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.
Fermentation,
Год журнала:
2023,
Номер
9(6), С. 496 - 496
Опубликована: Май 23, 2023
In
recent
years,
the
development
of
non-dairy
probiotic
beverages
has
been
stimulated
due
to
increase
in
number
people
with
milk
protein
allergies,
lactose
intolerance,
and
those
that
are
vegetarian
vegan
eating.
These
functional
foods
have
a
health
benefits,
combining
properties
plant
matrices
effects.
However,
major
challenge
formulating
these
is
limited
adapted
microbial
strains
phenotype
promote
desirable
sensory
characteristics,
besides
remaining
viable
final
product
for
long
periods.
Therefore,
this
review
aimed
provide
an
overview
production
traditional
fermented
produced
world
show
biotechnological
potential
as
source
presenting
phenotype.
addition,
latest
developments
on
role
lactic
acid
bacteria,
Bifidobacterium,
yeast
species
new
from
fermentation
fruit
cereal
discussed.
Finally,
some
aspects
related
food
safety
issues
shown.
Drying Technology,
Год журнала:
2022,
Номер
41(6), С. 868 - 889
Опубликована: Сен. 5, 2022
Although
people's
perception
of
fruits
and
vegetables
is
green,
healthy
nutritious,
the
consumption
for
most
people
around
world
still
does
not
meet
WHO's
recommendations
a
diet.
Functional
foods
beverages
containing
functional
ingredients
with
health-improving
properties,
are
gaining
increasing
popularity
among
consumers
food
industry.
Either
hydrous
or
dried
fruit
formulated
into
can
promote
daily
intake
splendid
delivery
approach
nutrients
bioactive
compounds
to
human
body.
Drying
good
method
preserve
characterized
by
high
moisture
content
perishability.
However
conventional
drying
processes
strongly
associated
temperature,
which
detrimental
their
nutritional
sensory
qualities.
This
work
aims
review
low
temperature
technologies
better
maintain
qualities
expand
application
in
beverages.
Journal of Food Process Engineering,
Год журнала:
2023,
Номер
47(1)
Опубликована: Дек. 4, 2023
Abstract
Consumers
have
been
more
inclined
towards
functional
food
due
to
various
health
issues.
Non‐dairy‐based
probiotic
milk
could
be
the
potential
alternative
fulfill
consumer
demand.
Spray
drying
of
drinks
enhance
shelf
life
and
reduce
transportation
cost
developed
powder.
The
current
study
was
focused
on
modeling
optimization
spray‐drying
process
parameters
using
an
artificial
neural
network
(ANN)
coupled
with
a
genetic
algorithm
(GA).
data
so
obtained
ANN‐GA
also
compared
response
surface
methodology
(RSM)
desirability
function
(DF).
results
indicated
that
ANN
model
better
at
predicting
RSM
higher
correlation
coefficient
(
R
)
.9997,
.9994,
.9964,
.9992
for
training,
testing,
validation,
all
datasets,
respectively.
optimum
conditions
RSM‐DF
were
160.41°C
inlet
air
temperature,
33.77%
maltodextrin
content,
138.79
mL/h
feed
rate
while
160.87°C,
20%,
200
mL/h.
method
proved
parameters.
Therefore
selection
must
based
fulfilling
specific
criteria.
Practical
Applications
Non‐dairy
production
has
gained
popularity
in
area
research
product
development.
Various
protocols
reported
produce
high‐quality
non‐dairy
demand
vegan
diet.
However,
nutrient
bioavailability,
longer
life,
stability,
acceptability
are
hard
obtain
from
cereal‐based
milk.
contributes
spray‐dried
powder
followed
by
fermentation
good
quality
stability.
modeled
optimized
advanced
statistical
tools
such
as
RSM‐DF.
They
can
effectively
predict
determine
optimal
new
experimental
data.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2022,
Номер
63(33), С. 12178 - 12206
Опубликована: Июль 18, 2022
The
aim
of
this
systematic
review
and
meta-analysis
was
to
determine
which
variables
affect
the
viability
lactic
acid
bacteria
(LAB)
added
different
types
refrigerated
foods
during
first
28
days.
Scopus,
ScienceDirect,
PubMed
Cochrane
Central
Register
Reviews
databases
were
searched
from
1997
April
2022.
A
total
278
studies,
showed
randomized
controlled
experiments
published
in
peer
reviewed
journals,
included.
LAB
moments
storage
process
synthesized
as
mean
point
estimate
(MPE)
via
random-effects
meta-analyses
effect
multiple
factors
on
LAB´s
evaluated
by
meta-regression.
that
decrease
will
be
more
abrupt
greater
initial
dose.
physical
structure
food
may
influence
bacterial
viability.
Fruit
type
product
most
quickly
lost
Co-culture
two
or
species
did
not
Preservation
methods
had
an
unfavorable
prebiotics
a
beneficial
Viability
genus
dependent.
data
obtained
study
provide
overview
taken
into
account
for
design
new
foods.
Applied Sciences,
Год журнала:
2022,
Номер
12(14), С. 7159 - 7159
Опубликована: Июль 15, 2022
The
functional
beverages
market
is
one
of
the
fastest-growing
sectors
food
production.
An
innovative
recipe
for
powdered
fruit
and
vegetable
drinks
fortified
with
lentil
proteins
(AGF)
stabilized
flax
seed
gums
(FSG)
was
developed.
study
focused
on
analysis
potentially
bioaccessible
fractions
from
produced
in
terms
their
antioxidant,
antiproliferative
activities
physicochemical
properties.
contents
bioactive
components
were
tailored
by
incorporation
lyophilized
fruits
vegetables,
FSG
AGF.
Digestion
vitro
effectively
released
phenolics
all
matrices.
highest
bioavailable
polyphenols
recorded
AGF
based
enriched
5%
green-leafy
vegetables
(58
mg/100
mL)
those
(54
mL).
reducing
power
mainly
affected
presence
AGF,
while
improved
chelating
power.
digests
applied
concentrations
mimicking
physiological
showed
properties
against
gastric
colon
adenocarcinoma—they
seemed
to
be
peptides
phenolics,
respectively.
addition
stability
increasing
time
required
a
reduction
20%
initial
optical
density
16-
28-times
without
additives
or
vegetables.
Both,
stabilize
after
rehydration
are
sources
antioxidant
anticancer
components,
which
create
functionality.
