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Article

Nutritionally Enhanced Probioticated Whole Pineapple Juice

1
Department of Medical Technology, School of Allied Health Sciences, Walailak University, Tasala, Nakhon Si Thammarat 80161, Thailand
2
Research Excellence Center for Innovation and Health Products, Walailak University, Tasala, Nakhon Si Thammarat 80161, Thailand
3
Center of Excellence Research for Melioidosis, Walailak University, Tasala, Nakhon Si Thammarat 80161, Thailand
4
Biotechnology Program, School of Agricultural Technology, Walailak University, Tasala, Nakhon Si Thammarat 80161, Thailand
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Biomass and Oil Palm Center of Excellence, Walailak University, Tasala, Nakhon Si Thammarat 80161, Thailand
6
School of Engineering, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editors: Amparo Gamero and Mónica Gandía
Fermentation 2021, 7(3), 178; https://doi.org/10.3390/fermentation7030178
Received: 14 August 2021 / Revised: 1 September 2021 / Accepted: 2 September 2021 / Published: 4 September 2021
(This article belongs to the Special Issue Food Fermentation for Better Nutrition, Health and Sustainability)
Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage. View Full-Text
Keywords: Lactobacillus plantarum; Ananas comosus; pineapple juice; probiotic beverage; vitamin B12 Lactobacillus plantarum; Ananas comosus; pineapple juice; probiotic beverage; vitamin B12
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MDPI and ACS Style

Palachum, W.; Choorit, W.; Chisti, Y. Nutritionally Enhanced Probioticated Whole Pineapple Juice. Fermentation 2021, 7, 178. https://doi.org/10.3390/fermentation7030178

AMA Style

Palachum W, Choorit W, Chisti Y. Nutritionally Enhanced Probioticated Whole Pineapple Juice. Fermentation. 2021; 7(3):178. https://doi.org/10.3390/fermentation7030178

Chicago/Turabian Style

Palachum, Wilawan, Wanna Choorit, and Yusuf Chisti. 2021. "Nutritionally Enhanced Probioticated Whole Pineapple Juice" Fermentation 7, no. 3: 178. https://doi.org/10.3390/fermentation7030178

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