Development and evaluation of a fermented coconut water beverage with potential health benefits
Coconut water is a liquid obtained from coconuts (Cocos nucifera L.) with natural hydrating qualities, functional health properties and nutritional benefits. The aim of this work was to develop an innovative, non-dairy, fermented functional beverage using coconut water as the main ingredient for pro...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464614003995 |
| _version_ | 1819060702733664256 |
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| author | Flávera Camargo Prado Juliano De Dea Lindner Juliana Inaba Vanete Thomaz-Soccol Satinder Kaur Brar Carlos Ricardo Soccol |
| author_facet | Flávera Camargo Prado Juliano De Dea Lindner Juliana Inaba Vanete Thomaz-Soccol Satinder Kaur Brar Carlos Ricardo Soccol |
| author_sort | Flávera Camargo Prado |
| collection | DOAJ |
| description | Coconut water is a liquid obtained from coconuts (Cocos nucifera L.) with natural hydrating qualities, functional health properties and nutritional benefits. The aim of this work was to develop an innovative, non-dairy, fermented functional beverage using coconut water as the main ingredient for providing the intrinsic health properties. Among seven autochthonous lactic acid bacteria strains isolated from natural fermentation of coconut water, Lactobacillus plantarum was selected due to its inhibitory activity against some pathogens and its characteristics that favor survival under some technological and gastrointestinal conditions. The fermentation was carried out for 8 h at 37 °C in the presence of yeast extract, soy protein hydrolysate and sucrose. Coconut water is a non-dairy substrate that can be introduced as a new vehicle for the consumption of functional cultured beverage, especially by vegans and/or vegetarians and lactose intolerant consumers. |
| first_indexed | 2024-12-21T14:31:12Z |
| format | Article |
| id | doaj.art-67346ecb36a7459eaf1920711ff6cdba |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-21T14:31:12Z |
| publishDate | 2015-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-67346ecb36a7459eaf1920711ff6cdba2022-12-21T19:00:29ZengElsevierJournal of Functional Foods1756-46462015-01-0112489497Development and evaluation of a fermented coconut water beverage with potential health benefitsFlávera Camargo Prado0Juliano De Dea Lindner1Juliana Inaba2Vanete Thomaz-Soccol3Satinder Kaur Brar4Carlos Ricardo Soccol5Bioprocess Engineering and Biotechnology Division, Chemical Engineering Department, Federal University of Paraná, 81531-991 Curitiba, BrazilFood Science and Technology Department, Federal University of Santa Catarina, 88034-001 Florianópolis, Brazil; Corresponding author. Food Science and Technology Department, Federal University of Santa Catarina, 88034-001 Florianópolis, Brazil. Tel.: +55 48 37216183; fax: +55 48 37216183.Chemistry Department, Ponta Grossa Estate University, 84030-900 Ponta Grossa, BrazilBioprocess Engineering and Biotechnology Division, Chemical Engineering Department, Federal University of Paraná, 81531-991 Curitiba, BrazilInstitut National de la Recherche Scientifique, Centre Eau Terre Environnement, Québec, Canada G1K 9A9Bioprocess Engineering and Biotechnology Division, Chemical Engineering Department, Federal University of Paraná, 81531-991 Curitiba, BrazilCoconut water is a liquid obtained from coconuts (Cocos nucifera L.) with natural hydrating qualities, functional health properties and nutritional benefits. The aim of this work was to develop an innovative, non-dairy, fermented functional beverage using coconut water as the main ingredient for providing the intrinsic health properties. Among seven autochthonous lactic acid bacteria strains isolated from natural fermentation of coconut water, Lactobacillus plantarum was selected due to its inhibitory activity against some pathogens and its characteristics that favor survival under some technological and gastrointestinal conditions. The fermentation was carried out for 8 h at 37 °C in the presence of yeast extract, soy protein hydrolysate and sucrose. Coconut water is a non-dairy substrate that can be introduced as a new vehicle for the consumption of functional cultured beverage, especially by vegans and/or vegetarians and lactose intolerant consumers.http://www.sciencedirect.com/science/article/pii/S1756464614003995Coconut water fermentationLactobacillus plantarum16S rRNANon-dairy functional beverage |
| spellingShingle | Flávera Camargo Prado Juliano De Dea Lindner Juliana Inaba Vanete Thomaz-Soccol Satinder Kaur Brar Carlos Ricardo Soccol Development and evaluation of a fermented coconut water beverage with potential health benefits Journal of Functional Foods Coconut water fermentation Lactobacillus plantarum 16S rRNA Non-dairy functional beverage |
| title | Development and evaluation of a fermented coconut water beverage with potential health benefits |
| title_full | Development and evaluation of a fermented coconut water beverage with potential health benefits |
| title_fullStr | Development and evaluation of a fermented coconut water beverage with potential health benefits |
| title_full_unstemmed | Development and evaluation of a fermented coconut water beverage with potential health benefits |
| title_short | Development and evaluation of a fermented coconut water beverage with potential health benefits |
| title_sort | development and evaluation of a fermented coconut water beverage with potential health benefits |
| topic | Coconut water fermentation Lactobacillus plantarum 16S rRNA Non-dairy functional beverage |
| url | http://www.sciencedirect.com/science/article/pii/S1756464614003995 |
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