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Title: Development of a dairy-free fermented oat-based beverage with enhanced probiotic and bioactive properties
Authors: Chen, Liwei
Wu, Daoyan
Schlundt, Joergen
Conway, Patricia L
Keywords: Engineering::Chemical engineering
Issue Date: 2020
Source: Chen, L., Wu, D., Schlundt, J., & Conway, P. L. (2020). Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties. Frontiers in Microbiology, 11, 609734-. doi:10.3389/fmicb.2020.609734
Journal: Frontiers in microbiology
Abstract: Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.
ISSN: 1664-302X
DOI: 10.3389/fmicb.2020.609734
Schools: School of Chemical and Biomedical Engineering 
Research Centres: NTU Food Technology Centre 
Rights: © 2020 Chen, Wu, Schlundt and Conway. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SCBE Journal Articles

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