scholarly journals Functionality of different Probiotic strains embedded in citrus pectin based edible films

2021 ◽  
Author(s):  
Tanzeela Nisar ◽  
Aamina Alim ◽  
Taimoor Iqbal ◽  
Muneeb Iqbal ◽  
Saima Tehseen ◽  
...  
Keyword(s):  
Edible Films ◽  
Citrus Pectin ◽  
Probiotic Strains

Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin

2014 ◽  
Vol 106 ◽  
pp. 200-208 ◽  
Author(s):  
C. Valeria L. Giosafatto ◽  
Prospero Di Pierro ◽  
Patrick Gunning ◽  
Alan Mackie ◽  
Raffaele Porta ◽  
...  
Keyword(s):  
Edible Films ◽  
Citrus Pectin

scholarly journals In vitro Assessment of Chemical and Pre-biotic Properties of Carboxymethylated Polysaccharides From Passiflora edulis Peel, Xylan, and Citrus Pectin

2021 ◽  
Vol 8 ◽  
Author(s):  
Yongjin Sun ◽  
Yuan Guan ◽  
Hock Eng Khoo ◽  
Xia Li
Keyword(s):  
Culture Media ◽  
Chloroacetic Acid ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Lactobacillus Delbrueckii ◽  
Citrus Pectin ◽  
Passiflora Edulis ◽  
Probiotic Strains

This study aimed to determine the carboxymethylation effect of crude water-soluble polysaccharides of Passiflora edulis peel (WPEP), xylan (XY), and citrus pectin (CP). Their chemical and pre-biotic properties were also determined. The polysaccharides were carboxymethylated by reacting with chloroacetic acid and sodium hydroxide. The carboxymethylated and non-carboxymethylated polysaccharides were also used as pre-biotics to study the growth pattern of selected intestinal microflora. These polysaccharides substituted the glucose solution in culture media for culturing Lactobacillus brevis GIM1.773, Lactobacillus plantarum GIM1.19, Lactobacillus delbrueckii subsp. bulgaricus GIM1.155, and Streptococcus thermophilus GIM1.540. The results showed that the carboxymethylated polysaccharides c-XY, c-CP, and c-WPEP, had substitution degrees of 0.682, 0.437, and 0.439, respectively. The polysaccharides demonstrated resistance to digestion in the simulated human digestive models. The resistance to digestion was enhanced by carboxymethylation, especially the carboxymethylated CP and WPEP. The results also showed that the pre-biotic activities of the polysaccharides increased after carboxymethylation. The c-XY had a better pre-biotic effect than XY and the other carbohydrate samples. The findings suggested that carboxymethylated polysaccharides may be developed into novel pre-biotics and nutraceuticals that could promote growth of the probiotic strains.

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
Author(s):  
Desi Mustika Amaliyah
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Raw Materials ◽  
Edible Films ◽  
Edible Film ◽  
Durio Zibethinus ◽  
Yield Result ◽  
Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and  pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has  similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel  pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

Immunomodulatory Effect of “Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy” to Cure or Prevent Hospital Acquired (Nosocomial) Infections due to Clostridium difficile (C. diff), other Pathogenic Bacteria, and Autoimmune Diseases

2018 ◽  
Vol 11 (1) ◽  
pp. 3937-3949
Author(s):  
Malireddy S Reddy
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Pathogenic Bacteria ◽  
Molecular Level ◽  
Host Immune System ◽  
Hospital Acquired Infections ◽  
The World ◽  
Probiotic Strains ◽  
The Individual ◽  
Hospital Acquired

The worldwide popularity of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy to treat or prevent the hospital acquired infections (nosocomial infections) arose a great interest in the medical community around the world (Reddy and Reddy, 2016; 2017). The following questions were raised on this subject: Does Multiple Mixed Strain Probiotics directly inhibit the pathogenic bacteria (C. diff) in the gastrointestinal tract or indirectly through modulation of the host immune system or both? To be more specific, what is the exact and/or hypothetical mechanism at molecular level behind the breakthrough discovery of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy?  To answer these questions, the specific immunomodulation regulatory functions of the individual Probiotic strains (on host) have beenresearched, investigated andoutlined in this article.  A detailed explanation(s) and hypotheses have been proposed outlining the possible cumulativedirect bacteriological and indirect immunomodulatory effects (at the molecular level) of the Multiple Mixed Strain Probiotics used in Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy to successfully treat C. diff infection.  A detailed scientific and research attempts were made to correlate the Probiotic induced immune activities in relation to the reduction of the symptoms associated with the hospital acquired Clostridium difficile infection during and after the Multiple Mixed Strain Probioitc Therapy.  Results of the clinical trials, microbiological tests on feces, and the clinical blood tests significantly revealed that the reasons for the success of Dr. Reddy’s Multiple Mixed Strain Probiotic Therapy are multifold. Presumably, it is predominantly due to the immunomodulatory effect they have exerted on the host immune system along with the direct inhibition of C. diff bacteria by multiple Probiotics, due to the production of bacteriocins, lactic acid and nutritional competency.In addition, the size of the individual cells of the Probiotic strains in the Multiple Mixed Strain Probiotics and their significant effect on immunomodulation has been thoroughly discussed. Results clearly proved that if Probiotics are absent in the GI tract during C. diff infection, the chances of patient survival is zero.  This is because of the excess immune stimulation and incurable damage to the epithelial cell barrier of the gastrointestinal tract caused by C. diff bacteria.  The results also revealed, without any doubt, as of to-datethe latest discovery of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy is the best way to cure the deadly hospital acquired infections affecting millions of people around the world, with high degree of mortality.  This has been attested by several practicng medical professionals and scientists around the world (Reddy and Reddy, 2017).

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

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