In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours stored 4 6 days. The samples had pH values of 3.41-3.97, titratable acidity 0.196-0.495 g/100 mL, brix 8%-10.4%. 0th day less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) CUPRAC (1.18±0.05 mmol Trolox/g) were highes...

chitosan is a polysaccharide derived from chitin by n-deacetilation, which has the property of gel formation. the objective was to develop a chocolate milk beverage using modified (hydrogel) chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. in the sensory evaluation an acceptability and comparative test with 50 local consumers was carried out, wi...

Lactobacilli have been crucial for the production of fermented products for centuries. They are also members of the mutualistic microbiota present in the human gastrointestinal and urogenital tract. Recently, increasing attention has been given to their probiotic, health-promoting capacities. Many human intervention studies demonstrating health effects have been published. However, as not all s...

BACKGROUND/AIMS Although probiotics have been extensively studied in irritable bowel syndrome, data on the impact of probiotics on chronic constipation are scarce. We aimed to evaluate the effects of kefir, which is a probiotic fermented milk product, on the symptoms, colonic transit, and bowel satisfaction scores of patients with chronic constipation. MATERIALS AND METHODS Twenty consecutive...

In order to provide health benefits potential probiotic strains must be viable and metabolically active in the product and maintance their activity in gastrointestinal tract (GIT). Therefore, the current investigations are based on protection of probiotics by microencapsulation to increase survival and delivery of bacterial cultures to the GIT. Several reports have shown better survival of enca...

Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed evaluate juice growth medium for Lactiplantibacillus plantarum subsp. Dad-13 strain. was fermented by adding starter culture L. plantarum Dad-13. fermentation time (0, 4, 8, 12, 16, 20, and 24 h) used variable. number cells increased significantly after (P < 0.05...

Abstract Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality bayberry were compared through microbial viability and evaluation. Fermentation by combined Streptococcus thermophilus (ST) Lactobacillus acidophilus (LA) resulted in higher evaluation scores. optimized orthogonal experimental design T...

Plant-based beverages are growing in popularity due to the rise of vegetarianism and other health trends. A probiotic almond beverage that combines properties almonds, inulin, Lacticaseibacillusrhamnosus GR-1 may meet demand for a non-dairy health-promoting food. The purpose this study was investigate viability L. rhamnosus pH five fermented samples, supplemented with either 2% or 5% (w/v) shor...