Evaluation of Beetroot Juice as a Suitable Medium for Probiotic Delivery with Enhanced Antioxidant Properties



Cheok, Jia Xin (2022) Evaluation of Beetroot Juice as a Suitable Medium for Probiotic Delivery with Enhanced Antioxidant Properties. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Recently, there is an explosive growth of probiotics foods in the global market due to the increasing health consciousness in public. The demand for non-dairy based probiotic products has increased due to the ongoing trend of vegetarianism and issues of lactose intolerant, high cholesterol content. In response to these changes, non dairy alternatives such as probiotication of fruit juice have been developed. Beetroot is known for its rich nutritional value and its health beneficial effect such as antioxidant, anti-inflammatory and antiviral properties. In this study, beetroot juice is used as the fermentation medium and different concentrations of inulin are also added into the beetroot juice for fermentation by Lactobacillus plantarum. Beetroot juice was evaluated for its suitability as the raw materials for the production of probiotic juice by Lb. plantarum. Besides, the effect of different concentrations of inulin on the viability of Lb. plantarum and on the antioxidant activity of beetroot juice. Beetroot juice was fermented for 3 days at 37℃ under anaerobic conditions. Changes in viable cell count, total soluble solids, total sugar content, pH and total titratable acidity were determined for every fermentation day. The antioxidant analysis such as total phenolic content (TPC) assay and DPPH assay were also conducted in all juices treatments. The viable cell count, physicochemical properties and antioxidant properties of fermented beetroot juice was significantly affected by the addition of various inulin concentrations. The best fermentation is observed on day 1 fermented beetroot juice with 4% (w/v) inulin has the highest final viable cell count of 8.92 ± 0.07 log cfu/ml with 3.04 ± 0.09 log cfu/mL increment compared with control with only 2.3 ± 0.02 log cfu/ml increment. 4% (w/v) inulin supplementation also provided higher TPC content of 52.36 ± 0.59 GAE mg/100ml and the highest DPPH value content of 77.25 ± 0.49 AAE mg/100ml on day 1 fermentation day 2 and day 3. The viability cell is significantly correlated to pH and TTA% with increasing viability cell count will have a pH reduction and higher TTA%. In conclusion, Day 1 fermented beetroot juice with the supplementation of 4% (w/v) inulin provides the best performance among other treatments as it has the highest viable cell number, higher TPC and highest DPPH value content

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 25 Aug 2022 08:56
Last Modified: 25 Aug 2022 08:56
URI: https://eprints.tarc.edu.my/id/eprint/22559