Beet and orange mixed juices added with <i>Lactobacillus acidophilus</i>

Porto, Maria Rita Alaniz; Okina, Vivian Sayuri; Pimentel, Tatiana Colombo; García, Sandra; Prudêncio, Sandra Helena

doi:10.1108/nfs-06-2017-0108

Cited by 27 publications

(18 citation statements)

References 24 publications

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“…Fruits and vegetables have been proven to support the survival of probiotics, thanks to their high sugar and total antioxidant content and relatively low pH values. In fruit juices, probiotic cultures could be added as biomass ( 8 , 9 ) or through direct addition of lyophilized cultures ( 10 ). However, these methods besides being time consuming, requiring specific equipment (as refrigerated centrifuges) and specialized operators ( 8 ), can reduce the microbial viability and impair sensory properties ( 11 – 13 ).…”

Section: Introductionmentioning

confidence: 99%

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

et al. 2021

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Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers’ efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index. The optimized probiotic-loaded alginate particles were added to orange juice samples. The viability of the probiotic strain, both as free and microencapsulated, was evaluated in orange juice stored at 5°C for 35 days. Morphology and size of probiotic-loaded alginate particles were found suitable for incorporation into juice. TEM analysis revealed that unloaded systems were clustered as nanoparticles (CL_NP), while the loaded sample appeared as a coated system (Coated_LGG). Microbiological evaluation revealed that the encapsulation assured the survival of Coated_LGG, with a reduction of less than 1-unit log in cellular density after 35 days of refrigerated storage in orange juice. Results indicated that the encapsulated bacteria did not affect the macroscopic properties neither the microbiological characteristic of orange juice; thus, it can be proposed as functional food.

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Section: Introductionmentioning

confidence: 99%

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

et al. 2021

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“…The results indicate that the processing and storage of the beverages were suitable, as vitamin C is an unstable compound and prone to oxidation, it breaks down easily and degrades steadily during storage (Kashudhan et al, ). Furthermore, the phenolic compounds are sensitive to oxidation when exposed to oxygen, heat, and light (Porto, Okina, Pimentel, Garcia, & Prudencio, ). The use of glass flasks and the low storage temperature (7°C) may have contributed to the preservation of vitamin C and TPC (Miranda et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, the phenolic compounds are sensitive to oxidation when exposed to oxygen, heat, and light (Porto, Okina, Pimentel, Garcia, & Prudencio, 2018). The use of glass flasks and the low storage temperature (7°C) may have contributed to the preservation of vitamin C and TPC .…”

Section: Oligofructose Content Bioactive Compounds and Antioxidanmentioning

confidence: 99%

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

Miranda

Silva

Machado

et al. 2019

J Food Process Preserv

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The objective of this study was to evaluate the effect of the addition of Lactobacillus casei and/or oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage during refrigerated storage. The addition of the probiotic culture improved the nutritional value and the stability of the rheological parameters during storage. However, it increased the turbidity and altered the color, but with no impact on the sensory acceptance. The synbiotic product had the improved characteristics provided by the probiotic culture, but also maintenance of the color and turbidity parameters. The beverages had probiotic counts higher than 107 CFU/ml and oligofructose content from 1.24 to 1.67 g 100 ml−1. This study proved that is possible to obtain an orange juice and hibiscus tea mixed beverage with improved nutritional properties with the addition of L. casei in the lyophilized form and oligofructose. Practical applications In this research work, the authors demonstrated that it is possible to develop a synbiotic mixed beverage using orange juice and hibiscus tea, which presented a suitable chemical composition, physicochemical characteristics, rheological properties, probiotic viability, and sensory acceptance. This study is important for the beverage industry, which is interested in the development of functional new products and proved that is possible to add directly the probiotic in the lyophilized form to the mixed beverages, dispensing the propagation step and resulting in a time‐consuming processing.

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“…CBJ's mean flavour score may have been attributed to the samples earthy, slightly sweet and subtle flavour which was "slightly liked" by evaluators. A recent study by Porto et al (2018) sought to develop a beet and orange mixed probiotic functional beverage with L. acidophilus culture as well as evaluate its consumer acceptance, product stability and antioxidant activity. In this study, researchers reported satisfactory scores for colour, aroma, flavour and overall acceptance (Porto et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…A recent study by Porto et al (2018) sought to develop a beet and orange mixed probiotic functional beverage with L. acidophilus culture as well as evaluate its consumer acceptance, product stability and antioxidant activity. In this study, researchers reported satisfactory scores for colour, aroma, flavour and overall acceptance (Porto et al, 2018). Colour was found to have the highest score among panellists, which researchers attributed to the intensity and attractiveness of the colour betalains (Porto et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Development of probiotic vegetable juice usingLactobacillus RhamnosusGR-1

Dunkley¹,

Hekmat²

2019

NFS

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Purpose The purpose of this paper is to assess the growth and viability of Lactobacillus rhamnosus GR-1 (L. rhamnosus GR-1) in carrot juice (CJ), carrot apple juice (CAJ), carrot orange juice (COJ) and carrot beet juice (CBJ) over 72 h of fermentation and 30 days of refrigerated storage at 4°C. The secondary objective is to evaluate sensory properties. Design/methodology/approach Four vegetable juice samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 72 h. To observe the samples’ storage ability, the samples were refrigerated for 30 days. Microbial enumeration was conducted throughout the fermentation and storage periods to determine the viability of L. rhamnosus GR-1. Sensory evaluation with 106 participants was also conducted to assess the consumer acceptability of the vegetable juices. Findings All tested samples achieved mean microbial counts of at least 109 CFU/ml. During the 72-h fermentation period significant differences in microbial counts in juices CJ (p = 0.001), CAJ (p = 0.031), COJ (p = 0.047) and CBJ (p = 0.001) were observed. Over the 30-day storage period, significant differences in microbial counts were only found in juices CJ (p = 0.001) and COJ (p = 0.019). A significant decline in pH (p = 0.001) was also observed during 72 h of fermentation and 30-days of cold storage. Sensory evaluation of all juices showed significant differences in sensory attributes such as appearance (p = 0.001), flavour (p = 0.001), texture (p = 0.001) and overall acceptability (p = 0.001). Sensory results showed that the probiotic CBJ and CJ had the highest hedonic scores for flavour, texture and overall acceptability (p = 0.001) among participants. This study demonstrated that non-dairy vegetable juices could be an alternative to dairy-based probiotic products. Originality/value Commercially available probiotic dairy-based foods make up a large sector of the consumer market. However, the growing consumer interest in healthful eating has led to an increased demand for plant-based products. The probiotic L. rhamnosus GR-1 provides numerous therapeutic benefits, such as reducing the recurrence of bacterial vaginosis, yeast and urinary tract infections. The results of this study may have a significant influence on the health of individuals, especially in less economically developed countries.

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Beet and orange mixed juices added with Lactobacillus acidophilus

Cited by 27 publications

References 24 publications

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

Development of probiotic vegetable juice usingLactobacillus RhamnosusGR-1

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