Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage
“…A higher reduction in antioxidant activity could be observed in the control sample in comparison to the synbiotic beverage of yacon, which can be due to the production of antioxidant compounds, such as polyphenols, flavonoids, and β-carotenes through lactic fermentation [39]. Different probiotic strains may have different behaviors and strains from the same species may have different metabolisms in the same matrix [41,54]. Thus, the obtained results from this study may be specific to the strain and matrix used.…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
confidence: 75%
“…However, the decrease in titratable acidity was not reflected in the pH of the formulations on day 28. This could have occurred because of the right buffering of the organic acids in the beverage, avoiding pH altering even with acid profile changes [41,42].…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
confidence: 99%
“…Furthermore, phenolic compounds are secondary metabolites produced by plants, which can be found in most fruits and have high antioxidant and disease-prevention potential [51]. Since animal products do not exhibit polyphenol content, the obtained formulations showed a commercial advantage over dairy beverages [41,46,51,52].…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234–431 mg GAE/L), antioxidant activity (48–75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.
“…A higher reduction in antioxidant activity could be observed in the control sample in comparison to the synbiotic beverage of yacon, which can be due to the production of antioxidant compounds, such as polyphenols, flavonoids, and β-carotenes through lactic fermentation [39]. Different probiotic strains may have different behaviors and strains from the same species may have different metabolisms in the same matrix [41,54]. Thus, the obtained results from this study may be specific to the strain and matrix used.…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
confidence: 75%
“…However, the decrease in titratable acidity was not reflected in the pH of the formulations on day 28. This could have occurred because of the right buffering of the organic acids in the beverage, avoiding pH altering even with acid profile changes [41,42].…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
confidence: 99%
“…Furthermore, phenolic compounds are secondary metabolites produced by plants, which can be found in most fruits and have high antioxidant and disease-prevention potential [51]. Since animal products do not exhibit polyphenol content, the obtained formulations showed a commercial advantage over dairy beverages [41,46,51,52].…”
Section: Stability Of Potentially Synbiotic Beverages During Refriger...mentioning
This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234–431 mg GAE/L), antioxidant activity (48–75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.
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