Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species

Fruit juice enriched with probiotics is increasingly accepted nowadays, mainly due to its health benefits for digestive system and lactose intolerant problem. In the present study, the whole fruit of Punica granatum (pomegranate) was probioticated with selected strains of beneficial bacteria in orde...

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Main Author:	Mustafa, Siti Marhaida
Format:	Thesis
Language:	English
Published:	2019
Subjects:	TP Chemical technology
Online Access:	http://eprints.utm.my/id/eprint/87100/1/SitiMarhaidaMustafaPSChE2019.pdf
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spelling	my-utm-ep.871002020-11-30T08:56:32Z Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species 2019 Mustafa, Siti Marhaida TP Chemical technology Fruit juice enriched with probiotics is increasingly accepted nowadays, mainly due to its health benefits for digestive system and lactose intolerant problem. In the present study, the whole fruit of Punica granatum (pomegranate) was probioticated with selected strains of beneficial bacteria in order to improve the functionality of the juice. Lactobacillus species such as L. plantarum, L. salivarius, L. casei and L. bulgaricus were used for probiotication. Probiotication was optimized based on three parameters; temperature, agitation speed and fermentative pH. The growth profile of Lactobacillus species was observed based on the biomass, pH and lactic acid content in the fermentation broth. The functionality of L. casei probioticated juice was further evaluated using samples from shake flasks and 5 L stirred tank bioreactor. The kinetic profile of L. casei in the pomegranate juice was also determined under the optimized conditions (37 ?, pH 4.0, 0 and 50 rpm). The results indicated that L. casei was the dominant species based on the high biomass, lactic acid and flavonoid content compared to other strains. The specific growth rate of L. casei in shake flasks and bioreactor were 0.083 h-1 and 0.111 h-1, respectively. Probiotication of the juice with L. casei improved the concentration of quercetin-3-glucoside, as well as bioactivities of the juice. The radical scavenging and antidiabetic activities achieved more than 80 % inhibition during exponential phase, concurrently with the increase of biomass (13.0 %), lactic acid concentration (13.3 %) and quercetin-3-glucoside concentration (51.1 %) in the bioreactor samples. The ability of L. casei to rapidly utilize fermentable sugars of pomegranate for growth without further nutrient supplementation has proved the suitability of pomegranate juice as a growth medium for L. casei. 2019 Thesis http://eprints.utm.my/id/eprint/87100/ http://eprints.utm.my/id/eprint/87100/1/SitiMarhaidaMustafaPSChE2019.pdf application/pdf en public http://dms.library.utm.my:8080/vital/access/manager/Repository/vital:131646 phd doctoral Universiti Teknologi Malaysia, Faculty of Chemical and Energy Engineering Faculty of Chemical and Energy Engineering
institution	Universiti Teknologi Malaysia
collection	UTM Institutional Repository
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Mustafa, Siti Marhaida Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
description	Fruit juice enriched with probiotics is increasingly accepted nowadays, mainly due to its health benefits for digestive system and lactose intolerant problem. In the present study, the whole fruit of Punica granatum (pomegranate) was probioticated with selected strains of beneficial bacteria in order to improve the functionality of the juice. Lactobacillus species such as L. plantarum, L. salivarius, L. casei and L. bulgaricus were used for probiotication. Probiotication was optimized based on three parameters; temperature, agitation speed and fermentative pH. The growth profile of Lactobacillus species was observed based on the biomass, pH and lactic acid content in the fermentation broth. The functionality of L. casei probioticated juice was further evaluated using samples from shake flasks and 5 L stirred tank bioreactor. The kinetic profile of L. casei in the pomegranate juice was also determined under the optimized conditions (37 ?, pH 4.0, 0 and 50 rpm). The results indicated that L. casei was the dominant species based on the high biomass, lactic acid and flavonoid content compared to other strains. The specific growth rate of L. casei in shake flasks and bioreactor were 0.083 h-1 and 0.111 h-1, respectively. Probiotication of the juice with L. casei improved the concentration of quercetin-3-glucoside, as well as bioactivities of the juice. The radical scavenging and antidiabetic activities achieved more than 80 % inhibition during exponential phase, concurrently with the increase of biomass (13.0 %), lactic acid concentration (13.3 %) and quercetin-3-glucoside concentration (51.1 %) in the bioreactor samples. The ability of L. casei to rapidly utilize fermentable sugars of pomegranate for growth without further nutrient supplementation has proved the suitability of pomegranate juice as a growth medium for L. casei.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Mustafa, Siti Marhaida
author_facet	Mustafa, Siti Marhaida
author_sort	Mustafa, Siti Marhaida
title	Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
title_short	Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
title_full	Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
title_fullStr	Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
title_full_unstemmed	Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species
title_sort	improving functional properties of punica granatum juice by probiotication using lactobacillus species
granting_institution	Universiti Teknologi Malaysia, Faculty of Chemical and Energy Engineering
granting_department	Faculty of Chemical and Energy Engineering
publishDate	2019
url	http://eprints.utm.my/id/eprint/87100/1/SitiMarhaidaMustafaPSChE2019.pdf
_version_	1747818521778192384

Improving functional properties of Punica Granatum Juice by probiotication using Lactobacillus species

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