The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Formulation and Evaluation of Nutritional and Bioactive Compounds in a Probiotic Beverage Containing Ulva Lactuca


Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, India
     

   Subscribe/Renew Journal


Edible seaweeds are marine algae and are an active part of various cuisines all over the world. These under-exploited food sources are known as a reserve of micronutrients and bioactive compounds of biological importance. Regarding food production, there is an increasing interest in developing novel functional foods which cater to multi-faceted health benefits and are easily accessible to people. The aim of this study was to formulate and standardise the probiotic beverages with Ulva lactuca and assess the nutritional and bioactive compounds present in the probiotic beverage containing seaweed Ulva lactuca. Whey extracted from cow’s milk was the natural source of lactic acid bacteria. Nutritional composition, mineral content, total phenolics, flavonoids and DPPH inhibition activity were estimated, along with sensory evaluation using 9-point hedonic scale rating. The novel probiotic beverage exhibited significant iron content (12.8±0.07 mg/100 ml), which is approximately one-third of RDA suggested by ICMR (2020). Hence, it is considered as a potential supplement for mild to moderate Iron Deficiency Anaemia (IDA) for women of reproductive age (18-27 years). Substantial amount of phytocehmicals like phenols, flavonoids and antioxidants were reported per 10 ml of beverage, affirming it to be a good source of nutritional components.

Keywords

Micronutrients, Bioactive Compounds, Phenols, Flavonoids, Antioxidants, Iron Deficiency Anaemia (IDA)
User
Notifications

  • Roy, S. and Anantharaman, P. Biochemical compositions of seaweeds collected from Olaikuda and Vadakkadu, Rameshwaram, Southeast Coast of India. J. Marine Sci. Res. Develop., 2017, 7, 1-5.

  • Kumar, C.S., Ganesan, P., Suresh, P.V. and Bhaskar, N. Seaweeds as a source of nutritionally beneficial compounds- A review. J. Fd. Sci. Technol. 2008, 45, 1.

  • Peñalver, R., Lorenzo, J.M., Ros, G., Amarowicz, R., Pateiro, M. and Nieto, G. Seaweeds as a functional ingredient for a healthy diet. Marine Drugs, 2020, 18, 301.

  • Shannon, E. and Abu-Ghannam, N. Seaweeds as nutraceuticals for health and nutrition. Phycologia., 2019, 58, 563-577.

  • Rhein-Knudsen, N., Ale, M.T. and Meyer, A.S. Seaweed hydrocolloid production: An update on enzyme assisted extraction and modification technologies. Marine Drugs, 2015, 13, 3340-3359.

  • Abirami, R.G. and Kowsalya, S. Quantification and correlation study on derived phenols and antioxidant activity of seaweeds from Gulf of Mannar. J. Herbs, Spices. Med. Plants, 2017, 23, 9-17.

  • Belhadj, S., Gargouri, M., Guerriero, G. and Hentati, O. Polysaccharides from the green alga Ulva lactuca improve antioxidant balance and bone mineral density in diabetic rats. Biomed. Environ. Sci., 2021, 34, 637-640.

  • Abirami, R.G. and Kowsalya, S. Nutrient and nutraceutical potentials of seaweed biomass Ulva lactuca and Kappaphycus alvarezii. Nong Ye Ke Xue Yu Ji Shu, 2011, 5.

  • Abhirami Sivaprasad and Kowsalya, S. Formulation and evaluation of nutrient and nutraceutical potentials of energy rich nutri bar designed for athletes, The Ind. J. Nutr. Diet., 2021, 58, 432-443.

  • Anjali, K.P., Sangeetha, B.M., Devi, G., Raghunathan, R. and Dutta, S. Bioprospecting of seaweeds (Ulva lactuca and Stoechospermum marginatum): The compound characterization and functional applications in medicine-a comparative study. J. Photochem. Photobiol. Biol., 2019, 200, 111622.11.

  • Johnson, M., Raja, D.P., Arockiaraj, A.A. and Vinnarasi, J. Chemical constituents and their biological activity of Ulva lactuca Linn. Int. J. pharma. Drug. Anal., 2014, 595-600.

  • Colombo, M., Castilho, N., Todorov, S.D. and Nero, L.A. Beneficial properties of lactic acid bacteria naturally present in dairy production. BMC Microbial., 2018, 18, 1-12.

  • Hassan, A.A., Aly, M.M. and El-Hadidie, S.T. Production of cereal-based probiotic beverages. World Appl. Sci. J., 2012, 19, 1367-1380.

  • Kurt, A., Cakmakci, S. and Caglar, A. A guidebook of analysis methods of milk and milk products. Erzurum, Turkey: Atatürk University, Agricultural Faculty Pub. 1996, 18.

  • Gopalan, C., Sastri, B.R. and Balasubramanian, S.C. Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India, 2012.

  • Hedge, J.E., Hofreiter, B.T. and Whistler, R.L. Carbohydrate chemistry. Academic Press, New York, 1962, 17, 371-80.

  • Ray, S. and Gangopadhyay, H. Paper Title: Evaluation of a Natural Ready to Serve Fruit and Vegetable Fusion drink and Assessment of its different Parameters, 2021, 51, 1337-1345

  • Feldsine, P., Abeyta, C. and Andrews, W. H. AOAC International methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. J. AOAC Int., 2002, 85, 1187-1200.

  • Longvah, T., Anantan, I., Bhaskarachary, K., Venkaiah, K. and Longvah, T. Indian food composition tables Hyderabad: National Institute of Nutrition, Indian Council of Medical Research, 2017, 2-58.

  • Shubham, K., Anukiruthika, T., Dutta, S., Kashyap, A.V., Moses, J. A. and Anandharamakrishnan, C. Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Fd. Sci. Technol., 2020, 99, 58-75.

  • Patel, K.K., Peter, E.S., Das, A. and Roshiya, N. Preparation and quality assessment of candy by blending orange juice, carrot juice and basil powder, 2022, 11, 2025-2028.

  • Kannan, R.R.R., Arumugam, R., Iyapparaj, P., Thangaradjou, T. and Anantharaman, P. In vitro antibacterial, cytotoxicity and haemolytic activities and phytochemical analysis of seagrasses from the Gulf of Mannar, South India. Fd. Chem., 2013, 136, 1484-1489.

  • Al-Amoudi, O.A., Mutawie, H.H., Patel, A.V. and Blunden, G. Chemical composition and antioxidant activities of Jeddah corniche algae, Saudi Arabia. Saudi J. Biol. Sci., 2009, 16, 23-29.

  • Singleton, V.L. and Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 1965, 16, 144-158.

  • Raman, B.V., Samuel, L.A., Saradhi, M.P., Rao, B.N., Krishna, N.V., Sudhakar, M. and Radha krishnan, T. M. Antibacterial, antioxidant activity and GC-MS analysis of Eupatorium odoratum. Asian J. Pharm. Clin. Res., 2012, 5, 99-106.

  • SAS, 1996. Statistical Analysis System for windows. In: SAS / STAT user’s guide, version 4.10, release 6.12. SAS Institute Inc. Cary, NC. USA.


Abstract Views: 147

PDF Views: 1




  • Formulation and Evaluation of Nutritional and Bioactive Compounds in a Probiotic Beverage Containing Ulva Lactuca

Abstract Views: 147  |  PDF Views: 1

Authors

G. Karishma Yadav
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, India
S. Kowsalya
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, Tamil Nadu, India

Abstract


Edible seaweeds are marine algae and are an active part of various cuisines all over the world. These under-exploited food sources are known as a reserve of micronutrients and bioactive compounds of biological importance. Regarding food production, there is an increasing interest in developing novel functional foods which cater to multi-faceted health benefits and are easily accessible to people. The aim of this study was to formulate and standardise the probiotic beverages with Ulva lactuca and assess the nutritional and bioactive compounds present in the probiotic beverage containing seaweed Ulva lactuca. Whey extracted from cow’s milk was the natural source of lactic acid bacteria. Nutritional composition, mineral content, total phenolics, flavonoids and DPPH inhibition activity were estimated, along with sensory evaluation using 9-point hedonic scale rating. The novel probiotic beverage exhibited significant iron content (12.8±0.07 mg/100 ml), which is approximately one-third of RDA suggested by ICMR (2020). Hence, it is considered as a potential supplement for mild to moderate Iron Deficiency Anaemia (IDA) for women of reproductive age (18-27 years). Substantial amount of phytocehmicals like phenols, flavonoids and antioxidants were reported per 10 ml of beverage, affirming it to be a good source of nutritional components.

Keywords


Micronutrients, Bioactive Compounds, Phenols, Flavonoids, Antioxidants, Iron Deficiency Anaemia (IDA)

References