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Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice
Probiotic fermentation with a defined consortium (
Saccharomyces cerevisiae
,
Lactobacillus helveticus
, and
Lactobacillus delbrueckii
subsp.
bulgaricus
) successfully transformed pumpkin juice into a functional beverage with enhanced bioactivity and appealing aroma. The fermented product achieved a high viable count of 7.37 log CFU mL
−1
, along with significant increases in vitamin C, total phenolics, flavonoids, and carotenoids compared to unfermented juice. Fermentation also imparted a distinct volatile profile enriched with esters and alcohols—such as phenylethyl alcohol, phenethyl acetate, and ethyl caprylate—which contributed intense fruity and floral notes, as confirmed by OPLS-DA and sensory evaluation. The resulting juice retained its original color (ΔE < 2) and developed desirable rheological behavior. Thus, accordingly the pumpkin juice fermented with the composite probiotics received the highest sensory evaluation. This study demonstrates that composite-culture fermentation effectively enhances the nutritional value, aroma, and sensory quality of pumpkin juice, highlighting its potential as a novel probiotic beverage.
Journal Article
Juicing & smoothies for dummies
Learn how to get the recommended daily amount of fruits and vegetables-- in a glass! Crocker shows you simple ways to incorporate them into juices and smoothies that will help you lose weight, detoxify, and feeling your best in no time.
Book
Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice
In this study, we investigated the applicability of NMR-based metabolomics to discriminate strain-dependent fermentation characteristics of lactic acid bacteria (LAB), which are important microorganisms for fermented food production. To evaluate the discrimination capability, six type strains of Lactobacillus species and six additional L. brevis strains were used focusing on i) the difference between homo- and hetero-lactic fermentative species and ii) strain-dependent characteristics within L. brevis. Based on the differences in the metabolite profiles of fermented vegetable juices, non-targeted principal component analysis (PCA) clearly separated the samples into those inoculated with homo- and hetero-lactic fermentative species. The separation was primarily explained by the different levels of dominant metabolites (lactic acid, acetic acid, ethanol, and mannitol). Orthogonal partial least squares discrimination analysis, based on a regions-of-interest (ROIs) approach, revealed the contribution of low-abundance metabolites: acetoin, phenyllactic acid, p-hydroxyphenyllactic acid, glycerophosphocholine, and succinic acid for homolactic fermentation; and ornithine, tyramine, and γ-aminobutyric acid (GABA) for heterolactic fermentation. Furthermore, ROIs-based PCA of seven L. brevis strains separated their strain-dependent fermentation characteristics primarily based on their ability to utilize sucrose and citric acid, and convert glutamic acid and tyrosine into GABA and tyramine, respectively. In conclusion, NMR metabolomics successfully discriminated the fermentation characteristics of the tested strains and provided further information on metabolites responsible for these characteristics, which may impact the taste, aroma, and functional properties of fermented foods.
Journal Article
The rainbow juice cleanse : lose weight, boost energy, and supercharge your health
Offers a detox and weight-loss program using fruit and vegetable juices from every color of the rainbow, including rhubarb gingerade, minty pepper orange juice, and purple sea asparagus.
Book
A definition of free sugars for the UK
Public Health England has set a definition for free sugars in the UK in order to estimate intakes of free sugars in the National Diet and Nutrition Survey. This follows the recommendation from the Scientific Advisory Committee on Nutrition in its 2015 report on Carbohydrates and Health that a definition of free sugars should be adopted. The definition of free sugars includes: all added sugars in any form; all sugars naturally present in fruit and vegetable juices, purées and pastes and similar products in which the structure has been broken down; all sugars in drinks (except for dairy-based drinks); and lactose and galactose added as ingredients. The sugars naturally present in milk and dairy products, fresh and most types of processed fruit and vegetables and in cereal grains, nuts and seeds are excluded from the definition.
Journal Article
Health effects of 100% fruit and vegetable juices: evidence from human subject intervention studies
The health effects of 100% fruit and vegetable juices (FVJ) represent a controversial topic. FVJ contain notable amounts of free sugars, but also vitamins, minerals, and secondary compounds with proven biological activities like (poly)phenols and carotenoids. The review aimed to shed light on the potential impact of 100% FVJ on human subject health, comprehensively assessing the role each type of juice may have in specific health outcomes for a particular target population, as reported in dietary interventions. The effects of a wide range of FVJ (orange, grapefruit, mandarin, lemon, apple, white, red, and Concord grapes, pomegranate, cranberry, chokeberry, blueberry, other minor berries, sweet and tart cherry, plum, tomato, carrot, beetroot, and watermelon, among others) were evaluated on a series of outcomes (anthropometric parameters, body composition, blood pressure and vascular function, lipid profile, glucose homeostasis, biomarkers of inflammation and oxidative stress, cognitive function, exercise performance, gut microbiota composition and bacterial infections), providing a thorough picture of the contribution of each FVJ to a health outcome. Some juices demonstrated their ability to exert potential preventive effects on some outcomes while others on other health outcomes, emphasising how the differential composition in bioactive compounds defines juice effects. Research gaps and future prospects were discussed. Although 100% FVJ appear to have beneficial effects on some cardiometabolic health outcomes, cognition and exercise performance, or neutral effects on anthropometric parameters and body composition, further efforts are needed to better understand the impact of 100% FVJ on human subject health.
Journal Article
Healing tonics : next-level juices, smoothies, and elixirs for health and wellness
\"Be your own kitchen doctor! Adriana Ayales grew up near the rainforest, where her grandmother set her on the path to herbal healing. Now she runs one of Brooklyns most popular juice bars--and she's also deeply knowledgeable about the rainforest's fruits, botanicals, and other exotic ingredients. With this guide she passes on her knowledge of ethnobotanical customs, soul cleansing, and therapeutic cooking. Ayales explores the role of superfoods and superherbs and presents traditional recipes that embody ancient ways--including medicinal juicing for relaxation and rejuvenation, next-level cleansing, and infusions and teas to nourish body and soul. Enjoy a Cacao & Reishi Energy Elixir, make herbal extracts, learn cold-pressing techniques, and whip up a headache cure. These special, sometimes sacred formulas will help empower your life with vibrant creativity, \"--Amazon.com.
Book
An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
Journal Article