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Sea Buckthorn Fruit Utilization
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This entry is adapted from the peer-reviewed paper 10.3390/pr9050749

Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of novel functional foods. A part of this process is the development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. These products are characterised by improved sensory properties, enhanced antioxidant activity and increased probiotics viability. 

lactic acid bacteria malolactic fermentation novel food probiotic sea buckthorn fruit

1. Introduction

Sea buckthorn fruit is a rich source of many nutrients and health promoting substances. The most represented are polyphenols, ascorbic acid, carotenoids, tocopherols [1][2][3], and compounds belonging to the vitamin B complex, as well as minerals [4] and fatty acids [5]. It can be said that sea buckthorn berries can provide a comprehensive supply of compounds necessary for human nutrition. In that sense, content of multiple nutrients is superior when compared to other common fruits such as orange or peach [4].

Changes in human nutrition can help minimize various risk factors leading to chronical diseases; for example, increased consumption of fruits, vegetables, and fiber can positively influence low-density lipoproteins and total cholesterol [6]. It has been shown that sea buckthorn berries consumption leads to the improvement of some of the risk factors mentioned. In the studies on the impact of berries intake on metabolic profile of overweight subjects, diets enriched with sea buckthorn fruit decreased serum triglycerides and very low-density lipoproteins [7] as well as improved the glycemic profile and insulin response [8].

In recent years, research has led to a plethora of studies confirming the link between oxidative stress and the development of chronic and degenerative diseases. The observation of the accumulation of free radicals leading to health issues pointed to the possibility of using antioxidants in disorder prevention and treatment [9]. High contents of polyphenols, ascorbic acid, and tocopherols contribute to the significant antioxidant properties of sea buckthorn berries. Flavonoids seem to be the most potent antioxidants considering the strong positive correlation between flavonoids content and antioxidant activity [1][10][11]. In the studies on the effect of sea buckthorn fruit on oxidative stress, a phenolic fraction was identified as a source of beneficial compounds. The flavonoid-rich phenolic fraction inhibited plasma lipid peroxidation and plasma protein carbonylation induced by a strong oxidant [12][13]. There have also been studies confirming the cytoprotective effect of sea buckthorn flavonoids based on the prevention of cell injuries induced by oxidizing agents [14][15].

Despite nutritional potential and all health benefits offered by sea buckthorn fruit, its consumption is not widely popular, the main reason being unpalatable taste. Sea buckthorn berries are distinctive by their sourness and astringency caused by a high total acid, malic acid, and isorhamnetin glycosides content, and by a low total sugar content and sugar/acid ratio [16][17]. 

Formulation of new types of foods containing sea buckthorn fruit not only makes intake of the fruit more convenient, but also contributes to the expansion of the health-promoting food range. Particularly appealing is altering fruit juice by malolactic fermentation or incorporation of fruit and its components into probiotic products. This way, novel fermented and probiotic foods can be prepared. Fermented and probiotic foods are deeply rooted in human diet all over the world. Inclusion of microorganisms in food production can contribute to preservation, improve sensory attributes, change nutritive and bioactive properties, and help maintain and restore human gut microbiota. While there are many traditional fermented dairy, meat, cereal, legume, and vegetable or fruit products, fermented food has recently regained popularity, especially in the West, due to its health-promoting potential [18].

2. Fermented Non-Probiotic Beverages

Over the past few years, many studies have been conducted, focusing on the use of lactic acid bacteria metabolism in the field of juice processing. Fermentation of juices leads to products with improved parameters compared to the original material. For example, antioxidant activity was increased as a result of fermentation in numerous berry juices, such as blueberry [19][20], blackberry [20], elderberry [21], and black chokeberry juice [22]. Additionally, the enriched volatile profiles of elderberry [23] and apple juice were studied [24][25]. Other benefits of fermented juices can be prolonged shelf life and increased consumer acceptance, as shown in a study on dragon fruit juice fermentation [26]. In terms of bacteria treatment application in the production process, sea buckthorn juice remains an under-studied material. However, it seems that the fermentation process can enhance its bioactivity and organoleptic properties, as addressed in the next sections.

2.1. Malolactic Fermentation

Malolactic fermentation induced by metabolism of lactic acid bacteria is commonly applied in the wine industry and it is particularly necessary in red wine production. Traditionally, Oenococcus oeni is used, although other lactic acid bacteria, especially Lactobacillus plantarum, are being increasingly studied and introduced to the processes of winemaking [27]. Enzymatic decarboxylation of L-malic acid into L-lactic acid as result of lactic acid bacteria metabolism is observed in challenging mediums in order to increase pH value, so that exposure of bacteria to stress is reduced [28][29]. Sea buckthorn juice contains high amounts of organic acids, among which malic acid is most represented and its total monosaccharide content is low. Accordingly, pH is typically below a value of 3 and the sugar/acid ratio is often below a value of 1 [30][31]. All of these parameters make sea buckthorn juice a suitable substrate for malolactic fermentation. Thus far, three studies on the subject of malolactic fermentation of sea buckthorn juice were conducted, as listed in Table 1.

Table 1. Summary of studied fermented beverages containing sea buckthorn juice.

Table
Material Bacteria Observed Benefits Reference
mixture of sea buckthorn juice and water in ratio 1:1 Oenococcus oeni malolactic fermentation, improved sensory attributes [32]
sea buckthorn juice Lactobacillus plantarum (four strains), Oenococcus oeni (three strains) malolactic fermentation [22]
sea buckthorn juice, mixture of sea buckthorn juice and apple juice in ratio 1:1 Lactobacillus plantarum (five strains), Lactobacillus plantarum subsp. argentoratensis, Oenococcus oeni malolactic fermentation, enhanced antioxidant activity [33]

3. Probiotic Dairy Products

FAO and WHO [34] recognize that an intake of certain live microorganisms, included primarily in the genera Lactobacillus and Bifidobacterium, in an adequate dose can be used as a prevention and treatment of certain conditions. They can act against gastrointestinal infections, bowel disorders, allergies, and overall modulate host immunity. Similarly, the EFSA Panel [35] confirmed a positive effect of yoghurt starter culture, which consists of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, on lactose digestion.

3.1. Viability of Probiotics

In order to achieve probiotic action, it is crucial to maintain certain level of viable cells of probiotic bacteria throughout the whole shelf life of a product so that ingested microorganisms remain intact when exposed to conditions of the upper intestinal tract. The minimal necessary level of viable probiotic bacteria count is considered to be 6 log CFU in milliliter or gram of food. However, it is important to select the right combination of probiotic strains and food matrix, because losses of probiotic bacteria up to 8 log CFU·g−1 during simulated digestion were observed in some cases [36]. Therefore, the addition of sea buckthorn berries or their components must not interfere with growth of probiotics. Respectively, it is desirable for sea buckthorn fruit to enhance probiotics viability.  It seems that it is easily achievable to formulate novel foods combining the nutritional benefits of sea buckthorn and the health-promoting properties of probiotics as shown in Table 2.

Table 2. Summary of studied probiotic dairy products containing sea buckthorn fruit or its component.

Table
Food Product Sea Buckthorn Material Bacteria Observed Benefits Reference
yoghurt fruit syrup Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus sufficient microbial stability and sensory attributes [37]
fruit, purified fruit mucilage Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis enhanced probiotics viability [38]
fruit mousse Lactobacillus acidophilus, Bifidobacterium lactis, Streptococcus thermophilus sufficient microbial stability and sensory attributes, possibly increased digestibility [39]
fruit lipid fraction free or encapsulated Lactobacillus casei enhanced probiotics viability [40]
frozen yoghurt fruit Lactobacillus casei enhanced probiotics viability, improved sensory attributes [41]
feta-type cheese fruit Lactobacillus casei enhanced probiotics viability, enriched aroma, sufficient sensory attributes [42]

4. Probiotic Non-Dairy Products

Nowadays, it is common for probiotic foods to fall into the category of dairy products, which is not suitable for people with lactose intolerance. Therefore, it is reasonable to search for new formulations and to expand the range of probiotic products with non-dairy foods. Sea buckthorn is not sufficiently researched in this matter, but studies on other fruits pointed to the possibility of formulating probiotic non-dairy products. For example, probiotic blueberry and blackberry juices [20], orange and pineapple juices [43], pomegranate juice [44], and sweet lemon juice [45] were successfully prepared.

It was shown that sea buckthorn berries polyphenols can promote proliferation of beneficial gut microbiota included in the lactic acid bacteria group and in the genera Bifidobacterium, and Bacteroides, and thus, act like prebiotic material [46]. While further research is needed, this assumption is in agreement with numerous studies confirming the prebiotic effect of dietary polyphenols [47]. On the other hand, the antipathogenic effects of polyphenols are well known. Various metabolites of polyphenols may be toxic against some gut bacteria, but appear to promote the growth of other gut bacteria; hence, these compounds may demonstrate antipathogenic and prebiotic effects simultaneously. Due to the complex composition of gut microbiota and their interactions, the mechanism behind the species-specific action of polyphenols is not determined entirely [48][49].

Swanson et al. [50], as part of The International Scientific Association for Probiotics and Prebiotics, pointed out the benefits of synbiotics—a mixture of live microorganisms and substrate selectively utilized by host microbiota that act towards the health of the host. Synbiotics can be a combination of probiotics and prebiotics; however, the synergic effect of the merged components can result in health benefits which are not induced by the individual components. For this reason, it can be fruitful to explore new ways in which health-promoting or prebiotic materials can be mixed with microorganisms, enhancing human well-being. Again, research on sea buckthorn fruit in this subject is not comprehensive. Products studied in this matter so far are listed in Table 3.

Table 3. Summary of studied probiotic non-dairy products containing sea buckthorn fruit component.

Table
Food Product Sea Buckthorn Material Bacteria Observed Benefits Reference
soy milk fruit syrup Lactobacillus casei subsp. paracasei enhanced probiotics viability, improved sensory attributes [51]
supplemented sea buckthorn juice Lactobacillus rhamnosus enhanced probiotics viability and antipathogenic activity [52]
Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus casei enhanced probiotics viability and antipathogenic activity [53]

5. Final Remarks

The formulation of novel foods should be aimed at improving the quality of human nutrition. Sea buckthorn fruit represents a good candidate for incorporation in food matrices in order to achieve this goal. In this regard, the biggest issue seems to be its challenging sensory attributes. A solution is offered by malolactic fermentation of the juice and integrating sea buckthorn fruit or its components in fermented dairy products. This way, new types of fermented foods are prepared, characterized by a low degree of processing, which offers economical and nutritional advantages. Moreover, treating sea buckthorn fruit by fermentation not only deals with the palatability of the fruit but also deepens its favorable effects. In recent years, many studies on foods fermented by lactic acid bacteria have pointed to changes in the polyphenols profile. These alterations are shown to enhance the antioxidant activity of fermented material as well as increase bioavailability of bioactive compounds. Sea buckthorn fruit is rich in antioxidants, with polyphenols being the most represented. Therefore, research on their modifications due to fermentation should be carried on more intensively.

Furthermore, interactions between sea buckthorn fruit and beneficial bacteria are two-sided. Not only fermentation leads to alterations in the chemical composition of sea buckthorn fruit but the fruit also affects the probiotics. It was acknowledged that sea buckthorn fruit or its components can be a useful addition to probiotic products, dairy or non-dairy, on account of its positive influence on the viability of probiotic bacteria. Probiotic food is incorporated in diets of people throughout the world, as it is understood to be essential in maintaining a healthy gut microbiota and promoting overall health. Since sea buckthorn fruit demonstrates prebiotic properties, it should be considered in research on synergistic food matrices, combining probiotics and prebiotic material.

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