Probiotication of Underutilized Wild Fruit Juices (Manipur) by Limosilactobacillus fermentum Strain BTFSN
Authors
-
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN
Babina Chanu Khomdram -
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,INThirumani Devi. A
DOI:
https://doi.org/10.21048/IJND.2024.61.1.36630Keywords:
Fruit, probiotics, fermentation, beverage, lactobacillus, limosilactobacillus fermentum, Underutilised Wild Fruit (UWF).Abstract
Growing lactic acid bacteria in fruit juices has gained popularity recently as a way to improve nutritional and sensory aspects while also offering health advantages. The demand for non-dairy food products has grown among consumers in recent years, particularly among lactose intolerant people. The current work aims to create probiotic
Underutilized Wild Fruit (UWF) juices from Manipur by using probiotic bacteria Lactobacillus fermentum BTFSN. The UWF juice extract was added with the strain BTFSN and subjected to fermentation (25°C) as well as storage at refrigeration (4°C). The viability of the strain was found to be at an optimal level of 8 days of fermentation (25°C) and 20 days of storage (4°C). Fruit sugar, pH, and acidity all decreased which is a significant nature of probiotic viability. The antioxidant properties of the chosen fruits was studied and found out to have high amounts of antioxidant activity. The sensory assessment shows lowest acceptability in the control variation and shows high acceptability in the variation added with the BTFSN strain. Hence, it may be concluded that UWF juices have the potential to serve as a vehicle for the administration of probiotics and a nutritious drink to enhance overall well-being, particularly for individuals with milk allergies or intolerances.
Downloads
Metrics
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Babina Chanu Khomdram , Thirumani Devi. A
This work is licensed under a Creative Commons Attribution 4.0 International License.
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
References
Kumar, K. and Kumar, S. Role of nutraceuticals in health and disease prevention: A review. South Asian J. Food Technol. Environ., 2015, 1, 116-121.
Ranadheera, C.S., Vidanarachchi, J.K., Rocha, R.S., Cruz, A.G. and Ajlouni, S. Probiotic delivery through fermentation: Dairy vs. non-dairy beverages. Fermentation, 2017, 3, 67. 3. Sharma, V. and Mishra, H.N. Fermentation of vegetable juice mixture by probiotic lactic acid bacteria. Nutrafoods, 2013, 12, 17-22.
Dey, G. Non-dairy Probiotic Foods: Innovations and market trends. Innovations in technologies for fermented food and beverage industries, 2018, 159-173.
Shah, N.P., Ding, W.K., Fallourd, M.J. and Leyer, G. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. J. Food Sci., 2010, 75, M278-M282.
Shahid, M., Hussain, B., Riaz, D., Khurshid, M., Ismail, M. and Tariq, M. Identification and partial characterization of potential probiotic lactic acid bacteria in freshwater Labeo rohita and Cirrhinus mrigala. Aquaculture Res., 2017, 48, 1688-1698.
Mattila-Sandholm, T., Myllärinen, P., Crittenden, R., Mogensen, G., Fondén, R. and Saarela, M. Technological challenges for future probiotic foods. Int. Dairy J., 2002, 12, 173-182.
Del Piano, M., Morelli, L., Strozzi, G.P., Allesina, S., Barba, M., Deidda, F. and Capurso, L. Probiotics: From research to consumer. Digestive and Liver Disease, 2006, 38, S248-S255.
Porrawatkul, P., Pimsen, R., Kuyyogsuy, A., Teppaya, N., Noypha, A., Chanthai, S. and Nuengmatcha, P. Microwave-assisted synthesis of Ag/ZnO nanoparticles using Averrhoa carambola fruit extract as the reducing agent and their application in cotton fabrics with antibacterial and UV-protection properties. RSC Advances, 2022, 12, 15008-15019.
Gupta, M., Gulati, M. and Kapoor, B. Elaeagnus conferta Roxb. and chemotherapeutic agents-based anticancer therapy: Harnessing the dual approach. Med. Hypotheses, 2023, 175, 111075.
SD, S. An Overview on the ethnopharmacological, nutritional, and phytochemical perspectives of Elaeocarpus floribundus Blume. Curr. Pharmacol. Reports, 2023, 9, 377-389. Probiotication of Underutilized Wild Fruit Juices (Manipur) by Limosilactobacillus fermentum Strain BTFSN
Tabasco, R., Sánchez-Patán, F., Monagas, M., Bartolomé, B., Moreno-Arribas, M. V., Peláez, C. and Requena, T. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism. Food Microbial., 2011, 28, 1345-1352.
Pakbin, B., Razavi, S.H., Mahmoudi, R. and Gajarbeygi, P. Producing probiotic peach juice. Biotechnol. and Health Sci., 2014, 1, 1-5.
Reddy, L.V., Min, J.H. and Wee, Y.J. Production of probiotic mango juice by fermentation of lactic acid bacteria. Microbiology and Biotechnology Letters, 2015, 43, 120-125.
Ding, W.K. and Shah, N.P. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int. Food Res. J., 2008, 15, 219-232.
Kupe, M., Karatas, N., Unal, M.S., Ercisli, S., Baron, M. and Sochor, J. Phenolic composition and antioxidant activity of peel, pulp and seed extracts of different clones of the Turkish grape cultivar ‘Karaerik’. Plants, 2021, 10, 2154.
Sun, W.G., Weydert, C.J., Zhang, Y., Yu, L., Liu, J., Spitz, D. R. and Oberley, L.W. Superoxide enhances the antitumor combination of ad MnSOD Plus BCNU in breast cancer. Cancers, 2010, 2, 68-87.
Piljac-Žegarac, J., Valek, L., Martinez, S. and Belščak, A. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chem., 2009, 113, 394-400.
Catherine M.G.C. Renard, Jean Francois Maingonnat. Thermal Processing of Fruits and Fruit Juices. Thermal Food Processing: New technologies and qualities issues, 2ème ed., CRC Press Boca Raton, 686 p., 2012, Contemporary Food Engineering, 9781439876787. Ffhal-02803675f
Baek, I.S., Chi, J.H., Jeoung, Y.K., Kim, J.H. and Lim, J.W. The effect of sterilization condition and UV-C irradiation on the reduction of contamination rate for oyster mushroom bottle culture. J. Mushroom, 2015, 13, 256-261.
Zubaidah, E., Ifadah, R.A. and Afgani, C.A. Changes in chemichal characteristics of kombucha from various cultivars of snake fruit during fermentation. In IOP Conference Series: Earth and Environmental Sci., 2019, 230, 012098. IOP Publishing.
Viander, B., Mäki, M. and Palva, A. Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiol., 2003, 20, 391-395.
Pongsavee, M. Effect of sodium benzoate preservative on micronucleus induction, chromosome break, and Ala40Thr superoxide dismutase gene mutation in lymphocytes. Biomed. Res. Int., 2015, 2015, 103512.
Fang, B.Y., Atrens, A., Wang, J.Q., Han, E.H., Zhu, Z.Y. and Ke, W. Review of stress corrosion cracking of pipeline steels in “low” and “high” pH solutions. J. Materials Sci., 2003, 38, 127-132.
Wichchukit, S. and O’Mahony, M. The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives. J. Sci. Food. Agricul., 2015, 95, 2167-2178.
