Optimization of a probiotic beverage based on Moringa leaves and beetroot.

Vanajakshi, V. and Vijayendra, S. V. N. and Varadaraj, M. C. and Venkateswaran, G. and Renu, Agrawal (2015) Optimization of a probiotic beverage based on Moringa leaves and beetroot. LWT - Food Science and Technology, 63 (2). pp. 1268-1273.

PDF LWT - Food Science and Technology, Volume 63, Issue 2, October 2015, Pages 1268-1273.pdf - Published Version Restricted to Registered users only Download (387kB)

Abstract

Drumstick (Moringa oleifera) and beetroot (Beta vulgaris L.) are well known for its nutritional and health benefits and are being recommended for malnourished people all over the world. In this first report on fermentation of Moringa leaves in combination with beetroot juice (BRJ), Moringa leaves were made into a paste and supplemented with BRJ at different ratios (1:1, 1:2, 1:3 and 1:4) and fermented with Lactobacillus plantarum and Enterococcus hirae for 48 h at 37 �C. The fermented Moringa leaves based beetroot (MLBBR) beverage made with one part of Moringa leaves paste, and two parts of BRJ was found to have good viable lactic population. Adjusting the pH of the fermented MLBBR beverage to 6.5 could extend the shelf life up to 30 days at 4 �C. Fermentation also reduced the raffinose content by around 60%. The fermented MLBBR beverage had showed antibacterial activity against foodborne pathogens such as Bacillus cereus, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. It also exhibited radical scavenging activity (20.79%) with a phenolic content of 5 mg/ml and had minerals (mg/ml) like 11.8 of calcium and 0.2 of iron. Overall, the fermented MLBBR beverage has the potential for commercial exploitation as a refreshing health drink.

Item Type:	Article
Uncontrolled Keywords:	Antimicrobial activity Antioxidant activity beetroot Fermentation Moringa oleifera
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Fermentation Technology and Bioengineering Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Jan 2016 06:45
Last Modified:	11 Jan 2016 06:45
URI:	http://ir.cftri.res.in/id/eprint/12072

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