Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and-glucosidase inhibitory activity:A response surface methodology approach

The aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and-glucosidase inhibitory activity.Relationship between fermentation temperature,inoculum and ingredient concentration with response variables(fermentation time at the fermentation endpoint pH 4.5,survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tract enzyme fluids,-glucosidase inhibitory activity and sensory overall acceptability after 4 weeks of refrigerated storage)was investigated using response surface methodology.Optimal formulation was obtained at an approximation of 40%pumpkin puree concentration,8 Log CFU/mL inoculum and at 35℃.The product derived from this optimum formula reached the fermentation endpoint after 28.34±0.10 h and the quality change during 4 weeks storage was studied.The product achieved 88.56±0.67%of L.mali survival after treatment with simulated gastric and intestinal juices;demonstrated 95.89±0.30% α-glucosidase inhibitory activity,as well as scored 6.99±0.40 on sensory overall acceptability after 4 weeks of storage.These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability,thus may offer a dietary means for the management of hyperglycaemia.

Anti-listerial synergism of leaf essential oil of Metasequoia glyptostroboides with nisin in whole,low and skim milks

Objective:To examine the individual and synergistic anti-listcrial effect of nisin and leaf essential oil of Metasequoia glyptostroboides(M.glyptostroboides) against one of the leading foodhorne pathogens Listeria monocytogenes(L.monocytogenes) ATCC 19116 in milk samples.Methods:The whole(8%),low(1%) and skim(no fat content) milk samples were inoculated with L.monocytogenes ATCC 19116 along with leaf essential oil of M.glyptostroboides or nisin alone as well in eomhinations.Results:In this study,the leaf essential oil at the concentrations of 2% and 5% revealed strong anti-listerial effect against L.monocytogenes ATCC 19116 in all categories of milk samples.Nisin at the concentrations of 250 and 500 IU/mL displayed a strong inhibitory effect against ATCC 19116 as compared to the control group.Additionally,synergistic combinations of leaf essential oil(1%) and nisin(62.5,125.250 and 500 IU/mL) also had a remarkable anti-listerial synergism in all the tested milk samples including whole,low and skim milk after 14 days.Conclusions:As a major finding,the leaf essential oil of M.glyptostroboides might he a useful candidate for using in food industry to control the growth of foodhorne pathogenic bacteria as confirmed by its potent anti-listerial Synergistic effect with nisin against L.monocytogenes ATCC 19116 in different milk samples.