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PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX

Yıl 2021, Cilt: 7 Sayı: 2, 69 - 88, 01.10.2021

Tuğçe Ceyhan İzem Süzgün

Öz

Probiotics are organisms that contribute to the intestinal and digestive system. Microorganisms that are considered commercial probiotics, most often belong to the genus Lactobacillus. Examples of probiotic Lactobacillus species are Lactobacillus acidophilus, L. rhamnosus, L. casei, L. plantarum, L. bulgaricus, L. delbrueckii and L. helveticus. Lactobacillus species are generally recognized as safe (GRAS) organisms. Lactic acid bacteria (LAB) are widely used in the production of fermented foods and beverages because they produce the desired properties in food and beverages thanks to their fermentation properties. They play an important role in ensuring food safety and extending the shelf life of food by producing inhibitory metabolites against other undesirable microorganisms while developing in food. In recent years, non-dairy products, carriers of probiotics have become more and more used. The main reasons for this are lactose intolerance, vegetarianism and the fact that people want to move away from animal foods. Juices are non-dairy matrix for probiotics and are compatible with popular dietary options.

Anahtar Kelimeler

Probiotic Fruit juice Lactic acid bacteria (LAB)

Kaynakça

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  • [7] Pimentel, T. C., Madrona, G. S., Garcia, S., & Prudencio, S. H. (2015). Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT-Food Science and Technology, 63(1), 415-422.
  • [8] Malganji, S., Sohrabvandi, S., Jahadi, M., Nematollahi, A., & Sarmadi, B. (2016). Effect of refrigerated storage on sensory properties and viability of probiotic in grape drink. Applied Food Biotechnology, 3(1), 59-62.
  • [9] Okina, V. S., Porto, M. R. A., Pimentel, T. C., & Prudencio, S. H. (2018). White grape juice added with Lactobacillus paracasei ssp. probiotic culture. Nutrition & Food Science, 48(4), 631-641.
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Yıl 2021, Cilt: 7 Sayı: 2, 69 - 88, 01.10.2021

Tuğçe Ceyhan İzem Süzgün

Öz

Kaynakça

  • [1] Scholtens, P. A., Oozeer, R., Martin, R., Amor, K. B., & Knol, J. (2012). The early settlers: intestinal microbiology in early life. Annual Review of Food Science and Technology, 3, 425-447.
  • [2] FAO/WHO (2006). Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. FAO Food Nutrition Pap. 85. Rome: World Health Organization and Food and Agriculture Organization of the United Nations.
  • [3] İnanç, N., Şahin, H., & Çiçek, B. (2005). Probiyotik ve prebiyotiklerin sağlık üzerine etkileri. Erciyes Tıp Dergisi, 27(3), 122-127.
  • [4] Gebbers, J. O. (2007). Atherosclerosis, cholesterol, nutrition, and statins–a critical review. GMS German Medical Science, 5.
  • [5] da Costa, G. M., de Carvalho Silva, J. V., Mingotti, J. D., Barão, C. E., Klososki, S. J., & Pimentel, T. C. (2017). Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice. LWT- Food Science and Technology, 75, 195-201.
  • [6] Kourkoutas, Y., Xolias, V., Kallis, M., Bezirtzoglou, E., & Kanellaki, M. (2005). Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production. Process Biochemistry, 40(1), 411-416.
  • [7] Pimentel, T. C., Madrona, G. S., Garcia, S., & Prudencio, S. H. (2015). Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT-Food Science and Technology, 63(1), 415-422.
  • [8] Malganji, S., Sohrabvandi, S., Jahadi, M., Nematollahi, A., & Sarmadi, B. (2016). Effect of refrigerated storage on sensory properties and viability of probiotic in grape drink. Applied Food Biotechnology, 3(1), 59-62.
  • [9] Okina, V. S., Porto, M. R. A., Pimentel, T. C., & Prudencio, S. H. (2018). White grape juice added with Lactobacillus paracasei ssp. probiotic culture. Nutrition & Food Science, 48(4), 631-641.
  • [10] Dogahe, M., Khosravi-Darani, K., Tofighi, A., Dadgar, M., & Mortazavian, A. (2015). Effect of Process Variables on Survival of Bacteria in Probiotics Enriched Pomegranate Juice. British Biotechnology Journal, 5(1), 37-50.
  • [11] Nagpal, R., Kumar, A., & Kumar, M. (2012). Fortification and fermentation of fruit juices with probiotic lactobacilli. Annals of Microbiology, 62(4), 1573-1578.
  • [12] Nematollahi, A., Sohrabvandi, S., Mortazavian, A. M., & Jazaeri, S. (2016). Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage. Electronic Journal of Biotechnology, 21, 49-53.
  • [13] Heperkan, Z. D. (2021). Gıda ve probiyotikler. In: Tıp ve Mühendislik Bakış Açısıyla Probiyotikler ve Prebiyotikler (Eds: Z.D. Heperkan & Z.Ç Kayacan), İstanbul Aydın Üniversitesi Yayınları, 71-89.
  • [14] Klein, G., Pack, A., Bonaparte, C., & Reuter, G. (1998). Taxonomy and physiology of probiotic lactic acid bacteria. International Journal of Food Microbiology, 41(2), 103-125.
  • [15] Elmer, G. W., Martin, S. W., Horner, K. L., Mcfarland, L. V., & Levy, R. H. (1999). Survival of Saccharomyces boulardii in the rat gastrointestinal tract and effects of dietary fiber. Microbial Ecology in Health and Disease, 11(1), 29-34.
  • [16] Senesi, S., Celandroni, F., Tavanti, A., & Ghelardi, E. (2001). Molecular characterization and identification of Bacillus clausii strains marketed for use in oral bacteriotherapy. Applied and Environmental Microbiology, 67(2), 834-839.
  • [17] Takahashi, M., Taguchi, H., Yamaguchi, H., Osaki, T., Komatsu, A., & Kamiya, S. (2004). The effect of probiotic treatment with Clostridium butyricum on enterohemorrhagic Escherichia coli O157: H7 infection in mice. FEMS Immunology & Medical Microbiology, 41(3), 219-226.
  • [18] Lebaka, V. R., Wee, Y. J., Narala, V. R., & Joshi, V. K. (2018). Development of new probiotic foods—a case study on probiotic juices. Therapeutic, Probiotic, and Unconventional Foods, 55-78.
  • [19] Vuyst, L.D., & Leroy, F. (2007). Bacteriocins from lactic acid bacteria: Production, purification and food applications, Journal of Molecular Microbiology Biotechnology 13, 194-199.
  • [20] Stiles, M. E., & Holzapfel, W. H. (1997). Lactic acid bacteria of foods and their current taxonomy. International Journal of Food Microbiology, 36(1), 1-29.
  • [21] Tannock, G. W. (2004). A special fondness for lactobacilli. Applied and Environmental Microbiology, 70(6), 3189–3194.
  • [22] Amiri, S., Rezaei Mokarram, R., Sowti Khiabani, M., Rezazadeh Bari, M., & Alizadeh Khaledabad, M. (2019). Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities. In International Journal of Biological Macromolecules, 123, 752-765).
  • [23] Yoon, K. Y., Woodams, E. E., & Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Science and Technology, 38(1), 73-75.
  • [24] Shah, N.P. (2001) Functional Foods, Probiotics and Prebiotics. Food Technology, 55, 46-53.
  • [25] Shah, N. P. (2007). Functional cultures and health benefits. International Dairy Journal. 17(11), 1262-1277.
  • [26] Hofmann, A. F., Molino, G., Milanese, M., & Belforte, G. (1983). Description and simulation of a physiological pharmacokinetic model for the metabolism and enterohepatic circulation of bile acids in man. Cholic acid in healthy man. The Journal of Clinical Investigation, 71(4), 1003-1022.
  • [27] Hill, M.J. and Draser, B.S. (1968). Degradation of bile salts by human intestinal bacteria. Gut (9), 22-27.
  • [28] Shimada, K., Bricknell, K. S., & Finegold, S. M. (1969). Deconjugation of bile acids by intestinal bacteria: review of literature and additional studies. The Journal of Infectious Diseases, 273-281.
  • [29] Hylemon, P.B. and Glass, T.L. (1983). Biotransformation of bile acids and cholesterol by the intestinal microflora. In: Hentes D. J. (Ed) Human Intestinal Microflora in Health and Disease, 189-213. Academic Press, New York.
  • [30] Lewis, R., & Gorbach, S. (1972). Modification of bile acids by intestinal bacteria. Archives of Internal Medicine, 130(4), 545-549.
  • [31] Lee, Y. K., & Salminen, S. (1995). The coming of age of probiotics. Trends in Food Science & Technology, 6(7), 241-245.
  • [32] Floch, M. H., Binder, H. J., Filburn, B., & Gershengoren, W. (1972). The effect of bile acids on intestinal microflora. The American Journal of Clinical Nutrition, 25(12), 1418-1426.
  • [33] Tahri, K., Grille, J. P., & Schneider, F. (1996). Bifidobacteria strain behavior toward cholesterol: coprecipitation with bile salts and assimilation. Current Microbiology, 33(3), 187-193.
  • [34] Dunne, C. (2001). Adaptation of bacteria to the intestinal niche: probiotics and gut disorder. Inflammatory Bowel Diseases, 7(2), 136-145.
  • [35] Maragkoudakis, P. A., Zoumpopoulou, G., Miaris, C., Kalantzopoulos, G., Pot, B., & Tsakalidou, E. (2006). Probiotic potential of Lactobacillus strains isolated from dairy products. International Dairy Journal, 16(3), 189-199.
  • [36] da Silva, J. M., Klososki, S. J., Silva, R., Raices, R. S. L., Silva, M. C., Freitas, M. Q., Barão, C. E., & Pimentel, T. C. (2020). Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components? LWT-Food Science and Technology, 128, p. 109472.
  • [37] Pimentel, T. C., Madrona, G. S., & Prudencio, S. H. (2015). Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability. LWT-Food Science and Technology, 62(1), 838-846.
  • [38] da Costa, G. M., de Carvalho Silva, J. V., Mingotti, J. D., Barão, C. E., Klososki, S. J., & Pimentel, T. C. (2017). Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice. LWT-Food Science and Technology, 75, 195-201.
  • [39] Santos, M. A., Costa, G. M., Dias, S. S., Klososki, S. J., Barão, C. E., Gomes, R. G., & Pimentel, T. C. (2019). Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability, sensory acceptance and probiotic survival. International Food Research Journal, 26(4), 1315-1325
  • [40] de Oliveira, M. A., de Souza, V. M., Bergamini, A. M. M., & de Martinis, E. C. P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22, 1400-1403.
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  • [42] Pereira, A. L. F., Maciel, T. C., & Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44(5), 1276-1283.
  • [43] Leite, A. K., Santos, B. N., Fonteles, T. V., & Rodrigues, S. (2021). Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth. Food Bioscience, 42, p. 101080.
  • [44] Silva, S. B., & Ferrari, J. (2016). Development of Probiotic Grape Juice and Lactobacillus paracasei Viability under Cold Storage. In X CIGR Section IV International Technical Symposium, XXV Congresso Brasileiro de Ciência e Tecnologia de Alimentos.
  • [45] Malganji, S., Sohrabvandi, S., Jahadi, M., Nematollahi, A., & Sarmadi, B. (2016). Effect of refrigerated storage on sensory properties and viability of probiotic in grape drink. Applied Food Biotechnology, 3(1), 59-62.
  • [46] Yuasa, M., Shimada, A., Matsuzaki, A., Eguchi, A., & Tominaga, M. (2021). Chemical composition and sensory properties of fermented citrus juice using probiotic lactic acid bacteria. Food Bioscience, 39, p. 100810.
  • [47] de Oliveira Vieira, K. C., Ferreira, C. D. S., Bueno, E. B. T., De Moraes, Y. A., Toledo, A. C. C. G., Nakagaki, W. R., Pereira, V. C., & Winkelstroter, L. K. (2020). Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. LWT-Food Science and Technology, 130, p. 109637.
  • [48] Sengun, I. Y., Kirmizigul, A., Atlama, K., & Yilmaz, B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT-Food Science and Technology, 118, p. 108707.
  • [49] Miranda, R. F., de Paula, M. M., da Costa, G. M., Barão, C. E., da Silva, A. C. R., Raices, R. S. L., Gomes, R. G., & Pimentel, T. C. (2019). Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? LWT-Food Science and Technology, 106, 186-193.
  • [50] AdebayoTayo, B., & Akpeji, S. (2016). Probiotic viability, physicochemical and sensory properties of probiotic pineapple juice. Fermentation, 2(4), 20.
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  • [54] Wang, J., Xie, B., & Sun, Z. (2021). Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage. LWT-Food Science and Technology, 137, p. 110438.
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  • [59] Mantzourani, I., Nouska, C., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Panayiotidis, M. I., Galanis, A., & Plessas, S. (2018). Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria. Antioxidants, 7(11), 163.
  • [60] Wu, Y., Li, S., Tao, Y., Li, D., Han, Y., Show, P. L., Wen, G., & Zhou, J. (2021). Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chemistry, 348, p. 129083.
  • [61] Zhang, Y., Liu, W., Wei, Z., Yin, B., Man, C., & Jiang, Y. (2021). Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum. LWT-Food Science and Technology, 139, p. 110590.
  • [62] Panda, S. K., Behera, S. K., Qaku, X. W., Sekar, S., Ndinteh, D. T., Nanjundaswamy, H. M., Ray, R.C & Kayitesi, E. (2017). Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum-ATCC 9338. LWT-Food Science and Technology, 75, 453-459.
  • [63] Pakbin, B., Razavi, S. H., Mahmoudi, R., & Gajarbeygi, P. (2014). Producing probiotic peach juice. Biotechnology and Health Sciences, 1(3), e24683
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  • [65] Zandi, M. M., Hashemiravan, M., & Berenjy, S. (2016). Production of probiotic fermented mixture of carrot, beet and apple juices. Journal of Paramedical Sciences, 7(3), 17-23
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Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Review
Yazarlar

Tuğçe Ceyhan 0000-0002-7189-7439

İzem Süzgün 0000-0002-7610-8996

Yayımlanma Tarihi 1 Ekim 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 7 Sayı: 2

Kaynak Göster

APA Ceyhan, T., & Süzgün, İ. (2021). PRODUCTION OF PROBIOTIC JUICE IN FRUIT MATRIX. International Journal of Food Engineering Research, 7(2), 69-88.
 Kapak Resmi İndir

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