Mini-Review of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits

The purpose of dehydration process is to reduce moisture content to prolong shelf life, to promote convenience and at the same time to assist transportation of delicate and perishable products across long distances. Freeze drying is known as one of the best methods to retain quality compared to other dehydration processes. This is due to lower instances of rupture of the structure and minimal loss of nutrient. These parameters are important to consumers and also for the food industry. This mini-review compares methods of dehydration processes, as well as their advantages and disadvantages when used in combination with other technologies. Data compilation on nutritional properties and mineral components of tropical fruits, namely guava, pineapple, papaya and jackfruits which had underwent freeze drying technologies are also reviewed

Lactobacillus acidophilus and non-digestible carbohydrates: a review

In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products and play a significant role for the transformation and preservation of food products. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids (SCFA). The aim of this review is to review some types of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties

Growth Analysis of Lactobacillus acidophilus Using Different Non-Digestible Carbohydrates

Probiotics are live microorganisms and offer health benefits to the digestive system and used in the production of many fermented foods. Non-digestible carbohydrates are dietary fibers which cannot be digested and absorbed by the small intestine. Strains of Lactobacillus, are among the most common and popular group of probiotics and added to many dairy products and dietary supplements. Besides, Lactobacillus acidophilus can exhibit many useful benefits such as showing thermostability, maintaining the growth activity at a wide pH range, and offering strong inhibition actions against spoilage of food and pathogenic bacteria. Aims of this study are to analyse the ability of non-digestible carbohydrates to act as a carbon source in enhancing the growth activity of L. acidophilus in vitro and to determine which type of non-digestible carbohydrate sources contributed a high biomass production. L. acidophilus was grown on de Man, Rogosa and Sharpe (MRS) medium. The optical density and pH of the cell biomass produced were measured and cell dry weight was determined. The highest biomass production recorded was for barley 10.02 g. L-1 followed by yam 8.79 g. L-1, 7.17 g. L-1 for garlic, 6.81 g. L-1 for banana and 4.86 g. L-1 for sweet potato, while positive control (glucose) recorded 4.20 g. L-1 of cell biomass. The results also showed a decreasing in the pH values which indicated the formation of lactic acids in the medium after 24 h of incubation at 37°C on rotary shaker set at 200 rpm. The overall results, confirmed that L. acidophilus helps in the hydrolysis of non-digestible carbohydrates and subsequent conversion of the sugars to cell biomass and decrease the pH compared to the negative control (without carbon source). This shows that in future, production of a synbiotic products using these non-digestible carbohydrates and probiotics strains is promising to offer many benefits to human’s health

Growth analysis of lactobacillus acidophilus using different non-digestible carbohydrates

Probiotics are live microorganisms and offer health benefits to the digestive system and used in the production of many fermented foods. Non-digestible carbohydrates are dietary fibers which cannot be digested and absorbed by the small intestine. Strains of Lactobacillus, are among the most common and popular group of probiotics and added to many dairy products and dietary supplements. Besides, Lactobacillus acidophilus can exhibit many useful benefits such as showing thermostability, maintaining the growth activity at a wide pH range, and offering strong inhibition actions against spoilage of food and pathogenic bacteria. Aims of this study are to analyse the ability of non-digestible carbohydrates to act as a carbon source in enhancing the growth activity of L. acidophilus in vitro and to determine which type of non-digestible carbohydrate sources contributed a high biomass production. L. acidophilus was grown on de Man, Rogosa and Sharpe (MRS) medium. The optical density and pH of the cell biomass produced were measured and cell dry weight was determined. The highest biomass production recorded was for barley 10.02 g. L-1 followed by yam 8.79 g. L-1, 7.17 g. L-1 for garlic, 6.81 g. L-1 for banana and 4.86 g. L-1 for sweet potato, while positive control (glucose) recorded 4.20 g. L-1 of cell biomass. The results also showed a decreasing in the pH values which indicated the formation of lactic acids in the medium after 24 h of incubation at 37°C on rotary shaker set at 200 rpm. The overall results, confirmed that L. acidophilus helps in the hydrolysis of non-digestible carbohydrates and subsequent conversion of the sugars to cell biomass and decrease the pH compared to the negative control (without carbon source). This shows that in future, production of a synbiotic products using these non-digestible carbohydrates and probiotics strains is promising to offer many benefits to human’s health

Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products and play a significant role for the transformation and preservation of food products. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids (SCFA). The aim of this review is to review some types of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties

Production of lactobacillus salivarius, a new probiotic strain isolated from human breast milk, in semi-industrial scale and studies on its functional characterization

Probiotic are living microorganisms when applied to humans or animals, beneficially affect the health of the host by influencing activity of microflora of the gastrointestinal tract or indigineous microbial balance. For industrial production of probiotics belong to lactobacilli, it is neccessary to obtain high biomass in a short time and low cost. Seven media screened for effective production of high biomass were evaluated using shake flask and incubated at 37c, pH 7.0. The best medium supports high biomass and low lactic acid was further used to optimized using different concentrations of medium components. Furthermore, the optimized medium was used for batch cultivation of L. salivarius in bioreactor under controlled and uncontrolled pH conditions. This medium was composed of (g L-1): glucose, 20.0, yeast extract, 20 and meat peptone, 35: Data showed that L. salivarius grew well in this medium with specific growth rate of about 0.179h-1 in shake flask, and 0.249 h-1 in controlled pH bioreactor. The maxiamum biomass of 5.71 g L-1 and 7.57 g L-1, were obtained in shake flasks and controlled pH bioreactor, respectively. To evaluate the potential use of this lactobacilli strain as probiotics, studies on the effect of gastric juice, pH and bile salts were conducted. Cell tolerancey to acidity and bile salt are important factor that affect the probiotics to remain and exert their potential functionalities in a host. L. salivarius showed higher resistant to SGJ with cell viability of 22.9%, 38.8%, 63% and 65% at pH 1,2,3 and 4, respectively. L. salivarius also has good functionality because of its tolerant to wide range bile salt concentrations ranged from 0.5% to 4%. Moreover, L. salivarius was susceptible to antibiotics like erythromycin, rifampicin, ampicillin, and resistance to streptomycin and gentamycin. In conclusion, L. salivarius, new isolated from mother milk, has a big potential use as starter culture probiotic application based on its high stability and could has potential use especially as probiotic supplement for infant milk formulation