keyword
https://read.qxmd.com/read/38196705/enhancing-enzymatic-production-efficiency-of-crude-pectic-oligosaccharides-by-pulsed-electric-field-and-study-of-prebiotic-potential
#1
JOURNAL ARTICLE
Sudarat Thikham, Sitthidat Tongdonyod, Chatchawan Kantala, Phatthanaphong Therdtatha, Wannaporn Klangpetch
UNLABELLED: Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng ( Citrus reticulata Blanco 'Sai Nam Phueng') orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.5 kV/cm for orange peel powder (OPP) and orange segment powder (OSP), respectively, combined with Cellulase XL-531 at a concentration of 1...
February 2024: Journal of Food Science and Technology
https://read.qxmd.com/read/37865950/synbiotic-sapota-do-solim%C3%A3%C2%B5es-quararibea-cordata-vischer-juice-improves-gut-microbiota-and-short-chain-fatty-acid-production-in-an-in-vitro-model
#2
JOURNAL ARTICLE
Rhonyele Maciel da Silva, Brenda Novais Santos, Francisca Andrea da Silva Oliveira, Elenilson G Alves Filho, Thatyane Vidal Fonteles, Pedro Henrique Campelo, Sueli Rodrigues
Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v)...
October 22, 2023: Probiotics and Antimicrobial Proteins
https://read.qxmd.com/read/37630731/the-effect-of-delivery-matrix-on-bifidobacterium-animalis-subsp-lactis-hn019-survival-through-in-vitro-human-digestion
#3
JOURNAL ARTICLE
Nicolas Yeung, Sofia D Forssten, Markku T Saarinen, Mehreen Anjum, Arthur C Ouwehand
Bifidobacterium animalis subsp. lactis HN019 is a probiotic with several documented human health benefits. Interest in probiotics has led to the development of new formats that probiotics, including HN019, can be supplemented into. In this study, we looked at common HN019 formats such as frozen culture and freeze-dried powder as well as supplementing it into the following food matrices: yogurts (dairy, soy, and oat based), xanthan gum-based tablets, pulpless orange juice, whey sports drink, and dark chocolate (70% cocoa)...
August 11, 2023: Nutrients
https://read.qxmd.com/read/37512498/short-term-effects-of-fruit-juice-enriched-with-vitamin-d3-n-3-pufa-and-probiotics-on-glycemic-responses-a-randomized-controlled-clinical-trial-in-healthy-adults
#4
JOURNAL ARTICLE
Nikolaos Zacharodimos, Christina Athanasaki, Stamatia Vitsou-Anastasiou, Olga S Papadopoulou, Natalia Moniaki, Agapi I Doulgeraki, George-John E Nychas, Chrysoula C Tassou, Emilia Papakonstantinou
This study aimed to determine the glycemic index (GI) of a commercial mixed fruit juice (apple, orange, grape, and pomegranate; FJ) fortified with vitamin D3 or n-3 polyunsaturated fatty acids (PUFA) or probiotics, and their combination, and their effects on glycemic responses and salivary insulin concentrations. In a randomized controlled, double-blind, crossover study, 11 healthy participants (25 ± 2 years; five women; body mass index = 23 ± 1 kg/m2 ) were randomly assigned to receive five types of FJs [vitD (with vitamin D3); n-3 (with n-3 PUFA); probiotics (with Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG); vitD-n-3-probiotics FJ (combination of vitD3-n-3-probiotics), control (regular FJ)], all containing 50 g available carbohydrate, and glucose as reference drink...
June 25, 2023: Metabolites
https://read.qxmd.com/read/36427454/impact-of-orange-juice-containing-potentially-prebiotic-ingredients-on-human-gut-microbiota-composition-and-its-metabolites
#5
JOURNAL ARTICLE
Ana Karoline Ferreira Leite, Thatyane Vidal Fonteles, Elenilson Godoy Alves Filho, Francisca Andrea da Silva Oliveira, Sueli Rodrigues
Orange juice containing oligosaccharides and dextran was assessed, after in vitro digestion, in a fermentative system with fecal microbiota from two donors (A and B) in anaerobiosis (37 °C/48 h). Microbiota analysis was performed using 16S rRNA sequencing, and HPLC quantified the metabolites. Oligosaccharides and dextran were resistant to digestion and were consumed during colonic fermentation. Lactate and acetate were the main metabolites, followed by butyrate, propionate, and isobutyrate. High propionate accumulation and fast consumption of oligosaccharides were observed for donor B...
October 22, 2022: Food Chemistry
https://read.qxmd.com/read/36225874/upgrading-the-physiochemical-and-sensory-quality-of-yogurt-by-incorporating-polyphenol-enriched-citrus-pomaces-with-antioxidant-antimicrobial-and-antitumor-activities
#6
JOURNAL ARTICLE
Soha A Alamoudi, Ahmed M Saad, Nouf H Alsubhi, Ghadeer I Alrefaei, Diana A Al-Quwaie, Najat Binothman, Majidah Aljadani, Mona Alharbi, Humidah Alanazi, Ahmad O Babalghith, Mohammed S Almuhayawi, Hattan S Gattan, Mohammed H Alruhaili, Samy Selim
Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation...
2022: Frontiers in Nutrition
https://read.qxmd.com/read/36219343/anti-oxidative-property-of-xylolipid-produced-by-lactococcus-lactis-lnh70-and-its-potential-use-as-fruit-juice-preservative
#7
JOURNAL ARTICLE
L Nageshwar, J Parameshwar, Pattanathu K S M Rahman, Ibrahim M Banat, Bee Hameeda
In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studies. Further, it was evaluated for preliminary probiotic characteristics, identified by 16 s rRNA sequencing as Lactococcus lactis, submitted to NCBI, and an accession number was obtained (MH174454). In addition, LNH70 was found to tolerate over wide range of temperatures (10-45 °C), pH (3-10), NaCl (up to 9%), bile (0...
October 11, 2022: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://read.qxmd.com/read/36151453/growth-studies-of-dominant-lactic-acid-bacteria-in-orange-juice-and-selection-of-strains-to-ferment-citric-fruit-juices-with-probiotic-potential
#8
JOURNAL ARTICLE
María B Pérez, Eloy Argañaraz Martinez, Jaime D Babot, Adriana Pérez Chaia, Fabiana M Saguir
The study aimed to evaluate the ability of dominant lactic acid bacteria (LAB) in orange juice to growth on N-depleted MRS medium supplemented or not with cysteine (mMRS), then to select the most nutritionally promising strains for growth assays in the food matrix and evaluation of beneficial attributes for fruit juice fermentation. Levilactobacillus brevis and Lactiplantibacillus plantarum were dominant species among the total of 103 LAB isolates as confirmed by multiplex PCR and/or 16 s rDNA sequence analysis...
September 23, 2022: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://read.qxmd.com/read/35852984/-russian-market-of-fermented-kombucha-beverages
#9
JOURNAL ARTICLE
Yu V Frolova
Fermented beverages based on kombucha contain a wide range of minor biologically active substances (flavonoids, caffeic acid derivatives, B vitamins, and others). The inclusion of these beverages in the diet helps to increase its nutritional value due to the content of biologically active substances, including essential ones. To develop beverages (kombucha) with a certain content of biologically active substances, it is necessary to study the composition of these products sold on the Russian market. The aim of the work was to analyze the Russian market of fermented beverages based on kombucha...
2022: Voprosy Pitaniia
https://read.qxmd.com/read/35804284/characterization-of-antimicrobial-compounds-obtained-from-the-potential-probiotic-lactiplantibacillus-plantarum-s61-and-their-application-as-a-biopreservative-agent
#10
JOURNAL ARTICLE
Houssam Abouloifa, Yahya Rokni, Ismail Hasnaoui, Reda Bellaouchi, Sara Gaamouche, Nabil Ghabbour, Salwa Karboune, Riadh Ben Salah, Milena Brasca, Guy D'hallewin, Ennouamane Saalaoui, Abdeslam Asehraou
This work aimed to characterize the antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61, isolated from traditional fermented green olive, involved in their activity against fungi and bacteria responsible for food spoilage and poisonings. Their application as a biopreservative agent was also investigated. The culture of L. plantarum S61 showed substantial antifungal and antibacterial activity against yeasts (Rhodotorula glutinis and Candida pelliculosa), molds (Penicillium digitatum, Aspergillus niger, Fusarium oxysporum, and Rhizopus oryzae), and pathogenic bacteria (Listeria monocytogenes ATCC 19,117, Salmonella enterica subsp...
September 2022: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://read.qxmd.com/read/35075961/from-by-product-to-functional-food-the-survival-of-l-casei-shirota-l-casei-immunitas-and-l-acidophilus-johnsonii-during-spray-drying-in-orange-juice-using-a-maltodextrin-pectin-mixture-as-carrier
#11
JOURNAL ARTICLE
Claudio Gervasi, Vito Pellizzeri, Giovanna Lo Vecchio, Rossella Vadalà, Fabio Foti, Roberta Tardugno, Nicola Cicero, Teresa Gervasi
The study reports the production of an innovative functional orange powder supplemented with probiotics and prebiotics, by implementing new ecofriendly and sustainable technologies, such as spray drying. The survival of Lactobacillus casei shirota, Lactobacillus casei immunitas and Lactobacillus acidophilus johnsonii , during spray drying in orange juice was proven and the stability of the powder obtained at room temperature and at 4 °C was investigated. Furthermore, the study highlighted the possibility to enhance the pectin obtained from the food agroindustry as a carrier for the spray-drying process...
January 25, 2022: Natural Product Research
https://read.qxmd.com/read/34125419/selection-of-lactic-acid-bacteria-with-promising-probiotic-aptitudes-from-fruit-and-ability-to-survive-in-different-food-matrices
#12
JOURNAL ARTICLE
Noádia Priscilla Araújo Rodrigues, Estefânia Fernandes Garcia, Evandro Leite de Souza
Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitro safety, technological, and functional-related properties. The ability of most promising selected isolates to survive in commercial apple and orange juice, meat stew, vegetable puree, and UHT milk during 28 days of refrigeration storage was evaluated. Ninety-three isolates identified preliminarily as LAB were recovered from fruit and 66 of these isolates passed safety tests...
June 14, 2021: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://read.qxmd.com/read/33821421/coating-lacticaseibacillus-rhamnosus-gg-in-alginate-systems-an-emerging-strategy-towards-improved-viability-in-orange-juice
#13
JOURNAL ARTICLE
Angela Bonaccorso, Nunziatina Russo, Alessia Romeo, Claudia Carbone, Maria Aurora Grimaudo, Carmen Alvarez-Lorenzo, Cinzia Randazzo, Teresa Musumeci, Cinzia Caggia
Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers' efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index...
April 5, 2021: AAPS PharmSciTech
https://read.qxmd.com/read/33667567/development-of-a-semi-dynamic-in-vitro-model-and-its-testing-using-probiotic-bacillus-coagulans-gbi-30-6086-in-orange-juice-and-yogurt
#14
JOURNAL ARTICLE
Carine N Almada-Érix, Caroline N Almada, Geany T Souza Pedrosa, Pablo C Lollo, Marciane Magnani, Anderson S Sant'Ana
A dynamic system mimicking the gastrointestinal tract (GIT) conditions (fluids, pH, temperature, and residence time) was used to evaluate the behavior of Bacillus coagulans GBI-30, 6086 (BC) incorporated in yogurt and orange juice. BC counts were monitored in samples collected before the in vitro digestion, after initial contact with gastric fluids (30 min), static (1 h 15 min) and dynamic (2 h) stages in the gastric compartment, static (3 h) and dynamic (4 h) stages in the duodenal compartment, static (5 h) and dynamic (6 h) stages in the jejunal compartment, and after digestion...
March 2, 2021: Journal of Microbiological Methods
https://read.qxmd.com/read/33642027/viability-of-microencapsulated-lactobacillus-acidophilus-by-complex-coacervation-associated-with-enzymatic-crosslinking-under-application-in-different-fruit-juices
#15
JOURNAL ARTICLE
Thaiane Marques da Silva, Vandré Sonza Pinto, Vítor Ramires Fonseca Soares, Débora Marotz, Alexandre José Cichoski, Leila Queiroz Zepka, Eduardo Jacob Lopes, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes
The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage. To this end, L. acidophilus was microencapsulated by complex coacervation, followed by crosslinking with transglutaminase at different concentrations. Probiotics, in their free and microencapsulated forms, were added to orange juice and apple juice at concentrations of 10% and 30%...
March 2021: Food Research International
https://read.qxmd.com/read/32246958/highly-alkali-stable-and-cellulase-free-xylanases-from-fusarium-sp-21-and-their-application-in-clarification-of-orange-juice
#16
JOURNAL ARTICLE
Chanjuan Li, Ashok Kumar, Xuan Luo, Hui Shi, Ziduo Liu, Gaobing Wu
Xylanase is a versatile tool in the food, fiber biobleaching and biofuel industries. Here, to discover new enzyme with special properties, we cloned three xylanases (Xyn11A, Xyn11B, and Xyn11C) by mining the genome of the xylanase producing fungus strain Fusarium sp. 21, biochemically characterized these enzyme and explored their potential application in juice processing. Both Xyn11A and Xyn11B had an optimal pH of 6.0 and optimal temperature of 45 °C, and retained >90% of the residual activity at pH range of 5-10...
April 1, 2020: International Journal of Biological Macromolecules
https://read.qxmd.com/read/32182865/wild-lactobacillus-casei-group-strains-potentiality-to-ferment-plant-derived-juices
#17
JOURNAL ARTICLE
Elena Bancalari, Vincenzo Castellone, Benedetta Bottari, Monica Gatti
Plant derived beverages have recently gained consumers' interest, particularly due to their intrinsic functional properties. They can also act as non-dairy carriers for probiotics and prebiotics, meeting the needs of lactose allergic/intolerant people and vegans. Direct fermentation of fruit and vegetables juices by probiotic lactic acid bacteria could be a tool to increase safety, shelf-life, nutrients bioavailability and to improve sensorial features of plant derived juices. This study aims to screen wild Lactobacillus casei -group strains isolated from dairy matrices for probiotic features, such as acid and bile salts resistance, and test them for the potentiality to ferment celery and orange juices...
March 9, 2020: Foods (Basel, Switzerland)
https://read.qxmd.com/read/32123972/nutrients-vitamins-probiotics-and-herbal-products-an-update-of-their-role-in-urolithogenesis
#18
JOURNAL ARTICLE
Renato Nardi Pedro, Asad Ullah Aslam, Jibril Oyekunle Bello, Kamran Hassan Bhatti, Joseph Philipraj, Idrissa Sissoko, Giovanna Souza Vasconcellos, Alberto Trinchieri, Noor Buchholz
Nutrients, vitamins, probiotics, and herbal products may be risk factors, or alternately, protect against the formation of urinary stones. The purpose of this review was to update knowledge of the role of nutraceuticals in renal stone formation. A systematic search of the relevant literature published in PubMed in the last ten years was conducted and a narrative review of the data from the included studies was done. Search screened 513 studies that were reduced to 34 after evaluation by title and abstract; other 38 studies were retrieved by references of the selected studies...
August 2020: Urolithiasis
https://read.qxmd.com/read/29602227/the-performance-of-five-fruit-derived-and-freeze-dried-potentially-probiotic-lactobacillus-strains-in-apple-orange-and-grape-juices
#19
COMPARATIVE STUDY
Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Winnie Alencar Luciano, Thatyane Mariano Rodrigues de Albuquerque, Narciza Maria de Oliveira Arcanjo, Marta Suely Madruga, Marcos Dos Santos Lima, Marciane Magnani, Maria Saarela, Evandro Leite de Souza
BACKGROUND: This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange, and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. RESULTS: No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed in up to 1 month of storage...
October 2018: Journal of the Science of Food and Agriculture
https://read.qxmd.com/read/29241321/the-suitability-of-different-probiotic-strains-for-the-production-of-fruit-whey-beverages
#20
JOURNAL ARTICLE
Marek Sady, Dorota Najgebauer-Lejko, Jacek Domagała
BACKGROUND: When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. METHODS: Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
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