Abstract
Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed Lactobacillus paraplantarum AB362736.1, Lactobacillus plantarum MF369875.1, Weissella paramesenteroides CP023501.1, and Enterococcus faecalis HQ802261.1 were ideal bacteria for the probiotic process of grape marmalade.
Highlights
Probiotics are live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host [1]
Lactic acid is the main product of many food fermentations; it is formed by microbial degradation of sugars in products
Lactic acids were found as end-products in probiotic grape marmalade (Table 1)
Summary
Probiotics are live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host [1]. They can be carefully selected and added to the diet according to their health benefits. Probiotics added to a new food or beverage lead to many substantial variables to be examined to ensure viability, which is important for safety. They must survive and preserve their functionality in storage, and in the foods into which they are mixed without producing off-flavors. It should be noted that the physiological condition of the bacteria incorporated into products is of great significance and, relies greatly on three basic parameters: the time of harvest
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