Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Mantzourani, Ioanna; Nouska, Chryssa; Τέρπου, Αντωνία; Alexopoulos, Athanasios; Bezirtzoglou, Eugenia; Panayiotidis, Mihalis Ι.; Galanis, Alexis; Plessas, Stavros

doi:10.3390/antiox7110163

Cited by 61 publications

(40 citation statements)

References 46 publications

(67 reference statements)

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“…delbrueckii were able to survive after two weeks of storage at 4°C and none of them survived after four weeks. Recently, Mantzourani et al [42] mentioned that the immobilization of Lb. Paracasei on wheat bran enhanced their viability during their storage at 4°C on fermented Cornelian cherry beverage.…”

Section: Juice Fermentation By Lactic Acid Bacteria Lactic Acid Bactmentioning

confidence: 99%

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Ayed

M’hir

Hamdi

2020

Journal of Chemistry

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In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.

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Section: Juice Fermentation By Lactic Acid Bacteria Lactic Acid Bactmentioning

confidence: 99%

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Ayed

M’hir

Hamdi

2020

Journal of Chemistry

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“…Apart from dairy products, other novel food matrices are also recommended for the delivery of probiotics, such as fruit juices, sorbets, etc. (Fernandes Pereira & Rodrigues, 2018;Mantzourani et al, 2018;Semjonovs et al, 2013). The results of many studies indicate also that ice-cream may be a good carrier of probiotic bacteria (Akalin, Kesenkas, Dinkci, Unal, & Kınık, 2018;Ferraz et al, 2012;Marinho, da Silva, Mazzocato, Tulini, & Favaro-Trindade, 2017;Matias, Padilha, Bedani, & Isay Saad, 2016;Ozturk, Demirci, & Akin, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development of potentially probiotic and synbiotic pumpkin frozen desserts

Szydłowska

Kołożyn-Krajewska

2019

CyTA - Journal of Food

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The aim of this work was the development of novel potentially probiotic and synbiotic sorbets using one variety of pumpkin in laboratory conditions and estimation of products quality during storage. Five kinds of fermented pumpkin sorbets were produced with one probiotic strain Lactobacillus rhamnosus Lock 0900, concentrations of 17% added sugar with or without pineapple juice addition. The fruit-pumpkin sorbets contained 1%, 2%, 3% of inulin addition. Products were frozen and stored for 6 months at −30°C. On the basis of the research carried out, the hypothesis assumed was proved: it was possible to use a probiotic bacterial strain and conditions of fermentation of pumpkin pulp, which is a semi-finished product, for sensory acceptable sorbet, containing an appropriate number of probiotic bacteria. Developed pumpkin sorbets, after storage at −30°C were characterized by good sensory quality and contained an appropriate probiotic bacterial number, therefore could be considered as potentially probiotic products. Elaboración de postres congelados de calabaza potencialmente probióticos y simbióticos RESUMEN El objetivo de este trabajo fue elaborar nuevos sorbetes potencialmente probióticos y simbióticos utilizando una variedad de calabaza en condiciones de laboratorio y valorando la calidad de los productos obtenidos durante su almacenamiento. Así, se elaboraron cinco tipos de sorbetes de calabaza fermentada con una cepa probiótica, Lactobacillus rhamnosus Lock 0900, concentraciones de 17% de azúcar agregada, con y sin adición de jugo de piña. A los sorbetes de calabaza y fruta se adicionó 1%, 2% y 3% de inulina. Posteriormente, los productos se congelaron y almacenaron durante 6 meses a −30°C. Esta investigación confirmó la hipótesis planteada: es posible aplicar una cepa bacteriana probiótica y condiciones de fermentación a un producto semielaborado, esto es, la pulpa de calabaza, para preparar un sorbete cuya valoración sensorial sea aceptable y que contenga un número apropiado de bacterias probióticas. Después de su almacenamiento a −30°C, los sorbetes de calabaza elaborados se caracterizaron por contar con buena calidad sensorial y reunir un número adecuado de bacterias probióticas, por lo que pueden considerarse productos potencialmente probióticos.

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“…Altogether, the recent developments of food processing technologies and constant demands from the consumers regarding the more nutritious and safe food products, fruit juices with added probiotics are soon expected to become a new class of functional foods and important element on general food markets, as well as an integral part of proper nutrition [143,144]. This drive is additionally fostered by an increase in vegetarianism where some companies already have probiotic fruit juice beverages in their portfolio for those seeking a healthy lifestyle .…”

Section: Probiotic Fruit Beveragesmentioning

confidence: 99%

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Žuntar

Petrić

Kovačević

2020

Foods

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Over the last decade, fruit juice consumption has increased. Their rise in popularity can be attributed to the belief that they are a quick way to consuming a dietary portion of fruit. Probiotics added to fruit juices produce various bioactive compounds, thus probiotic fruit juices can be considered as a new type of functional foods. Such combinations could improve nutritional properties and provide health benefits of fruit juices, due to delivering positive health attributes from both sources (fruit juices and probiotics). However, this review discusses the other side of the same coin, i.e., the one that challenges general beliefs that probiotics are undoubtedly safe. This topic deserves more acknowledgments from the medical and nutritional literature, as it is highly important for health care professionals and nutritionists who must be aware of potential probiotic issues. Still, clinical trials have not adequately questioned the safety of probiotics, as they are generally considered safe. Therefore, this reviews aims to give an evidence-based perspective of probiotic safety, focusing on probiotic fruit beverages and nutraceuticals, by providing documented clinical case reports and studies. Finally, the paper deals with some additional insights from the pharmacological and toxicological point of views, such as pharmacological repercussions of probiotics on health.

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Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

Cited by 61 publications

References 46 publications

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Development of potentially probiotic and synbiotic pumpkin frozen desserts

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

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