Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

Costa, Guilherme Mamede da; Silva, José Vitor de Carvalho; Mingotti, Jéssica Dias; Barão, Carlos Eduardo; Klososki, Suellen Jensen; Pimentel, Tatiana Colombo

doi:10.1016/j.lwt.2016.08.051

Cited by 95 publications

(85 citation statements)

References 30 publications

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“…The variations in the color values in RT stored samples were possibly affected by the oxidative and non-oxidative propensity of polyphenolic contents towards somewhat colored condensation products [33]. It also could be due to the condensation and destruction of pigments by the Maillard reaction or melanoidins formation that may cause the deterioration in color [34].…”

Section: Changes In Colormentioning

confidence: 99%

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

et al. 2018

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Abstract:This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 • C) and room temperature (RT: 27 ± 2 • C) were evaluated for 90 days for microbial, sensorial and physicochemical quality parameters. The stability of RTS beverage stored at LT (4 ± 1 • C) was excellent with a retention of the primary quality attributes ascorbic acid (15.44 mg/100 mL), total phenolic content (15.50 mg GAE/100 mL), total carotene (1.07 mg/100 mL), β-carotene (0.78 mg/100 mL), high viscosity (30.29 cp), and with high sensory scores of the product (8.3) up to 90 days as compared to the overall acceptability (6.5) of RT stored RTS for 60 days. Additionally, both the LT and RT stored RTS beverages had microbial counts within the permissible limits. Therefore, both beverages were safe to consume at the end of storage duration. In conclusion, the RTS beverage developed from Cape gooseberry could be served as functional health drink alternative to synthetic soft drinks due to its unique features (high nutritive values, high organoleptic values and high stability) of the product.

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Section: Changes In Colormentioning

confidence: 99%

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

et al. 2018

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“…The greater acidity of the mixed juices (BOMJ 1:1 or BOMJ 1:2) when compared to the beet juices (BJ or PBJ) could protect them from the development of food spoilage micro-organisms, increasing their shelf life [19]. However, it can decrease the sensory acceptance of the products, because consumers are not attracted to very acidic products [20]. It is noteworthy, however, that the mixed juices (BOMJ 1:1 and BOMJ 1:2) still had lower acidity than the conventional orange juice (POJ).…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

“…For the pH values, the products with beet (BJ and PBJ) exhibited a decrease (p ≤ 0.05) in pH values during storage, and the products with added orange (POJ, BOMJ 1:1, and BOMJ 1:2) maintained (p > 0.05) this parameter. Probably, the presence of orange juice (POJ, BOMJ 1:1, and BOMJ 1:2) resulted in an increase in the buffering capacity of the juices, maintaining the pH of the products [20], which did not occur in the juices with beet only.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

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Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

et al. 2017

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Abstract:The objective of this study was to mix beet juice and orange juice in two proportions (1:1 and 1:2 v/v), evaluate their physicochemical stability and antioxidant activity during storage (4 • C for 30 days), and evaluate their acceptance by consumers. Beet juice (with or without pasteurization) and pasteurized orange juice were used as controls. The presence of orange juice contributed to the pH, betacyanin, betaxanthin, and antioxidant capacity stabilities during storage, whereas the presence of beet improved the color stability. The mixed juices showed high total phenolic compounds (484-485 µg gallic acid/mL), DPPH scavenging capacity µg Trolox/mL), and ABTS (1854-1840 µg Trolox/mL), as well as better sensory acceptance than the pasteurized beet juice. However, the mixed juices had a more significant reduction in the ascorbic acid content (completely lost at 15 days of storage) than the pasteurized orange juice (25% reduction at 30 days). The beet and orange mixed juice is an alternative functional beverage that can contribute to an increase in the consumption of beet and orange.

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“…The probiotic cultures are usually added to beverages as an activated culture. The activation step consists in propagate the lyophilized probiotic culture in Man Rogosa and Sharp (MRS) broth (Ding & Shah, ; Pimentel et al, ; Valero‐Cases & Frutos, ) or in fruit juice (Costa et al, ). The direct addition of the lyophilized culture to the beverages would reduce the processing time; however, the sensory characteristics and the viability of the probiotic culture could be impaired.…”

Section: Introductionmentioning

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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Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

Cited by 95 publications

References 30 publications

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Physicochemical Stability, Antioxidant Activity, and Acceptance of Beet and Orange Mixed Juice During Refrigerated Storage

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

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