Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

Russo, Pasquale; Peña, Nuria; Chiara, Maria Lucia Valeria de; Amodio, María Luisa; Colelli, G.; Spano, Giuseppe

doi:10.1016/j.foodres.2015.08.033

Cited by 70 publications

(48 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, non-dairy items such as fruits and vegetables which lack some dairy allergens could be used [5]. The ability of fresh-cut pineapple to serve as a new carrier of probiotic LAB and the use of probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe has been reported [15,16].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo¹,

Akpeji²

2016

Fermentation

View full text Add to dashboard Cite

(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91-7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05-1.10 × 10 9 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect.

show abstract

Section: Introductionmentioning

confidence: 99%

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Adebayo-Tayo¹,

Akpeji²

2016

Fermentation

View full text Add to dashboard Cite

show abstract

“…Samples treated with calcium and L. rhamnosus GG showed the lowest values (1.75 ± 0.00 g kg −1 ) after 9 d of storage at 4 °C. Different studies that have focused on the application of probiotic bacteria, particularly Lactobacillus rhamnosus, to fruit did not study the possible use of calcium by probiotic bacteria as a nutrient or as a mechanism of action against pathogenic bacteria.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, fresh‐cut fruit and vegetables enriched with probiotic bacteria could be an alternative for people who are allergic to animal proteins or are lactose intolerant, hypercholesteraemic or vegetarian . In previous studies, the use of microorganisms from the genus Lactobacillus as a probiotic in fresh‐cut jackfruit, pineapple and apples had no notable adverse effects on the physicochemical and sensory qualities of those products.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In juices, acid‐sensitive probiotics could be protected by microencapsulation. Fresh‐cut cantaloupe could be fermented with probiotic strains (Russo and others ). Probiotics could be part of starter culture in sausage fermentation (Arihara ).…”

Section: Minimally Processed Ff Formatsmentioning

confidence: 99%

“…Fermenting cultures could be manipulated to enhance production of the target nutrient, nondairy medium could be used. Selected probiotic strains, Lactobacillus plantarum and L. fermentum , overproduced riboflavin in fresh‐cut cantaloupe (Russo and others ). A probiotic strain, Bifidobacterium animalis , grown in a Se‐enriched medium converted selenium from nonorganic into organic form (better absorbed and retained by the body) (Zhang and others ).…”

Section: Minimally Processed Ff Formatsmentioning

confidence: 99%

Minimally Processed Functional Foods: Technological and Operational Pathways

Rodgers

2016

Journal of Food Science

View full text Add to dashboard Cite

This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations.

show abstract

Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

Cited by 70 publications

References 45 publications

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears

Minimally Processed Functional Foods: Technological and Operational Pathways

Contact Info

Product

Resources

About