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

Abstract

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.

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

“…The fermentation process can increase the shelf life of fruit and vegetable beverages, improving their nutritional and functional properties, with beneficial effects on health [16]. Recently, a wide variety of research has been focused on the production of fermented non-dairy synbiotic beverages, including different types of vegetables or fruits, such as blended carrot-orange juices and nectars with different inulin concentrations [67,68], pomegranate juices, and Cornelian cherry beverages using delignified wheat bran [69,70], clarified apple juice with oligofructose [71], orange juice with oligofructose [72], orange juices and hibiscus tea mixed beverage with oligofructose [73], and blended red fruit beverages (strawberry, blackberry and papaya) supplemented with three separate prebiotics: FOS, inulin and galactooligosaccharides [74]. Generally, the findings have indicated a good compatibility among prebiotic ingredients and vegetable beverage matrices.…”

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

“…Products with flow behaviour <1 are characterised as pseudoplastic. Therefore, the apparent viscosity decreases when the shear rate increases (Miranda et al ., 2019a, 2019b).…”

“…However, this probiotic culture has been mainly used in dairy products, such as fermented and non‐fermented whey beverages (Cordeiro et al ., 2019; Grom et al ., 2020), cheeses (Sperry et al ., 2018; Vasconcelos et al ., 2019), yoghurts (Velasco et al ., 2019), and ice cream (Balthazar et al ., 2018). In non‐dairy products, it was mainly used in fruit juices (Miranda et al ., 2019a, 2019b) and almond, rice berry, and sesame fermented beverages (Kemsawasd & Chaikham, 2020; Fernandes et al ., 2021).…”

The Extraction, Functionalities and Applications of Plant Polysaccharides in Fermented Foods: A Review

“…Moreover, these beverages exhibited appropriate sensory qualities (pH, viscosity and titratable acidity) and biological activities (radical scavenging activity), with significant levels compared to unfermented drinks. Fruits and vegetables have also been focused on producing fermented non-dairy synbiotic beverages including carrot-orange juice, orange juice, hibiscus tea mixed beverages, and nectar mixed with different polysaccharide concentrations [ 115 , 116 , 117 , 118 , 119 ], and are healthy sources of antioxidants, minerals, and bioactive compounds [ 120 ]. Overall, these studies showed a strong interaction between the polysaccharides (prebiotics) and the fruit and vegetable beverage matrices.…”