Fermented Plant Beverages Stabilized with Microemulsion: Confirmation of Probiotic Properties and Antioxidant Activity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials and Ingredients
2.2. Manufacturing of Fermented Plant Beverages
2.3. Methods of Analysis
2.3.1. Analysis of Viscosity and Biochemical Composition
2.3.2. Investigation of Flavonoid Content and Antioxidant Activity
Extraction of Phenolics
Antioxidant Activity Analysis
Determination of Total Flavonoid Content (TFC)
2.3.3. Determination of Dispersed Composition
2.3.4. Analysis of Bioavailability and Membrane Stabilizing Properties
2.3.5. Analysis of Probiotic Properties and Microbiological Investigations
2.4. Statistical Analysis
3. Results and Discussion
3.1. Analysis of Viscosity and Biochemical Parameters of Plant Beverages Stabilized with ME
3.2. Dispersed Composition of the Plant Beverages Stabilized with ME
3.3. Antioxidant Activity and Flavonoid Content in Plant Beverages Stabilized with ME
3.4. Analysis of Bioavailability and Membrane Stabilizing Properties
3.5. Analysis of Probiotic Properties and Microbiological Investigations of Plant Beverages Stabilized with ME
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Designation of Samples | Content of the Plant Base from Hemp Seeds, % | Content of the ME with Curcumin Stabilized by MCC % | Content of the ME with Curcumin Stabilized by Twin-80 % | Content of Bifidobacterium longum Concentrate, % |
---|---|---|---|---|
Bev Contr | 100 | – | – | – |
Bev Bif | 100 | – | – | 3 |
Bev MCC | 95 | 5 | – | – |
Bev Twin | 95 | – | 5 | – |
Bev Bif+ MCC | 95 | 5 | – | 3 |
Bev Bif +Twin | 95 | – | 5 | 3 |
Designation of Samples | Indicators | |||
---|---|---|---|---|
Dry Matter Content, % | Protein Content, % | pH Level | Lactic Acid Content, g/100 mL | |
Bev Contr | 5.98 ± 0.12 a | 2.05 ± 0.09 a | 6.70 ± 0.12 c | 1.21 ± 0.05 a |
Bev Bif | 6.48 ± 0.14 b | 2.35 ± 0.11 b | 3.75 ± 0.08 a | 5.22 ± 0.12 c |
Bev MCC | 7.41 ± 0.18 c | 2.27 ± 0.10 b | 6.90 ± 0.12 c | 1.31 ± 0.07 a |
BevTwin | 7.80 ± 0.16 cd | 2.30 ± 0.08 b | 6.65 ± 0.10 c | 1.40 ± 0.05 a |
Bev Bif+ MCC | 8.21 ± 0.20 d | 2.86 ± 0.09 c | 4.40 ± 0.09 b | 3.51 ± 0.08 b |
Bev Bif +Twin | 7.72 ± 0.14 cd | 2.92 ± 0.15 c | 4.55 ± 0.08 b | 4.16 ± 0.14 b |
Designation of Samples | Indicators | |||
---|---|---|---|---|
Content of Flavonoids, μg EQ/g (1st Day) | Content of Flavonoids, μg EQ/g (7th Day) | DPPH Activity, % (1st Day) | DPPH Activity, % (7th Day) | |
Bev Contr | 9.2 ± 0.8 a | 6.5 ± 0.4 a | 47.63 ± 0.60 a | 34.81 ± 0.55 a |
Bev Bif | 10.9 ± 0.9 a | 8.1 ± 0.5 ab | 61.65 ± 1.15 b | 52.70 ± 0.70 b |
Bev MCC | 33.0 ± 1.1 d | 16.6 ± 0.8 c | 63.72 ± 1.35 c | 55.13 ± 0.72 c |
Bev Twin | 35.1 ± 1.0 d | 22.8 ± 1.1 d | 64.82 ± 0.85 cd | 55.36 ± 0.65 cd |
Bev Bif+ MCC | 17.6 ± 0.7 b | 11.8 ± 0.8 b | 65.53 ± 1.50 d | 56.91 ± 0.67 d |
Bev Bif +Twin | 21.4 ± 0.9 c | 13.8 ± 1.0 c | 65.41 ± 1.10 d | 56.74 ± 0.85 d |
Indicator | Beverage Sample/Probiotic Microorganism Content, Log CFU/mL | ||
---|---|---|---|
Fermented Beverage without Emulsion | Fermented Beverage with MCC Stabilized Emulsion | Fermented Beverage with Tween stabilized Emulsion | |
After fermentation After 7 days of storage | 7.42 ± 0.02 b 7.08 ± 0.02 a | 8.08 ± 0.03 a 7.49 ± 0.02 b | 7.91 ± 0.03 c 7.20 ± 0.03 a |
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Merenkova, S.; Zinina, O.; Potoroko, I. Fermented Plant Beverages Stabilized with Microemulsion: Confirmation of Probiotic Properties and Antioxidant Activity. Fermentation 2022, 8, 723. https://doi.org/10.3390/fermentation8120723
Merenkova S, Zinina O, Potoroko I. Fermented Plant Beverages Stabilized with Microemulsion: Confirmation of Probiotic Properties and Antioxidant Activity. Fermentation. 2022; 8(12):723. https://doi.org/10.3390/fermentation8120723
Chicago/Turabian StyleMerenkova, Svetlana, Oksana Zinina, and Irina Potoroko. 2022. "Fermented Plant Beverages Stabilized with Microemulsion: Confirmation of Probiotic Properties and Antioxidant Activity" Fermentation 8, no. 12: 723. https://doi.org/10.3390/fermentation8120723