Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds

Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in in vitro colonic fermentation

“…29 Moreover, the elevated lactic and acetic acid levels in FGJ, when compared with other groups, may be correlated with an enhanced phytochemical content resulting from probiotic fermentation. As demonstrated in our previous study, 15 FGJ exhibited markedly higher levels of β-carotene in comparison to GJ. Crucially, β-carotene can undergo degradation and utilization by the gut microflora, resulting in the production of retinol.…”

“…Finally, FGJ contains metabolites produced from the fermentation by L. paracasei, such as lactic and acetic acids, which might further encourage the growth of probiotics like Lactobacilli while inhibiting other microorganisms during fecal fermentation. 3,15,27 In addition to the fermentation process carried out by Lactobacilli, which has the potential to diminish pathogenic bacteria, the gac fruit aril has been found to possess antimicrobial properties that are likely to lower the presence of certain coliform bacteria, such as E. coli. 28 Our results showed no difference in coliform counts among GJ, FGJ, and the control groups; however, the abundance of individual species or other groups of pathogenic bacteria may change.…”

“…Furthermore, the fermented gac juice (FGJ) increased the levels of β-carotene, antioxidant activities, and positive functional characteristics, including enhancing bile acid binding and disrupting cholesterol micelle formation. 15 Exploring the effects of gac juice (GJ) and its fermentation on gut microbiota composition is essential, especially in the context of probiotic beverages, as this area remains largely unexplored. Additionally, investigating gut microbiota-associated metabolites, such as SCFAs, is crucial for a more comprehensive understanding of the health benefits.…”

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

“…The results are presented in Table 3. According to Marnpae et al (2022), probiotic fermentation increases the levels of phytochemicals, such as phenolic compounds in fruit pulps, transforming complex phenolic compounds into free forms and releasing conjugated phenolic compounds from the cell wall of the plant matrix. The initial concentration of phenolic compounds in probiotic umbu-cajá pulp, measured at 31.17 mg GAE/100 g, served as a significant starting point for studying the effects of drying on these bioactive components.…”

Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability

“…However, most fermented foods are dairy products and cannot be consumed by certain sectors of the population, such as people with allergies to milk proteins, lactose intolerance, vegetarians and vegans or due to sustainability, lifestyle and dietary reasons (Valero‐Cases et al ., 2020). As a result, research has been carried out using cereals, seeds, pseudocereals, fruits and vegetables (Garcia et al ., 2022; Marnpae et al ., 2022; Ramos et al ., 2022; Uruc et al ., 2022). However, there is always a need for further research because probiotic survival and functional properties can be affected by the food matrix, the addition of prebiotics which are ‘a substrate that is selectively utilised by host microorganisms conferring a health benefit’ (Gibson et al ., 2017), processing and storage conditions.…”