1,082
Views
0
CrossRef citations to date
0
Altmetric
Original Article

Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source

, , , , , , , , , , & show all
Pages 1351-1363 | Received 29 Mar 2023, Accepted 14 May 2023, Published online: 26 May 2023

References

  • Sharma, R.; Burang, G.; Kumar, S.; Sharma, Y. P.; Kumar, V. Optimization of Apricot (Prunus armeniaca L.) Blended Aloe Vera (Aloe Barbadensis M.) Based Low-Calorie Beverage Functionally Enriched with Aonla Juice (Phyllanthus Emblica L.). J. Food Sci. Technol. 2021, 59(5), 1–12.
  • Ahmed, A.; Raza, A.; Khalid, N.; Malik, A. M.; Asghar, M.; Muhammad, H.; Abid, R. Development of Apricot (Prunus armeniaca L.) Powder and Its Food Application. J. Pure Appl. Agricult. 2020, 5(2), 26–33.
  • Tomás‐barberán, F. A.; Ruiz, D.; Valero, D.; Rivera, D.; Obón, C.; Sánchez‐roca, C.; Gil, M. I. Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries. Bioactiv. Fruit: Health Benefit Funct. Foods. 2013, 125–167.
  • Mohamed, D. A.; Hamed, I.; Mohammed, S. Utilization of Grape and Apricot Fruits By-Products as Cheap Source for Biologically Active Compounds for Health Promotion. Egypt. J. Chem. 2021, 64(4), 2037–2045.
  • Ayour, J.; Sagar, M.; Alfeddy, M. N.; Taourirte, M.; Benichou, M. Evolution of Pigments and Their Relationship with Skin Color Based on Ripening in Fruits of Different Moroccan Genotypes of Apricots (Prunus armeniaca L.). Sci. Hortic. 2016, 207, 168–175. DOI: 10.1016/j.scienta.2016.05.027.
  • Zhao, P.; Wang, S.; Liang, C.; Wang, Y.; Wen, P.; Wang, F.; Qin, G. Acute and Subchronic Toxicity Studies of Seabuckthorn (Hippophae Rhamnoides L.) Oil in Rodents. Regul. Toxicol. Pharmacol. 2017, 91, 50–57. DOI: 10.1016/j.yrtph.2017.10.002.
  • Hussain, M.; Ali, S.; Awan, S.; Hussain, M.; Hussain, I. Analysis of Minerals and Vitamins in Sea Buckthorn (Hippophae Rhamnoids) Pulp Collected from Ghizer and Skardu Districts of Gilgit-Baltistan. Int. J. Biosci. 2014, 4, 144–152.
  • Larmo, P. S.; Kangas, A. J.; Soininen, P.; Lehtonen, H. M.; Suomela, J. P.; Yang, B.; Viikari, J.; Ala-Korpela, M.; Kallio, H. P. Effects of Sea Buckthorn and Bilberry on Serum Metabolites Differ According to Baseline Metabolic Profiles in Overweight Women: A Randomized Crossover Trial. Am. J. Clin. Nutr. 2013, 98(4), 941–951.
  • Scholz-Ahrens, K. E.; Ade, P.; Marten, B.; Weber, P.; Timm, W.; Aςil, Y.; Glüer, C. -C.; Schrezenmeir, J. Prebiotics, Probiotics, and Synbiotics Affect Mineral Absorption, Bone Mineral Content, and Bone Structure. J. Nutr. 2007, 137(3), 838S–846S.
  • Carlson, J. L.; Erickson, J. M.; Lloyd, B. B.; Slavin, J. L. Health Effects and Sources of Prebiotic Dietary Fiber. Curr. Dev. Nutr. 2018, 2(3), nzy005. DOI: 10.1093/cdn/nzy005.
  • Marco, M. L.; Heeney, D.; Binda, S.; Cifelli, C. J.; Cotter, P. D.; Foligné, B.; Gänzle, M.; Kort, R.; Pasin, G.; Pihlanto, A., et al. Health Benefits of Fermented Foods: Microbiota and Beyond. Curr. Opin. Biotechnol. 2017, 44, 94–102.
  • Saad, N.; Delattre, C.; Urdaci, M.; Schmitter, J. M.; Bressollier, P. An Overview of the Last Advances in Probiotic and Prebiotic Field. LWT. Food Sci. Technol. 2013, 50(1), 1–16.
  • Valcheva, R.; Dieleman, L. A. Prebiotics: Definition and Protective Mechanisms. Best Pract. Res. Clin. Gastroenterol. 2016, 30(1), 27–37. DOI: 10.1016/j.bpg.2016.02.008.
  • Bujna, E.; Farkas, N. A.; Tran, A. M.; Dam, M. S.; Nguyen, Q. D. Lactic Acid Fermentation of Apricot Juice by Mono-And Mixed Cultures of Probiotic Lactobacillus and Bifidobacterium Strains. Food Sci. Biotechnol. 2018, 27, 547–554.
  • Voss, G. B.; Monteiro, M. J. P.; Jauregi, P.; Valente, L. M.; Pintado, M. E. Functional Characterisation and Sensory Evaluation of a Novel Synbiotic Okara Beverage. Food Chem. 2021, 340, 127793.
  • AOAC. Official Methods of Analysis. In The Association of Official Analytical Chemists, 17th ed; Washignton, DC, USA, 2019; pp. 120–350.
  • Nour, V. Effect of Sea Buckthorn Juice Addition on the Oxidative Stability, Physicochemical and Sensory Properties of Soy Milk Mayonnaise During Refrigerated Storage. Ukrain. J.Food Sci. 2021, 9(1), 5–17.
  • Naz, S.; Hanif, M. A.; Bhatti, H. N.; Shahid, M. Partition, Fractionation, Antioxidant Potential and Phenolics Profiling of Cannabis Sativa Growing in Pakistan. Oxid. Commun. 2016, 39, 2946–2960.
  • Sharif, S.; Rashid, S.; Atta, A.; Irshad, A.; Riaz, M.; Shahid, M.; Mustafa, G. Phenolics, Tocopherols and Fatty Acid Profiling of Wild and Commercial Mushrooms from Pakistan. J. Biol. Regul. Homeost. Agents. 2018, 32(4), 863–867.
  • Usman, I.; Imran, A.; Arshad, M. U.; Saeed, F.; Afzaal, M.; Sana, S.; Islam, F.; Ahmed, A.; Azam, I.; Shah, M. A.; Islam, S. Formulation and Nutritional Characterization of Mustard and Sesame Oilseed Cake Extract-Based Functional Drinks. J. Food Process Preserv. 2023, 2023, 1–10.
  • Terpou, A.; Gialleli, A. I.; Bosnea, L.; Kanellaki, M.; Koutinas, A. A.; Castro, G. R. Novel Cheese Production by Incorporation of Sea Buckthorn Berries (Hippophae Rhamnoides L.) Supported Probiotic Cells. LWT. Food Sci. Technol. 2017, 79, 616–624.
  • Caleja, C.; Barros, L.; Antonio, A. L.; Carocho, M.; Oliveira, M. B. P.; Ferreira, I. C. Fortification of Yogurts with Different Antioxidant Preservatives: A Comparative Study Between Natural and Synthetic Additives. Food Chem. 2016, 210, 262–268.
  • Papetti, P.; Carelli, A. Composition and Sensory Analysis for Quality Evaluation of a Typical Italian Cheese: Influence of Ripening Period. Czech J. Food Sci. 2013, 31(5), 438–444. DOI: 10.17221/447/2012-CJFS.
  • Judd, C. M.; Westfall, J.; Kenny, D. A. Experiments with More Than One Random Factor: Designs, Analytic Models, and Statistical Power. Ann. Rev. Psychol. 2017, 68(1), 601–625.
  • Tkacz, K.; Chmielewska, J.; Turkiewicz, I. P.; Nowicka, P.; Wojdyło, A. Dynamics of Changes in Organic Acids, Sugars and Phenolic Compounds and Antioxidant Activity of Sea Buckthorn and Sea Buckthorn-Apple Juices During Malolactic Fermentation. Food Chem. 2020, 332, 127382. DOI: 10.1016/j.foodchem.2020.127382.
  • Khan, B. A.; Akhtar, N.; Mahmood, T. A Comprehensive Review of a Magic Plant, Hippophae Rhamnoides. Pharmacogn. J. 2010, 2(16), 65–68. DOI: 10.1016/S0975-3575(10)80053-7.
  • Wani, S. M.; Masoodi, F. A.; Ahmad, M.; Mir, S. A. Processing and Storage of Apricots: Effect on Physicochemical and Antioxidant Properties. J. Food Sci. Technol. 2018, 55(11), 4505–4514.
  • Khan, R. U.; Afridi, S. R.; Ilyas, M.; Abid, H.; Sohail, M.; Khan, S. A. Effect of Different Chemical Preservatives on the Storage Stability of Mango-Sea Buckthorn Blended Juice. Pak. J. Biochem. Mol. Biol. 2012, 45(1), 6–10.
  • Gunenc, A.; Khoury, C.; Legault, C.; Mirrashed, H.; Rijke, J.; Hosseinian, F. Seabuckthorn as a Novel Prebiotic Source Improves Probiotic Viability in Yogurt. LWT. Food Sci. Technol. 2016, 66, 490–495.
  • Allonsius, C. N.; van den Broek, M. F.; De Boeck, I.; Kiekens, S.; Oerlemans, E. F.; Kiekens, F.; Foubert, K.; Vandenheuvel, D.; Cos, P.; Delputte, P., et al. Interplay Between Lactobacillus Rhamnosus GG and Candida and the Involvement of Exopolysaccharides. Microb. Biotechnol. 2017, 10(6), 1753–1763.
  • Khan, K. A.; Jairajpuri, D. S.; Somvanshi, S. P. S.; Pandey, A. Physico-Chemical Quality Characteristics and Shelf-Life Study of Aloe Gel and Sea Buckthorn Berry Beverage. Mymensingh Med J.: MMJ. 2016, 25(1), 179–181.
  • Selvamuthukumaran, M.; Khanum, F. Processing Seabuckthorn Fruit for Antioxidant Rich Jam Development and Shelf Stability Assessment. J. Food Sci. Technol. 2014, 51(12), 3731–3739.
  • Negi, B.; Dey, G. Comparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines. World Acad. Sci. Eng. Technol. 2009, 54(2), 99–102. DOI: 10.22207/JPAM.14.2.34.
  • Klimczak, I.; Małecka, M.; Szlachta, M.; Gliszczyńska-Świgło, A. Effect of Storage on the Content of Polyphenols, Vitamin C and the Antioxidant Activity of Orange Juices. J. Food Compost. Anal. 2007, 20(3–4), 313–322. DOI: 10.1016/j.jfca.2006.02.012.
  • Al-Shawi, S. G.; Ali, H. I.; Al-Younis, Z. K. The Effect of Adding Thyme Extacts on Microbiological, Chemical and Sensory Characteristics of Yogurt. J. Pure Appl. Microbiol. 2020, 14, 1367–1376.