In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherri...In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherries and Rosehips （BACAR）） were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power （FRAP） assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 μmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease （P 〈 0.05） in TP during storage. The decrease in antioxidant activity was significant （P 〈 0.05） for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 ℃ which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant （r = 0.890, P 〈 0.0001）.展开更多
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
Fruits and vegetables are laden with antioxidants and have been used to quench reactive oxygen species.The combination of two or more fruits and vegetables to produce smoothies is expected to yield a synergistic effec...Fruits and vegetables are laden with antioxidants and have been used to quench reactive oxygen species.The combination of two or more fruits and vegetables to produce smoothies is expected to yield a synergistic effect that could further improve functionality.This study investigated the antioxidative and blood glucose-lowering potentials of smoothies made from selected fruits and vegetables as well as their effect on the expression of pro-inflammatory genes in streptozotocin-induced diabetic Wistar rats.Standard procedures were used for the in vitro antioxidant determination while pancreas tissue was excised for molecular study.The inclusion of beetroot increased the total phenolic contents by 30-50%while the flavonoid content was increased by more than 3-fold.Similarly,smoothies with beetroot and bitter gourd exhibited stronger free radical scavenging abilities as shown by DPPH(1,1-diphenyl-2-picrylhydrazyl),ABTS(2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic)acid),Nitric oxide(NO)scavenging ability,metal chelation(Fe^(2+))and ferric reducing antioxidant properties(FRAP)compared to the sample devoid of the duo.The blood glucose levels of the rats fed the smoothie were significantly lowered with a similar trend in the animals that were administered metformin.The smoothies significantly(p<0.05)reduced the malondialdehyde(MDA)content thus reducing lipid peroxidation in the animals.The endogenous antioxidant enzymes;catalase(CAT),superoxide dismutase(SOD)and glutathione peroxidase(GPX)in the pancreas were all significantly(p<0.05)increased when the animals were fed smoothies.The expression of pro-inflammatory genes,IL-1β,IL-6 and TNF-α,was down-regulated in the animals fed with smoothies.The findings showed that the smoothies made from the combination have the potential for managing type-2 diabetes mellitus.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
The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innov...The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innovative alternatives.This study investigated the aptitude of a strawberry-orange-apple-banana smoothie to be fermented with the locally sourced potential probiotic Lactiplantibacillus plantarum LpAv(LpAv)and the commercial strain Lacticaseibacillus rhamnosus GG(LGG)under natural(pH=3.5)or an adjusted pH(pH=5.0).Moreover,the impact of incubation(37℃ for 18 h)and storage(28 d at 5℃)of inoculated smoothies on the general quality and content and the in vitro intestinal and colonic bioaccessibility of phenolic compounds were studied.Lactobacilli did not ferment smoothies at pH=3.5 but were an effective probiotic-delivering medium during storage(loads 7 log CFU/mL).Contrarily,smoothies at pH=5.0 were fermented by lactobacilli,reaching bacteria levels of 9 log CFU/mL,with minimal reductions over storage.Fermentation increased the levels of some phenolic compounds such as ellagic acid(control:0.4,LpAV:0.6,LGG:1.0 mg/100 mL),maintained or reduced the levels of others such as the anthocyanin pelargonidin-3-O-glucoside(control:4.5,LpAV:2.2,LGG:2.6 mg/100 mL).However,the total bioaccessibility(intestinal plus colonic)of mainly phenolic compounds increased after fermentation and throughout the storage despite the observed degradations.Pelargonidin-3-O-glucoside intestinal bioaccessibility was 10 and 16 times higher than control in LpAv and LGG fermented smoothies,respectively.This study demonstrated the positive effects of fermentation on improving the phenolic compound bioaccessibility and highlights the potential of fruit smoothies as lactobacilli carriers.展开更多
文摘In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherries and Rosehips （BACAR）） were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power （FRAP） assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 μmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease （P 〈 0.05） in TP during storage. The decrease in antioxidant activity was significant （P 〈 0.05） for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 ℃ which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant （r = 0.890, P 〈 0.0001）.
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.
文摘Fruits and vegetables are laden with antioxidants and have been used to quench reactive oxygen species.The combination of two or more fruits and vegetables to produce smoothies is expected to yield a synergistic effect that could further improve functionality.This study investigated the antioxidative and blood glucose-lowering potentials of smoothies made from selected fruits and vegetables as well as their effect on the expression of pro-inflammatory genes in streptozotocin-induced diabetic Wistar rats.Standard procedures were used for the in vitro antioxidant determination while pancreas tissue was excised for molecular study.The inclusion of beetroot increased the total phenolic contents by 30-50%while the flavonoid content was increased by more than 3-fold.Similarly,smoothies with beetroot and bitter gourd exhibited stronger free radical scavenging abilities as shown by DPPH(1,1-diphenyl-2-picrylhydrazyl),ABTS(2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic)acid),Nitric oxide(NO)scavenging ability,metal chelation(Fe^(2+))and ferric reducing antioxidant properties(FRAP)compared to the sample devoid of the duo.The blood glucose levels of the rats fed the smoothie were significantly lowered with a similar trend in the animals that were administered metformin.The smoothies significantly(p<0.05)reduced the malondialdehyde(MDA)content thus reducing lipid peroxidation in the animals.The endogenous antioxidant enzymes;catalase(CAT),superoxide dismutase(SOD)and glutathione peroxidase(GPX)in the pancreas were all significantly(p<0.05)increased when the animals were fed smoothies.The expression of pro-inflammatory genes,IL-1β,IL-6 and TNF-α,was down-regulated in the animals fed with smoothies.The findings showed that the smoothies made from the combination have the potential for managing type-2 diabetes mellitus.
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.
基金Universidad Nacional del Litoral and Agencia Nacional de Promocion Científica y Tecnologica(ANPCYT),Argentina for financial support through the projects UNL-CAID and PICT-2017 No.2265.
文摘The increasing prevalence of milk intolerance and dietary regimes avoiding dairy products have driven the growth of nondairy beverages with probiotics.Fruit smoothies enriched with lactic acid bacteria emerge as innovative alternatives.This study investigated the aptitude of a strawberry-orange-apple-banana smoothie to be fermented with the locally sourced potential probiotic Lactiplantibacillus plantarum LpAv(LpAv)and the commercial strain Lacticaseibacillus rhamnosus GG(LGG)under natural(pH=3.5)or an adjusted pH(pH=5.0).Moreover,the impact of incubation(37℃ for 18 h)and storage(28 d at 5℃)of inoculated smoothies on the general quality and content and the in vitro intestinal and colonic bioaccessibility of phenolic compounds were studied.Lactobacilli did not ferment smoothies at pH=3.5 but were an effective probiotic-delivering medium during storage(loads 7 log CFU/mL).Contrarily,smoothies at pH=5.0 were fermented by lactobacilli,reaching bacteria levels of 9 log CFU/mL,with minimal reductions over storage.Fermentation increased the levels of some phenolic compounds such as ellagic acid(control:0.4,LpAV:0.6,LGG:1.0 mg/100 mL),maintained or reduced the levels of others such as the anthocyanin pelargonidin-3-O-glucoside(control:4.5,LpAV:2.2,LGG:2.6 mg/100 mL).However,the total bioaccessibility(intestinal plus colonic)of mainly phenolic compounds increased after fermentation and throughout the storage despite the observed degradations.Pelargonidin-3-O-glucoside intestinal bioaccessibility was 10 and 16 times higher than control in LpAv and LGG fermented smoothies,respectively.This study demonstrated the positive effects of fermentation on improving the phenolic compound bioaccessibility and highlights the potential of fruit smoothies as lactobacilli carriers.
