Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage

The interest about probiotic bacteria supplementation in fruit beverages has been increased recently in order to develop functional beverages without lactose. That is a technological challenge since pH and storage temperature can affect their viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in mango beverage stored at 4°C. This research was developed in three stages: the assessment of the acid strain tolerance, the selection of a prebiotic as cellular protectant against environmental stress, the evaluation of physiochemical and sensory stability during storage. L. casei was chosen as the most stable strain with FOS at 5% as a prebiotic substance that stimulated its growth. At the final stage, it was found that L. casei produced significant changes in pH and titratable acidity in mango beverages after one week at 4°C, which was also detected by consumers with good sensory acceptance

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Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

Polymers ◽

10.3390/polym13193430 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3430

Author(s):

Thi Minh Phuong Ngo ◽

Thanh Hoi Nguyen ◽

Thi Mong Quyen Dang ◽

Thi Van Thanh Do ◽

Alissara Reungsang ◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Storage Temperature ◽

Mangifera Indica ◽

Weight Maintenance ◽

Titratable Acidity ◽

Fruit Weight ◽

Soluble Solids ◽

Life Extension ◽

And Storage

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

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Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

Food Science and Technology International ◽

10.1177/10820132211012252 ◽

2021 ◽

pp. 108201322110122

Author(s):

Saranya Wongrattanapipat ◽

Anchukorn Chiracharoenchitta ◽

Budsarin Choowongwitthaya ◽

Prapatson Komsathorn ◽

Orawan La-ongkham ◽

...

Keyword(s):

Antibiotic Resistance Genes ◽

Titratable Acidity ◽

Soluble Solids ◽

Bile Salt Hydrolase ◽

Cholesterol Lowering ◽

Sensory Evolution ◽

Probiotic Strains ◽

Total Bacteria ◽

Selection Of ◽

Bsh Activity

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

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Effect of irradiation and storage temperature on quality parameters of Kesar mango (Mangifera indica L.)

Indian Journal of Plant Physiology ◽

10.1007/s40502-013-0046-7 ◽

2013 ◽

Vol 18 (3) ◽

pp. 313-317 ◽

Cited By ~ 2

Author(s):

M. K. Yadav ◽

N. L. Patel ◽

S. R. Patel

Keyword(s):

Storage Temperature ◽

Mangifera Indica ◽

Quality Parameters ◽

And Storage

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Influence of different varieties, media and storage temperature on pollen viability in mango (Mangifera indica L.)

International Journal of Chemical Studies ◽

10.22271/chemi.2020.v8.i5ab.10606 ◽

2020 ◽

Vol 8 (5) ◽

pp. 2054-2059

Author(s):

Dhamsaniya DN ◽

Varu DK

Keyword(s):

Storage Temperature ◽

Mangifera Indica ◽

Pollen Viability ◽

And Storage

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Evaluation of microbiological risks in cream as a raw material for buttermaking

Food systems ◽

10.21323/2618-9771-2021-4-4-259-268 ◽

2022 ◽

Vol 4 (4) ◽

pp. 259-268

Author(s):

G. M. Sviridenko ◽

M. B. Zakharova ◽

N. V. Ivanova

Keyword(s):

Storage Capacity ◽

Storage Temperature ◽

Titratable Acidity ◽

Raw Material ◽

Coliform Bacteria ◽

Bacterial Number ◽

Research Results ◽

Anaerobic Microorganisms ◽

Organoleptic Characteristics ◽

And Storage

The article presents the research results of studying the influence of various groups of microorganisms — coliform bacteria, lactic acid microorganisms, yeast, and spore bacteria — on the quality and storage capacity of cream used as a raw material for buttermaking. The objects of study were the following: cream as a raw material before and after pasteurization, as well as pasteurized cream seeded with testing cultures of various types of spoilage microorganisms. The samples were stored at temperature conditions of 30 ± 1 °C, 10 ± 1 °C, and 4 ± 2 °C. To evaluate the quality and storage capacity of cream used as a raw material, its microbiological and physicochemical indicators were determined by standardized methods: bacterial number, titratable acidity, indicators of oxidative spoilage of the fat phase. Organoleptic characteristics were evaluated in terms of taste, consistency and appearance. Research results have shown that the greatest microbiological risks during storage of cream used as a raw material are associated with lactococci, coliform bacteria and yeast. Microbiological risks caused by seeding of cream with thermophilic streptococcus, spore bacteria of the genus Bacillus and spore anaerobic microorganisms of the genus Clostridium are less significant, which is associated with the lack of development and metabolism of these groups of microorganisms at storage temperatures of 10 ± 1 °C and 4 ± 2 °C. At the same time, the reason for the rejection of cream contaminated with these testing cultures, at a storage temperature of 4 ± 2 °C, is primarily a decrease in organoleptic indicators, and at a temperature of 10 ± 1 °C — an excess in bacterial number.

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Seleksi Komposisi Medium Pertumbuhan dan Bahan Pembawa untuk Formulasi Cendawan Agens Hayati Fusarium oxysporum Non-Patogenik P21a

Jurnal Fitopatologi Indonesia ◽

10.14692/jfi.15.2.44-52 ◽

2019 ◽

Vol 15 (2) ◽

pp. 44-52

Author(s):

Fany Juliarti Panjaitan ◽

Suryo Wiyono ◽

Rahayu Widyastuti

Keyword(s):

Biological Control ◽

Fusarium Oxysporum ◽

Growth Medium ◽

Storage Temperature ◽

Biological Control Agent ◽

Critical Factor ◽

Control Agent ◽

Mycelium Growth ◽

And Storage ◽

Selection Of

Selection of Compositions of Growth Medium and Carriers for Formulation of Biological Agents of Non-Pathogenic Fusarium oxysporum P21aThe potency of non-pathogenic Fusarium oxysporum P21a (NPFo P21a) as a biological control agent has prospect to be developed commercially. The growth medium and carrier are the critical factor to formulate biological control. This study aimed to obtain the best solid medium dan lighting type for mycelium growth and sporulation as well as to determine the carrier and storage temperature which is suitable for NPFo P21a toward the survival of propagule and germination of shallot. The results showed that M2 medium treatment (rice grain:rice bran; 20:1 w/w) was the best medium for mycelium growth. The M3 medium treatment (20:2 w/w) was the best medium for sporulation of NPFo P21a. The near-UV lighting treatment was able to stimulate the macroconidium production of NPFo P21a. Talc-based formulation and the storage at 20 °C showed the best shelf-life for NPFo P21a with density of viable propagule and shallot germination better.

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Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature

Macedonian Pharmaceutical Bulletin ◽

10.33320/maced.pharm.bull.2006.52.003 ◽

2006 ◽

Vol 52 ◽

pp. 17-24

Author(s):

Lela Acevska ◽

Kristina Mladenovska ◽

Tanja Petreska Ivanovska ◽

Maja Jurhar Pavlova ◽

Milena Petrovska ◽

...

Keyword(s):

Freeze Drying ◽

Storage Temperature ◽

Acid Stress ◽

Titratable Acidity ◽

Therapeutic Level ◽

Freeze Dried ◽

Different Temperatures ◽

And Storage

Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in the drink with sorbitol were noted during 72 h of fermentation at 25oC. The corresponding values for titratable acidity ranged from 0.071% to 0.758% and from 0.073% to 0.761%, respectively. Soymilk was found to support the growth of L. casei with improvement in viability for 0.24 log at the end of fermentation when sorbitol was added. Survival of L. casei and the effectiveness of sorbitol in improving viability during freeze-drying, subsequent rehydration and during a 5-week period of storage under different temperatures were also investigated. After freeze-drying, L. casei exhibited a survival percent of approximately 46%. Sorbitol improved the viability of L. casei by 0.51 log immediately after freeze-drying and by 1.30 log and 0.47 log during five weeks of storage at 25oC and 4oC, respectively. Further study revealed that the freeze-dried fermented soymilk rehydrated at 45oC was optimum for the recovery of L. casei with improvement in recovery for 0.68 log when sorbitol was added. A higher percent of survival was noted when the dried soymilk was stored at 4oC than at 25oC with improved viability at the end of 5 weeks storage for approximately 6 log for drinks with and without sorbitol. Fermented dried soymilk with sorbitol afforded significant tolerance of L. casei to acid stress. Generally, a stable probiotic diary product was prepared in which the concentration of L. casei remained above therapeutic level of 107 cfu/ml.

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Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630387 ◽

2019 ◽

pp. 1-11

Author(s):

Er. K. Lavanya ◽

D. Bhaskara Rao ◽

L. Edukondalu ◽

R. Lakshmypathy ◽

V. Srinivasa Rao

Keyword(s):

Reducing Sugars ◽

Storage Temperature ◽

Mangifera Indica ◽

Storage Period ◽

Chemical Changes ◽

Overall Acceptability ◽

Physico Chemical ◽

Sensory Qualities ◽

Increasing Trends ◽

And Storage

Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.

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