Optimization of a probiotic beverage based on Moringa leaves and beetroot

• Published in: Food science & technology Vol. 63; no. 2; pp. 1268 - 1273
• Main Authors: Vanajakshi, V., Vijayendra, S.V.N., Varadaraj, M.C., Venkateswaran, G., Agrawal, Renu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2015
• Subjects: Antimicrobial activity; Antioxidant activity; Beetroot; Fermentation; Moringa oleifera; Beetroot; Antimicrobial activity; 2,2-Diphenyl-1-picrylhydrazyl (DPPH); Antioxidant activity; Butylated hydroxyanisole (BHA); Fermentation; Raffinose; Hydrochloric acid; Phenol; Moringa oleifera; Polyphenols; Acetonitril; Sulphuric acid
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.04.023

Drumstick (Moringa oleifera) and beetroot (Beta vulgaris L.) are well known for its nutritional and health benefits and are being recommended for malnourished people all over the world. In this first report on fermentation of Moringa leaves in combination with beetroot juice (BRJ), Moringa leaves were made into a paste and supplemented with BRJ at different ratios (1:1, 1:2, 1:3 and 1:4) and fermented with Lactobacillus plantarum and Enterococcus hirae for 48 h at 37 °C. The fermented Moringa leaves based beetroot (MLBBR) beverage made with one part of Moringa leaves paste, and two parts of BRJ was found to have good viable lactic population. Adjusting the pH of the fermented MLBBR beverage to 6.5 could extend the shelf life up to 30 days at 4 °C. Fermentation also reduced the raffinose content by around 60%. The fermented MLBBR beverage had showed antibacterial activity against foodborne pathogens such as Bacillus cereus, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. It also exhibited radical scavenging activity (20.79%) with a phenolic content of 5 mg/ml and had minerals (mg/ml) like 11.8 of calcium and 0.2 of iron. Overall, the fermented MLBBR beverage has the potential for commercial exploitation as a refreshing health drink. •A beverage with Moringa leaves and beetroot extract was prepared.•The beverage was fermented with Lactobacillus plantarum and Enterococcus hirae for 48 h.•The fermented beverage had a shelf life of 30 days at 4 °C.•Fermentation reduced the raffinose content in the beverage by 60%.•The fermented beverage had shown antibacterial activity against foodborne pathogens.