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1
Wedajo Lemi, Bikila. "Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments." International Journal of Microbiology 2020 (February 14, 2020): 1–8. http://dx.doi.org/10.1155/2020/1478536.
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Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.
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Zhao, Zhiqiao, Xulong Wu, Hong Chen, Yuntao Liu, Yirong Xiao, Hui Chen, Zizhong Tang, Qingfeng Li, and Huipeng Yao. "Evaluation of a strawberry fermented beverage with potential health benefits." PeerJ 9 (August 23, 2021): e11974. http://dx.doi.org/10.7717/peerj.11974.
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Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored. Methods In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study. Results In this study, the absorption peaks of Fourier transform infrared between 1,542 cm−1 and 976 cm−1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased. Conclusion These results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.
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Hotessa, Niguse, and Jedala Robe. "Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage." International Journal of Microbiology 2020 (December 12, 2020): 1–11. http://dx.doi.org/10.1155/2020/8891259.
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Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.
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Šertović, Edina, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, and Rajka Božanić. "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture." Food technology and biotechnology 57, no. 4 (2019): 461–67. http://dx.doi.org/10.17113/ftb.57.04.19.6344.
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The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.
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Lima, Alexsandra Valéria Sousa Costa de, Edmar Soares Nicolau, Cíntia Silva Minafra e. Rezende, Maria Célia Lopes Torres, Lorena Gouvêa Novais, and Nayana Ribeiro Soares. "Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp." Semina: Ciências Agrárias 37, no. 6 (December 14, 2016): 4011. http://dx.doi.org/10.5433/1679-0359.2016v37n6p4011.
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The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey.
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Sun, Xiangyang, Jie Wang, Chanyuan Li, Miaoxin Zheng, Qing Zhang, Wenliang Xiang, and Jie Tang. "The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice." Foods 11, no. 9 (April 21, 2022): 1202. http://dx.doi.org/10.3390/foods11091202.
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The development of functional fermented beverages enriched with γ-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast. Therefore, this study aimed to produce fermented apple beverages enriched with GABA produced by Saccharomyces cerevisiae SC125. Golden Delicious apples were fermented by S. cerevisiae SC125 to produce a novel functional beverage; commercial yeast was used as the control. The GABA, organic acid, and volatile compound content during the fermentation process was investigated by high-performance liquid chromatography and headspace solid-phase microextraction/gas chromatography-mass spectrometry. A yield of 898.35 ± 10.10 mg/L GABA was achieved by the efficient bioconversion of L-monosodium glutamate. Notably, the S. cerevisiae SC125-fermented beverage produced several unique volatile compounds, such as esters, alcohols, 6-decenoic acid, and 3-hydroxy−2-butanone, and showed significantly enhanced contents of organic acids, including malic acids, citric acid, and quinic acid. Sensory analysis demonstrated that the S. cerevisiae SC125-fermented apple beverage had improved aroma, flavor, and overall acceptability. In conclusion, a fermented functional apple beverage containing GABA was efficiently produced using S. cerevisiae SC125.
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Sales, Anne Caroline de Albuquerque, Lizeth Mercedes Garcia Jaimes, Marcos Batista Machado, Edgar Aparecido Sanches, Pedro Henrique Campelo, Hileia dos Santos Barroso, Lúcia Schuch Boeira, and Jaqueline de Araújo Bezerra. "Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation." Research, Society and Development 10, no. 6 (May 22, 2021): e12010615490. http://dx.doi.org/10.33448/rsd-v10i6.15490.
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Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.
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Rakin, Marica, Maja Bulatovic, Danica Zaric, Marijana Stamenkovic-Djokovic, Tanja Krunic, Milka Boric, and Maja Vukasinovic-Sekulic. "Quality of fermented whey beverage with milk." Chemical Industry 70, no. 1 (2016): 91–98. http://dx.doi.org/10.2298/hemind141106016r.
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One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2?SH corresponding to the acidity of the product in this category.
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Csatlos, Norbert-Istvan, Elemer Simon, Bernadette-Emőke Teleky, Katalin Szabo, Zorița Maria Diaconeasa, Dan-Cristian Vodnar, Călina Ciont (Nagy), and Oana-Lelia Pop. "Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage." Biomolecules 13, no. 2 (January 27, 2023): 245. http://dx.doi.org/10.3390/biom13020245.
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The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.
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Machado, Ercília, Solange Mussatto, José Teixeira, Mar Vilanova, and José Oliveira. "Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages." Beverages 4, no. 4 (December 17, 2018): 105. http://dx.doi.org/10.3390/beverages4040105.
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This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.
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Andrade, Elisa Helena Paz, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, and Mônica de Oliveira Leite. "Fat content in fermented milk beverages: determination by the Gerber method." Semina: Ciências Agrárias 43, no. 1 (January 10, 2022): 441–48. http://dx.doi.org/10.5433/1679-0359.2022v43n1p441.
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Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.
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Bengoa, Ana Agustina, Carolina Dardis, Graciela L. Garrote, and Analía G. Abraham. "Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains." Foods 10, no. 10 (September 22, 2021): 2239. http://dx.doi.org/10.3390/foods10102239.
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Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated from both artisanal fermented beverages were published focusing on their health-promoting properties. Although this is not the predominant species in kefir or water kefir, it may contribute to the health benefits associated to the consumption of the fermented beverage. Since the classification of L. paracasei has been a difficult task, the selection of an adequate method for identification, which is essential to avoid mislabeling in products, publications, and some publicly available DNA sequences, is discussed in the present work. The last findings in health promoting properties of L. paracasei and the bioactive compounds are described and compared to strains isolated from kefir, providing a special focus on exopolysaccharides as effector molecules. The knowledge of the state of the art of Lacticaseibacillus paracasei from kefir and water kefir can help to understand the contribution of these microorganisms to the health benefits of artisanal beverages as well as to discover new probiotic strains for applications in food industry.
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Sun, Tao, Hao Jiang, Kai Yang, Xingkai Li, Shiyu Wang, Haoyu Yao, Rui Wang, et al. "Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation." Foods 11, no. 3 (January 20, 2022): 272. http://dx.doi.org/10.3390/foods11030272.
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The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.
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Kanuric, Katarina, Dajana Hrnjez, Marjan Ranogajec, Spasenija Milanovic, Mirela Ilicic, Vladimir Vukic, and Maja Milanovic. "The effect of fermentation temperature on the functional dairy product quality." Acta Periodica Technologica, no. 42 (2011): 63–70. http://dx.doi.org/10.2298/apt1142063k.
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The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.
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Avîrvarei, Alexandra Costina, Liana Claudia Salanță, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, et al. "Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety." Foods 12, no. 4 (February 16, 2023): 838. http://dx.doi.org/10.3390/foods12040838.
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The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
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Vilela, Alice, and Teresa Pinto. "Grape Infusions: The Flavor of Grapes and Health-Promoting Compounds in Your Tea Cup." Beverages 5, no. 3 (August 1, 2019): 48. http://dx.doi.org/10.3390/beverages5030048.
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Traditionally, tea, a beverage made from the processed leaves of the tea plant, Camellia sinensis, and herbal infusions have been primarily consumed for their pleasant taste. Nowadays, they are also consumed because they contain nutraceutical compounds, such as polyphenols. Grapes and grape/wine sub-products such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of health-promoting compounds, presenting a great potential for the development of new beverages. Therefore, these grape/wine sub-products are used in the beverage sector for the preparation of infusions, tisanes, and decoctions. Besides polyphenols, fermented grapes, skins, and seeds, usually discarded as waste, are enriched with other health-promoting/nutraceutical compounds, such as melatonin, glutathione, and trehalose, among others, which are produced by yeasts during alcoholic fermentation. In this review, we summarize the benefits of drinking herbal infusions and discuss the potential application of some grapevine fermentation waste products in the production of healthy beverages that we can call grape infusions.
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Ashaolu, Tolulope Joshua. "Safety and quality of bacterially fermented functional foods and beverages: a mini review." Food Quality and Safety 4, no. 3 (March 17, 2020): 123–27. http://dx.doi.org/10.1093/fqsafe/fyaa003.
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Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.
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Kluz, Maciej Ireneusz, Karol Pietrzyk, Miłosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Kapusta, Grzegorz Zaguła, et al. "Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars." Foods 11, no. 10 (May 23, 2022): 1523. http://dx.doi.org/10.3390/foods11101523.
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Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.
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Elden Babekir, Wala Salah, Abubakar Awad Siddig, and Barka Mohammed Kabeir. "The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages." Turkish Journal of Agriculture - Food Science and Technology 3, no. 11 (October 23, 2015): 866. http://dx.doi.org/10.24925/turjaf.v3i11.866-868.437.
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This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.
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Zokaityte, Egle, Darius Cernauskas, Dovile Klupsaite, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, et al. "Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides." Microorganisms 8, no. 8 (August 3, 2020): 1182. http://dx.doi.org/10.3390/microorganisms8081182.
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The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (L. uvarum LUHS245, L. casei LUHS210, L. curvatus LUHS51, L. plantarum LUHS135, P. acidilactici LUHS29, L. plantarum LUHS122, L. coryniformins LUHS71, L. paracasei LUHS244, P. pentosaceus LUHS183, L. faraginis LUHS206) and MP with (AppMP) or without (MP) the addition of 8% (w/w) apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP). Acidity parameters, LAB viable counts, lactose and galactooligosaccharides (GOSs) content, antimicrobial properties against 15 pathogenic and opportunistic bacterial strains, overall acceptability and emotions induced of the final fermented beverages for consumers were evaluated. Results showed that all LAB grew well in MP and LAB strain exhibited a significant (p ≤ 0.05) influence on galactobiose and galactotriose synthesis in the fermentable MP substrate. The highest total content of GOS (26.80 mg/100 mL) was found in MPLUHS29 fermented beverage. In addition, MPLUHS245, MPLUHS210 and AppMPLUHS71 fermented beverages showed high antimicrobial activity, inhibiting 13 out of 15 tested microbial pathogens. The overall acceptability of AppMP fermented beverages was 26.8% higher when compared with fermented beverages without App (MP), and the most intensive “happy” emotion was induced by MPLUHS71, MPLUHS24, MPLUHS183 and MPLUHS206 samples. Finally, very promising results were also attained by the bioconversion of MP with selected LAB and App addition into the prototypes of antimicrobial beverages enriched with GOS.
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Ellis, Daniel J., Edward D. Kerr, Gerhard Schenk, and Benjamin L. Schulz. "Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages." Beverages 8, no. 3 (July 20, 2022): 41. http://dx.doi.org/10.3390/beverages8030041.
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Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.
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Gadhoumi, Hamza, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi, and El Akrem Hayouni. "Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation." Applied Sciences 11, no. 13 (June 30, 2021): 6089. http://dx.doi.org/10.3390/app11136089.
Full textAbstract:
Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.
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Khabibullin, Rustem, Mahmud Adylov, and Galina Ezhkova. "Optimization of production of the fermented milk beverage based on Tibetan kefir grains." E3S Web of Conferences 247 (2021): 01003. http://dx.doi.org/10.1051/e3sconf/202124701003.
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In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.
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Karovičová, Jolana, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, and Gabriel Greif. "Utilisation of Quinoa for development of fermented beverages." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 465–72. http://dx.doi.org/10.5219/1323.
Full textAbstract:
Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds.
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Dąbrowski, Grzegorz, Aurelija Paulauskienė, Aldona Baltušnikienė, Lucyna Kłębukowska, Sylwester Czaplicki, and Iwona Konopka. "Changes in Selected Quality Indices in Microbially Fermented Commercial Almond and Oat Drinks." Applied Sciences 12, no. 19 (October 4, 2022): 9983. http://dx.doi.org/10.3390/app12199983.
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(1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin or fermented. The purpose of the present study was to determine whether commercial plant drinks can be valuable nutrient mediums for the multiplication of lactic acid bacteria and yeasts. The goal was also to determine their potential for the production of the above-mentioned groups of fatty acids; (2) Methods: Commercial almond and oat beverages were used to produce 16 new variants of fermented beverages using 3 strains of lactic acid bacteria and 5 strains of yeasts. The apparent viscosity, volatile compounds (e-nose), and fatty acids composition (GC-MS) were analyzed; (3) Results: After 48 h of fermentation, acidity increased in both types of drinks. The gelation of proteins in the majority of the almond beverages increased the apparent viscosity. The highest content of minor fatty acids was determined in oat beverages fermented by Lactiplantibacillus plantarum PK 1.1 and Kluyveromyces marxianus KF 0001 and in the almond beverage fermented by Candida lipolytica CLP 0001. Among the used strains, Yarrowia lipolytica YLP 0001 was found to be a major producer of aromas in both beverages.
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Mascarin, Laura Gizele, Fernanda Wouters Franco, Rafaela Castro Dornelles, Kássia Caroline Figueredo, Roberta Oliveira Santos, Liliane de Freitas Bauermann, Tatiana Emanuelli, Sabrina Somacal, and Cláudia Kaehler Sautter. "Effect of Adding Matricaria recutita L., Cymbopogon citratus, or Mentha piperita L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico." Foods 12, no. 2 (January 5, 2023): 243. http://dx.doi.org/10.3390/foods12020243.
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Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L−1), narirutin (66–70 mg L−1), chlorogenic (11–16 mg L−1), caffeic (5.3–5.5 mg L−1), and ferulic (1–1.7 mg L−1) acids were found in the different formulations. The in silico analysis suggested that the evaluated compounds do not present a toxicity risk (mutagenicity, carcinogenicity, hepatotoxicity, and ability to penetrate the blood–brain barrier). Additionally, they can contribute to the biological effects of therapeutic importance, such as antioxidant, gastroprotective, and anti-ulcerative properties, and the Mentha piperita L. extract presented the greatest potential among the evaluated herbs for use in functional fermented beverages.
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Ferreira, Iara, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Sílvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes, and Rosane Freitas Schwan. "Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception." Fermentation 9, no. 3 (February 28, 2023): 234. http://dx.doi.org/10.3390/fermentation9030234.
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This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
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Merenkova, Svetlana, Rinat Fatkullin, and Irina Kalinina. "Effect of Fermentation on the Biochemical Parameters Antioxidant Capacity and Dispersed Composition of Plant Beverages Based on Barley and Hemp Seeds." Fermentation 8, no. 8 (August 11, 2022): 384. http://dx.doi.org/10.3390/fermentation8080384.
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Enzymatic processes play a key role in the production of grain-containing food due to their effect on the nutritional properties, rheological characteristics, and contribution to improving the functional and antioxidant proprieties. Eight samples of beverages based on barley grain and hemp seeds were produced (control beverages and beverages fermented by bifidobacteria and propionic acid bacteria). It was found that lactic acid accumulated during fermentation alongside a gradual shift in the pH level in the acidic direction. A comparative analysis of the DPPH activity revealed the highest values for barley-based beverages, ranging from 71.0 to 100.7%, while for the hemp seed-based beverages, the DPPH activity was 64.1–97.9%. The maximum values of DPPH activity were observed during fermentation with a combination of bifidobacteria and propionic acid bacteria concentrates. The highest concentration of polyphenolic compounds and flavonoids was found in barley-based beverages fermented with Propionibacterium freudenreichii (1.26 mg GAE/g and 0.11 mg EQ/g) and a combination of Propionibacterium freudenreichii and Bifidobacterium longum (1.24 mg GAE/g and 0.14 mg EQ/g). Studies have shown an increase in the nutrient content for fermented beverages compared to the control samples. The barley-based beverages exhibited the largest average dynamic particle diameter, and all beverage samples showed a more uniform particle size distribution after microbial fermentation.
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Malbasa, Radomir, Eva Loncar, Spasenija Milanovic, and Ljiljana Kolarov. "Use of milk-based kombucha inoculum for milk fermentation." Acta Periodica Technologica, no. 40 (2009): 47–52. http://dx.doi.org/10.2298/apt0940047m.
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In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v) of milk-based kombucha inoculum.
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Milanovic, Spasenija, Mirela Ilicic, Katarina Durakovic, and Vladimir Vukic. "Textural characteristics of fermented milk beverages produced by kombucha." Acta Periodica Technologica, no. 40 (2009): 63–69. http://dx.doi.org/10.2298/apt0940063m.
Full textAbstract:
Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.
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Kowalska, Ewa, and Małgorzata Ziarno. "Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria." Foods 9, no. 12 (November 29, 2020): 1771. http://dx.doi.org/10.3390/foods9121771.
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This study aimed to examine the effect of four different industrial starter cultures containing lactic acid bacteria (LAB) and bifidobacteria on selected characteristics of beverages prepared from buckwheat and stored at 4 °C for 28 days. This study included the determination of pH during fermentation and during refrigerated storage, determination of the number of LAB and bifidobacteria, and chromatographic analysis of carbohydrates. This study showed that the tested starter cultures effectively fermented the buckwheat beverage. There was a sufficient number of viable cells in the starter microflora for the obtained beverages to exhibit potential health-promoting properties. Beverages had stable pH values during refrigerated storage. The stored beverages showed changes in the content of selected carbohydrates, which indicates the constant biochemical activity of the present starter microflora. This study provides useful references on the metabolism of LAB in plant-based beverages.
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Ziarno, Małgorzata, Joanna Bryś, Mateusz Parzyszek, and Anna Veber. "Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk." Microorganisms 8, no. 9 (September 3, 2020): 1348. http://dx.doi.org/10.3390/microorganisms8091348.
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Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log10 CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on Lactobacillus strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed.
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Oh, Young Joo, Tae Seok Kim, Hwang Woo Moon, So Young Lee, Sang Yun Lee, Geun Eog Ji, and Keum Taek Hwang. "Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages." Molecules 25, no. 21 (October 30, 2020): 5056. http://dx.doi.org/10.3390/molecules25215056.
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Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.
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Kaur, Simarjit, Suresh Rajabhau Bhise, Amarjeet Kaur, and K. S. Minhas. "Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice." Nutrition & Food Science 49, no. 4 (July 8, 2019): 528–47. http://dx.doi.org/10.1108/nfs-07-2018-0183.
Full textAbstract:
Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.
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Seesaard, Thara, and Chatchawal Wongchoosuk. "Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications." Fermentation 8, no. 7 (June 26, 2022): 302. http://dx.doi.org/10.3390/fermentation8070302.
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Fermented foods and beverages have become a part of daily diets in several societies around the world. Emitted volatile organic compounds play an important role in the determination of the chemical composition and other information of fermented foods and beverages. Electronic nose (E-nose) technologies enable non-destructive measurement and fast analysis, have low operating costs and simplicity, and have been employed for this purpose over the past decades. In this work, a comprehensive review of the recent progress in E-noses is presented according to the end products of the main fermentation types, including alcohol fermentation, lactic acid fermentation, acetic acid fermentation and alkaline fermentation. The benefits, research directions, limitations and challenges of current E-nose systems are investigated and highlighted for fermented foods and beverage applications.
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Horáčková, Šárka, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, and Jiří Štětina. "Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products." Czech Journal of Food Sciences 40, No. 5 (October 26, 2022): 392–99. http://dx.doi.org/10.17221/132/2022-cjfs.
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In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.
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KC, Yadav, Raju Subba, Lila Devi Shiwakoti, Pramesh Kumar Dhungana, Rishikesh Bajagain, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, et al. "Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage." Fermentation 7, no. 2 (April 5, 2021): 53. http://dx.doi.org/10.3390/fermentation7020053.
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Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.
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Abdul Manan, M., A. Z. Md Saad, N. Y. Abd. Rashid, M. I. Mohd Lazim, D. L. Abd. Razak, S. Maarof, K. H. Khalid, et al. "Prebiotic properties of fermented ceri Terengganu (Lepisanthes fruticosa) beverage by survival of lactic acid bacteria and its antibacterial activity." Food Research 6, Supplementary 2 (February 10, 2023): 171–81. http://dx.doi.org/10.26656/fr.2017.6(s2).029.
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The present study was undertaken to investigate the survival of lactic acid bacteria (LAB) in the fermented ceri Terengganu beverage and its antibacterial activity. The preliminary study of the survival of five selected strains of LAB involved was Bifidobacterium bifidum UABb-10™, Lactobacillus acidophilus DDS®-1, Lactobacillus paracasei UALpc -04™, Lactobacillus plantarum UALp-05™, and Streptococcus thermophilus UASt-09™. The viability of each strain was tested in fermented ceri Terengganu beverage (pH 3.25) where all strains showed a survival rate of at least 92.5%. A total of five types of foodborne pathogens namely Escherichia coli O517:H7 UPMEC32, Listeria monocytogenes ATCC® 51772TM, Salmonella enterica serovar Enteritidis MDC15, Salmonella enterica serovar Typhimurium ATCC® 53648TM and Streptococcus gallolyticus ATCC® 9809TM were selected to determine the antibacterial activity and minimum bactericidal concentration (MBC>99) of fermented ceri Terengganu beverage. Antibacterial activity using the agar well diffusion method inhibited five tested food-borne pathogens at varying extents of inhibition zone ranging between 12.92 to 18.50 mm in diameter. Another antibacterial activity assay using the broth microdilution method also confirmed the 100% inhibition effect of fermented ceri Terengganu beverage against these selected pathogenic microorganisms even though the beverage has been diluted to 50%. The synergetic effect of a significant amount of multiple organic acids present in fermented ceri Terengganu beverages was the main factor contributing to its potent antibacterial properties. This finding indicated the potential of fermented ceri Terengganu beverage as a prebiotic beverage and might be able to reduce the risk of food poisoning incidence as it has shown a good antibacterial effect against selected foodborne pathogens.
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Ferreira, Fabiana Vargas, and Roselaine Terezinha Pozzobon. "Processed Dairy Beverages pH Evaluation: Consequences of Temperature Variation." Journal of Clinical Pediatric Dentistry 33, no. 4 (July 1, 2009): 319–23. http://dx.doi.org/10.17796/jcpd.33.4.t45825683gv22444.
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Objective: this study assessed the pH from processed dairy beverages as well as eventual consequences deriving from different ingestion temperatures. Study design: 50 adults who accompanied children attended to at the Dentistry School were randomly selected and they answered a questionnaire on beverages. The beverages were divided into 4 groups: yogurt (GI) fermented milk (GII), chocolate-based products (GIII) and fermented dairy beverages (GIV). They were asked which type, flavor and temperature. The most popular beverages were selected, and these made up the sample. A pHmeter Quimis 400 A device was used to verify pH. The average pH from each beverage was calculated and submitted to statistical analysis (Variance and Tukey test with a 5% significance level). Results: for groups I, II and III beverages, type x temperature interaction was significant, showing the pH averages were influenced by temperature variation. At iced temperatures,they presented lower pH values, which were considered statistically significant when compared to the values found for the same beverages at room temperature. Conclusion: all dairy beverages, with the exception of the chocolate-based type presented pH below critical level for enamel and present corrosive potential; as to ingestion temperature, iced temperature influenced pH reducing its values, in vitro.
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Souza, Flávia Roberta Monteiro de, Natália Gabriela Silva Santos, Deborah de Melo Magalhães Padilha, Danielle Soares Bezerra, Maria Beatriz Mesquita Cansação Felipe, and Heryka Myrna Maia Ramalho. "Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics." Research, Society and Development 9, no. 8 (August 6, 2020): e990986753. http://dx.doi.org/10.33448/rsd-v9i8.6753.
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The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.
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Bulatovic, Maja, Marica Rakin, Ljiljana Mojovic, Svetlana Nikolic, Maja Vukasinovic-Sekulic, and Aleksandra Djukic-Vukovic. "Improvement of production performance of functional fermented whey-based beverage." Chemical Industry and Chemical Engineering Quarterly 20, no. 1 (2014): 1–8. http://dx.doi.org/10.2298/ciceq120715096b.
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The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days) than beverages produced at 37?C and 45?C (13 to 19 days). Subsequently, at 42 ?C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37?C.
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ŚMIGIELSKA, NIKOLA, ANNA SZOSLAND-FAŁTYN, and BEATA BARTODZIEJSKA. "PRZEŻYWALNOŚĆ BAKTERII PROBIOTYCZNYCH W INNOWACYJNYM NAPOJU NA BAZIE OCTU OWOCOWEGO I SERWATKI." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 2 (2022): 57–69. http://dx.doi.org/10.15193/zntj/2022/131/418.
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Background. Whey, a waste product from cheese production, is an underutilized raw material with high nutritional value. This waste product may be used in the production of fermented beverages. The aim of this study was to develop an innovative fermented beverage based on whey and fruit vinegar and to determine the survivability of two probiotic strains of lactic acid bacteria. The study included the preparation of individual components, the selection of their appropriate proportions and the verification of the influence of storage conditions and time on the survivability of the strains. The biological material consisted of Saccharomyces cerevisiae wine yeast strain, Acetobacter pasterianus O4 and Acetobacter pasterianus MW3 acetic bacteria strains and lactic acid bacteria strains: Lacticaseibacillus rhamnosus GG ATCC 53103 and Lactiplantibacillus plantarum LMG P-21021. The survivabilityl of lactic acid bacteria was tested under anaerobic conditions. The beverage was made of whey mixed with 10 % to 50 % apple cider vinegar. The above beverage was kept at a temperature of 21 ± 2 °C and 3 ± 2 °C for 21 days. Results and conclusion. The beverage was analyzed once a week, and the number of lactic acid bacteria after 21 days of storage was at a high level, exceeding the WHO recommended number of bacteria in probiotic beverages – 106 ÷ 107 CFU/cm3 . The beverage based on whey and the addition of 10 % vinegar was a good medium, and the number of lactic acid bacteria in each variant of the beverage was on average 8.4 ± 0.29 log CFU/cm3 .
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Silva, Juliane Cristina de Melo, Railany Vieira Santana, Adrielle Borges de Almeida, Katiuchia Pereira Takeuchi, and Mariana Buranelo Egea. "Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp." Applied Sciences 11, no. 12 (June 16, 2021): 5575. http://dx.doi.org/10.3390/app11125575.
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Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of Acromia aculeata (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of Lactococcus, Lactobacillus, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 107 CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir.
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Zokaityte, Egle, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, et al. "Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables." Beverages 6, no. 4 (November 19, 2020): 65. http://dx.doi.org/10.3390/beverages6040065.
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Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.
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Dridi, Chaima, Mathieu Millette, Blanca Aguilar, Johanne Manus, Stephane Salmieri, and Monique Lacroix. "Effect of Physical and Enzymatic Pre-Treatment on the Nutritional and Functional Properties of Fermented Beverages Enriched with Cricket Proteins." Foods 10, no. 10 (September 23, 2021): 2259. http://dx.doi.org/10.3390/foods10102259.
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The aim of this study was to evaluate the effects of γ-irradiation (IR), ultrasound (US), and combined treatments of ultrasound followed by γ-irradiation (US-IR), ultrasound followed by enzymatic hydrolysis with and without centrifugation (US-E and US-EWC, respectively), and ultrasound followed by γ-irradiation and enzymatic hydrolysis (US-IRE), on the digestibility and the nutritional value of fermented beverages containing probiotics. Results showed that US (20 min), IR (3 kGy) and US-IR (tUS = 20 min, dose = 3 kGy) treatments raised protein solubility from 11.5 to 21.5, 24.3 and 29.9%, respectively. According to our results, these treatments were accompanied by the increased amount of total sulfhydryl groups, surface hydrophobicity and changes to the secondary structure of the proteins measured by Fourier-transform infrared spectroscopy (FTIR). Fermented probiotic beverages, non-enriched (C) and enriched with untreated (Cr) or treated cricket protein with combined treatments were also evaluated for their in vitro protein digestibility. Results showed that the soluble fraction of US-IRE fermented beverage had the highest digestibility (94%) as compared to the whole fermented tested beverages. The peptides profile demonstrated that US-IRE had a low proportion of high molecular weight (MW) peptides (0.7%) and the highest proportion of low MW peptides by over 80% as compared to the other treatments.
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Jideani, Victoria A., Mmaphuti A. Ratau, and Vincent I. Okudoh. "Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics." Processes 9, no. 12 (November 25, 2021): 2125. http://dx.doi.org/10.3390/pr9122125.
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Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.
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Al-Hindi, Rashad R., and Salem Abd El Ghani. "Production of Functional Fermented Milk Beverages Supplemented with Pomegranate Peel Extract and Probiotic Lactic Acid Bacteria." Journal of Food Quality 2020 (January 3, 2020): 1–9. http://dx.doi.org/10.1155/2020/4710273.
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Fermented milk beverages supplemented with pomegranate peel extract and inoculated with Lactobacillus plantarum and Bifidobacterium longum subsp longum were produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (p<0.05). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.
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Jackson, Kerrian, Rohanie Maharaj, and Mark Dookeran. "Production and Characterisation of a Novel Dasheen (Colocasia esculenta) Alcoholic Fermented Beverage." West Indian Journal of Engineering 45, no. 2 (January 2023): 25–34. http://dx.doi.org/10.47412/ufbj4076.
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In this study, an alcoholic fermented beverage of acceptable quality characteristics was produced from two types of dasheen (Colocasia esculenta L. Schott) musts, A – boiled dasheen must and B – cooked dasheen with must, each at three total soluble solids (TSS) levels (18, 22 and 25 °Brix). Quality characteristics of pH, TSS, alcohol content, titratable acidity (TA), specific gravity (SG), and spectrophotometric, microbiological, and sensory evaluations were analysed in the fermented beverages. Fermentation caused pH, SG and TSS to decrease while simultaneously increased TA. Coliforms were not detected in any of the must and fermented beverage samples. The one-way ANOVA showed a significant difference (p<0.05) when the fermented beverage from musts A and B was compared on the final quality parameters of pH, SG, TSS, TA, a* component and sensory attributes (appearance, colour, taste, and mouthfeel). The beverage made from batch A, 25 °Brix was consumer acceptable based on sensory and physicochemical analyses with a pH of 3.12, SG of 1.0053, TSS of 10.13 °Brix, TA (% citric acid) of 0.75% and an alcohol content of 14.00 and 12.52% using the hydrometer and gas chromatography methods respectively. For the spectrophotometric analysis, the absorbance at 420 nm wavelength was 0.246 while the L* a* b* colour indices were 88.59, 0.13, and 1.36 respectively. The overall results indicate that this product can be beneficial to the Caribbean food and beverage industries. Keywords: Dasheen (Colocasia esculenta), alcoholic fermentation, sensory attributes, colorimetry, spectrophotometry, gas chromatography-flame ionisation detector
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Zou, Jing, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, and Xuedong Chang. "Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage." Foods 12, no. 1 (December 28, 2022): 164. http://dx.doi.org/10.3390/foods12010164.
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Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher sensory scores and a wider range of volatiles and flavor-related compounds (74 vs. 38 species compounds), but lower amino acid contents, than the traditional fermented glutinous rice beverage (TFRB). In free radical scavenging assays, the FCRB exhibits higher activity than the TFRB in vitro. Furthermore, while neither beverage induces cytotoxity in Caco-2 cells at concentrations up to 2 mg/mL, pretreatment with the FCRB results in lower rates of apoptosis and necrosis and higher overall viability in cells with H2O2-induced oxidative stress compared to pretreatment with the TFRB. The enhanced reactive oxygen species neutralization in vitro and protection against oxidative damage in cells, coupled with increased diversity of volatiles and flavor-related metabolites of LAB, support the addition of chestnuts to enhance flavor profile and antioxidant properties of fermented functional foods.
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León-López, Arely, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, Rafael G. Campos-Montiel, and Gabriel Aguirre-Álvarez. "Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability." Foods 9, no. 8 (August 12, 2020): 1106. http://dx.doi.org/10.3390/foods9081106.
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In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages.