Study of Fermentation Strategies by for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea As Raw Material

Overview

Journal Foods

Specialty Biotechnology

Date 2022 May 28

PMID 35627041

Authors

Wanessa Dayane Leite Lima

Shenia Santos Monteiro

Matheus Augusto de Bittencourt Pasquali

Affiliations

Soon will be listed here.

Abstract

Foods fermented by with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5-7.5), temperature (30-44 °C), and with the addition of green tea (7.5-15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced the growth of in passion fruit juice. The concentrations of probiotic cells observed were above 9 Log CFU.mL and, therefore, they are promising products for consumption as a functional food and application in the food industry with potential health benefits.

Citing Articles

Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.

Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino N, Gonzalez-Olivares L, Castrejon-Jimenez N, Estrada-Luna D Int J Mol Sci. 2024; 25(16).

PMID: 39201566 PMC: 11354321. DOI: 10.3390/ijms25168882.

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