Functional quality evaluation and shelf life study of synbiotic yacon juice

Abstract

The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

“…Similar results were also observed by Dahal et al. (2020) for synbiotic yacon juice, where the probiotic viability of Lactobacillus acidophilus (La5) in the juice was within the satisfactory level (10 6 CFU/ml) for 15 days in room condition. Moreover, they also reported that the lower counts of yeast and mold and the absence of coliform in the synbiotic juice, even after 15 days of storage, allow the synbiotic juice to be consumed commercially.…”

Recent advances in probiotication of fruit and vegetable juices

“…A study used probiotic L. acidophilus -containing yacon roots to make symbiotic yacon juice. In refrigerated and room conditions, the juice’s probiotic strain viability was reasonable (10 6 CFU/ml) for 15 and 27 days, respectively [ 75 ]. Lactobacillus acidophilus and L. plantarum at 37 ° C, both strains that flourished in juice combinations, contained respective concentrations of around 9 and 8 log CFU/ml following 24 h of fermentation [ 76 ].…”

“…The total soluble solids in probiotic fruit and vegetable juices are reduced during fermentation and storage. A study showed that after 15 and 27 days of storage, the total soluble solid in symbiotic yacon juice containing L. acidophilus reduced from 7.8 to 5.3 and 5.5, while the acidity rose from 0.067 to 1.02 and 0.80 [ 75 ]. By adding 1% L. plantarum , 1% L. fermentum , and a combination of 0.5% each to apple and star fruit juices, three probiotic juice samples were produced and demonstrated that with longer storage times, the pH, protein content, and total soluble solids of probiotic juices all slightly decreased [ 41 ].…”

Microbial viability and nutritional content of water kefir grains under different storage conditions

“…Currently, there is a growing demand among vegan consumers for probiotic beverages like WK (Dahal et al., 2020 ; Moretti et al., 2022 ; Mousavi et al., 2023 ). However, the available information on storing water kefir grains was limited.…”