Full Research Paper Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages (original) (raw)
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
In this study, two probiotic lactobacillus strains, such as Lactobacillus fermentum and Lactobacillus plantarum, were inoculated in apple and star fruit juices to develop probiotic juices. The main aim of this study was to test the suitability of these two strains in the fruit juices, and also assess the change of biochemical and sensory properties under chill (4 °C) storage. For each fruit juice, three probiotic juice samples were prepared by inoculating with 1 % L. plantarum, 1 % L. fermentum, and the mixture of both L. fermentum and L. plantarum (0.5 % each) and compared with the control sample (juice with no lactobacillus strain). The changes in pH, acidity, protein, total soluble solid, total cell count, and sensory properties of samples were studied at every seven-day interval at 4 °C for three weeks. The results revealed that the pH, protein, and total soluble solids (TSS) of both probiotic juices, decreased slightly with increasing storage time. At the same time, acidity contents showed a reverse trend. It was found that both L. fermentum and L. plantarum sustained well in fruit juices, though the highest bacterial cell count was found on 7 th day of storage for both probiotic juices. Notably fruits juices with L. fermentum supported more cell growth than the juice samples with L. plantarum. Regarding organoleptic analysis, overall sensory scores of fermented apple and star fruit juices including control samples slightly decreased with increasing storage duration. Overall, the study insinuated that two lactobacilli did not put forth any inferior properties of fruit juice samples compared to the control samples regarding physicochemical and sensory properties. Therefore, apple and star fruit juices could be viable media for the growth of L. fermentum and L. plantarum as potential probiotics.
Egyptian Journal of Food Science
T HE preparation of dairy beverages rich in probiotic microorganism and fortified with concentrated apple juice (CAJ) is the goal of this study. Culture (ABT-5) contained Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidium were used to prepare the dairy beverages. Sweetened cow milk which inoculated with cultures (0.1g/L of milk) was used as a control beverage sample (C). Samples were fortified with 8, 10 and 12% (w/w) CAJ to create treatments T1, T2, and T3, respectively. The chemical, microbial and sensory evaluation of samples were acheived fresh and during storage at 52±ºC. The results revealed that the pH values decreased, but the total solids, ash, water-soluble nitrogen (WSN), and total volatile fatty acid (TVFA) contents increased as the level of CAJ increased. During the storage period ;the pH value also decreased, while WSN and TVFA in all dairy beverages increased. Fat contents showed slight increases between control and fortified samples, however, slight decrease was noticed in their values during storage period. The counts of St.thermophilus and Bifidbacterium bifidium in for tified samples were decreased as CAJ ratio increased and as storage period progressed, while the counts of L.acidophilus were increased as theratio of CA Jincreased; else, they decreased as storage period increased. Organoleptic properties of samples fortified with CAJ during 14 days of storage recorded obvious variations in all evaluated properties. The total acceptability indicated that T2 samples (10% CAJ) had the highest degrees and possessed favorite properties with probiotic and healthy behavior.
Process Optimisation and Quality Evaluation of Passion Fruit and Pineapple based Probiotic Drink
Asian Journal of Dairy and Food Research, 2021
Background: The functions of food has extended from satisfying hunger and providing nutrients to the body, health maintenance, well being and prevention of diseases. Probiotics are such functional food and when they are incorporated to locally available foods, it helps to improve the nutritional profile and therapeutic value. Hence, the study entitled “Process optimisation and quality evaluation of passion fruit and pineapple probiotic drink” was undertaken with the objective of standardising probiotic fruit drink with passion fruit and pineapple and also to evaluate the nutritional and organoleptic qualities of these developed passion fruit and pineapple probiotic drinks. Methods: In the present study 5 treatments along with one control with 3 replications were standardized. Passion fruit juice (PFJ) was used as the major ingredient and used in varying proportions starting from 50 to 90 per cent with 10 to 50 per cent of pineapple juice (PJ). The best treatment was selected through sensory evaluation along with control by using a score card with nine point hedonic scale. In the selected treatments optimization for the growth of Lactobacillus acidophilus with regard to substrate concentration, time of incubation, temperature of incubation and inoculum concentration were done. The probiotic drinks and their respective controls were then analysed for their nutrient composition like TSS, titratable acidity, energy and ascorbic acid. Result: Among the various treatments, highest scores for organoleptic qualities was observed in treatment having 70 per cent passion fruit juice and 30 per cent pineapple juice (T3) with a mean score of 8.52 for overall acceptability. The selected juice was optimized for the growth of Lactobacillus acidophilus and had a viable count of 13.38 log cfu ml-1. The probiotic and non probiotic drinks had TSS content of 12.8 and 13.5 Brix, titratable acidity of 2.28 and 2.03 per cent, energy of 59.32 and 68.96 Kcal and ascorbic acid of 10 and 12.8 mg 100g-1 respectively.
This study aimed to evaluate the effect of the supplementation of clarified apple juice with probiotic Lactobacillus paracasei ssp. paracasei and/or oligofructose (prebiotic and sugar substitute) on the physicochemical characteristics, probiotic viability and on the acceptability during refrigerated storage (4 C for 28 days) in plastic or glass packages. Probiotic juices showed chemical composition, density, acceptability and purchase intent similar to products without supplementation but higher acidity, turbidity and red color. Supplementation with oligofructose did not change the physicochemical characteristics, acceptability, purchase intent and storage stability of the products, and enhanced the probiotic survival during storage. Oligofructose was stable to storage in apple juice and could be used as a sugar substitute as oligofructose added products had similar physicochemical characteristics and acceptability of the products with sucrose. The glass package was more appropriate than the plastic package in maintaining the viability of the probiotic culture, with no effect of packaging (glass or plastic) on the physicochemical characteristics and acceptability of juices.
Fruit and vegetable juices tested as possible probiotic beverage
2010
The consumption of foods and beverages containing functional microorganisms is a growing, global consumer trend (1). Fruit juice has been suggested as a novel, yet appropriate medium for fortification with probiotic cultures because it is already positioned as a healthy food product, and it is consumed frequently and loyally by a large percentage of the consumer population (2). According to FAO/WHO probiotics are defined as “Live microorganisms which when administered in adequate amounts confer a health benefit on the host” (3). Most probiotic microorganisms are lactic acid bacteria belonging to the genera Lactobacillus as well as Bif idobacteria, however other kind of microorganisms are used as probiotics, such as Enterococcus faecalis, Lactococcus lactis, Saccharomyces boulardii (4). The concept of functional foods includes foods or food ingredients that exert beneficial effects on host health and/or reduce the risk of chronic diseases beyond basic nutritional functions (5). Succe...
Production and Physico-Chemical Evaluation of Non-Dairy Probiotic Beverages
Nurture
Background: Probiotics are live and beneficial bacteria for gut health. The purpose of this study was to develop non-dairy probiotic-rich beverages. Methodology: a fixed quantity of brown sugar was dissolved in distilled water and autoclaved and brown rice was added. All samples were incubated for three days (36 hours) at 37 0C. After every 12 hours, the absorbance of each sample and pH were noted. Likewise, after 36 hours of incubation, all samples were filtered to separate the brown rice. Then filtered beverages were divided into three bottles and two different synthetic flavors and honey were added to one beverage type and stored at -4 0C. All beverages were evaluated for their sensory characteristics, pH, and titratable acidity (storage days). Results: Slight changes in physical and sensory properties of probiotic beverages with synthetic flavor i.e. orange and strawberry were observed while significant changes were seen in the probiotic drink with honey. Probiotic growth conti...
Beverages, 2020
There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refrigerated storage (4 °C). Their potential protection of L. sanfranciscensis against in vitro gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>106–107 cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (p < 0.05) o...
An In Vitro Comparative Analysis of Properties of Probiotic Bacteria Present in Beverages
Journal of Advanced Scientific Research, 2021
Probiotics for human consumption including Lactobacillus sp. and Acetobacter sp. are of increasing interest due to the growing evidences of health advantages associated with them. The viability of these bacteria in food as well as during transit through the gastrointestinal tract is crucial for positive health effects. The present study comparatively analyzes the survivability and functional properties of commercial probiotic drinks in a simulated gastrointestinal environment. The sample drinks were divided into two sections viz.; Dairy and Non-dairy, both containing either Lactobacillus acidophilus or Acetobacter xylinum and estimated for properties including numbers, gram character, NaCl tolerance, bile salt resistance, optimal pH and production of organic acids. Viability and activity in the gastrointestinal environment was evaluated by subjecting the above to an in vitro digestive treatment using a combination of enzymes and digestive solutions. It was observed that amongst all the selected samples, Lactobacillus acidophilus present in the dairy beverages displayed the highest probiotic potential. These microorganisms displayed the greatest NaCl (1-9%) and bile salt tolerance (0.05-0.4%) along with maximum organic acid production (1.81%), pH resistance (2.0-7.5) as well as overall survival during in vitro gastric, bile and intestinal digestion (p≤0.5). Moreover, non-dairy liquids with Acetobacter xylinum manifested improved performance compared to Lactobacillus in this food environment. Therefore, the functionality of a probiotic product may not only be dependent on the type of microorganism but also the food medium. Knowledge of the above may enable the consumer in making a careful selection of a desirable food product to gain maximum health benefits.
Challenges for the Production of Probiotic Fruit Juices
Beverages, 2015
Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact.