Novel Fruit Juice Based Nutraceutical Formulation with Probiotic and Cholesterol Reduction Properties

Ajitha S. Nair¹ , Aparna V. Dubhashi²

Section:Research Paper, Product Type: Journal-Paper
Vol.6 , Issue.4 , pp.22-28, Aug-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6i4.2228

Online published on Aug 31, 2019

Copyright © Ajitha S. Nair, Aparna V. Dubhashi . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

967 Views    315 Downloads    95 Downloads

Abstract :
This work encompasses the use of a sporulating probiotic culture, Brevibacillus borstelensis, to prepare a nutraceutical product with a mixed fruit juice as a carrier for the culture. Lyophilization of the formulation was carried out using different dehydrating agents, pectin, ascorbic acid, gelatin, gum Arabic and maltodextrin in specific permissible concentrations. Pectin gave the best results in terms of consistency and appearance of the nutraceutical powder, hence was used in the final formulation. The nutraceutical powder was then analysed for its shelf life, physical, chemical and nutritional profile. It was also tested for heavy metal contaminants, antibacterial activity and cholesterol reduction capability. Microbiological safety of the formulation was verified according to FSSAI manual. Encouraging results were obtained from the analyses. Lyophilization helped retain the nutrients of the fruits as well as improved the keeping quality of the formulation. The novel probiotic containing nutraceutical powder prepared could be helpful to lactose intolerant population. Its cholesterol reduction property could be beneficial to hypercholesteraemic individuals.

Key-Words / Index Term :
Nutraceutical, probiotic, Brevibacillus borstelensis, mixed fruit juice, cholesterol reduction

References :
[1]. E. K. Kalra, “Nutraceutical-definition and introduction,” AAPS Pharm Sci, vol. 5, no. 3, pp. 27–28, 2003.
[2]. R. K. Keservani, R. K. Kesharwani, N. Vyas, S. Jain, R. Raghuvanshi, and A. K. Sharma, “Nutraceutical and functional food as future food: a review,” Der Pharmacia Lettre, vol. 2, pp. 106–116, 2010
[3]. R. P. Singh, K. N. C. Murthy, and G. K. Jayaprakasha, “Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models,” Journal of Agricultural and Food Chemistry, vol. 50, no. 1, pp. 81–86, 2002
[4]. J. S. Jurenka, “Therapeutic application of pomegranate (Prunus granatum L.) A review.” Alternative Medicine Review. 13 (2): 128-144, 2008.
[5]. S. M. D Khan, V. Ravikumar, and K. Neelima,. “Pharmacological intervention of the fruit of plant Ananas comosus acting as wound healing agent in various animal models International.” Journal of Pharmacy and Technology. 3 (1): 1807-1824, 2011
[6]. J.T. Peterson, Dwyer, G.R. Beecher, Bhagwat, S.E. Gabhardt, S.E. Haytowitz, J.M Holden. “Flavanones in oranges, tangerines (mandarins), tangors and tangelos: A compilation and review of the data from the analytical literature.” J. Food Compos. Anal.;19:S66–S73. doi: 10.1016/j.jfca.2005.12., 2006
[7]. L. G. Marques, M. C. Ferreira, J. T. Freire, “Freeze-Drying of Acerola (Malpighia glabra L.)”. Chemical Engineering and Processing, v. 46, n. 5, p. 451-457, 2007
[8]. M. Fazaeli, Z. Emam-Djomeh, Ashtari, M. Omid “Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder.” Food and Bioproducts Processing 90: 667-675, 2012
[9]. N Shofian, Hamid, A. Osman , N. Saari , F. Anwar , M. Pak Dek ,M. Hairuddin “Effect of Freeze Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits”. Int. J. Mol. Sci. 12 (7); 4678-4692, 2011
[10]. J.Z. Xiao, S. Kondo, N. Takahashi, et al. “Effects of milk products fermented by Bifidobacterium longum on blood lipids in rats and healthy adult male volunteers.” Journal of Dairy Science. 2003;86(7):2452–2461.
[11]. J. W. Anderson, S. E. Gilliland. “Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans.” Journal of the American College of Nutrition.;18(1):43–50, 1999
[12]. M. E. Sanders “Evidence that Probiotics can Improve Cholesterol Levels.” California Dairy Research Foundation, Feb 2018
[13]. A. S. Nair, A. V. Dubhashi “In-vitro Transit Tolerance of Probiotic Bacillus species in Human Gastrointestinal Tract” International Journal of Science and Research (IJSR) Volume 5 Issue 6, 1899-1902, June 2016
[14]. R.C. Ray & P.S. Sivakumar “Traditional and novel fermented foods and beverages from tropical root and tuber crops: review.” International Journal of Food Science & Technology, 44(6), 1073−1087, 2009
[15]. B. Pakbin, S.H. Razavi, ; R Mahmoudi,P. Gajarbeygi, “Producing Probiotic Peach Juice”. Biotechnol. Health Sci.2014, 1, 1–5.
[16]. De Souza Neves Ellendersen, L.; Granato, D.; K.B Guergoletto, G. Wosiacki. “Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei.” Eng. Life Sci. 12, 475–485. 2012
[17]. A.L.F. Pereira, T.C. Maciel,; S. Rodrigues, “Probiotic beverage from cashew apple juice fermented with Lactobacillus casei.” Food Res. Int., 44, 1276–1283. 2011
[18]. R.D.C.S. Ranadheera, , S.K. Baines, and M.C. Adams. Importance of food in probiotic efficacy. Food Res. Int. 43: 1–7., 2010.
[19]. K. K. Kondepudi, & N. Sharma, & N. Gupta . “Screening of Ethnic Indian Fermented Foods for Effective Phytase Producing Lactic Acid Bacteria for Application in Dephytinization of Phytate Rich Foods.” International Journal of Scientific Research. 6. 1-7. 10.26438/ijsrbs/v6i2.17, 2019
[20]. C. Perez, M. Paul and P. Bazerque, “An antibiotic assay by the agar well diffusion method”, Acta Biol. Med. Exp., 15, 113–115, 1990
[21]. A. L. Cavalcanti, K. F. Oliveira, P. S. Paiva, M.V.D. Rabelo, S.K.P. Costa, FF Vieira. “Determination of total soluble solids (Brix) and pH in milk drinks and industrialized fruit juices”. Pesq Bras Odontoped Clin Integr; 6:57-64., 2006
[22]. Hunter, S. Richard, and Harold, W.Richard; The Measurement of Appearance, 2nd ed., John Wiley and Sons, Inc. New York, NY USA, 1987
[23]. FSSAI Manual of Methods of Analysis of Foods, Microbiological Testing, Vol 14, 2012
[24]. Meera, Sajag Ved and S. Ajay Vino. “Development of Value Added Probiotic Freeze-Dried Papaya Juice Powder” Journal of Food Product Development And Packaging Volume 3 Pages 01-11, 2016
[25]. A.Y. Tamine and RK. Robinson. Yogurt: Science and Technology. CRC Press, New York: NY, 2007
[26]. S. Summer, The Ins & Outs of Pectin, 05.02.16 Nutraceuticals World
[27]. C. Stanton , C. Desmond M. Coakley , JK Collins, G. Fitzerand , RP, Ross . Challenges facing development of probiotic containing functional foods. In: Franworth, E.R. (Ed.), Handbook of Fermented Functional Foods. CRC Press, Boca Raton, USA, pp. 27–58, 2003
[28]. D.S, Chavan. M.D: “Studies on antimicrobial activty and phytochemical analysis of citrus fruit juices against selected enteric pathogens”. International Research Journal of Pharmacy.; 3(11). 2012
[29]. Sara Jelodarain, A.H. Ebrahimanbadi, F.J. Kashi: “Evaluation of antimicrobial activity of Malus domestica fruit extract from Kashan area.” Avicenna Journal of Phytomedicine.; 3(1), 2013
[30]. S. Kote , S. Kote , L. Nagesh . “Effect of Pomegranate Juice on Dental Plaque Microorganisms (Streptococci and Lactobacilli).” Ancient Science of Life. 31(2):49-51. 2011
[31]. R Volpe, G. Sotis . “Nutraceuticals: definition and epidemiological rationale for their use in clinical practice.” High Blood Pres Cardiovasc Prev 22: 199–201, 2015
[32]. M. E. Doyle and K. Glass. “Spores of Clostridium botulinum in Dried Dairy Products,” Food Research Institute, 2013.
[33]. C. K. Sahni, D.S. .Khurdiya “Physicochemical changes during ripening in ‘Dashehari’ ‘Chausa’ ‘Neelum’ and ‘Amrapali’ mango.” Indian Food Packer, 5-10. 1989
[34]. R. J. Bhardwaj,, and S. Pandey.. “Juice blends-a way of utilization of under-utilized fruits, vegetables, and spices: a review”. Crit. Rev. Food Sci. Nutr. 51:563–570, 2011
[35]. Vinnie Hebert, Brookfield Ametek “Tracking Bulk Density to Maximize Tablet Production.,” Tablets and Capsules, March 2016
[36]. EU Commission Regulation EC No. 629/2008
[37]. M. L. Jones, C.J. Martoni, M. Parent, and S. Prakash. “Cholesterol-lowering efficacy of a microencapsulated bile salt hydrolase-active Lactobacillus reuteri NCIMB 30242 yoghurt formulation in hypercholesterolaemic adults.” Br. J. Nutr. 107, 1505–1513, 2012
[38]. M. A Fradi, M.. Drissa, Cheour, I. Meddeb, H. Drissa “Coronary atherosclerosis and familial hypercholesterolemia: A case report” Tunis. Med., 86, pp. 200-202, 2008m