journal article
Dec 01, 2024
Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption
Topics
No keywords indexed for this article. Browse by subject →
References
92
[1]
Abreu "Características físico-químicas e atividade antioxidante total de pitaias vermelha e branca" Rev. Inst. Adolfo Lutz (2012) 10.53393/rial.2012.71.32480
[2]
Albuquerque "Increasing folate content through the use of lactic acid bacteria in novel fermented foods" (2016)
[3]
Albuquerque "Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures" Int. J. Food Microbiol. (2016) 10.1016/j.ijfoodmicro.2016.07.008
[4]
Albuquerque "Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk" Int. J. Food Microbiol. (2017) 10.1016/j.ijfoodmicro.2017.09.001
[5]
Albuquerque "Tropical fruit by-products water extracts as sources of soluble fibers and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties" J. Funct. Foods (2019) 10.1016/j.jff.2018.12.002
[6]
Alnabbat "High dietary folic acid intake is associated with genomic instability in peripheral lymphocytes of healthy adults" Nutrients (2022) 10.3390/nu14193944
[7]
Association of Official Analytical Chemists (2005)
[8]
Asunis "Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides" J. Environ. Manag. (2020)
[9]
Bailey "Biomarkers of nutrition for development—folate review" J. Nutr. (2015) 10.3945/jn.114.206599
[10]
Barba "An integrated approach for the valorization of cheese whey" Foods (2021) 10.3390/foods10030564
[11]
Barros "In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessibility of phenolic compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects" Food Res. Int. (2020) 10.1016/j.foodres.2020.109614
[12]
Baruzzi "Development of a synbiotic beverage enriched with Bifidobacteria strains and fortified with whey proteins" Front. Microbiol. (2017) 10.3389/fmicb.2017.00640
[13]
Bedani "B-group vitamins as potential prebiotic candidates: their effects on the human gut microbiome" J. Nutr. (2024) 10.1016/j.tjnut.2023.12.038
[14]
Beres "Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace" Food Chem. (2016) 10.1016/j.foodchem.2016.01.039
[15]
Berridge "Characterization of the cellular reduction of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT): subcellular localization, substrate dependence, and involvement of mitochondrial electron transport in MTT reduction" Arch. Biochem. Biophys. (1993) 10.1006/abbi.1993.1311
[16]
Blomqvist "Natural genetic transformation: a novel tool for efficient genetic engineering of the dairy bacterium Streptococcus thermophilus" Appl. Environ. Microbiol. (2006) 10.1128/aem.01156-06
[17]
Brasil
[18]
Brasil
[19]
Bussolo de Souza "Degradation of fibers from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon" J. Funct. Foods (2019) 10.1016/j.jff.2019.04.026
[20]
Casarotti "Guava, orange and passion fruit by-products: characterization and its impacts on kinetics of acidification and properties of probiotic fermented products" LWT Food Sci. Technol. (2018) 10.1016/j.lwt.2018.08.010
[21]
Casarotti "Probiotic low-fat fermented goat milk with passion fruit by-product: in vitro effect on obese individuals’ microbiota and on metabolites production" Food Res. Int. (2020)
[22]
Crider "Folic acid food fortification-its history, effect, concerns, and future directions" Nutrients (2011) 10.3390/nu3030370
[23]
Cucick "Evaluation of the bioavailability and intestinal effects of milk fermented by folate producing lactic acid bacteria in a depletion/repletion mice model" J. Funct. Foods (2020) 10.1016/j.jff.2020.103785
[24]
Cucick "Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains" Int. J. Food Sci. Technol. (2024) 10.1111/ijfs.17141
[25]
Czarnowska-Kujawska "Changes in the folate content and fatty acid profile in fermented milk produced with different starter cultures during storage" Molecules (2021) 10.3390/molecules26196063
[26]
Divya "Folate fortification of skim milk by a probiotic Lactococcus lactis CM28 and evaluation of its stability in fermented milk on cold storage" J. Food Sci. Technol. (2015)
[27]
Eastham "Food losses, food waste, and beyond in food supply chains: retaining optimum nutrient density" Food Frontiers (2023) 10.1002/fft2.271
[28]
Elkot "Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis" Int. J. Biol. Macromol. (2024)
[29]
Espírito Santo "Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yogurts" Int. J. Food Microbiol. (2012) 10.1016/j.ijfoodmicro.2011.12.025
[30]
Eveline "Utilization of super red dragon fruit peel (Hylocereus Costaricensis) in the making of fermented beverages" Earth Environmental Science (2019)
[31]
FAO
[32]
Farran "Folate-conjugated nanovehicles: strategies for cancer therapy" Mater. Sci. Eng. C (2020) 10.1016/j.msec.2019.110341
[33]
Fidelis, M., de Moura, C., Kabbas Junior, T., Pap, N., Mattila, P., Mäkinen, S., Putnik, P., Bursać Kovačević, D., Tian, Y., Yang, B., & others. (2019). Fruit seeds as sources of bioactive compounds: sustainable production of high value-added ingredients from by-products within circular economy. Molecules, 24(21), 3854. doi:https://doi.org/10.3390/molecules24213854.
10.3390/molecules24213854
[34]
Figueiredo "Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps" Food Sci. Technol. (2019) 10.1590/fst.32616
[35]
Fowler "Disorders of cobalamin and folate transport and metabolism" (2022)
[36]
Gatto "Global food loss and waste estimates show increasing nutritional and environmental pressures" Nature Food (2024) 10.1038/s43016-023-00915-6
[37]
The MTT Assay: Utility, Limitations, Pitfalls, and Interpretation in Bulk and Single-Cell Analysis
Mahshid Ghasemi, Tyron Turnbull, Sonia Sebastian et al.
International Journal of Molecular Sciences
2021
10.3390/ijms222312827
[38]
Greppi "Ability of lactobacilli isolated from traditional cereal-based fermented food to produce folate in culture media under different growth conditions" LWT Food Sci. Technol. (2017) 10.1016/j.lwt.2017.08.007
[39]
Hamid "Comparison of alamar blue and MTT assays for high through-put screening" Toxicol. in Vitro (2004) 10.1016/j.tiv.2004.03.012
[40]
Hugenschmidt "Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate" Int. Dairy J. (2010) 10.1016/j.idairyj.2010.05.005
[41]
Jiao "Milk fermented with Lactococcus lactis KLDS4.0325 alleviates folate status in deficient mice" Food Funct. (2020) 10.1039/c9fo03067k
[42]
Khalili "Application of probiotics in folate bio-fortification of yoghurt" Probiotics and Antimicrobial Proteins (2020) 10.1007/s12602-019-09560-7
[43]
Laiño "Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts" Can. J. Microbiol. (2012) 10.1139/w2012-026
[44]
Laiño "Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria" LWT Food Sci. Technol. (2013) 10.1016/j.lwt.2013.05.035
[45]
Laiño "Folate production and fol genes expression by the dairy starter culture Streptococcus thermophilus CRL803 in free and controlled pH batch fermentations" LWT Food Sci. Technol. (2017) 10.1016/j.lwt.2017.07.004
[46]
Laiño "Characterization of folate production and probiotic potential of Streptococcus gallolyticus subsp. macedonicus CRL415" Food Microbiol. (2019) 10.1016/j.fm.2018.10.015
[47]
Le "Functional compounds in dragon fruit peels and their potential health benefits: a review" Int. J. Food Sci. Technol. (2022) 10.1111/ijfs.15111
[48]
Leblanc "B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications" J. Appl. Microbiol. (2011) 10.1111/j.1365-2672.2011.05157.x
[49]
LeBlanc "Bacteria as vitamin suppliers to their host: a gut microbiota perspective" Curr. Opin. Biotechnol. (2013) 10.1016/j.copbio.2012.08.005
[50]
Liu "Profiles of Streptococcus thermophilus MN-ZLW-002 nutrient requirements in controlled pH batch fermentations" Microbiology Open (2019) 10.1002/mbo3.633
Showing 50 of 92 references
Metrics
8
Citations
92
References
Details
- Published
- Dec 01, 2024
- Vol/Issue
- 425
- Pages
- 110895
- License
- View
Authors
Cite This Article
Ana Clara Candelaria Cucick, Lisa Obermaier, Elionio Galvão Frota, et al. (2024). Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. International Journal of Food Microbiology, 425, 110895. https://doi.org/10.1016/j.ijfoodmicro.2024.110895
Related
You May Also Like
Essential oils: their antibacterial properties and potential applications in foods—a review
Sara Burt · 2004
7,740 citations
Antimicrobial properties of chitosan and mode of action: A state of the art review
Ming Kong, Xi Guang Chen · 2010
2,526 citations
A dynamic approach to predicting bacterial growth in food
József Baranyi, Terry A. Roberts · 1994
2,205 citations
Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge
Diane G. Newell, Marion Koopmans · 2010
907 citations