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Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood (Record no. 129972)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01974nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241028b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Mital R. Kathiriya |
| 245 ## - TITLE STATEMENT | |
| Title | Exploring the biofunctionalities of lactic fermented cactus pear (Opuntia elatior Mill.) fruit beverage: an exotic superfood |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 969–982 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Cactus pear fruit is known with many health benefits in ethnomedicine of countries like Mexico, Portugal, Chine, India etc. The study was aimed to develop biofunctional lactic fermented cactus pear fruit beverage to add values to the medicinal fruit. The processing parameters such as quantity of freeze dried cactus pear fruit powder, sucrose and incubation time were optimised using response surface methodology. The optimized product was then subjected to proximate compositional, physicochemical, biofunctional and microbial analysis. The lactic fermented cactus pear fruit beverage was prepared by mixing 12% [w/v] freeze dried cactus pear fruit powder and 3% sucrose in water, then pasteurised and inoculated with 3% Lactobacillus fermentum MTCC 25515 and Lactobacillus rhamnosus M9, then incubated at 37 °C for 6 h. The moisture content of the beverage was 87.77% and major constituent was carbohydrate (9.58% per wet matter basis). The 100 mL beverage contains 89.84 mg GAE phenolic compounds, 5.86 mg QE flavonoids, 71.82 mg betacyanin, 28.08 mg betaxanthin, 10.59 mg ascorbic acid. The beverage also exhibited 58% ABTS antioxidant activity. The beverage was shelf stable for 20 days at 7 ± 1 °C. Such a biofunctional beverage loaded with antioxidant potential can be consumed as refreshing drink. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Cactus pear fruit beverage ">Cactus pear fruit beverage </a> |
| -- | <a href="Lactic fermentation ">Lactic fermentation </a> |
| -- | <a href="Biofunctional ">Biofunctional </a> |
| -- | <a href="Antioxidant activity ">Antioxidant activity </a> |
| -- | <a href="Lactobacillus ">Lactobacillus </a> |
| -- | <a href="Ascorbic acid">Ascorbic acid</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110103 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP339 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 28/10/2024 | JP339.16 | 28/10/2024 | 28/10/2024 | Journal Article |