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Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)

cris.virtual.author-orcid0000-0003-4724-075X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-9279-2572
cris.virtualsource.author-orcid23456f91-6f69-419b-9fb9-612ef544e6ad
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
dc.abstract.enProbiotics are known to human kind since ages as they are important component in fermented milk products, however the use of probiotics in non-dairy product is a novel method for the delivery of probiotics. Delivery of probiotics through non-dairy products will be beneficial for consumers who are lactose intolerant who are deprived of benefits of probiotics by dairy products. This studies aim at developing novel vegetable juices containing probiotic bacteria. Three different strains of bacteria have been used, i.e. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus delbrueckii in carrot, beetroot and tomato juice. The viability of the bacteria has been checked after a specific duration of time of fermentation by Koch’s plate count method. The vegetable used for juices (carrot, beetroot, tomato) consist of high amount of antioxidants like carotenoids in carrot, betaxanthins and betacyanins in beetroot, lycopene in tomato. These antioxidant provide numerous health benefits to human body. The antioxidant activity in the juices has been checked before and after fermentation by HPLC and spectroscopic methods. The three bacterial strains Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii used in three types of juices including tomato juice, carrot juice and beetroot juice showed good growth except Lactobacillus acidophilus due to reasons like insufficient nutrients. The amount of sugars and acids of the three juices indicated that the fermentation process takes place at a good and satisfying rate. This product will be especially useful for the people who are lactose intolerant who cannot intake probiotics via milk and milk products. Vegetable juices also have almost zero fat content and high in fiber so the people who are on a fat free diet can consume this product.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorGoderska, Kamila
dc.contributor.authorDombhare, Kanan
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.date.accessioned2026-02-09T07:42:42Z
dc.date.available2026-02-09T07:42:42Z
dc.date.issued2022
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,8
dc.description.number6
dc.description.points70
dc.description.volume204
dc.identifier.doi10.1007/s00203-022-02820-1
dc.identifier.eissn1432-072X
dc.identifier.issn0302-8933
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7236
dc.languageen
dc.relation.ispartofArchives of Microbiology
dc.relation.pagesart. 300
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enprobiotics
dc.subject.ennon-dairy beverages
dc.subject.enantioxidants
dc.subject.enmicronutrients
dc.titleEvaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume204