ArticlePloS one2020
Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- A Promising Approach for the Food Industry: Enhancing Probiotic Viability Through Microencapsulated Synbiotics.Microorganisms · 2025Article
- Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
- The beneficial effects ofFrontiers in immunology · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.
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