Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder
Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probioti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/6/1493 |
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| author | Nicoleta-Maricica Maftei Alina-Viorica Iancu Alina Mihaela Elisei Tudor Vladimir Gurau Ana Yndira Ramos-Villarroel Elena Lacramioara Lisa |
| author_facet | Nicoleta-Maricica Maftei Alina-Viorica Iancu Alina Mihaela Elisei Tudor Vladimir Gurau Ana Yndira Ramos-Villarroel Elena Lacramioara Lisa |
| author_sort | Nicoleta-Maricica Maftei |
| collection | DOAJ |
| description | Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by <i>Bifidobacterium bifidus</i> (<i>Bb-12<sup>®</sup></i>, Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days. Additionally, the survival and stability of <i>Bb-12<sup>®</sup>,</i> inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time. |
| first_indexed | 2024-03-11T02:07:53Z |
| format | Article |
| id | doaj.art-05fcc66fb33f4283b024ee12d38cd38a |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T02:07:53Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-05fcc66fb33f4283b024ee12d38cd38a2023-11-18T11:42:39ZengMDPI AGMicroorganisms2076-26072023-06-01116149310.3390/microorganisms11061493Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn PowderNicoleta-Maricica Maftei0Alina-Viorica Iancu1Alina Mihaela Elisei2Tudor Vladimir Gurau3Ana Yndira Ramos-Villarroel4Elena Lacramioara Lisa5Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University “Dunărea de Jos”, 800008 Galati, RomaniaResearch Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University “Dunărea de Jos”, 800008 Galati, RomaniaResearch Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University “Dunărea de Jos”, 800008 Galati, RomaniaResearch Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University “Dunărea de Jos”, 800008 Galati, RomaniaSchool of Science of Agro and Environment, Campus the Guaritos, University of Oriente, Av. University, Maturín 6201, VenezuelaResearch Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University “Dunărea de Jos”, 800008 Galati, RomaniaLimitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by <i>Bifidobacterium bifidus</i> (<i>Bb-12<sup>®</sup></i>, Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days. Additionally, the survival and stability of <i>Bb-12<sup>®</sup>,</i> inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time.https://www.mdpi.com/2076-2607/11/6/1493healthprobiotic<i>Bifidobacterium bifidus</i>beveragesoy milksea buckthorn powder |
| spellingShingle | Nicoleta-Maricica Maftei Alina-Viorica Iancu Alina Mihaela Elisei Tudor Vladimir Gurau Ana Yndira Ramos-Villarroel Elena Lacramioara Lisa Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder Microorganisms health probiotic <i>Bifidobacterium bifidus</i> beverage soy milk sea buckthorn powder |
| title | Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder |
| title_full | Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder |
| title_fullStr | Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder |
| title_full_unstemmed | Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder |
| title_short | Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder |
| title_sort | functional characterization of fermented beverages based on soy milk and sea buckthorn powder |
| topic | health probiotic <i>Bifidobacterium bifidus</i> beverage soy milk sea buckthorn powder |
| url | https://www.mdpi.com/2076-2607/11/6/1493 |
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