Fermentation of Sapodilla juice with Lactobacillus acidophilus: Fermentation kinetics and evaluation of functional properties

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(3)

Published: March 1, 2025

Nowadays, probiotic-enriched fruit drinks are one of the most demanding products in global market. In line with this trend, lactic acid bacteria commonly used these industries primarily due to their beneficial effects on health and ability improve food quality. This study evaluated adaptability suitability Lactobacillus acidophilus (LA 14) strain for fermenting Sapodilla juice, monitoring its effect viable cells during storage conditions, juice's phytochemical, antioxidant, enzyme inhibitory, sensorial properties. As per results, after a 48-h fermentation, probiotic cell counts reached 9.08 log CFU/mL enhanced acidity from 0.28 0.80 mg/L subsequent decrease juice pH 5.21 3.84. Lactic fermentation also increased levels phytochemicals substantially which turn translated notable increase antioxidant potential, as measured by DPPH ferric reducing power assays. Furthermore, fermented demonstrated significantly improved α-amylase inhibition activity garnered greater overall consumer acceptance compared nonfermented one. Although 30% decline microbial was observed cold storage, were above 6 CFU/mL. These findings suggest that can be an excellent method improving stability, functional, qualities leading development new functional beverages meet growing market demand. PRACTICAL APPLICATION: (Manilkara zapota L.) has reputation highly nutritious fruit, but perishability underutilization hold major concerns. seeks noble way preserve utilize develop beverage. The finding will help better understand potential ferment different properties more efficient industrial applications.

Language: Английский

Fortification of Wheat Biscuits with Chia Seed Fiber and Flower Waste: Nutritional, Antinutritional, Functional, and Storage Properties

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100864 - 100864

Published: March 1, 2025

Language: Английский

Innovative Preservation of Beetroot Juice via Nisin Assisted Thermo-sonication: Impact on Antioxidants, Physicochemical Properties, Enzymes, and Microbial Reduction

Food Chemistry Advances, Journal Year: 2025, Volume and Issue: unknown, P. 100979 - 100979

Published: April 1, 2025

Language: Английский