This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies(BWS),focus...This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies(BWS),focusing on microbial spoilage inhibition,lactic acid bacteria(LAB)viability,physicochemical,and bioactive properties.It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion,bioaccessibility of phenolic compounds,and cellular anti-inflammatory and antioxidant properties.Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth,regardless of the order of ultrasonication.However,ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units(CFU)/mL.LpAv and 73a strains showed strong survival through digestion,maintaining levels above 6 log CFU/mL during the intestinal phase.Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery,with the bioaccessibility of certain phenolics,like(+)-catechin,significantly improved by ultrasonication(40-65%)compared to nonultrasonicated BWS(15-25%).Digested BWS exhibited significant anti-inflammatory effects,reducing nitric oxide and pro-inflammatory cytokines such as IL-1βand TNF-α,with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation.A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability,particularly in texture and overall liking.The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.展开更多
Fruit-fermented smoothies enriched with probiotics present a promising alternative for individuals who avoid dairy products.However,identifying suitable probiotic strains poses a critical challenge.This study aimed to...Fruit-fermented smoothies enriched with probiotics present a promising alternative for individuals who avoid dairy products.However,identifying suitable probiotic strains poses a critical challenge.This study aimed to characterize five potential probiotic strains:Hanseniaspora opuntiae BIOTEC045,Pediococcus pentosaceus BIOTEC046 and BIOTEC047,and Lactiplantibacillus plantarum LpAv and 73a.The objective was to assess their aggregation and antipathogenic abilities,safety,stress tolerance,and other functional properties.LpAv and 73a displayed the most favorable characteristics.They exhibited high auto-aggregation(>65%),resistance to simulated gastrointestinal conditions(with only 0.3-1.5 log reductions),efficient enzyme production(high levels ofβ-galactosidase andβ-glucosidase),capability to utilize various prebiotics(with maximum optical density values of 1.62-1.81),and production of gamma-aminobutyric acid(1.2 mM),among other features.LpAv and 73a were selected for fermenting blueberry-watermelon smoothies(BWS).During a 7-day storage period at 5℃,both strains maintained high viability(>9 log colony forming units/mL),while the control samples exhibited spoilage microbial load,highlighting the effectiveness of lactic acid fermentation as a viable bio-preservation technique.Additionally,the BWS retained bioactive compounds and antioxidant activity throughout storage after fermentation,with total phenolic and anthocyanin contents of 0.68-0.73 mg/g and 0.16-0.17 mg/g,respectively.These findings confirm the suitability of BWS as a matrix for fermentation with the selected potential probiotic bacteria.Additionally,the comprehensive characterization of the strains provides valuable insights into their functional properties and contributes to the understanding of their potential health benefits.展开更多
基金supported by Secretaría de Innovacion,Ciencia y Tecnología de Jalisco,Consejo Estatal de Ciencia y Tecnología de Jalisco(COECYTJAL)Tecnologico de Monterrey(Projects:FODECIJAL 9748-2021 and FODECIJAL 10636-2023)Challenge-Based Research Funding Program 2022 from Tecnologico de Monterrey(Project E071-EIC-GI02-A-T11-D)。
文摘This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies(BWS),focusing on microbial spoilage inhibition,lactic acid bacteria(LAB)viability,physicochemical,and bioactive properties.It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion,bioaccessibility of phenolic compounds,and cellular anti-inflammatory and antioxidant properties.Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth,regardless of the order of ultrasonication.However,ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units(CFU)/mL.LpAv and 73a strains showed strong survival through digestion,maintaining levels above 6 log CFU/mL during the intestinal phase.Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery,with the bioaccessibility of certain phenolics,like(+)-catechin,significantly improved by ultrasonication(40-65%)compared to nonultrasonicated BWS(15-25%).Digested BWS exhibited significant anti-inflammatory effects,reducing nitric oxide and pro-inflammatory cytokines such as IL-1βand TNF-α,with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation.A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability,particularly in texture and overall liking.The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.
基金supported by Secretaría de Innovación,Ciencia y Tecnología de Jalisco,Consejo Estatal de Ciencia y Tecnología de Jalisco(COECYTJAL),and Tecnologico de Monterrey(Project:FODECIJAL 9748-2021)Challenge-Based Research Funding Program 2022 from Tecnologico de Monterrey(Project E071-EIC-GI02-A-T11-D).
文摘Fruit-fermented smoothies enriched with probiotics present a promising alternative for individuals who avoid dairy products.However,identifying suitable probiotic strains poses a critical challenge.This study aimed to characterize five potential probiotic strains:Hanseniaspora opuntiae BIOTEC045,Pediococcus pentosaceus BIOTEC046 and BIOTEC047,and Lactiplantibacillus plantarum LpAv and 73a.The objective was to assess their aggregation and antipathogenic abilities,safety,stress tolerance,and other functional properties.LpAv and 73a displayed the most favorable characteristics.They exhibited high auto-aggregation(>65%),resistance to simulated gastrointestinal conditions(with only 0.3-1.5 log reductions),efficient enzyme production(high levels ofβ-galactosidase andβ-glucosidase),capability to utilize various prebiotics(with maximum optical density values of 1.62-1.81),and production of gamma-aminobutyric acid(1.2 mM),among other features.LpAv and 73a were selected for fermenting blueberry-watermelon smoothies(BWS).During a 7-day storage period at 5℃,both strains maintained high viability(>9 log colony forming units/mL),while the control samples exhibited spoilage microbial load,highlighting the effectiveness of lactic acid fermentation as a viable bio-preservation technique.Additionally,the BWS retained bioactive compounds and antioxidant activity throughout storage after fermentation,with total phenolic and anthocyanin contents of 0.68-0.73 mg/g and 0.16-0.17 mg/g,respectively.These findings confirm the suitability of BWS as a matrix for fermentation with the selected potential probiotic bacteria.Additionally,the comprehensive characterization of the strains provides valuable insights into their functional properties and contributes to the understanding of their potential health benefits.
