US20080206403A1 - Probiotic Enriched and Low-Organic Acid Food Products - Google Patents
Probiotic Enriched and Low-Organic Acid Food Products Download PDFInfo
- Publication number
- US20080206403A1 US20080206403A1 US11/916,903 US91690306A US2008206403A1 US 20080206403 A1 US20080206403 A1 US 20080206403A1 US 91690306 A US91690306 A US 91690306A US 2008206403 A1 US2008206403 A1 US 2008206403A1
- Authority
- US
- United States
- Prior art keywords
- fruit
- food product
- product according
- matrix
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 60
- 239000006041 probiotic Substances 0.000 title claims abstract description 32
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 32
- 230000000529 probiotic effect Effects 0.000 title description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 95
- 150000007524 organic acids Chemical class 0.000 claims abstract description 55
- 239000011159 matrix material Substances 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 76
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 63
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 36
- 235000015203 fruit juice Nutrition 0.000 claims description 34
- 235000005985 organic acids Nutrition 0.000 claims description 32
- 235000015165 citric acid Nutrition 0.000 claims description 26
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 25
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 19
- 239000004310 lactic acid Substances 0.000 claims description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 16
- 235000011090 malic acid Nutrition 0.000 claims description 16
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 241000186660 Lactobacillus Species 0.000 claims description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 13
- 239000001630 malic acid Substances 0.000 claims description 12
- 229940039696 lactobacillus Drugs 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 7
- 235000011430 Malus pumila Nutrition 0.000 claims description 7
- 235000015103 Malus silvestris Nutrition 0.000 claims description 7
- 244000099147 Ananas comosus Species 0.000 claims description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 240000001987 Pyrus communis Species 0.000 claims description 6
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 5
- 239000003957 anion exchange resin Substances 0.000 claims description 5
- 230000000779 depleting effect Effects 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- 235000015192 vegetable juice Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 241000093727 Berzelia alopecuroides Species 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- 235000011552 Rhamnus crocea Nutrition 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 238000000909 electrodialysis Methods 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 229940107700 pyruvic acid Drugs 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 241000132456 Haplocarpha Species 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 159000000007 calcium salts Chemical class 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 230000003292 diminished effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 229940093915 gynecological organic acid Drugs 0.000 description 27
- 241000894006 Bacteria Species 0.000 description 23
- 229960004106 citric acid Drugs 0.000 description 21
- 239000002253 acid Substances 0.000 description 19
- 235000019647 acidic taste Nutrition 0.000 description 18
- 235000015205 orange juice Nutrition 0.000 description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 10
- 229940001468 citrate Drugs 0.000 description 10
- 239000007789 gas Substances 0.000 description 10
- 229940099690 malic acid Drugs 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 9
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 229940076788 pyruvate Drugs 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000008961 swelling Effects 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 7
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 229940049920 malate Drugs 0.000 description 6
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000007795 chemical reaction product Substances 0.000 description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 4
- 240000000560 Citrus x paradisi Species 0.000 description 4
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 4
- 244000288157 Passiflora edulis Species 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 235000009827 Prunus armeniaca Nutrition 0.000 description 4
- 244000018633 Prunus armeniaca Species 0.000 description 4
- 235000011034 Rubus glaucus Nutrition 0.000 description 4
- 235000009122 Rubus idaeus Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013350 formula milk Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000002503 metabolic effect Effects 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 3
- 244000307700 Fragaria vesca Species 0.000 description 3
- 102000003855 L-lactate dehydrogenase Human genes 0.000 description 3
- 108700023483 L-lactate dehydrogenases Proteins 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 240000002878 Prunus cerasus Species 0.000 description 3
- 235000005805 Prunus cerasus Nutrition 0.000 description 3
- 240000005809 Prunus persica Species 0.000 description 3
- 244000235659 Rubus idaeus Species 0.000 description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- 235000011054 acetic acid Nutrition 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006114 decarboxylation reaction Methods 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 3
- 235000001785 ferulic acid Nutrition 0.000 description 3
- 229940114124 ferulic acid Drugs 0.000 description 3
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 3
- 235000002864 food coloring agent Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 238000011002 quantification Methods 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- HNSDLXPSAYFUHK-UHFFFAOYSA-N 1,4-bis(2-ethylhexyl) sulfosuccinate Chemical compound CCCCC(CC)COC(=O)CC(S(O)(=O)=O)C(=O)OCC(CC)CCCC HNSDLXPSAYFUHK-UHFFFAOYSA-N 0.000 description 2
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 241000234295 Musa Species 0.000 description 2
- 235000001537 Ribes X gardonianum Nutrition 0.000 description 2
- 235000001535 Ribes X utile Nutrition 0.000 description 2
- 235000016919 Ribes petraeum Nutrition 0.000 description 2
- 244000281247 Ribes rubrum Species 0.000 description 2
- 235000002355 Ribes spicatum Nutrition 0.000 description 2
- 235000017848 Rubus fruticosus Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000002535 acidifier Substances 0.000 description 2
- 229940095602 acidifiers Drugs 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229960004543 anhydrous citric acid Drugs 0.000 description 2
- 238000005571 anion exchange chromatography Methods 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 235000021029 blackberry Nutrition 0.000 description 2
- 239000011449 brick Substances 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 235000013985 cinnamic acid Nutrition 0.000 description 2
- WBYWAXJHAXSJNI-UHFFFAOYSA-N cinnamic acid group Chemical class C(C=CC1=CC=CC=C1)(=O)O WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 229960002598 fumaric acid Drugs 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 235000021472 generally recognized as safe Nutrition 0.000 description 2
- 229950006191 gluconic acid Drugs 0.000 description 2
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940116871 l-lactate Drugs 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- -1 lemon juice Chemical compound 0.000 description 2
- KWGKDLIKAYFUFQ-UHFFFAOYSA-M lithium chloride Chemical compound [Li+].[Cl-] KWGKDLIKAYFUFQ-UHFFFAOYSA-M 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- IXQGCWUGDFDQMF-UHFFFAOYSA-N o-Hydroxyethylbenzene Natural products CCC1=CC=CC=C1O IXQGCWUGDFDQMF-UHFFFAOYSA-N 0.000 description 2
- KHPXUQMNIQBQEV-UHFFFAOYSA-N oxaloacetic acid Chemical compound OC(=O)CC(=O)C(O)=O KHPXUQMNIQBQEV-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000009048 phenolic acids Nutrition 0.000 description 2
- 150000007965 phenolic acids Chemical class 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229960001367 tartaric acid Drugs 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- KVZLHPXEUGJPAH-BXRBKJIMSA-N (2s)-2-oxidanylpropanoic acid Chemical compound C[C@H](O)C(O)=O.C[C@H](O)C(O)=O KVZLHPXEUGJPAH-BXRBKJIMSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- MMOPREBWKCZVPO-FFSXNKAYSA-N (e)-3-(4-hydroxyphenyl)prop-2-enoic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C=C1.OC(=O)\C=C\C1=CC=C(O)C=C1 MMOPREBWKCZVPO-FFSXNKAYSA-N 0.000 description 1
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 1
- PBKQXFODVPBZGF-UHFFFAOYSA-N 4-ethenyl-2-methoxyphenol;5-ethenyl-2-methoxyphenol Chemical compound COC1=CC=C(C=C)C=C1O.COC1=CC(C=C)=CC=C1O PBKQXFODVPBZGF-UHFFFAOYSA-N 0.000 description 1
- GPUXFSMLTRCLFL-UHFFFAOYSA-N 4-ethenylphenol Chemical compound OC1=CC=C(C=C)C=C1.OC1=CC=C(C=C)C=C1 GPUXFSMLTRCLFL-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001134770 Bifidobacterium animalis Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- CREMABGTGYGIQB-UHFFFAOYSA-P C.C.[H+].[H+] Chemical compound C.C.[H+].[H+] CREMABGTGYGIQB-UHFFFAOYSA-P 0.000 description 1
- VNWKTOKETHGBQD-UHFFFAOYSA-O C.[H+] Chemical compound C.[H+] VNWKTOKETHGBQD-UHFFFAOYSA-O 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 108010036824 Citrate (pro-3S)-lyase Proteins 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 206010012742 Diarrhoea infectious Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- BDAGIHXWWSANSR-UHFFFAOYSA-M Formate Chemical compound [O-]C=O BDAGIHXWWSANSR-UHFFFAOYSA-M 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930195714 L-glutamate Natural products 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000218492 Lactobacillus crispatus Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- BAWFJGJZGIEFAR-NNYOXOHSSA-N NAD zwitterion Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP([O-])(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-N 0.000 description 1
- 239000007832 Na2SO4 Substances 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 235000009226 Prunus puddum Nutrition 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 102000003929 Transaminases Human genes 0.000 description 1
- 108090000340 Transaminases Proteins 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- OSWRVYBYIGOAEZ-UHFFFAOYSA-N acetic acid;2-hydroxypropanoic acid Chemical compound CC(O)=O.CC(O)C(O)=O OSWRVYBYIGOAEZ-UHFFFAOYSA-N 0.000 description 1
- 150000001243 acetic acids Chemical class 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000005349 anion exchange Methods 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940118852 bifidobacterium animalis Drugs 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 229920001429 chelating resin Polymers 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007813 chromatographic assay Methods 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000007012 clinical effect Effects 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000000911 decarboxylating effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000000684 flow cytometry Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 108010008221 formate C-acetyltransferase Proteins 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 229940050411 fumarate Drugs 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000007792 gaseous phase Substances 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000010191 image analysis Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002847 impedance measurement Methods 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000037125 natural defense Effects 0.000 description 1
- 238000004848 nephelometry Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 229940101270 nicotinamide adenine dinucleotide (nad) Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001467 poly(styrenesulfonates) Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000007430 reference method Methods 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 239000004291 sulphur dioxide Substances 0.000 description 1
- 235000010269 sulphur dioxide Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Definitions
- This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10 8 CFU/ml, a high fruit content, which is preferably greater than 50% and the organic acid content of which is reduced by 10 to 100%, preferably by 30 to 70%, and more preferably yet by 60%, in relation to the initial organic acid content of the fruit matrix, as well as a method for preparing a food product such as this.
- probiotics some of which are bacteria, and in particular those which belong to the genus Lactobacillus , are particularly beneficial to one's health.
- probiotics are, in particular, capable of promoting proper functioning of intestinal flora, which are likely to affect the overall population.
- these bacteria produce other bacteriocins and lactic acid, which indirectly increase the digestibility of food products, promote intestinal peristalsis, and accelerate the evacuation of stools. Furthermore, these bacteria produce certain B-complex vitamins, and in general promote the absorption of vitamins and minerals, reduce blood cholesterol, strengthen the immune system and coat the mucous membranes of the intestines so as to protect against the invasion and activities of harmful microorganisms.
- Such products with added bacteria are traditionally dairy products, however, there is an advantage for the agroprocessing industry to develop other food products, particularly fruit-based ones.
- microorganisms are capable of decarboxylating substituted cinnamic acids such as trans-4-hydroxy-methoxy-cinnamic acid (ferulic acid) and trans-4-hydroxy-cinnamic acid (p-coumaric acid), in order to form the two following volatile compounds, respectively:
- the solutions proposed in the prior art for solving this problem involving the production of gases and off-tastes consist of preserving the products at a temperature of between 4 and 8° C. and with a low fruit concentration (approximately 25%), for example, as in the international patent application WO 00/70972, filed by the PROBI company.
- a significant concentration is understood to mean a population greater than or equal to 10 8 CFU/ml of product.
- Stable bacteria are understood to mean a bacterial population having reduced metabolic activity (production of gases and/or off-tastes, and acidification during limited and controlled storage conditions) when cold, i.e., at a temperature of between 4 and 10° C.
- the limited post-acidification is the result of a reduction in the concentration of organic acids present in the product, on the one hand, and, on the other hand, the low storage temperature of said product.
- a fruit-based food product which is of the beverage or fruit puree type and which comprises stable, live probiotics, will have the advantage of providing the consumer with the benefits of fruits and probiotics.
- probiotics can likewise play a leading role with regards to health.
- Each probiotic strain can offer specific health benefits. Among these benefits can be found: improved digestive system functioning and strengthened natural defenses. Some probiotics act by absorbing proteins and others produce vitamins. Some can likewise produce compounds that fight against the propagation of pathogenic bacteria and can therefore play a role in the intestinal ecosystem.
- the European patent applications EP 0113055 and EP 0166238, filed by Kirin Beer propose that the concentration of polyphenols in fruit juices, which are bacteriostatic components, be selectively reduced by placing the juices in contact with absorbing agents.
- the desired objective is to also promote fermentation of the bacteria and to not keep the initial population stable, as is the case according to this invention.
- organic acids such as malic acid or citric acid do not, as a matter of fact, present the consumer with these problematics involving the generation of unpleasant tastes, unless this assimilation is accompanied by an excessively high production of acetate, which also produces off-tastes.
- the assimilation of these organic acids by bacterial strains will in this case produce CO 2 , which will inflate the product packaging.
- these organic acids are metabolized naturally by certain species of lactobacilli, in order to produce pyruvate (the principal compound of metabolic cycles such as carbonaceous metabolism) and CO 2 ; furthermore, pyruvate is itself subject to decarboxylation reactions, thus proportionally increasing the rates of CO 2 produced.
- Some of these organic acids are phenolic compounds (coumaric acid, ferulic acid) and the degradation of these compounds by bacterial strains may produce off-tastes in the product.
- lactic acid is more astringent at pH 3.5 in comparison to citric acid and malic acid (Hartwig, P., McDaniel, M. R., 1995. “Flavor characteristics of lactic, malic, citric and acetic acids at various pH levels.” Journal of Food Science, 60 (2), 384-388.).
- FIG. 1 thus shows the mechanism of metabolism for malic acid (or malate), citric acid (or citrate) and pyruvate.
- the inventors have shown that depletion of organic acids from the matrix of fruits on which the food product is based makes it possible to reduce or eliminate the production of carbon dioxide and/or off-tastes from the final food product, after packaging, while at the same time protecting the nutritional qualities of the product, regardless of the fruit, fruit concentration and organic acid concentration of the end product.
- the inventors propose to control and recommend a limiting organic acid concentration that must be adjusted to the fruit matrix target concentration in the formula and to the type of fruit in question.
- One object of this invention is a packaged fruit-based food product comprising live and stable probiotics and the organic acid content of which is reduced by 10 to 100%, preferably 30 to 70%, and more preferably still by 60% in relation to the initial organic acid content of the fruit matrix, and wherein the production of off-tastes is reduced or eliminated in comparison to the initial fruit matrix.
- probiotic is meant to designate live microorganisms which, when incorporated in a sufficient quantity, have a positive effect on health, beyond traditional nutritional effects.
- live probiotics is meant to designate probiotics for which the survival rate after 29 days in a food product according to this invention is greater than 60%, and advantageously greater than 80%.
- the viability of probiotics is measured by counting techniques known to those skilled in the art, e.g., such as mass counting, surface counting, Malassez cells, direct counting, turbidity, nephelometry, electronic counting, flow cytometry, fluorescence, impedance measurement and image analysis.
- stable probiotics is meant to designate probiotics having an absence of activity for at least 30 days at 10° C.
- the absence of activity results in:
- these probiotics can be bacteria.
- bacteria is understood to preferably designate lactic bacteria, of the genera Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., Leuconostoc spp. and, in particular, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus aciophilus, Bifidobacterium animalis, Bifidobacterium breve, Streptococcus thermophilus and Lactococcus lactis.
- the preferred bacteria according to this invention are bacteria having the capacity to degrade organic acids into CO 2 and/or into compounds producing off-tastes.
- the preferred bacterial strains according to this invention are of the genus Lactobacillus , preferably Lactobacillus plantarum and Lactobacillus casei , and more preferably yet the Lactobacillus plantarum strains deposited at the Deutsche Sammlung von Mikrooganismen von Zelkuturen GmbH on 16 Mar. 1995, under the number DSM 9843, or strains of Lactobacillus plantarum deposited at the Collection Nationale des Cultures de Microorganismes on 4 Apr. 2002, under the number CNCM I-2845.
- Lactobacillus plantarum strain deposited at the Deutsche Sammlung von Mikrooganismen von Zelkuturen GmbH on 16 Mar. 1995, under the number DSM 9843 is marketed by the PROBI company, under the name Lactobacillus plantarum 299v®.
- This strain has numerous advantages for use as a probiotic in a fruit-based food product:
- this strain has numerous positive points, but it cannot be used as is in fruit-based food products, without depleting the organic acids of the fruit matrix on which the food product is based.
- the term fruit matrix is understood to designate a fruit juice, a reconstituted fruit juice concentrate, or a fruit puree, without any probiotics, not depleted of organic acids, but optionally comprising other substances, e.g., such as sugar, water, flavourings, food colouring agents, sweetening agents, antioxidants, milk, preservatives, acidifiers, texturing agents, animal proteins (milk proteins, whey proteins . . . ) or vegetable proteins (soy, rice . . . ) or vegetable extract proteins (soy, rice . . . ).
- other substances e.g., such as sugar, water, flavourings, food colouring agents, sweetening agents, antioxidants, milk, preservatives, acidifiers, texturing agents, animal proteins (milk proteins, whey proteins . . . ) or vegetable proteins (soy, rice . . . ) or vegetable extract proteins (soy, rice . . . ).
- off-tastes is understood to mean a taste that is abnormal for the food product. An off-taste is unpleasant to the consumer, and therefore not desirable.
- So-called “positive” notes can also be detected in the product, e.g., such as “orange” or “fruity” notes. Since these tastes are not unpleasant to the consumer, they are not included in the “off-tastes” according to this invention.
- the concentration of molecules responsible for “off-tastes” is measured by solid phase microextraction (SPME) associated with gas chromatography (GC) coupled with a mass spectrometer (SM).
- SPME solid phase microextraction
- GC gas chromatography
- SM mass spectrometer
- This method was developed specifically and has enhanced sensitivity while at the same time having good reproducibility and good repeatability.
- SPME enables a specific concentration of the volatile target molecules for improved quantification and improved identification.
- CG enables separation of the volatile molecules based on the polarity and molar mass thereof, and thus obtainment of the peaks corresponding to each molecule.
- the concentration of each molecule is expressed in peak areas, i.e., in absorbance units (UA) proportional to their concentration in the sample.
- mass spectrometry enables positive identification of each molecule via the fragmentation thereof into characteristic ions, and, on the other hand, a second quantification of the volatile molecules wherein, this time, the concentration is expressed in mass units.
- flavourings is meant to understand ingredients intended to give a flavour (i.e., a taste and/or an odour) to a foodstuff.
- the preferred flavourings are: apple, orange, red berries, strawberry, peach, apricot, plum raspberry, blackberry, currant, lemon, citrus fruits, grapefruit, banana, pineapple, kiwi, pear, cherry, coconut, passion fruit, mango, fig, rhubarb, melon, multi-fruits, exotic fruits, vanilla, chocolate, coffee and cappuccino.
- the term (food) colouring agents is understood to mean substances capable of restoring or giving colouring to the food product.
- the preferred colourings are: beta-carotene and carmine.
- sweetening agent is understood to mean substances capable of mimicking the sweetening power of sugar without necessarily introducing the calories of sugar.
- the preferred sweetening agents are: aspartame, Acesulfame-K, saccharine, sucralose and cyclamate.
- antioxidants is understood to mean substances capable of preventing or reducing the oxidation phenomena which, among other things, cause the rancidification of fats or the browning of cut fruits and vegetables.
- the preferred antioxidants are: vitamin C, vitamin E and rosemary extract.
- milk is understood to mean milk of animal origin (e.g., cow, goat and ewe) or juices of vegetable origin (e.g., juice extracted from soybeans, tofu, rice, oats, quinoa, chestnuts, almonds or hazelnuts).
- animal origin e.g., cow, goat and ewe
- juices of vegetable origin e.g., juice extracted from soybeans, tofu, rice, oats, quinoa, chestnuts, almonds or hazelnuts.
- preservatives is understood to mean substances intended to assist in preservation by preventing the presence and development of undesirable microorganisms (for example: moulds or bacteria responsible for food poisoning) in the final food product.
- the preferred preservatives are sorbic acid and sulphur dioxide.
- texturing agents is understood to mean substances which make it possible to improve the presentation or behaviour of the final food product.
- the texturing agents can be emulsifiers, stabilizers, thickening agents or gel-forming substances. They can be used in the food product according to the invention alone or in combination.
- the preferred texturing agents are: pectin, used as a gel-forming substance, carob seed, carrageenans, alginates, guar gum, xanthan gum, starch and mono- and diglycerides of edible fatty acids.
- acidifiers is preferably understood to mean lactic acid and/or citric acid and/or phosphoric acid.
- water is optionally understood to mean osmosis-purified water.
- Osmosis-purified water makes it possible to limit the amount of minerals present in the end product, since minerals can likewise be responsible for off-tastes.
- Potassium, chlorine, magnesium and calcium are in fact rather bitter in various forms (KCl, NH 4 CL, CaCl 2 , Calcium acetate LiCl, MgSO 4 . . . ) whereas sodium, lithium and sulphate are rather salty and/or acidic depending on the form thereof (salty form: NaCl 2 , Na 2 SO 4 , Na tartrate; acidic form: Na 2 NO 3 , Li acetate; salty and acidic form: Na acetate, Na ascorbate, Na citrate).
- these compounds can also have a “salting out” effect on the volatile molecules responsible for “smoky, phenolic . . . ” off-tastes, by promoting the transition thereof to the gaseous phase above the product, thereby increasing the intensity of the off-tastes perceived.
- organic acids is understood to designate, in particular, malic acid, citric acid, tartaric acid, pyruvic acid, fumaric acid or gluconic acid.
- the organic acids the content of which is reduced or eliminated in comparison with the initial fruit matrix are preferably the malic and/or citric acids.
- the initial organic acid content of the fruit matrix can be known from bibliographic sources.
- the fruit matrix is a fruit juice or a reconstituted fruit juice concentrate
- the bibliographic references concern the organic acid concentration of the fruit juices.
- Such sources are the tables extracted from the AIJN “Code of Practice on Absolute Quality Requirements for Juices,” such as the one presented herein below:
- the bibliographic sources concern the organic acid concentration of the fruits.
- Such sources are “La composition des aliments: tableaux des insects nutritives.” 2000 (6ème Edition); Souci S. W.; Anlagenmann W.; Kraut H.; Scherz H., a sample table of which is reproduced herein below:
- the value from the table that is used to determine the initial organic acid content of the fruit juices or fruits is the minimum value.
- the initial organic acid content of the fruit matrix can be defined by any appropriate quantification method.
- Such methods are, for example:
- the IFU 21 method operates on the following principle: the citric acid (citrate) initially present in the fruit matrix is converted into oxaloacetate and acetate in the reaction catalyzed by the citrate lyase enzyme CL (1).
- the amount of NADH oxidized in the reactions (2) and (3) is stoichiometric with the amount of citrate.
- NADH is determined by measuring the light absorbency thereof at 334, 340 or 365 nm. This measurement made it possible to determine the amount of citric acid initially present in the fruit matrix.
- the IFU 22 method operates on the following principle: the L-lactic acid (L-lactate) initially present in the fruit matrix is oxidized into pyruvate with Nicotinamide Adenine Dinucleotide (NAD) in the presence of L-lactate dehydrogenase (L-LDH) (1).
- L-lactate L-lactic acid
- NAD Nicotinamide Adenine Dinucleotide
- L-LDH L-lactate dehydrogenase
- the amount of NADH formed in the previous reaction is stoichiometric with the amount of L-lactic acid.
- the increase in NADH is determined by measuring the light absorbency thereof at 334, 340 or 365 nm. This measurement makes it possible to determine the amount of L-lactic acid initially present in the fruit matrix.
- the food product can be a beverage, preferably containing fruit juices or reconstituted concentrate-based fruit juices.
- fruit juices orange juice, and in particular 10-12° Brix NFC (Not from Concentrate) and, as a reconstituted orange juice concentrate, FCOJ (Frozen Concentrate Orange Juice) at 66° Brix, and the other fruit juice concentrates at between 10 and 70° Brix.
- FCOJ Frozen Concentrate Orange Juice
- the food product contains between 20 and 99.99% fruit juices, and preferably between 50 and 99.99% fruit juices.
- the food product can be a fruit-based puree preferably comprising between 50 and 99.99% fruit purees and more preferably yet between 90 and 99.99% fruit purees.
- the probiotics are at a concentration of between 5.105 and 1.109 CFU/ml, and preferably at a concentration greater than or equal to 10 8 CFU/ml.
- the concentration is most preferably 4.107 CFU/ml.
- the food product has a pH of between 3 and 4.
- the food product keeps, and can therefore be consumed, for at least 30 days at a maximum temperature of 10° C., without requiring the addition of bacteriostatic agents.
- the food product is one fruit-based.
- the food product is based on several fruits.
- the fruit or fruits have a high organic acid content.
- the fruits are: orange, lemon, grape, pineapple, apple, pear, peach and/or red berries.
- the food product preferably contains milk and/or vegetable juice.
- the vegetable juice is preferably a juice made from soybean (juice extracted from soybeans and/or tofu).
- the organic acids preferably eliminated from the fruit matrix are malic acid, citric acid, tartaric acid, pyruvic acid, fumaric acid, gluconic acid, p. coumaric and/or caffeic acid.
- a second object of this invention is a method of preparing a food product according to this invention, characterised in that it includes the following steps:
- step a) for depleting organic acids from a fruit-based matrix is carried out by selecting a fruit matrix having low natural acidity.
- the term fruit matrix having low natural acidity is understood to designate a fruit matrix from which a naturally low-acid juice is obtained, the acidity of which is between the low value indicated in the AIJN “Code of Practice,” (The Association of the Industry of Juice and Nectars from Fruits and Vegetables of the European Union) recognized by all professionals in the field of fruit juices, and ⁇ 50% of this value.
- the varieties found to have low natural acidity can have an acidity level of 3, for example, (i.e., 40% below the low value of the range).
- the selection of a fruit matrix having a low natural acidity is carried out via varietal selection of the fruits and/or by controlling the ripening of the fruit.
- the fruits will preferably be selected as soon as they have reached late maturity.
- step a) for depleting organic acids from a fruit-based matrix is carried out via de-acidification of the fruit matrix.
- de-acidification reduction in titratable acidity
- de-acidification of the fruit matrix is carried out via electrodialysis of the fruit matrix, precipitation of the organic acids from the fruit matrix with calcium salts, malolactic fermentation, selective assimilation of the citric acid and/or passing the fruit matrix over an anion exchange resin.
- Citric fermentation results in the production of diacetyl and acetoin via lactic bacteria.
- De-acidification of the fruit matrix according to the invention is preferably carried out via electrodialysis and/or passage of the fruit matrix over an anion exchange resin.
- an anion exchange resin is ideal for collecting compounds which have COOH acid radicals, since these radicals are easily separated into COO ⁇ (anion) and H + (cation), and said resin is therefore suitable for collecting organic acids.
- the anion exchange resins used can consist of Dowex® 1 resins supplied by Dow Chemical, USA and Amberlite® IRA-402 resins supplied by Rohm and Haas Co., USA.
- the probiotics are incorporated as part of a delayed differentiation process, i.e., at the end of the production line and immediately before or during the packaging step.
- step b) and step c) according to this invention can be carried out simultaneously.
- the method according to the invention only has two steps for preventing alterations of the final food product during storage thereof, without any proliferation of microorganisms.
- a step for adding lactic acid is carried out between step b) and step c) of said method, or simultaneously therewith.
- the amount of lactic acid to be added will be easily determined by those skilled in the art, based on the desired strain of bacteria to be used.
- FIG. 1 Diagram of the metabolic assimilation of citrate and malate, and of the production of acetate in lactic bacteria.
- a first 2-mL pre-culture is made with the DSM 9844 and I-2845 strains. This pre-culture serves to seed 100 mL of 1% neutral SRM (i.e., 10 8 -10 9 CFU/mL). From this second pre-culture, 3 ⁇ 1,000 mL neutral SRM (i.e., 108-10 9 CFU/mL) are seeded.
- Centrifuging (Beckman JA-25, rotor JA-10) is carried out for each strain, as follows, using 500-mL bowls:
- the chosen technique consists in separating the organic acids via high performance anion exchange chromatography (HPAEC). Detection of the organic acids is carried out by suppressive conductimetric detection (SCD).
- HPAEC high performance anion exchange chromatography
- SCD suppressive conductimetric detection
- the chromatographic system used is of the DIONEX brand (DX600 type) comprising a suppressive conductimetric detection system.
- the thermostatically controlled conductimetric cell (DS3 type) is coupled to an external self-suppression system ASRS-ULTRA (4 mm).
- ASRS-ULTRA 4 mm
- This electrolytic suppressor was used with a Milli-Q counter-current water recirculation means, at a flow rate of 4 mL/min (approximate pressure of 15 psi).
- An AS11-HC-type (4 mm) anion exchange column is associated with an AG11-HC-type guard column.
- the elution flow rate is 1.5 mL/min.
- Bacterial counts are carried out during storage of the products, so as to evaluate the survival of L. plantarum during storage of the fruit juices at 10° C.
- Total CO 2 malate consumed+citrate consumed+(total acetate produced ⁇ citrate-derived acetate).
- Total CO 2 malate consumed+total acetate produced.
- malic acid and, to a lesser extent, citric acid contribute heavily to the production of gases when fruit juices containing a high dose (>1.10 9 FCU/mL) of DSM 9843 or I-2845 L. plantarum bacteria.
- a downward arrow in the table ( ⁇ ) indicated a reduction, and upward arrow ( ⁇ ) an increase, and three upward arrows ( ⁇ ) a significant increase in the positive and/or negative aromatic notes (“juice” notes) (off-tastes) for the juice.
- citric acid is indeed a precursor of off-tastes, because this acid is metabolized by Lactobacillus plantarum in order to form acetic acid (in the case of de-acidified juice) or ethyl phenol (in the case of standard juice). Consequently, the addition of citric acid should be as small as possible in order to prevent the formation of these molecules, while at the same time having a positive effect on the “juice” notes.
- the de-acidification of juices is a method that makes it possible to prevent the formation of off-tastes (except in the presence of citric acid) and only rancid notes persist, primarily due to the presence of milk. Consequently, an adjustment in the de-acidified juice/milk ratio should be made.
Abstract
This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of off-tastes is reduced or diminished in relation to the initial fruit matrix, as well as method for preparing a food product such as this.
Description
- This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50% and the organic acid content of which is reduced by 10 to 100%, preferably by 30 to 70%, and more preferably yet by 60%, in relation to the initial organic acid content of the fruit matrix, as well as a method for preparing a food product such as this.
- The ingestion of live microorganisms called probiotics, some of which are bacteria, and in particular those which belong to the genus Lactobacillus, are particularly beneficial to one's health. As a matter of fact, they have been the subject matter of numerous studies demonstrating preventive clinical effects in various fields (e.g., in the fields of allergic manifestations, infectious diarrhoea and inflammatory diseases) and on certain physiological functions (e.g., the digestion of lactose, bowel transit and immunity). These probiotics are, in particular, capable of promoting proper functioning of intestinal flora, which are likely to affect the overall population. As a matter of fact, among other things, these bacteria produce other bacteriocins and lactic acid, which indirectly increase the digestibility of food products, promote intestinal peristalsis, and accelerate the evacuation of stools. Furthermore, these bacteria produce certain B-complex vitamins, and in general promote the absorption of vitamins and minerals, reduce blood cholesterol, strengthen the immune system and coat the mucous membranes of the intestines so as to protect against the invasion and activities of harmful microorganisms.
- For this reason, the agroprocessing industries have been attempting for several years to incorporate such bacteria into their products.
- Such products with added bacteria are traditionally dairy products, however, there is an advantage for the agroprocessing industry to develop other food products, particularly fruit-based ones.
- Other fruit-based food products with added bacteria of the Lactobacillus type are already known in the prior art, e.g., in the international patent application WO 00/70972, and the European patent application EP 0113055.
- However, it has been possible to observe bacterial growth in food products to which lactobacilli have been added, which, during storage of the products, results in the qualities thereof being altered by the production of gases and off-tastes, thereby making them unsuitable for consumption.
- Numerous microorganisms are capable of decarboxylating substituted cinnamic acids such as trans-4-hydroxy-methoxy-cinnamic acid (ferulic acid) and trans-4-hydroxy-cinnamic acid (p-coumaric acid), in order to form the two following volatile compounds, respectively:
- 3-methoxy-4-hydroxystyrene (4-vinyl guaiacol) and 4-hydroxystyrene (4-vinyl phenol). These molecules are responsible for off-tastes of the “phenol, smoky, glove-like and medicinal” type. P-coumaric acid and decarboxylated ferulic acid activity was detected in bacteria of the Lactobacillus type. In particular, the lactobacilli known for these activities are as follows: L. brevis, L. crispatus, L. fermentum, L. plantarum, L. pentosus and L. paracasei (bibliog. Ref.: Van Beek, S and Priest F G —2000—“Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation—Applied and Environmental Microbiology, 66 (12): 5322-8). Strains of lactobacilli are thus capable of producing off-tastes from phenolic acids via biotransformation pathways.
- At present, the solutions proposed in the prior art for solving this problem involving the production of gases and off-tastes consist of preserving the products at a temperature of between 4 and 8° C. and with a low fruit concentration (approximately 25%), for example, as in the international patent application WO 00/70972, filed by the PROBI company.
- However, these solutions do not make it possible to propose products having a fruit concentration greater than 50%, and further comprising a significant concentration of live and stable bacteria of the Lactobacillus genus. A significant concentration is understood to mean a population greater than or equal to 108 CFU/ml of product. Stable bacteria are understood to mean a bacterial population having reduced metabolic activity (production of gases and/or off-tastes, and acidification during limited and controlled storage conditions) when cold, i.e., at a temperature of between 4 and 10° C. The limited post-acidification is the result of a reduction in the concentration of organic acids present in the product, on the one hand, and, on the other hand, the low storage temperature of said product.
- A fruit-based food product which is of the beverage or fruit puree type and which comprises stable, live probiotics, will have the advantage of providing the consumer with the benefits of fruits and probiotics.
- The National Plan on Nutrition and Health advocates consumption of a minimum of five portions of fruits and vegetable per day. Observations conducted by numerous scientists show that consuming more fruits and vegetables makes it possible in particular, to reduce the cholesterol rate and lipid intake, and to limit the prevalence of obesity in children.
- Several scientific studies suggest that probiotics can likewise play a leading role with regards to health. Each probiotic strain can offer specific health benefits. Among these benefits can be found: improved digestive system functioning and strengthened natural defenses. Some probiotics act by absorbing proteins and others produce vitamins. Some can likewise produce compounds that fight against the propagation of pathogenic bacteria and can therefore play a role in the intestinal ecosystem.
- It would be desirable for the agroprocessing industry to be capable of preparing such food products, and that is the subject matter of this invention.
- In order to increase the viability of bacteria, the European patent applications EP 0113055 and EP 0166238, filed by Kirin Beer, propose that the concentration of polyphenols in fruit juices, which are bacteriostatic components, be selectively reduced by placing the juices in contact with absorbing agents. In this case, the desired objective is to also promote fermentation of the bacteria and to not keep the initial population stable, as is the case according to this invention.
- It is known in the prior art that fruits contain organic acids, and the inventors have observed that bacteria of the Lactobacillus genus metabolize these organic acids, and that this metabolization of organic acids can be responsible for the production of carbon dioxide and/or off-tastes in fruit-based products. The organic acid compositions of some fruits can also be known by consulting bibliographic sources, e.g., such as the acidity ranges per fruit in the “Code of Practice” of the A.I.J.N.
- Numerous strains of the Leuconostoc, Streptococcus and Lactobacillus genera are capable of degrading malate, citrate, pyruvate, fumarate, tartrate and gluconate in order to produce gases. In comparison to the measurement of gas produced, the determination of diacetyl and acetoin contents is a more effective method for detecting pyruvate degradation (Hegazi, F. Z., Abo-Elnaga, I. G., 1980. “Degradation of organic acids by dairy lactic acid bacteria. Mikrobioligie der Landwirtshaft der Technologie und des Umweltschutzes, 135 (3), 212).
- When degraded, organic acids such as malic acid or citric acid do not, as a matter of fact, present the consumer with these problematics involving the generation of unpleasant tastes, unless this assimilation is accompanied by an excessively high production of acetate, which also produces off-tastes. However, the assimilation of these organic acids by bacterial strains will in this case produce CO2, which will inflate the product packaging. As a matter of fact, these organic acids are metabolized naturally by certain species of lactobacilli, in order to produce pyruvate (the principal compound of metabolic cycles such as carbonaceous metabolism) and CO2; furthermore, pyruvate is itself subject to decarboxylation reactions, thus proportionally increasing the rates of CO2 produced.
- Some of these organic acids are phenolic compounds (coumaric acid, ferulic acid) and the degradation of these compounds by bacterial strains may produce off-tastes in the product.
- Depending on the pH of the end product, the sensory profile of an acid is highly variable. Thus, lactic acid is more astringent at pH 3.5 in comparison to citric acid and malic acid (Hartwig, P., McDaniel, M. R., 1995. “Flavor characteristics of lactic, malic, citric and acetic acids at various pH levels.” Journal of Food Science, 60 (2), 384-388.).
-
FIG. 1 thus shows the mechanism of metabolism for malic acid (or malate), citric acid (or citrate) and pyruvate. - Commercial beverages exist, in particular the product ProViva® distributed by Skånemejerier, which contain a strain of the Lactobacillus genus at a maximum concentration equal to 108 CFU/ml and at an acid pH (pH=3.8). However, the stability of the product is only guaranteed when stored at 4° C. and as the result of a low concentration of fruit juices (<25%). Furthermore, the ProViva® commercial products have targeted certain types of fruits which have low organic acid concentrations and which do not include major juices like orange juice, apple juice and exotic multi-fruit juices.
- The inventors have shown that depletion of organic acids from the matrix of fruits on which the food product is based makes it possible to reduce or eliminate the production of carbon dioxide and/or off-tastes from the final food product, after packaging, while at the same time protecting the nutritional qualities of the product, regardless of the fruit, fruit concentration and organic acid concentration of the end product. Thus, the inventors propose to control and recommend a limiting organic acid concentration that must be adjusted to the fruit matrix target concentration in the formula and to the type of fruit in question.
- One object of this invention, therefore, is a packaged fruit-based food product comprising live and stable probiotics and the organic acid content of which is reduced by 10 to 100%, preferably 30 to 70%, and more preferably still by 60% in relation to the initial organic acid content of the fruit matrix, and wherein the production of off-tastes is reduced or eliminated in comparison to the initial fruit matrix.
- The term probiotic is meant to designate live microorganisms which, when incorporated in a sufficient quantity, have a positive effect on health, beyond traditional nutritional effects.
- According to this invention, the term live probiotics is meant to designate probiotics for which the survival rate after 29 days in a food product according to this invention is greater than 60%, and advantageously greater than 80%.
- The viability of probiotics is measured by counting techniques known to those skilled in the art, e.g., such as mass counting, surface counting, Malassez cells, direct counting, turbidity, nephelometry, electronic counting, flow cytometry, fluorescence, impedance measurement and image analysis.
- According to this invention the term stable probiotics is meant to designate probiotics having an absence of activity for at least 30 days at 10° C. The absence of activity results in:
-
- An absence of detection of gas production (e.g., CO2) during packaged storage,
- A constant organoleptic quality without any alteration of the initial qualities of the fruit matrix and without any production of off-tastes,
- An absence of significant post-acidification (decrease in pH<0.5 unit),
- A non-proliferation of the probiotics and retention of the initial population (±50%).
- In particular, these probiotics can be bacteria.
- According to this invention, the term bacteria is understood to preferably designate lactic bacteria, of the genera Lactobacillus spp., Bifidobacterium spp., Streptococcus spp., Lactococcus spp., Leuconostoc spp. and, in particular, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus aciophilus, Bifidobacterium animalis, Bifidobacterium breve, Streptococcus thermophilus and Lactococcus lactis.
- More particularly, the preferred bacteria according to this invention are bacteria having the capacity to degrade organic acids into CO2 and/or into compounds producing off-tastes.
- More particularly, the preferred bacterial strains according to this invention are of the genus Lactobacillus, preferably Lactobacillus plantarum and Lactobacillus casei, and more preferably yet the Lactobacillus plantarum strains deposited at the Deutsche Sammlung von Mikrooganismen von Zelkuturen GmbH on 16 Mar. 1995, under the number DSM 9843, or strains of Lactobacillus plantarum deposited at the Collection Nationale des Cultures de Microorganismes on 4 Apr. 2002, under the number CNCM I-2845.
- The Lactobacillus plantarum strain deposited at the Deutsche Sammlung von Mikrooganismen von Zelkuturen GmbH on 16 Mar. 1995, under the number DSM 9843 is marketed by the PROBI company, under the name Lactobacillus plantarum 299v®. This strain has numerous advantages for use as a probiotic in a fruit-based food product:
-
- It meets the probiotic criteria established by the scientific community.
- It is patented, characterised (RAPD, ribotyping), and its classification is confirmed;
- It is GRAS (Generally Recognized as Safe);
- It is already present at a rate of 108 CFU/ml in the ProViva® product distributed by Skånemejerier and has been consumed since 1994;
- It has a very good survival rate at an acid pH lower than 4;
- It is amylase-negative and therefore does not degrade the texture of the end product.
- However, this strain also has several disadvantages:
-
- It has a strong post-acidification potential.
- It results in significant organoleptic defects associated with acetic acid synthesis.
- It degrades citric acid (e.g., lemon juice, orange juice) or malic acid (e.g., apple or pear juice), thus producing carbon dioxide gas, hence possible swelling problems, particularly if the cold chain is broken (i.e., going above the temperature of 8° C.).
- Thus, this strain has numerous positive points, but it cannot be used as is in fruit-based food products, without depleting the organic acids of the fruit matrix on which the food product is based.
- The same holds true for the strain of Lactobacillus plantarum deposited at the Collection Nationale des Cultures de Microorganismes on 4 Apr. 2002, under the number CNCM I-2845.
- According to the invention, the term fruit matrix is understood to designate a fruit juice, a reconstituted fruit juice concentrate, or a fruit puree, without any probiotics, not depleted of organic acids, but optionally comprising other substances, e.g., such as sugar, water, flavourings, food colouring agents, sweetening agents, antioxidants, milk, preservatives, acidifiers, texturing agents, animal proteins (milk proteins, whey proteins . . . ) or vegetable proteins (soy, rice . . . ) or vegetable extract proteins (soy, rice . . . ).
- The term off-tastes is understood to mean a taste that is abnormal for the food product. An off-taste is unpleasant to the consumer, and therefore not desirable. Thus, to illustrate, for the food product according to the invention, it is possible to cite the “earthy hay-like” off-taste resulting from the fermentation and oxidation of the product, the “vinegar-like” off-taste resulting from the organic acid ferment present in the product, and the “rancid” off-taste resulting from the presence of volatile fatty acids.
- So-called “positive” notes can also be detected in the product, e.g., such as “orange” or “fruity” notes. Since these tastes are not unpleasant to the consumer, they are not included in the “off-tastes” according to this invention.
- The concentration of molecules responsible for “off-tastes” is measured by solid phase microextraction (SPME) associated with gas chromatography (GC) coupled with a mass spectrometer (SM). This method was developed specifically and has enhanced sensitivity while at the same time having good reproducibility and good repeatability. SPME enables a specific concentration of the volatile target molecules for improved quantification and improved identification. CG enables separation of the volatile molecules based on the polarity and molar mass thereof, and thus obtainment of the peaks corresponding to each molecule. The concentration of each molecule is expressed in peak areas, i.e., in absorbance units (UA) proportional to their concentration in the sample. Finally, on the one hand, mass spectrometry enables positive identification of each molecule via the fragmentation thereof into characteristic ions, and, on the other hand, a second quantification of the volatile molecules wherein, this time, the concentration is expressed in mass units.
- The term flavourings is meant to understand ingredients intended to give a flavour (i.e., a taste and/or an odour) to a foodstuff.
- Flavourings are used for two primary objectives:
-
- either they enhance the natural flavour of the food product, or partially restore it if it is too weak (products having lost a portion of their taste during the manufacturing process),
- or they replace an ingredient while introducing an aromatic note to the end product (e.g., strawberry flavoured yoghurt).
- According to this invention, the preferred flavourings are: apple, orange, red berries, strawberry, peach, apricot, plum raspberry, blackberry, currant, lemon, citrus fruits, grapefruit, banana, pineapple, kiwi, pear, cherry, coconut, passion fruit, mango, fig, rhubarb, melon, multi-fruits, exotic fruits, vanilla, chocolate, coffee and cappuccino.
- The term (food) colouring agents is understood to mean substances capable of restoring or giving colouring to the food product.
- According to this invention, the preferred colourings are: beta-carotene and carmine.
- The term sweetening agent is understood to mean substances capable of mimicking the sweetening power of sugar without necessarily introducing the calories of sugar.
- According to this invention, the preferred sweetening agents are: aspartame, Acesulfame-K, saccharine, sucralose and cyclamate.
- The term antioxidants is understood to mean substances capable of preventing or reducing the oxidation phenomena which, among other things, cause the rancidification of fats or the browning of cut fruits and vegetables.
- According to this invention, the preferred antioxidants are: vitamin C, vitamin E and rosemary extract.
- The term milk is understood to mean milk of animal origin (e.g., cow, goat and ewe) or juices of vegetable origin (e.g., juice extracted from soybeans, tofu, rice, oats, quinoa, chestnuts, almonds or hazelnuts).
- The term preservatives is understood to mean substances intended to assist in preservation by preventing the presence and development of undesirable microorganisms (for example: moulds or bacteria responsible for food poisoning) in the final food product.
- According to the invention, the preferred preservatives are sorbic acid and sulphur dioxide.
- The term texturing agents is understood to mean substances which make it possible to improve the presentation or behaviour of the final food product. The texturing agents can be emulsifiers, stabilizers, thickening agents or gel-forming substances. They can be used in the food product according to the invention alone or in combination.
- According to this invention, the preferred texturing agents are: pectin, used as a gel-forming substance, carob seed, carrageenans, alginates, guar gum, xanthan gum, starch and mono- and diglycerides of edible fatty acids.
- The term acidifiers is preferably understood to mean lactic acid and/or citric acid and/or phosphoric acid.
- The term water is optionally understood to mean osmosis-purified water. Osmosis-purified water makes it possible to limit the amount of minerals present in the end product, since minerals can likewise be responsible for off-tastes.
- Potassium, chlorine, magnesium and calcium are in fact rather bitter in various forms (KCl, NH4CL, CaCl2, Calcium acetate LiCl, MgSO4 . . . ) whereas sodium, lithium and sulphate are rather salty and/or acidic depending on the form thereof (salty form: NaCl2, Na2SO4, Na tartrate; acidic form: Na2NO3, Li acetate; salty and acidic form: Na acetate, Na ascorbate, Na citrate). Besides these direct effects on the sensory qualities of the products, these compounds can also have a “salting out” effect on the volatile molecules responsible for “smoky, phenolic . . . ” off-tastes, by promoting the transition thereof to the gaseous phase above the product, thereby increasing the intensity of the off-tastes perceived.
- According to this invention, the term organic acids is understood to designate, in particular, malic acid, citric acid, tartaric acid, pyruvic acid, fumaric acid or gluconic acid.
- The organic acids the content of which is reduced or eliminated in comparison with the initial fruit matrix are preferably the malic and/or citric acids.
- The initial organic acid content of the fruit matrix can be known from bibliographic sources. In the case where the fruit matrix is a fruit juice or a reconstituted fruit juice concentrate, the bibliographic references concern the organic acid concentration of the fruit juices. Such sources, for example, are the tables extracted from the AIJN “Code of Practice on Absolute Quality Requirements for Juices,” such as the one presented herein below:
-
TABLE 1 extract from the AIJN “Code of Practice on Absolute Quality Requirements for Juices,” showing the organic acid concentration of fruit juices. Citric acid (g/L) L-malic acid (g/L) Orange 6.7-17 0.8-3 Grapefruit 8-20 0.2-1.2 Apple 50-200 Min 3 Grape 0.5 max 2.5-7 Pineapple 3-11 1.0-4.0 Lemon 45-63 1.0-7.5 Passion fruit 25-50 1.3-5.0 Pear 4 max 0.8-5 Apricot 1.5-16 5-20 Black currant 26-42 1-4 Morello cherry 0.4 max 15.5-27 Raspberry 9-22 0.2-1.2 Strawberry 5-11 0.6-5 Peach 1.5-5 2-6 Mandarin orange 6-22 0.5-3 - In the case where the fruit matrix is not a fruit juice or a reconstituted fruit juice concentrate, the bibliographic sources concern the organic acid concentration of the fruits. Such sources, for example, are “La composition des aliments: tableaux des valeurs nutritives.” 2000 (6ème Edition); Souci S. W.; Fachmann W.; Kraut H.; Scherz H., a sample table of which is reproduced herein below:
-
TABLE 2 organic acid concentration of fruits Citric acid (mg/100 g) Malic acid (mg/100 g) Fruit Mean Min Max Mean Min max Pear 140 80 200 170 100 240 Strawberry 748 670 940 303 90 340 Peach 240 160 320 330 280 370 Pineapple 630 580 670 94 87 100 Grape 23 327 220 650 Apple 29 9 30 426 270 790 Apricot 400 140 700 1000 700 1300 Orange 1042 600 1880 89 40 190 Banana 201 80 390 360 240 500 Mango 264 200 327 74 Morello cherry 4.7 1800 Cherry (sweet) 13 10 15 940 730 1110 Plum 34 23 55 1220 820 1990 Prune 158 5690 Blackberry 18 15 21 900 860 950 Blueberry 523 850 Raspberry 1720 1060 2480 400 0 800 Grapefruit 1296 1000 1460 180 50 310 Guava 537 532 541 325 182 469 Kiwi 995 980 1010 500 470 530 Passion fruit 3250 650 Papaya 54 29 100 29 27 31 Lemon 4683 3500 7200 200 Quince 930 Rosehip 3100 Lychee 16 239 Pomegranate 500 100 Melon 75 0 150 0 50 - In both cases, the value from the table that is used to determine the initial organic acid content of the fruit juices or fruits is the minimum value.
- Furthermore, the initial organic acid content of the fruit matrix can be defined by any appropriate quantification method.
- Such methods are, for example:
-
- Measurement of the titratable acidity, which quantifies concentration of acids present in the fruit matrix. This consists in neutralizing a sample of the fruit matrix with a 0.1N sodium hydroxide solution, the amount of sodium hydroxide required in order to reach a pH level of 8, thereby making it possible to deduct the total acidity value.
- Chromatographic assay using HPAEC (High Performance Anion Exchange Chromatography) (Dionex method: 164-166 avenue Joseph Kessel 78960 Voisins Le Bretonneux France) coupled with conductimetric detection.
- The malic and citric acids can be assayed via enzymatic methods; the reference methods are advocated by the International Federation of Fruit Juice Producers (IFU) (these references have been established since 1985): IFU 21 for malic acid and IFU 22 for citric acid; these are spectrophotometric methods which involve enzyme reactions.
- The IFU 21 method operates on the following principle: the citric acid (citrate) initially present in the fruit matrix is converted into oxaloacetate and acetate in the reaction catalyzed by the citrate lyase enzyme CL (1).
- In the presence of the L-malate dehydrogenase and L-lactate dehydrogenase enzymes, the oxaloacetate and pyruvate produced via decarboxylation, are reduced to L-malate and L-lactate, respectively, by Nictinamide Adenine Dinucleotide (NADH) (2) (3)
- The amount of NADH oxidized in the reactions (2) and (3) is stoichiometric with the amount of citrate. NADH is determined by measuring the light absorbency thereof at 334, 340 or 365 nm. This measurement made it possible to determine the amount of citric acid initially present in the fruit matrix.
- The IFU 22 method operates on the following principle: the L-lactic acid (L-lactate) initially present in the fruit matrix is oxidized into pyruvate with Nicotinamide Adenine Dinucleotide (NAD) in the presence of L-lactate dehydrogenase (L-LDH) (1).
- The equilibrium for this reaction rests on the L-lactate side. By trapping the pyruvate in a subsequent reaction catalyzed by the glutamic-pyruric transaminase (GPT) enzyme in the presence of L-glutamate, the equilibrium can be shifted in favour of the pyruvate and NADH (2).
- The amount of NADH formed in the previous reaction is stoichiometric with the amount of L-lactic acid. The increase in NADH is determined by measuring the light absorbency thereof at 334, 340 or 365 nm. This measurement makes it possible to determine the amount of L-lactic acid initially present in the fruit matrix.
- According to a first aspect of the invention, the food product can be a beverage, preferably containing fruit juices or reconstituted concentrate-based fruit juices.
- According to this invention, the following can be cited as fruit juices: orange juice, and in particular 10-12° Brix NFC (Not from Concentrate) and, as a reconstituted orange juice concentrate, FCOJ (Frozen Concentrate Orange Juice) at 66° Brix, and the other fruit juice concentrates at between 10 and 70° Brix.
- According to this invention, the food product contains between 20 and 99.99% fruit juices, and preferably between 50 and 99.99% fruit juices.
- According to a second aspect of this invention, the food product can be a fruit-based puree preferably comprising between 50 and 99.99% fruit purees and more preferably yet between 90 and 99.99% fruit purees.
- According to this invention, the probiotics are at a concentration of between 5.105 and 1.109 CFU/ml, and preferably at a concentration greater than or equal to 108 CFU/ml. The concentration is most preferably 4.107 CFU/ml.
- According to the invention, the food product has a pH of between 3 and 4.
- According to this invention, the food product keeps, and can therefore be consumed, for at least 30 days at a maximum temperature of 10° C., without requiring the addition of bacteriostatic agents.
- According to this invention, the food product is one fruit-based.
- According to this invention, the food product is based on several fruits.
- According to this invention, the fruit or fruits have a high organic acid content.
- According to this invention, the fruits are: orange, lemon, grape, pineapple, apple, pear, peach and/or red berries.
- According to this invention, the food product preferably contains milk and/or vegetable juice.
- The vegetable juice is preferably a juice made from soybean (juice extracted from soybeans and/or tofu).
- According to this invention, the organic acids preferably eliminated from the fruit matrix are malic acid, citric acid, tartaric acid, pyruvic acid, fumaric acid, gluconic acid, p. coumaric and/or caffeic acid.
- A second object of this invention is a method of preparing a food product according to this invention, characterised in that it includes the following steps:
-
- a) Depletion of organic acids from the fruit-based matrix,
- b) Addition of probiotics to the matrix obtained after step a),
- c) Packaging of the product obtained after step b).
- According to this invention, step a) for depleting organic acids from a fruit-based matrix is carried out by selecting a fruit matrix having low natural acidity.
- According to this invention, the term fruit matrix having low natural acidity is understood to designate a fruit matrix from which a naturally low-acid juice is obtained, the acidity of which is between the low value indicated in the AIJN “Code of Practice,” (The Association of the Industry of Juice and Nectars from Fruits and Vegetables of the European Union) recognized by all professionals in the field of fruit juices, and −50% of this value.
- Natural acidities depend not only on the fruit, but also on the variety thereof, the climate and the time of harvesting. Consequently, ranges of acidity per fruit are defined and the values are shown in the table below: (source: AIJN):
-
TABLE 3 ranges of acidity for fruit, according to the AIJN Titratable acidity (expressed in g of anhydrous citric acid per litre of Fruits juice, measured at pH 8.1 Orange 5-15 Grapefruit 7.7-18.5 Apple 2.2-7.5 Grape 4-11 Pineapple 3.2-11.5 Lemon 44.8-62 Passion fruit 25.6-50 Pear 1.4-7 g/kg Apricot 6.4-19.2 g/kg Currant 26.7-40.1 Sour cherry 12.8-22.6 Raspberry 12.2-20 Strawberry 5.1-11.5 Peach 3.2-8 g/kg Banana 2-3.8 Mandarin orange 5.8-19.2 - As concerns the orange, the varieties found to have low natural acidity can have an acidity level of 3, for example, (i.e., 40% below the low value of the range).
- According to this invention, the selection of a fruit matrix having a low natural acidity is carried out via varietal selection of the fruits and/or by controlling the ripening of the fruit.
- The fruits will preferably be selected as soon as they have reached late maturity.
- According to this invention, step a) for depleting organic acids from a fruit-based matrix is carried out via de-acidification of the fruit matrix.
- According to this invention, de-acidification (reduction in titratable acidity) of the fruit matrix is carried out via electrodialysis of the fruit matrix, precipitation of the organic acids from the fruit matrix with calcium salts, malolactic fermentation, selective assimilation of the citric acid and/or passing the fruit matrix over an anion exchange resin.
- Citric fermentation results in the production of diacetyl and acetoin via lactic bacteria.
- De-acidification of the fruit matrix according to the invention is preferably carried out via electrodialysis and/or passage of the fruit matrix over an anion exchange resin.
- As a matter of fact, an anion exchange resin is ideal for collecting compounds which have COOH acid radicals, since these radicals are easily separated into COO− (anion) and H+ (cation), and said resin is therefore suitable for collecting organic acids.
- The anion exchange resins used, for example, can consist of Dowex® 1 resins supplied by Dow Chemical, USA and Amberlite® IRA-402 resins supplied by Rohm and Haas Co., USA.
- According to this invention, the probiotics are incorporated as part of a delayed differentiation process, i.e., at the end of the production line and immediately before or during the packaging step.
- Furthermore, step b) and step c) according to this invention can be carried out simultaneously. In this hypothetical case, the method according to the invention only has two steps for preventing alterations of the final food product during storage thereof, without any proliferation of microorganisms.
- In one preferred embodiment, a step for adding lactic acid is carried out between step b) and step c) of said method, or simultaneously therewith. The amount of lactic acid to be added will be easily determined by those skilled in the art, based on the desired strain of bacteria to be used.
-
FIG. 1 : Diagram of the metabolic assimilation of citrate and malate, and of the production of acetate in lactic bacteria. - I.1. Preparation of the Bacterial Suspensions and Inoculation of the Fruit Juices
- A first 2-mL pre-culture is made with the DSM 9844 and I-2845 strains. This pre-culture serves to seed 100 mL of 1% neutral SRM (i.e., 108-109 CFU/mL). From this second pre-culture, 3×1,000 mL neutral SRM (i.e., 108-109 CFU/mL) are seeded.
- Centrifuging (Beckman JA-25, rotor JA-10) is carried out for each strain, as follows, using 500-mL bowls:
-
- filling 6 bowls with 330 mL of culture,
- centrifuging for 10 min, 12,000 g, 20° C.,
- elimination of the supernatant and addition of 165 mL of culture,
- centrifuging for 10 min, 12,000 g, 20° C.,
- elimination of the supernatant.
- Each pellet obtained is then taken up again separately in the fruit juice being tested, and the suspension obtained is put back into the fruit juice brick carton, which is then closed back up again carefully.
- I.2. Organic Acid Assays
- The chosen technique consists in separating the organic acids via high performance anion exchange chromatography (HPAEC). Detection of the organic acids is carried out by suppressive conductimetric detection (SCD).
- The chromatographic system used is of the DIONEX brand (DX600 type) comprising a suppressive conductimetric detection system. The thermostatically controlled conductimetric cell (DS3 type) is coupled to an external self-suppression system ASRS-ULTRA (4 mm). This electrolytic suppressor was used with a Milli-Q counter-current water recirculation means, at a flow rate of 4 mL/min (approximate pressure of 15 psi).
- An AS11-HC-type (4 mm) anion exchange column is associated with an AG11-HC-type guard column. The elution flow rate is 1.5 mL/min.
- II.1. Bacterial Counts
- Bacterial counts are carried out during storage of the products, so as to evaluate the survival of L. plantarum during storage of the fruit juices at 10° C.
-
TABLE 4 Bacterial counts of L. plantarum during storage of the fruit juices at 10° C. Time Strain (d) Orange Apple Grape DSM DO 1.8 · 109 1.7 · 109 9.5 · 108 CFU/mL CFU/mL CFU/mL 9843 D5 5.0 · 109 5.8 · 108 4.1 · 109 CFU/mL CFU/mL CFU/mL I2845 D0 1.1 · 109 9.8 · 108 6.0 · 108 CFU/mL CFU/mL CFU/mL D5 4.5 · 109 1.6 · 109 3.9 · 109 CFU/mL CFU/mL CFU/mL - II.2. Demonstration of the Consumption of Organic Acids During Storage.
- The organic acid assays were carried out at 0 and 5 days, at the same time as the counts, and the results are summarized in Table 4.
-
TABLE 5 Metabolites produced and organic acids consumed when the fruit juice containing L. plantarum was stored at 10° C. Swelling Lactate Acetate Malate Citrate of the produced produced consumed consumed Batches bottle pH mmol mmol mmol mmol Apple Control + D0 − 3.43 0.00 0.00 0.00 0.00 juice DSM D5 ++ 3.38 27.93 4.44 6.72 0.21 9843 + I-2845 D5 ++ 3.39 40.86 4.38 21.20 0.19 Orange Control + D0 − 3.34 0.00 0.00 0.00 0.00 juice DSM D5 +++ 3.26 53.79 25.78 11.99 4.91 9843 + I-2845 D5 ++ 3.27 48.90 15.60 13.26 1.42 Grape Control + D0 − 3.22 0.00 0.00 0.00 0.00 juice DSM D5 ++ 3.23 40.79 10.38 23.50 2.09 9843 + I-2845 D5 +++ 3.24 44.59 8.16 33.87 1.43 - According to the results presented in Table 5, it is quite apparent that malic acid is the substrate most heavily consumed by L. plantarum, regardless of the strain involved. This consumption is not only accompanied by production of lactate and acetate, and thus a noticeable decrease in the pH level (particularly in orange and apple juice) but also a production of gas which has a macroscopic effect on the packaging.
- According to the metabolic pathways presented in
FIG. 1 , the absence of detection of formate production (no pyruvate formate-lyase action), the very low pentose content in the fruit juices treated, the following batch reconciliation of CO2 (expressed in moles) can be proposed: - Total CO2=malate consumed+citrate consumed+(total acetate produced−citrate-derived acetate).
- Thus, by replacing the acetate produced from the citrate by the amount of consumed citrate:
- Total CO2=malate consumed+total acetate produced.
- Conclusion:
- Thus, malic acid and, to a lesser extent, citric acid contribute heavily to the production of gases when fruit juices containing a high dose (>1.109 FCU/mL) of DSM 9843 or I-2845 L. plantarum bacteria.
- We made dilutions with 5, 10, 20 and 30% orange juice, these dilutions corresponding to the de-acidification rates of 95, 90, 80 and 70%.
-
TABLE 6 % of juice in the % of de- Swelling product acidification pH observed? 30% 70% Natural pH Swelling at D + 3 30% 70% 3.7 Swelling at D + 5 20% 80% Natural pH Slight swelling at D + 14 20% 80% 3.7 Very slight swelling 10% 90% Natural pH No 10% 90% 3.7 No 5% 95% Natural pH No 5% 95% 3.7 No - In order for an orange juice-based beverage containing L. plantarum to be stable more than 30 days after the manufacture thereof, we determined that it was necessary for it to have the following characteristics:
-
TABLE 7 % of orange juice Acidity of the in the beverage orange juice Brix/acidity ratio 100 0.4-0.6 100-150 75 1.3-1.45 41-46 50 2.2-2.3 27-30 - Comments:
-
- the “Brix/acidity ratio” designates the ratio of the Brix value of the juice to the number of grams of anhydrous citric acid per 100 grams of juice; (Brix/acid ratio).
- the “Brix value” designates the sugar content determined by refractometry, to which the acidity correction is added, according to the method of the Association of Official Analytical Chemistry of the United States, entitled “Solids (Soluble) in Fruit Products,” published in Official Methods of Analysis of the Association of Official Analytical Chemistry, 14th Edition, 1984. (Brix content) DORS/88-8, art. 2; DORS/95-548, art. 2; DORS/2000-184, art. 27; DORS/2003-6, art. 65 (F).
- Subsequent to the technical problems of using the DSM 9843 strain in plant environments (production of CO2 via the metabolization of malic and/or citric acid, resulting in swelling of the UHT brick cartons; production of off-tastes due to the presence of organic acids and the metabolization of phenolic acids), the following technical solutions were tested:
- 1) De-acidification of the juices on ion-exchange resins,
- 2) Use of osmosis-purified water (to evaluate the impact of minerals on off-tastes),
- 3) Use of various types of acids for acidification: lactic acid, citric acid or phosphoric acid.
- 7 tests were conducted from all of these hypotheses:
-
TABLE 8 Type of orange Presence of Type of acid Tests juice (24%) milk (16%) for pH 3.8 SLC Standard juice Yes (L) Citric acid (C) DLC De-acidified Yes Citric acid juice (D) SLL Standard juice Yes Lactic acid (L) DLL De-acidified Yes Lactic acid juice DLL (osmosis- De-acidified Yes Lactic acid purified juice DL De-acidified No Lactic acid juice LL No juice Yes Lactic acid - Results:
-
TABLE 9 Type of Flavours Flavours at BALANCE MIX acid Test at Day 0 D 30 SHEET Standard + + SLC “Juice” “Juice” notes + ↓ juice milk citric notes +++ off-tastes +++ “Juice” acid off-tastes− (hay, soil, notes stable) ↑↑↑ off- tastes + + SLL “Juice” “Juice” notes + ↓ milk lactic notes +++ off-tastes +++ “Juice” acid off-tastes− (hay, soil, notes stable) ↑↑↑ off- tastes De- + + DLC “Juice” “Juice” notes − ↓ acidified milk citric notes +++ off-tastes +++ “Juice” juice acid off-tastes− (vinegar) notes ↑↑↑ off- tastes + + DLL “Juice” “Juice” notes − No milk lactic notes − off-tastes + “juice” acid off-tastes−− (rancid) notes ↑ off- tastes + + Osmosis − “Juice” “Juice” notes − No milk lactic purified notes − off-tastes − “Juice” acid DLL off-tastes−− (somewhat notes fruity juice) no off- tastes + + DL “Juice” “Juice” notes − ↓ milk lactic notes +++ off-tastes − “Juice” acid off- (somewhat notes tastes −−− fruity juice) no off- tastes Milk + LL “Juice” “Juice” notes −− No lactic notes −− off-tastes −−− “juice” acid off-tastes−− (very notes fruity/floral) no off- tastes Comment: the flavours are evaluated from − (very weak intensity for this flavour) to +++ (very strong intensity for this flavour). A downward arrow in the table (↓) indicated a reduction, and upward arrow (↑) an increase, and three upward arrows (↑↑↑) a significant increase in the positive and/or negative aromatic notes (“juice” notes) (off-tastes) for the juice. - Generally speaking, even though citric acid strengthens the “orange juice” notes in the products from D0 to D30, all of the products lose these organoleptic characteristics and are relative neutral as concerns the fruity/orange notes.
- From a metabolic perspective, citric acid is indeed a precursor of off-tastes, because this acid is metabolized by Lactobacillus plantarum in order to form acetic acid (in the case of de-acidified juice) or ethyl phenol (in the case of standard juice). Consequently, the addition of citric acid should be as small as possible in order to prevent the formation of these molecules, while at the same time having a positive effect on the “juice” notes.
- With regard to the type of juice, the de-acidification of juices is a method that makes it possible to prevent the formation of off-tastes (except in the presence of citric acid) and only rancid notes persist, primarily due to the presence of milk. Consequently, an adjustment in the de-acidified juice/milk ratio should be made.
- Finally, the best results, in terms of an absence of off-tastes (hay, stable, soil, vinegar, rancid) and the presence of aromatic notes characteristic of orange juice, are obtained with de-acidified juiced mixed with osmosis-purified water and acidified with lactic acid.
-
-
TABLE 10 Orange fruit juice + milk product at a target pH of 3.8 Water Approximately 70% Sugar Approximately 7.5% De-acidified orange juice Approximately 4.5% concentrate Orange flavour 0.0054% Pectin 0.56% Beta-carotene 0.09% Milk Approximately 16.5% Lactic acid Final pH 3.8 Lactobacillus plantarum DSM Seeded at 0.1% 9843 -
-
TABLE 11 50% Orange fruit juice at a target pH of 3.6 Water 80.4 Sugar 3.5 De-acidified orange juiceconcentrate 11 Pulp 3.7 Pectin 0.2 Food colouring agent 0.02 Lactic acid 0.4 Ascorbic acid 0.03 Strain of L. plantarum DSM Seeded at 0.1% 9843 -
TABLE 12 75% Orange fruit juice at a target pH of 3.6 Water 80.2 Sugar 1.3 De-acidified orange juice 13.4 concentrate Pulp 3.9 Pectin 0.2 Food colouring agent 0.02 Lactic acid 0.13 Ascorbic acid 0.03 Strain of L. plantarum DSM Seeded at 0.1% 9843
FIGURES
Claims (31)
1. Packaged, fruit-based food product comprising live and stable probiotics the organic acid content of which is reduced by 10 to 100%, in relation to the initial organic acid content of the fruit matrix and wherein the production of off-tastes is reduced or eliminated in relation to the initial fruit matrix.
2. Food product according to claim 1 , characterised in that it is a beverage.
3. Food product according to claim 2 , characterised in that the fruit matrix is a fruit juice or a concentrate-based reconstituted fruit juice.
4. Food product according to claim 1 , characterised in that it contains between 20 and 99.99% fruit juices.
5. Food product according to claim 1 , characterised in that it contains between 50 and 99.99% fruit juices.
6. Food product according to claim 1 , characterised in that it is a fruit-based puree.
7. Food product according to claim 1 , characterised in that it contains between 50 and 99.99% fruit puree.
8. Food product according to claim 7 , characterised in that it contains between 90 and 99.99% fruit puree.
9. Food product according to claim 1 , characterised in that the probiotics are bacterial strains of the genus Lactobacillus.
10. Food product according to claim 9 , characterised in that the probiotics are Lactobacillus plantarum.
11. Food product according to claim 10 , characterised in that the probiotics are strains of Lactobacillus plantarum deposited at the Deutsche Sammlung von Mikrooganismen von Zelkuturen GmbH on 16 Mar. 1995, under the number DSM 9843, or strains of Lactobacillus plantarum deposited at the Collection Nationale des Cultures de Microorganismes on 4 Apr. 2002, under the number CNCM 1-2845.
12. Food product according to claim 1 , characterised in that the probiotics are at a concentration of between 5.105 and 1.108 CFU/ml.
13. Food product according to claim 12 , characterised in that the probiotics are at a concentration greater than or equal to 108 CFU/ml.
14. Food product according to claim 1 , characterised in that the pH thereof is between 3 and 4.
15. Food product according to claim 1 , characterised in that it keeps for at least 30 days at a maximum temperature of 10° C.
16. Food product according to claim 1 , characterised in that it is one fruit-based.
17. Food product according to claim 1 , characterised in that it is based on several fruits.
18. Food product according to claim 1 , characterised in that the fruit or fruits have a high organic acid content.
19. Food product according to claim 18 , characterised in that the fruits are: orange, lemon, grape, pineapple, apple, pear, peach and/or red berries.
20. Food product according to claim 1 , characterised in that it further contains milk and/or a vegetable juice.
21. Food product according to claim 20 , characterised in that the vegetable juice is a juice made from soybean.
22. Food product according to claim 1 , characterised in that the organic acids are malic acid, citric acid, tartaric acid, pyruvic acid, fumaric acid and/or gluconic acid.
23. Method of preparing a food product including the following steps:
a) Depletion of organic acids from the fruit-based matrix,
b) Addition of probiotics to the matrix obtained at step a),
c) Packaging of the product obtained after step b).
24. Method according to claim 23 , characterised in that step a) for depleting organic acids from a fruit-based matrix is carried out by selecting a fruit matrix having low natural acidity.
25. Method according to claim 24 , characterised in the selection of a fruit matrix having a low natural acidity is carried out via varietal selection of the fruits and/or by controlling the ripening of the fruit.
26. Method according to claim 23 , characterised in that the step a) for depleting organic acids from a fruit-based matrix is carried out via de-acidification of the fruit matrix.
27. Method according to claim 26 , characterised in that the reduction in titratable acidity of the fruit matrix is carried out via electrodialysis of the fruit matrix, precipitation of the organic acids from the fruit matrix with calcium salts, malolactic fermentation, selective assimilation of the citric acid and/or passing the fruit matrix over an anion exchange resin.
28. Method according to claim 23 , characterised in that step b) and step c) are carried out simultaneously.
29. Method according to claim 23 , characterised in that the fruit-based matrix is a fruit juice, a concentrate-based reconstituted fruit juice, or a fruit puree.
30. Method according to claim 23 , characterised in that step for adding lactic acid is carried out between step b) and step c) of said method, or simultaneously therewith.
31. Strain of Lactobacillus plantarum deposited at the Collection Nationale des Cultures de Microorganismes on 4 Apr. 2002, under the number CNCM 1-845.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0505911 | 2005-06-10 | ||
FR0505911A FR2886817B1 (en) | 2005-06-10 | 2005-06-10 | PROBIOTIC ENRICHED FOOD PRODUCT AND DEPLETED WITH ORGANIC ACIDS |
PCT/EP2006/063109 WO2006131569A1 (en) | 2005-06-10 | 2006-06-12 | Probiotic enriched and low-organic acid food products |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2006/063109 A-371-Of-International WO2006131569A1 (en) | 2005-06-10 | 2006-06-12 | Probiotic enriched and low-organic acid food products |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US13/224,716 Division US8709783B2 (en) | 2005-06-10 | 2011-09-02 | Probiotic enriched and low organic acid food products |
US14/087,351 Division US20140087027A1 (en) | 2005-06-10 | 2013-11-22 | Probiotic Enriched And Low Organic Acid Food Products |
Publications (1)
Publication Number | Publication Date |
---|---|
US20080206403A1 true US20080206403A1 (en) | 2008-08-28 |
Family
ID=35285636
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/916,903 Abandoned US20080206403A1 (en) | 2005-06-10 | 2006-06-12 | Probiotic Enriched and Low-Organic Acid Food Products |
US13/224,716 Expired - Fee Related US8709783B2 (en) | 2005-06-10 | 2011-09-02 | Probiotic enriched and low organic acid food products |
US14/087,351 Abandoned US20140087027A1 (en) | 2005-06-10 | 2013-11-22 | Probiotic Enriched And Low Organic Acid Food Products |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US13/224,716 Expired - Fee Related US8709783B2 (en) | 2005-06-10 | 2011-09-02 | Probiotic enriched and low organic acid food products |
US14/087,351 Abandoned US20140087027A1 (en) | 2005-06-10 | 2013-11-22 | Probiotic Enriched And Low Organic Acid Food Products |
Country Status (11)
Country | Link |
---|---|
US (3) | US20080206403A1 (en) |
EP (1) | EP1895862B1 (en) |
JP (1) | JP2008541774A (en) |
CN (1) | CN101257805B (en) |
BR (1) | BRPI0613220A2 (en) |
CA (2) | CA2793665C (en) |
ES (1) | ES2606911T3 (en) |
FR (1) | FR2886817B1 (en) |
MX (1) | MX2007015640A (en) |
RU (1) | RU2391865C2 (en) |
WO (1) | WO2006131569A1 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2168441A1 (en) * | 2008-09-26 | 2010-03-31 | Döhler GmbH | Probiotic smoothies |
US20100086646A1 (en) * | 2006-12-08 | 2010-04-08 | Alan Francois | Probiotic-containing food product and a protonated weak monoacid |
WO2010132017A1 (en) * | 2009-05-14 | 2010-11-18 | Probi Ab | Probiotic juice drink |
WO2011129693A1 (en) | 2010-04-13 | 2011-10-20 | Friesland Brands B.V. | Probiotics-containing liquid fruit product |
US20130064928A1 (en) * | 2010-03-19 | 2013-03-14 | Kabushiki Kaisha Yakult Honsha | Novel lactobacillus classified as lactobacillus plantarum, and use thereof |
US20220304339A1 (en) * | 2019-12-30 | 2022-09-29 | Shandong Feilong Food Co., Ltd. | Fermented beverage and preparation method thereof |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20080145497A1 (en) * | 2006-12-15 | 2008-06-19 | Jimbay Peter Loh | Food Ingredients With Reduced Sourness At Low pH |
WO2008129503A2 (en) * | 2007-04-20 | 2008-10-30 | Henderson Roy Walter | Nutritional beverage product |
EP1985191A1 (en) * | 2007-04-27 | 2008-10-29 | Universita'degli Studi Di Milano | Preparation of polyfunctional fermented food products |
ITRM20070398A1 (en) * | 2007-07-17 | 2009-01-18 | Giuliani Spa | PROCEDURE FOR THE PREPARATION OF BUTIRRIC GAMMA-AMINO ACID (GABA) THROUGH LACTIC BACTERIA (LAB) ON AGRO-FOOD SURPLUS. |
EP2210505A1 (en) * | 2009-01-27 | 2010-07-28 | Nestec S.A. | Composition comprising caftaric acid and/or derivatives thereof |
TWI520685B (en) * | 2009-10-15 | 2016-02-11 | Univ Hiroshima | Lactic acid bacteria proliferation promoter |
WO2011075138A1 (en) | 2009-12-18 | 2011-06-23 | Hill's Pet Nutrition, Inc. | Pet food compositions including probiotics and methods of manufacture and use thereof |
KR101217917B1 (en) * | 2010-10-20 | 2013-01-02 | 웅진식품주식회사 | Composition Of Fruits And Vegetables Beverage Containing Lactic Acid Bacteria And The Method Thereof |
CN102008055B (en) * | 2010-12-21 | 2013-07-31 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
MX352698B (en) * | 2011-01-21 | 2017-12-05 | Chr Hansen As | Probiotics in fruit beverages. |
US20130156926A1 (en) * | 2011-12-14 | 2013-06-20 | Alice Chang | Milk collagen jelly system, collagen jelly system, and with ingredients |
CN104431240A (en) * | 2014-11-07 | 2015-03-25 | 广东省农业科学院蚕业与农产品加工研究所 | Method for simultaneously producing lactobacillus fementation green plum beverage and low-acidity candied green plums |
JP6204965B2 (en) * | 2015-12-21 | 2017-09-27 | オエノンホールディングス株式会社 | Method for predicting diacetyl odor produced in liquor and method for producing liquor |
CN111676166B (en) * | 2020-06-28 | 2022-03-01 | 千禾味业食品股份有限公司 | Lactic acid bacteria and application thereof in brewing of liquid vinegar |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1417412A (en) * | 1914-03-14 | 1922-05-23 | Joseph C Richard | Medicine and hygienic food |
EP0244903A1 (en) * | 1986-05-07 | 1987-11-11 | The Procter & Gamble Company | Fruit juice beverages and juice concentrates nutritionally supplemented with calcium |
US20030026884A1 (en) * | 2001-08-02 | 2003-02-06 | Mantius Harold L. | Process for producing acids-enriched juice and acids-reduced juice |
US20030091694A1 (en) * | 2000-03-22 | 2003-05-15 | Paseluma Elettrica S.R.L. | Process for the preparation of a vegetable yogurt |
US20040197448A1 (en) * | 2003-04-02 | 2004-10-07 | Yongsoo Chung | Resin deacidification of citrus juice with high acid maintenance |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6021B2 (en) * | 1982-11-30 | 1985-01-05 | 麒麟麦酒株式会社 | Lactic acid bacteria beverage and its manufacturing method |
JPS60251867A (en) * | 1984-05-28 | 1985-12-12 | Kirin Brewery Co Ltd | Production of lactic acid beverage |
SU1465451A1 (en) | 1986-07-22 | 1989-03-15 | Московский технологический институт пищевой промышленности | Method of biological stabilization of beverages |
JPH067785B2 (en) * | 1987-04-08 | 1994-02-02 | 鐘紡株式会社 | Lactic acid fermented juice food |
JPH0626505B2 (en) * | 1988-06-16 | 1994-04-13 | 株式会社ヤクルト本社 | Method for manufacturing kefir-like dairy products |
JPH04104761A (en) * | 1990-08-23 | 1992-04-07 | Sumitomo Heavy Ind Ltd | Preparation of functional fermented milk and functional lactobacillus drink |
JPH04169152A (en) * | 1990-11-01 | 1992-06-17 | Yakult Honsha Co Ltd | Fruit juice-containing kefia-like food put in sealed container |
US6645544B2 (en) * | 1998-10-16 | 2003-11-11 | Maui Pineapple, Ltd. | Process for preserving fresh pineapple |
SE523771C2 (en) * | 1999-05-21 | 2004-05-18 | Probi Ab | Sports drinks containing micronutrients in combination with live lactobacilli |
JP3785424B2 (en) * | 2001-10-05 | 2006-06-14 | 上地 俊徳 | Pomegranate Lactic Acid Fermented Beverage |
FR2858630B1 (en) * | 2003-07-15 | 2007-11-09 | Gervais Danone Sa | PROCESS FOR THE PREPARATION OF A FIBER-BASED FERMENTAL MEDIUM AND ITS USE FOR THE MANUFACTURE OF FOOD PRODUCTS RICH IN FIBERS |
AU2004267304B2 (en) * | 2003-08-21 | 2009-03-12 | Otsuka Pharmaceutical Co., Ltd. | Lactic acid bacteria having mucosal immunopotentiation effect |
-
2005
- 2005-06-10 FR FR0505911A patent/FR2886817B1/en not_active Expired - Fee Related
-
2006
- 2006-06-12 CN CN2006800287537A patent/CN101257805B/en not_active Expired - Fee Related
- 2006-06-12 JP JP2008515228A patent/JP2008541774A/en active Pending
- 2006-06-12 WO PCT/EP2006/063109 patent/WO2006131569A1/en active Application Filing
- 2006-06-12 BR BRPI0613220-0A patent/BRPI0613220A2/en not_active IP Right Cessation
- 2006-06-12 US US11/916,903 patent/US20080206403A1/en not_active Abandoned
- 2006-06-12 EP EP06777310.1A patent/EP1895862B1/en active Active
- 2006-06-12 MX MX2007015640A patent/MX2007015640A/en active IP Right Grant
- 2006-06-12 RU RU2008100050/13A patent/RU2391865C2/en not_active IP Right Cessation
- 2006-06-12 CA CA 2793665 patent/CA2793665C/en not_active Expired - Fee Related
- 2006-06-12 CA CA2611410A patent/CA2611410C/en not_active Expired - Fee Related
- 2006-06-12 ES ES06777310.1T patent/ES2606911T3/en active Active
-
2011
- 2011-09-02 US US13/224,716 patent/US8709783B2/en not_active Expired - Fee Related
-
2013
- 2013-11-22 US US14/087,351 patent/US20140087027A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1417412A (en) * | 1914-03-14 | 1922-05-23 | Joseph C Richard | Medicine and hygienic food |
EP0244903A1 (en) * | 1986-05-07 | 1987-11-11 | The Procter & Gamble Company | Fruit juice beverages and juice concentrates nutritionally supplemented with calcium |
US20030091694A1 (en) * | 2000-03-22 | 2003-05-15 | Paseluma Elettrica S.R.L. | Process for the preparation of a vegetable yogurt |
US20030026884A1 (en) * | 2001-08-02 | 2003-02-06 | Mantius Harold L. | Process for producing acids-enriched juice and acids-reduced juice |
US20040197448A1 (en) * | 2003-04-02 | 2004-10-07 | Yongsoo Chung | Resin deacidification of citrus juice with high acid maintenance |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100086646A1 (en) * | 2006-12-08 | 2010-04-08 | Alan Francois | Probiotic-containing food product and a protonated weak monoacid |
EP2168441A1 (en) * | 2008-09-26 | 2010-03-31 | Döhler GmbH | Probiotic smoothies |
WO2010132017A1 (en) * | 2009-05-14 | 2010-11-18 | Probi Ab | Probiotic juice drink |
US8679558B2 (en) | 2009-05-14 | 2014-03-25 | Probi Ab | Probiotic juice drink |
US20130064928A1 (en) * | 2010-03-19 | 2013-03-14 | Kabushiki Kaisha Yakult Honsha | Novel lactobacillus classified as lactobacillus plantarum, and use thereof |
AU2011228123B2 (en) * | 2010-03-19 | 2014-11-06 | Kabushiki Kaisha Yakult Honsha | Novel Lactobacillus classified as Lactobacillus plantarum, and use thereof |
EP2548948A4 (en) * | 2010-03-19 | 2016-05-18 | Yakult Honsha Kk | Novel lactobacillus classified as lactobacillus plantarum, and use thereof |
US9788557B2 (en) * | 2010-03-19 | 2017-10-17 | Kabushiki Kaisha Yakult Honsha | Lactobacillus classified as Lactobacillus plantarum, and use thereof |
WO2011129693A1 (en) | 2010-04-13 | 2011-10-20 | Friesland Brands B.V. | Probiotics-containing liquid fruit product |
US20220304339A1 (en) * | 2019-12-30 | 2022-09-29 | Shandong Feilong Food Co., Ltd. | Fermented beverage and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
EP1895862B1 (en) | 2016-09-14 |
CA2793665C (en) | 2015-04-14 |
CA2611410A1 (en) | 2006-12-14 |
US20140087027A1 (en) | 2014-03-27 |
WO2006131569A1 (en) | 2006-12-14 |
FR2886817A1 (en) | 2006-12-15 |
CN101257805A (en) | 2008-09-03 |
CA2611410C (en) | 2013-01-08 |
BRPI0613220A2 (en) | 2010-12-28 |
FR2886817B1 (en) | 2007-08-24 |
ES2606911T3 (en) | 2017-03-28 |
WO2006131569A8 (en) | 2007-05-24 |
EP1895862A1 (en) | 2008-03-12 |
MX2007015640A (en) | 2008-02-19 |
CN101257805B (en) | 2012-06-06 |
RU2008100050A (en) | 2009-07-20 |
US20120058540A1 (en) | 2012-03-08 |
CA2793665A1 (en) | 2006-12-14 |
RU2391865C2 (en) | 2010-06-20 |
JP2008541774A (en) | 2008-11-27 |
US8709783B2 (en) | 2014-04-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US8709783B2 (en) | Probiotic enriched and low organic acid food products | |
JP5290467B2 (en) | Probiotic juice drink | |
Kim et al. | Potato juice fermented with Lactobacillus casei as a probiotic functional beverage | |
CN101588730B (en) | Probiotic-containing food product and a protonated weak monoacid | |
EP2909309A1 (en) | Compositions and methods for vitamin-rich fermentates | |
Ghafari et al. | Microbial viability, physico-chemical properties and sensory evaluation of pineapple juice enriched with Lactobacillus casei, Lactobacillus rhamnosus and inulin during refrigerated storage | |
JP2005278517A (en) | Lactic fermented food containing mulberry fruit juice | |
WO2018168913A1 (en) | Beverage containing lactic acid bacterium powder and high-intensity sweetener, method or producing said beverage, method for improving flavor of said beverage, and flavor improving agent for said beverage | |
KR20150032379A (en) | Lactobacillus brevis 4-12 having GABA production capacity and methods for preparing Kimchi comprising the same | |
KR100945310B1 (en) | Lactic acid bacteria separated from kimchi and ?-aminobutyric acid produced thereby | |
KR101809447B1 (en) | Leuconostoc mesenteroides DRC1506 and Use thereof | |
JP2010004756A (en) | Fermented food and drink, method for masking harsh taste, and method for reducing sweetness | |
Özcan et al. | Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: COMPAGNIE GERVAIS DANONE, FRANCE Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BEVERINI, MARC;LACORRE, CHRISTELLE;FRANCOIS, ALAN;AND OTHERS;REEL/FRAME:020658/0615;SIGNING DATES FROM 20080211 TO 20080218 Owner name: COMPAGNIE GERVAIS DANONE,FRANCE Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BEVERINI, MARC;LACORRE, CHRISTELLE;FRANCOIS, ALAN;AND OTHERS;SIGNING DATES FROM 20080211 TO 20080218;REEL/FRAME:020658/0615 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |