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

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Relation http://ir.cftri.com/12072/
http://dx.doi.org/10.1016/j.lwt.2015.04.023
 
Title Optimization of a probiotic beverage based on Moringa leaves
and beetroot.
 
Creator Vanajakshi, V.
Vijayendra, S. V. N.
Varadaraj, M. C.
Venkateswaran, G.
Renu, Agrawal
 
Subject 04 Fermentation Technology
23 Vegetables
32 Antioxidants
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12072/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2063%2C%20Issue%202%2C%20October%202015%2C%20Pages%201268-1273.pdf
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.