Avocado juice (Persea americana) with an abundance of bioactive substances on coupling with probiotics revealed potential health benefits
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Abstract
Background: The rising trend in consumption of plant-based functional beverages has spurred research into alternative carriers for probiotics other than dairy products. Avocado (Persea americana) is rich in bioactive compounds, antioxidants, vitamins, and healthy lipids, making it suitable for use as a substrate in probiotic fermentation. Adding probiotic Lactobacillus strains to avocado juice can make it more nutritious and therapeutic.
Objectives: This research assessed the efficacy of Persea americana (avocado) juice as a non-dairy medium for probiotic Lactobacillus strains.
Materials and methods: The strains (L. acidophilus and L. plantarum) were added to pasteurized juice and evaluated for their ability to withstand stress conditions, including varying pH levels, bile salt concentrations (0.1-0.6%), and NaCl concentrations (0.5-3%).
Results: The resulting fermented juice exhibited improved functional characteristics when compared to non-fermented juice. The antioxidant activity in the fermented juice was significantly elevated, with lower IC₅₀ values recorded in both ABTS (17.27 μg/mL) and DPPH (24.64 μg/mL) assays, in contrast to pasteurized juice (31.46 μg/mL and 51.95 μg/mL, respectively), and was found to be comparable to gallic acid standards. Biochemical assessments indicated elevated reducing sugar (683.36 mg/mL) and protein levels, suggesting active microbial metabolism during fermentation. Additionally, the fermented juice exhibited moderate antimicrobial activity against selected pathogenic strains, though lower than that of the standard antibiotic control.
Conclusion: These results imply that avocado juice not only supports the viability of probiotics but also enhances bioactive properties through the fermentation process. In conclusion, this study highlights the potential of avocado juice as a plant-based carrier for probiotics, presenting a promising alternative to dairy-based functional beverages and offering additional nutritional and health benefits.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Personal views expressed by the contributors in their articles are not necessarily those of the Journal of Associated Medical Sciences, Faculty of Associated Medical Sciences, Chiang Mai University.
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