin; You, Chunping

doi:10.1016/j.lwt.2020.110615

Cited by 3 publications

(4 citation statements)

References 42 publications

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“…The addition of prebiotics and natural antioxidants may be one of the effective ways to solve this problem. Yan et al [56] found that persistent antioxidant juice of 'Changchong' pear is effective in improving the growth and viability of L. plantarum strain ST-III and other representative strains under aerobic and anaerobic conditions. In addition, metabolites of lactic acid bacteria such as bacteriocin, short-chain fatty acids (SCFA), and extracellular polysaccharides (EPS) [57] were reported to possess powerful antimicrobial or antifungal activities.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

et al. 2021

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In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

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Section: Discussionmentioning

confidence: 99%

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

et al. 2021

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“…Majorly triterpenoids (ursolic, oleanolic and betulinic acids) are found in pears which are primarily present in the peels (Yan et al , 2021). Their chemical structure resembles tosteroid, and therefore, it performs endocrine-related functions within the human body.…”

Section: Bioactive Characterization Of P Pyrifoliamentioning

confidence: 99%

“…The juice of P. pyrifolia is effective in improvement and growth as well as survival enhancement for the probiotic L Plantarum strains ST-III under oxygen stress. This helps to prepare probiotic fermented milk with P. pyrifolia juices (Yan et al , 2021). P. pyrifolia peel is sustainable for the production of spherical and porous network-based nanocellulose through a one-pot hydrolysis system which is an advanced industrial approach to generate advanced biodegradable materials (nanocellulose) (Chen et al , 2019; Zhang et al , 2021).…”

Section: Valorization Of P Pyrifoliamentioning

confidence: 99%

“…3. Nutritional composition of P. pyrifolia P. pyrifolia is a good source of nutrients and contains bioactive compounds, especially polyphenolic compounds (Sun et al, 2019;Wang et al, 2021;Yan et al, 2021). It is also an excellent source of vitamins (thiamin, riboflavin, nicotinic acids and ascorbic acid), minerals (sodium, phosphorus, boron, manganese, iron, copper, zinc, magnesium, calcium, potassium and fiber) (Raja et al, 2018;Verma and Kushwaha, 2018).…”

Section: Nfs 537mentioning

confidence: 99%

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Bioactive compounds, health benefits and valorization of Pyrus pyrifolia (sand pear): a review

Chandel

Kumar

Kaur

et al. 2023

NFS

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Purpose Pyrus Pyrifolia (Sand Pear) is one of the most underused pear variety despite its nutraceutical potential. Therefore, this paper aims to explore the Pyrus Pyrifolia in term of origin, distribution and classification, nutritional and bioactive potential, therapeutic potential and valorization along with future prospectus. Design/methodology/approach A wide variety of publications (88) were identified through electronic databases (Science direct, PubMed, SciELO, Google scholar, Link springer and Research gate) under the umbrella of different keywords such as bioactive compounds, health benefits, nutrition, sand pear, Pyrus and Pyrus pyrifolia. Findings Pyrus Pyrifolia (Sand Pear) is abundant in nutritional and bioactive compounds such as phenolic acids, flavonoids, terpenoids, vitamins and minerals. It exhibits therapeutic potential as being an antioxidant, anti-obesity, anti-diabetic, anti-inflammatory and anti-cancer agent. However, P. pyrifolia is not much explored by food researchers and industrialists, hence remaining underused. A few attempts have been made toward the use of P. pyrifolia for jam, jelly, candy and wine preparation. However, more research is required for the commercial processing of P. pyrifolia and to enhance its availability outside its growing area. Originality/value In this paper, nutritional and bioactive compounds of P. pyrifolia are discussed that provide knowledge to the researchers for its use as a functional ingredient.

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High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation

Zhang

et al. 2023

Food Research International

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Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

Cited by 3 publications

References 42 publications

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

Bioactive compounds, health benefits and valorization of Pyrus pyrifolia (sand pear): a review

High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation

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