Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Nematollahi, Amene; Sohrabvandi, Sara; Mortazavian, Amir Mohammad; Jazaeri, Sahar

doi:10.1016/j.ejbt.2016.03.001

Cited by 100 publications

(56 citation statements)

References 18 publications

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“…In the present work we aimed to monitor the potentially beneficial bacteria load in FFP as previously determined in other food carriers [46,[54][55][56]. Although the microorganisms in FFP resisted production and manufacturing and do not seem to be extremely sensitive to external agents [57], our findings revealed a reduction in the initial load.…”

Section: Discussionmentioning

confidence: 70%

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 • C being the most detrimental condition, while −20 and 4 • C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.

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Section: Discussionmentioning

confidence: 70%

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Cabello-Olmo

Oneca

Torre

et al. 2020

Foods

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“…Previous survey results showed that when 60% purple cabbage juice, 30% tomato juice, and 10% carrot juice were mixed, the sensory evaluation value was optimal after 48 hours of fermentation with L.plamtarum. The determined optimum mixed vegetable juice was pasteurized at 85 °C for 15-20 min, and then cooled to 30-35 °C (Nematollahi et al, 2016). And 5% (volume fraction) of bacteria solution added to vegetable juice for fermentation (30-35 °C, 48h).…”

Section: Fermented Vegetable Juice (Fvj)mentioning

confidence: 99%

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

2020

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As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic properties of the mixed fermented vegetable juices. The mixed fermented vegetable juice was a beverage obtained by mixing the vegetable juice (purple cabbage, tomato and carrot) fermented by Lactobacillus plantarum and the yam juice fermented by the yeast in an appropriate ratio. During lactobacillus fermentation (48 hours at 30 °C), the cell count of Lactobacillus plantarum increased from 7.49 ± 0.21 log CFU/mL to 9.13 ± 0.19 log CFU/mL (p < 0.05), the glucose decreased from 8.924 g/L to 5.528 g/L, and the pH decreased from 5.03 to 3.62. Dxidation activity slightly decreased. The lactic acid and titratable acid/total acid content increased, and the trend of change was similar. During the yeast fermentation (28 °C, 24h), the glucose was almost depleted and ethanol was accumulated. GC-MS analysis showed that microbial fermentation had a significant effect on volatile components. The sensory evaluation results showed that the proper mixing of fermented vegetable juice and fermented yam juice had a significant increase in taste, odor and overall acceptance of the product. The mixed fermented vegetable juice has the potential to adapt to the consumer groups and has in-depth research value.

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“…The reference [29] reported losses of 53.04% of the phenolic content in the mixed juices containing Hibiscus sabdariffa L., papaya, guava and mango with 180 days. According to reference [49], the decrease in phenolic content and antioxidant activity during storage may be due to the presence of dissolved oxygen in samples, which resulted in the oxidation of compounds. Herein, the reduction was similar to these authors (50.14% -54.92%).…”

Section: Storage Of the Mixed Nectar Of Cupuassu And Green Teamentioning

confidence: 99%

Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Clímaco¹,

Abreu²,

Lemos³

et al. 2019

JFNR

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The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

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Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Cited by 100 publications

References 18 publications

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae

Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

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