Challenges for the production of probiotic fruit juices

Beverages

Volumn 1, Issue 2, 2015, Pages 95-103

  Perricone, Marianne ^a   Bevilacqua, Antonio ^a   Altieri, Clelia ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Improvement; Juices; Overall acceptance; Probiotics; Survival

Indexed keywords

EID: 85012934832     PISSN: None     EISSN: 23065710     Source Type: Journal    
DOI: 10.3390/beverages1020095     Document Type: Review

References (29)

1. Granato, D.; Branco, F.G.; Nazzaro, F.; Cruz, A.G.; Faria, J.A.F. Functional foods and nondairy probiotic food development: Trends, concepts, and products. Compr. Rev. Food Sci. Food Saf. 2010, 9, 292–302.
2. Jankovic, I.; Sybesma, W.; Phothirath, P.; Ananta, E.; Mercenier, A. Application of probiotics in food products-challenges and new approaches. Curr. Opin. Biotechnol. 2010, 21, 175–181.
3. Perricone, M.; Corbo, M.R.; Sinigaglia, M.; Speranza, B.; Bevilacqua, A. Viability of Lactobacillus reuteri in fruit juices. J. Funct. Foods 2014, 10, 421–426.
4. Corbo, M.R.; Bevilacqua, A.; Petruzzi, L.; Casanova, F.P.; Sinigaglia, M. Functional beverages: The emerging side of functional foods commercial trends, research, and health implications. Compr. Rev. Food Sci. Food Saf. 2014, 13, 1192–1206.
5. Tripathi, M.K.; Giri, S.K. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods 2014, 9, 225–241.
6. Perricone, M.; Bevilacqua, A.; Corbo, M.R.; Sinigaglia, M. Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiol. 2014, 38, 26–35.
7. Luckow, T.; Sheehan, V.; Fitzgerald, G.; Delahunty, C. Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice. Appetite 2006, 47, 315–323.
8. Sutton, K.H. Considerations for the successful development and launch of personalised nutrigenomic foods. Mutat. Res. 2007, 622, 117–121.
9. Fenech, M.; Baghurst, P.; Luderer, W.; Turner, J.; Record, S.; Ceppi, M.; Bonassi, S. Low intake of calcium, folate, nicotinic acid, vitamin E, retinol, b-carotene and high intake of pantothenic acid, biotin and riboflavin are significantly associated with increased genome instability-results from a dietary intake and micronucleus index survey in South Australia. Carcinogenesis 2005, 26, 991–999.
10. Ranadheera, C.S.; Prasanna, P.H.P.; Vidanarachchi, J.K. Fruit juice as probiotic carriers. In Fruit Juices: Types, Nutritional Composition and Health Benefits, 1st ed.; Elder, K.E., Ed.; Nova Science Publishers: Hauppauge, NY, USA, 2014; pp. 1–19.
11. Ranadheera, R.D.C.S.; Baines, S.K.; Adams, M.C. Importance of food in probiotic efficacy. Food Res. Int. 2010, 43, 1–7.
12. Peres, C.M.; Peres, C.; Hernández-Mendoza, A.; Malcata, F.X. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-With an emphasis on table olives. Trends Food Sci. Technol. 2012, 26, 31–42.
13. Do Espírito Santo, A.P.; Perego, P.; Converti, A.; Oliveira, M.N. Influence of food matrices on probiotic viability-A review focusing on the fruity bases. Trends Food Sci. Technol. 2011, 22, 377–385.
14. Pakbin, B.; Razavi, S.H.; Mahmoudi, R.; Gajarbeygi, P. Producing probiotic peach juice. Biotechnol. Health Sci. 2014, 1, 1–5.
15. King, V.A.-E.; Huang, H.-Y.; Tsen, J.-H. Fermentation of tomato juice by cell immobilized Lactobacillus acidophilus. Mid-Taiwan J. Med. 2007, 12, 1–7.
16. Nualkaekul, S.; Charalampopoulos, D. Survival of Lactobacillus plantarum in model solutions and fruit juices. Int. J. Food Microbiol. 2011, 146, 111–117.
17. Nualkaekul, S.; Salmeron, I.; Charalampopoulos, D. Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices. Food Chem. 2001, 129, 1037–1044.
18. Rakin, M.; Vukasinovic, M.; Siler-Marinkovic, S.; Maksimovic, M. Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate. Food Chem. 2007, 100, 599–602.
19. Saarela, M.; Virkajarvi, I.; Nohynek, L.; Vaari, A.; Matto, J. Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. Int. J. Food Microbiol. 2006, 112, 171–178.
20. Gobbetti, M.; di Cagno, R.; de Angelis, M. Functional microorganisms for functional food quality. Crit. Rev. Food Sci. Nutr. 2010, 50, 716–727.
21. Saarela, M.; Alakomi, H.L.; Mättö, J.; Ahonen, A.M.; Tynkkynen, S. Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juice. Food Sci. Technol. 2011, 44, 1012–1018.
22. Sohail, A.; Turner, M.S.; Prabawati, E.K.; Coombes, A.G.A.; Bhandari, B. Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit juice products. Int. J. Food Microbiol. 2012, 157, 162–166.
23. Nag, A.; Das, S. Improving ambient temperature stability of probiotics with stress adaptation and fluidized bed drying. J. Funct. Foods 2013, 5, 170–177.
24. Gaudreau, H.; Champagne, C.P.; Remondetto, G.E.; Bazinet, L.; Subirade, M. Effect of catechins on the growth of oxygen-sensitive probiotic bacteria. Food Res. Int. 2013, 53, 751–757.
25. Ding, W.K.; Shah, N.P. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int. Food Res. J. 2008, 15, 219–232.
26. Tsen, J.-H.; Lin, Y.-P.; King, V.A.-E. Fermentation of banana media by using κ-carrageenan immobilized Lactobacillus acidophilus. Int. J. Food Microbiol. 2004, 91, 215–220.
27. Gaanappriya, M.; Guhankumar, P.; Kiruththica, V.; Santhiya, N.; Anita, S. Probiotication of fruit juices Lactobacillus acidophilus. Int. J. Adv. Biotechnol. Res. 2013, 4, 72–77.
28. Ellendersen, L.S.N.; Granato, D.; Guergoletto, B.K.; Wosiacki, G. Development and sensory profile of a prebiotic beverage from apple fermented with Lactobacillus casei. Eng. Life Sci. 2012, 12, 1–11.
29. Rodriguez, H.; Curiel, J.A.; Landete, J.M.; de Las Rivas, B.; de Felipe, F.L.; Gomez-Cordoves, C.; Mancheno, J.M.; Munoz, R. Food phenolics and lactic acid bacteria. Int. J. Food Microbiol. 2009, 132, 79–90.