Fermentation of Sapodilla juice with Lactobacillus acidophilus: Fermentation kinetics and evaluation of functional properties
Journal of Food Science,
Год журнала:
2025,
Номер
90(3)
Опубликована: Март 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.
Язык: Английский
Fortification of Wheat Biscuits with Chia Seed Fiber and Flower Waste: Nutritional, Antinutritional, Functional, and Storage Properties
Applied Food Research,
Год журнала:
2025,
Номер
unknown, С. 100864 - 100864
Опубликована: Март 1, 2025
Язык: Английский
Innovative Preservation of Beetroot Juice via Nisin Assisted Thermo-sonication: Impact on Antioxidants, Physicochemical Properties, Enzymes, and Microbial Reduction
Food Chemistry Advances,
Год журнала:
2025,
Номер
unknown, С. 100979 - 100979
Опубликована: Апрель 1, 2025
Язык: Английский