Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics

Autores
Méndez Galarraga, María Paula; Hurtado Romero, Alejandra; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Pirovani, Maria Elida; Vinderola, Celso Gabriel; Van de Velde, Franco; García Cayuela, Tomás
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies (BWS), focusing on microbial spoilage inhibition, lactic acid bacteria (LAB) viability, physicochemical, and bioactive properties. It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion, bioaccessibility of phenolic compounds, and cellular anti-inflammatory and antioxidant properties. Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth, regardless of the order of ultrasonication. However, ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units (CFU)/mL. LpAv and 73a strains showed strong survival through digestion, maintaining levels above 6 log CFU/mL during the intestinal phase. Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery, with the bioaccessibility of certain phenolics, like (+)-catechin, significantly improved by ultrasonication (40–65 %) compared to non-ultrasonicated BWS (15–25 %). Digested BWS exhibited significant anti-inflammatory effects, reducing nitric oxide and pro-inflammatory cytokines such as IL-1β and TNF-α, with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation. A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability, particularly in texture and overall liking. The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.
Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Instituto Tecnológico de Monterrey; México
Fil: Hurtado Romero, Alejandra. Instituto Tecnologico de Monterrey.; México
Fil: Antunes Ricardo, Marilena. Instituto Tecnologico de Monterrey.; México
Fil: Garcia Amezquita, Luis Eduardo. Instituto Tecnologico de Monterrey.; México
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: García Cayuela, Tomás. Instituto Tecnologico de Monterrey.; México
Materia
FRUIT-BASED SMOOTHIES
PROBIOTIC BACTERIA
FERMENTATION
PREBIOTICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273456
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/273456
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probioticsMéndez Galarraga, María PaulaHurtado Romero, AlejandraAntunes Ricardo, MarilenaGarcia Amezquita, Luis EduardoPirovani, Maria ElidaVinderola, Celso GabrielVan de Velde, FrancoGarcía Cayuela, TomásFRUIT-BASED SMOOTHIESPROBIOTIC BACTERIAFERMENTATIONPREBIOTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies (BWS), focusing on microbial spoilage inhibition, lactic acid bacteria (LAB) viability, physicochemical, and bioactive properties. It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion, bioaccessibility of phenolic compounds, and cellular anti-inflammatory and antioxidant properties. Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth, regardless of the order of ultrasonication. However, ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units (CFU)/mL. LpAv and 73a strains showed strong survival through digestion, maintaining levels above 6 log CFU/mL during the intestinal phase. Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery, with the bioaccessibility of certain phenolics, like (+)-catechin, significantly improved by ultrasonication (40–65 %) compared to non-ultrasonicated BWS (15–25 %). Digested BWS exhibited significant anti-inflammatory effects, reducing nitric oxide and pro-inflammatory cytokines such as IL-1β and TNF-α, with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation. A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability, particularly in texture and overall liking. The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Instituto Tecnológico de Monterrey; MéxicoFil: Hurtado Romero, Alejandra. Instituto Tecnologico de Monterrey.; MéxicoFil: Antunes Ricardo, Marilena. Instituto Tecnologico de Monterrey.; MéxicoFil: Garcia Amezquita, Luis Eduardo. Instituto Tecnologico de Monterrey.; MéxicoFil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: García Cayuela, Tomás. Instituto Tecnologico de Monterrey.; MéxicoElsevier2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273456Méndez Galarraga, María Paula; Hurtado Romero, Alejandra; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Pirovani, Maria Elida; et al.; Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics; Elsevier; Food Bioscience; 69; 106991; 7-2025; 1-92212-4292CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429225011678info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2025.106991info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:20:52Zoai:ri.conicet.gov.ar:11336/273456instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:20:52.642CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
title Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
spellingShingle Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
Méndez Galarraga, María Paula
FRUIT-BASED SMOOTHIES
PROBIOTIC BACTERIA
FERMENTATION
PREBIOTICS
title_short Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
title_full Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
title_fullStr Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
title_full_unstemmed Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
title_sort Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics
dc.creator.none.fl_str_mv Méndez Galarraga, María Paula
Hurtado Romero, Alejandra
Antunes Ricardo, Marilena
Garcia Amezquita, Luis Eduardo
Pirovani, Maria Elida
Vinderola, Celso Gabriel
Van de Velde, Franco
García Cayuela, Tomás
author Méndez Galarraga, María Paula
author_facet Méndez Galarraga, María Paula
Hurtado Romero, Alejandra
Antunes Ricardo, Marilena
Garcia Amezquita, Luis Eduardo
Pirovani, Maria Elida
Vinderola, Celso Gabriel
Van de Velde, Franco
García Cayuela, Tomás
author_role author
author2 Hurtado Romero, Alejandra
Antunes Ricardo, Marilena
Garcia Amezquita, Luis Eduardo
Pirovani, Maria Elida
Vinderola, Celso Gabriel
Van de Velde, Franco
García Cayuela, Tomás
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FRUIT-BASED SMOOTHIES
PROBIOTIC BACTERIA
FERMENTATION
PREBIOTICS
topic FRUIT-BASED SMOOTHIES
PROBIOTIC BACTERIA
FERMENTATION
PREBIOTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies (BWS), focusing on microbial spoilage inhibition, lactic acid bacteria (LAB) viability, physicochemical, and bioactive properties. It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion, bioaccessibility of phenolic compounds, and cellular anti-inflammatory and antioxidant properties. Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth, regardless of the order of ultrasonication. However, ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units (CFU)/mL. LpAv and 73a strains showed strong survival through digestion, maintaining levels above 6 log CFU/mL during the intestinal phase. Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery, with the bioaccessibility of certain phenolics, like (+)-catechin, significantly improved by ultrasonication (40–65 %) compared to non-ultrasonicated BWS (15–25 %). Digested BWS exhibited significant anti-inflammatory effects, reducing nitric oxide and pro-inflammatory cytokines such as IL-1β and TNF-α, with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation. A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability, particularly in texture and overall liking. The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.
Fil: Méndez Galarraga, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Instituto Tecnológico de Monterrey; México
Fil: Hurtado Romero, Alejandra. Instituto Tecnologico de Monterrey.; México
Fil: Antunes Ricardo, Marilena. Instituto Tecnologico de Monterrey.; México
Fil: Garcia Amezquita, Luis Eduardo. Instituto Tecnologico de Monterrey.; México
Fil: Pirovani, Maria Elida. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Van de Velde, Franco. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: García Cayuela, Tomás. Instituto Tecnologico de Monterrey.; México
description This study evaluated the impact of combining ultrasound technology and lactic acid fermentation with potential probiotics Lactiplantibacillus plantarum strains LpAv and 73a on blueberry-watermelon smoothies (BWS), focusing on microbial spoilage inhibition, lactic acid bacteria (LAB) viability, physicochemical, and bioactive properties. It also analyzed the influence of ultrasonication order relative to fermentation on LAB survival after in vitro digestion, bioaccessibility of phenolic compounds, and cellular anti-inflammatory and antioxidant properties. Combining fermentation and ultrasonication synergistically inhibited spoilage microbial growth, regardless of the order of ultrasonication. However, ultrasonication after fermentation decreased LAB viability from 9 to 7 log colony forming units (CFU)/mL. LpAv and 73a strains showed strong survival through digestion, maintaining levels above 6 log CFU/mL during the intestinal phase. Fermentation and ultrasonication of BWS reduced antioxidant activity and phenolic content but enhanced post-digestion recovery, with the bioaccessibility of certain phenolics, like (+)-catechin, significantly improved by ultrasonication (40–65 %) compared to non-ultrasonicated BWS (15–25 %). Digested BWS exhibited significant anti-inflammatory effects, reducing nitric oxide and pro-inflammatory cytokines such as IL-1β and TNF-α, with elevated levels of the anti-inflammatory cytokine IL-10 in BWS fermented with the LpAv strain and ultrasonicated after fermentation. A preliminary sensory evaluation indicated that this formulation also achieved good consumer acceptability, particularly in texture and overall liking. The combined effects of lactic acid fermentation and ultrasonication on BWS highlight their promising applications for improving microbial safety and health benefits in functional fruit smoothies.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/273456
Méndez Galarraga, María Paula; Hurtado Romero, Alejandra; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Pirovani, Maria Elida; et al.; Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics; Elsevier; Food Bioscience; 69; 106991; 7-2025; 1-9
2212-4292
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273456
identifier_str_mv Méndez Galarraga, María Paula; Hurtado Romero, Alejandra; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Pirovani, Maria Elida; et al.; Enhancing safety and bioactivity of blueberry-watermelon smoothies through combined ultrasound and lactic acid fermentation with potential probiotics; Elsevier; Food Bioscience; 69; 106991; 7-2025; 1-9
2212-4292
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429225011678
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2025.106991
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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