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Orange juice as probiotic

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https://www.readbyqxmd.com/read/29602227/the-performance-of-five-fruit-derived-and-freeze-dried-potentially-probiotic-lactobacillus-strains-in-apple-orange-and-grape-juices
#1
COMPARATIVE STUDY
Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Winnie Alencar Luciano, Thatyane Mariano Rodrigues de Albuquerque, Narciza Maria de Oliveira Arcanjo, Marta Suely Madruga, Marcos Dos Santos Lima, Marciane Magnani, Maria Saarela, Evandro Leite de Souza
BACKGROUND: This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange, and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. RESULTS: No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed in up to 1 month of storage...
October 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29241321/the-suitability-of-different-probiotic-strains-for-the-production-of-fruit-whey-beverages
#2
Marek Sady, Dorota Najgebauer-Lejko, Jacek Domagała
BACKGROUND: When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. METHODS: Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28968208/efficacy-and-stability-studies-of-microbial-folate-fortified-fruit-juices-prepared-using-probiotic-microorganism
#3
S Deep, S Ojha, S Kundu
Folate, natural form of water soluble vitamin folic acid, is significant for humans as involved in most important metabolic reactions i.e. nucleotide synthesis and amino acid inter conversions. Thus its deficiency causes neural tube defects in newborns and cardiovascular diseases, and cancers. Humans cannot synthesize folate de novo so consumption through diet is essential. Natural food sources, supplements and fortified food products are the choices available to complete the Daily recommended intake. However microbial fortification using probiotics recently gained wide attention due to dual advantage of natural food matrix with enhanced folate content along with the probiotics benefits...
July 31, 2017: Cellular and Molecular Biology
https://www.readbyqxmd.com/read/28941697/spouted-bed-as-an-efficient-processing-for-probiotic-orange-juice-drying
#4
Niédila Nascimento Alves, Soraya de Oliveira Sancho, Ana Raquel Araújo da Silva, Stéphane Desobry, José Maria Correia da Costa, Sueli Rodrigues
This study evaluated the influence of spouted bed drying temperature and maltodextrin dextrose equivalent on the probiotic microbial survival during drying and storage period and on physicochemical properties of fermented probiotic orange juice in powder. Probiotic orange juice was spouted bed dried at 60, 70, 80 and 90°C using maltodextrin with a different dextrose equivalent (10, 20, 30 and 39). After drying, the microbial was higher when lower drying temperatures were applied. During the storage, the highest drying temperatures (80 and 90°C) negatively affected the microorganism survival...
November 2017: Food Research International
https://www.readbyqxmd.com/read/27413225/preparation-characterization-and-in-vitro-antioxidative-potential-of-synbiotic-fermented-dairy-products
#5
C Shah, N Mokashe, V Mishra
The present study, evaluates the antioxidative potential of two synbiotic dairy products viz. synbiotic lassi with honey and whey based synbiotic drink with inulin and orange juice, along with their physicochemical and microbiological activity during storage period. Antioxidative potential of raw ingredients and probiotic cultures used to prepare synbiotic products was also evaluated. Synbiotic lassi with honey was prepared using Streptococcus thermophilus MTCC 5460 (MD2) and Lactobacillus helveticus MTCC 5463 (V3) as probiotics and honey as prebiotic...
April 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27333286/effects-of-the-food-manufacturing-chain-on-the-viability-and-functionality-of-bifidobacterium-animalis-through-simulated-gastrointestinal-conditions
#6
Pattra Charnchai, Sirima Suvarnakuta Jantama, Chutinun Prasitpuriprecha, Sunthorn Kanchanatawee, Kaemwich Jantama
The viability and functionality of probiotics may be influenced by industrial production processes resulting in a decrease in probiotic efficiency that benefit the health of humans. This study aimed to investigate the probiotic characteristics of Bifidobacterium strains isolated from fecal samples of healthy Thai infants. In the present work, three local strains (BF014, BF052, and BH053) belonging to Bifidobacterium animalis showed a great resistance against conditions simulating the gastrointestinal tract...
2016: PloS One
https://www.readbyqxmd.com/read/26338119/influence-of-sub-lethal-stresses-on-the-survival-of-lactic-acid-bacteria-after-spray-drying-in-orange-juice
#7
J Barbosa, S Borges, P Teixeira
The demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated...
December 2015: Food Microbiology
https://www.readbyqxmd.com/read/25506798/improving-survival-of-probiotic-bacteria-using-bacterial-poly-%C3%AE-glutamic-acid
#8
A R Bhat, V U Irorere, T Bartlett, D Hill, G Kedia, D Charalampopoulos, S Nualkaekul, I Radecka
A major hurdle in producing a useful probiotic food product is bacterial survival during storage and ingestion. The aim of this study was to test the effect of γ-PGA immobilisation on the survival of probiotic bacteria when stored in acidic fruit juice. Fruit juices provide an alternative means of probiotic delivery, especially to lactose intolerant individuals. In addition, the survival of γ-PGA-immobilised cells in simulated gastric juice was also assessed. Bifidobacteria strains (Bifidobacteria longum, Bifidobacteria breve), immobilised on 2...
March 2, 2015: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/24210636/longevity-and-diet-myth-or-pragmatism
#9
REVIEW
Christina Chrysohoou, Christodoulos Stefanadis
Longevity is a very complex phenomenon, because many environmental, behavioral, socio-demographic and dietary factors influence the physiological pathways of aging and life-expectancy. Nutrition has been recognized to have an important impact on overall mortality and morbidity; and its role in extending life expectancy has been the object of extensive scientific research. This paper reviews the pathophysiological mechanisms that potentially link aging with diet and the scientific evidence supporting the anti-aging effect of the traditional Mediterranean diet, as well as of some specific foods...
December 2013: Maturitas
https://www.readbyqxmd.com/read/21700011/evaluation-of-yogurt-and-various-beverages-as-carriers-of-lactic-acid-bacteria-producing-2-branched-1-3-%C3%AE-d-glucan
#10
P Elizaquível, G Sánchez, A Salvador, S Fiszman, M T Dueñas, P López, P Fernández de Palencia, R Aznar
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions...
July 2011: Journal of Dairy Science
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