International Journal on Advanced Science Engineering and Information Technology,
Год журнала:
2023,
Номер
13(3), С. 822 - 822
Опубликована: Июнь 7, 2023
Consumption
of
fruit
juices
product
containing
various
bioactive
compounds
that
are
good
for
health
is
a
current
trend.
Bignay
tropical
contains
high
anthocyanin
and
can
increase
its
antioxidant
ability
by
adding
aloe
vera
gel
(AVG).
also
organic
acids,
namely
gallic,
ferulic,
ellagic
acids.
AVG
associated
with
many
transparent
or
colorless
polysaccharides
functional
chemical
compounds.
This
research
aimed
to
evaluate
the
effect
concentration
on
activity
bignay
juice.
design
used
completely
randomized
one
factor,
AVG.
The
formulation
juice
addition
at
concentrations
25%,
50%,
75%
temperature
(6±1)
°C
was
carried
out.
observed
variables
included
total
anthocyanins,
flavonoids,
vitamin
C,
activity,
viscosity,
acidity.
All
experimental
units
were
repeated
three
times.
Periodic
observations
out
storage
0,
3,
6,
9,
12,
15
days.
significantly
affected
anthocyanin,
viscosity
best
formula
25%.
notes
large
number
until
ninth
day
storage.
be
recommendation
health-conscious
consumers
fulfill
their
drink
desires.
Nutrients,
Год журнала:
2022,
Номер
14(4), С. 753 - 753
Опубликована: Фев. 10, 2022
The
potential
health
benefits
of
probiotics
have
been
illustrated
by
many
studies.
However,
most
functional
foods
containing
are
from
dairy
sources.
This
review
provides
an
overview
strains
and
raw
materials
for
nondairy
probiotic
products
together
with
the
role
its
in
vitro
assessment.
Probiotic-containing
known
both
terms
quality
nutritional
values.
sensory
properties
plant-based
generally
improved
as
a
result
fermentation
probiotics.
Increased
market
shares
may
also
help
to
curb
environmental
challenges.
sustainability
this
food
results
reductions
land
use,
greenhouse
gas
emissions,
water
use
during
production.
Consuming
can
be
personal
step
contribute
climate
change
mitigation.
Since
some
people
cannot
or
do
not
want
eat
products,
creates
gap
supply
nutritious
food.
Therefore,
promotion
broader
development
these
needed.
Expanding
our
knowledge
on
how
best
produce
increasing
understanding
their
vivo
behaviours
crucial.
latter
efficiently
achieved
utilizing
available
digestion
systems
that
reliably
recapitulate
situation
without
introducing
any
ethical
concerns.
Frontiers in Microbiology,
Год журнала:
2022,
Номер
13
Опубликована: Июль 22, 2022
Synbiotics,
mixtures
of
live
microbes
and
substrates
selectively
utilized
by
host
organisms,
are
considerable
interest
due
to
their
ability
improve
gastrointestinal
health.
However,
formulating
synbiotics
remains
challenging,
in
part,
the
absence
rational
strategies
assess
these
products
for
synbiotic
activities
prior
clinical
trials.
Currently,
formulated
as
either
complementary
or
synergistic.
Complementary
made
combining
probiotics
prebiotics,
with
each
component
acting
independently
combination
shown
provide
a
health
benefit.
Most
commercial
well
those
used
trials
have
been
type.
In
contrast,
synergistic
require
that
added
microbe
is
specifically
stimulated
it’s
persistence
activity
enhanced
cognate
substrate.
Although
several
innovative
examples
described
past
few
years
based
on
this
principle,
practice,
relatively
studies
tested
synergism.
review,
selected
recent
rationale
formulation
will
be
described.
addition,
pre-clinical
experimental
approaches
identifying
combinations
basis
satisfying
requirements
synergism
discussed.
Food & Function,
Год журнала:
2023,
Номер
14(13), С. 5858 - 5869
Опубликована: Янв. 1, 2023
Plant-based
milk
alternatives
have
become
increasingly
desirable
due
to
their
sustainability
and
the
increased
consumer
awareness
of
health.
Among
many
varieties
emerging
plant-based
milk,
smooth
texture
flavor
oat
make
it
spread
rapidly
around
world.
Furthermore,
as
a
sustainable
source
diet,
oats
can
provide
rich
nutrients
phytochemicals.
Issues
on
stability,
sensory
properties,
shelf
life,
nutritional
quality
been
highlighted
in
published
studies.
In
this
review,
processing
techniques,
improvement,
product
features
are
elaborated,
potential
applications
summarized.
Besides,
challenges
future
perspectives
production
discussed.
Annals of Phytomedicine An International Journal,
Год журнала:
2023,
Номер
12(1)
Опубликована: Июнь 1, 2023
Lactic
acid
bacteria
(LAB)
are
well
known
for
the
production
of
fermented
foods
and
their
beneficial
effects
on
consumers.However,
they
very
sensitive
to
environmental
conditions,
viability
functionality
can
be
affected
during
different
processing
methods
storage.Therefore,
encapsulation
is
essential
avoid
injuries
bacterial
cells
improve
survivability.Freeze-drying
spraydrying
two
commonly
used
drying
techniques
microencapsulation.Freeze-drying
has
been
conventional
process
cultures
in
dried
form,
but
it
some
limits,
such
as
low
yield
longer
time.On
other
hand,
spray-drying
technique
benefits
fast,
higher,
continuous
productivity.Nowadays,
due
increasing
urbanization
consumer
awareness,
LAB
various
food
matrices
apart
from
dairy
produce
functional
powders
ready-to-reconstitute
form.These
products
have
live
microbes
nutritional
properties
carrier
media.This
article
provides
a
comprehensive
overview
application
freeze-drying
LAB.It
highlights
importance
probiotic
using
wall
materials.
Food Materials Research,
Год журнала:
2024,
Номер
4(1), С. 0 - 0
Опубликована: Янв. 1, 2024
Increased
consciousness
for
health,
well-being,
and
changes
in
eating
habits,
such
as
a
shift
towards
veganism
among
the
masses,
has
resulted
rapid
growth
functional
foods
market.
Functional
beverages
are
one
core
areas
of
research
development
various
foods.
However,
ready
to
drink
have
some
limitations
terms
shelf
life,
storage,
transportation,
so
future
trends
beverage
industry
could
be
more
powdered
ready-to-reconstitute
instant
mixtures.
Due
sedentary
lifestyle,
people
trying
follow
balanced
diet
weight
management,
loss
programs
also
gaining
importance.
One
category
that
come
into
focus
is
meal
replacements.
Nutritionally
mixtures
potential
used
This
review
based
mainly
on
recent
ongoing
beverages,
dairy
sources,
fruits
vegetables,
cereals-legumes,
millets-based
beverages.
It
focuses
aspects
with
brief
about
powders.
Beverages
replacement
products
major
aspect
this
area.
discusses
optimization
techniques
mix.
Food Chemistry Advances,
Год журнала:
2024,
Номер
5, С. 100759 - 100759
Опубликована: Июнь 14, 2024
This
study
addresses
the
challenge
of
optimizing
powdered
water
kefir's
fermentation
and
preservation
processes
to
enhance
its
physical-chemical,
microbiological,
technological
characteristics.
The
main
objective
was
determine
best
conditions
evaluate
efficacy
different
drying
methods.
optimal
were
5
%
kefir
grains,
10
brown
sugar,
an
incubation
temperature
25
°C.
Remarkably,
microbiological
analysis
revealed
high
abundances
Zymomonas
mobilis
(grains:
94.31
beverage:
91.68
%),
Sporolactobacillus
spathodeae
3.00
5.42
Liquorilactobacillus
satsumensis
1.47
0.62
%)
among
bacteria,
Lachancea
fermentati
95.54
67.53
Wickerhamomyces
anomalus
26.77
fungi.
innovatively
demonstrates
that
lyophilization
preserves
viability
these
microorganisms,
making
it
a
promising
method
for
producing
stable,
probiotic-rich
kefir.
Although
spray
resulted
in
logarithmic
reduction
3
logs
CFU/g,
maintained
sufficient
microorganism
counts,
proving
as
alternative
method.
These
methods
retain
ideal
physical-chemical
properties
expand
accessibility
practical
applications
research
underscores
potential
deliver
health
benefits
conveniently
versatilely,
paving
way
broader
industrial
academic
applications.
Heliyon,
Год журнала:
2025,
Номер
11(2), С. e41896 - e41896
Опубликована: Янв. 1, 2025
Creating
innovation
in
the
production
of
beverage
products
has
always
been
one
goals
this
industry.
This
investigation
studied
fabrication
an
instant
biopolymeric
structured
powder
to
suspend
flixweed
seeds
a
beverage.
A
mixture
carboxymethyl
cellulose
(CMC)
and
xanthan
(XG)
hydrocolloids
different
ratios
(CMC
at
0.17-0.20
XG
0-0.03)
pH
(4.0,
6.5,
9.0)
with
sucrose
sugar
were
used
create
system.
Then,
best-structured
system
neutral
was
along
sweetener
(sucrose,
stevia
xylitol).
The
suspending
environment
had
shear
thinning
behavior.
viscosity
yield
stress
samples
increased
by
increasing
concentration.
no
significant
effect
on
rheological
properties
solutions
(P
>
0.05).
However,
it
affected
formation
time
highest
percentage
stable
suspended
lowest
fractal
dimension
change
during
storage
confirmed
containing
0.17
%
CMC-0.03
stability.
sensory
results
also
that
level
appearance
attractiveness
score.
low-calorie
sweeteners
significantly
behavior
stability
suspension
(p
<
shortest
observed
presence
sucrose.
xylitol
overall
acceptance.
study
confirm
suitability
CMC-XG
be
applied
for
rapid
various
particles.
The Pharma Innovation,
Год журнала:
2022,
Номер
11(6S), С. 2956 - 2964
Опубликована: Июнь 1, 2022
Background:
Functional
foods
such
as
probiotics
have
been
known
for
their
benefits
to
the
human
body
owing
potential
links
health.
Probiotics
can
be
developed
from
various
sources
of
bovine
milk
i.e.
dairy
based
well
non-dairy
fruits,
vegetables,
cereals
and
legumes.
The
purpose
present
review
was
therefore
gather
information
between
two
viz.
non-
probiotics.
Objectives:
comparative
comprised
comparison
both
along
with
health
benefits,
limitations
regulations
probiotics,
safety
concerns
future
prospects.
Materials
Methods:
Most
serve
a
good
source
growth
beneficial
microorganisms.
Both
categories
require
certain
strains
which
exert
like
maintaining
blood
pressure,
improving
irritable
bowel
disease
(IBD),
oral
health,
urogenital
liver
antidepressant.
However,
exerting
stability,
viability
effectiveness
probiotic
is
crucial
it
depends
upon
interaction
live
microorganisms
food
matrix.
Results:
regulatory
claims
post
major
concern
in
accordance
perception
consumers
products.
Research
Limitations:
need
specific
time,
temperature,
pH
storage.
Their
cell
important
must
maintain.
Conclusion:
paper
papers
