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<p>This study presents a potential approach to produce effervescent tablets with yeast probiotic and bio-converted mangosteen pericarp juice (MPEj), aiming to deliver both multifunctional health benefits and appealing color. The process involved fermenting MPEj with <i>Saccharomyces cerevisiae var.</i> boulardii to modify its composition and increase the yeast population. Subsequently, the bio-converted MPEj and yeast cells were separated to generate powdered forms for producing effervescent tablets. Through response surface methodology, varying MPEj and nitrogen source concentrations revealed the optimal condition: 20% MPEj and 0.5% nitrogen source, yielding a yeast viability of 8.67 ± 0.24&#xa0;CFU/mL When scaling up yeast fermentation, both flask and bioreactor demonstrated similar trend, with bioreactor exhibiting notably enhanced growth rates in MPEj as well as significant changes in TSS, TTA, and pH during fermentation. After fermentation, MPEj displayed increased antioxidant activity, altered phenolic content, increased isoleucine levels, and presence of propionate, indicating biotransformation driven by yeast. Effervescent tablets met quality standards and demonstrated enhanced yeast survival in simulated gastrointestinal conditions. Moreover, surface property testing, specifically hydrophobicity, revealed improved adherence to intestinal cells, suggesting the potential for prolonged gastrointestinal retention. This study underscores promising application of MPEj fermentation with yeast probiotic in developing functional probiotic tablets with enhanced health benefits.</p>

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Development of multifunctional yeast probiotic effervescent tablets from bioconversion of mangosteen pericarp juice: a potential approach to enhance health benefits

  • 期刊论文

  • 发表日期：

    2025年3月26日

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  • Dalila Di Menna,
  • Natthanan Buranavanitvong,
  • Antonello Paparella,
  • Cheunjit Prakitchaiwattana

摘要

This study presents a potential approach to produce effervescent tablets with yeast probiotic and bio-converted mangosteen pericarp juice (MPEj), aiming to deliver both multifunctional health benefits and appealing color. The process involved fermenting MPEj with Saccharomyces cerevisiae var. boulardii to modify its composition and increase the yeast population. Subsequently, the bio-converted MPEj and yeast cells were separated to generate powdered forms for producing effervescent tablets. Through response surface methodology, varying MPEj and nitrogen source concentrations revealed the optimal condition: 20% MPEj and 0.5% nitrogen source, yielding a yeast viability of 8.67 ± 0.24 CFU/mL When scaling up yeast fermentation, both flask and bioreactor demonstrated similar trend, with bioreactor exhibiting notably enhanced growth rates in MPEj as well as significant changes in TSS, TTA, and pH during fermentation. After fermentation, MPEj displayed increased antioxidant activity, altered phenolic content, increased isoleucine levels, and presence of propionate, indicating biotransformation driven by yeast. Effervescent tablets met quality standards and demonstrated enhanced yeast survival in simulated gastrointestinal conditions. Moreover, surface property testing, specifically hydrophobicity, revealed improved adherence to intestinal cells, suggesting the potential for prolonged gastrointestinal retention. This study underscores promising application of MPEj fermentation with yeast probiotic in developing functional probiotic tablets with enhanced health benefits.