Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Abstract

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties

“…For most food systems, in fact, the critical activity of water below which no microorganism can grow commonly varies from 0.6 to 0.7 and that for the growth of pathogenic bacteria is fixed at 0.85-0.86. Since all the values of this parameter obtained for the powders in the present study were considerably lower than these critical threshold values, we can infer that they would be safe in terms of development of pathogenic bacteria (Lascano et al, 2020). Similar values have been reported for red mombin (Morais et al, 2020) and umbu (Silva et al, 2014;Souza et al, 2020) powders obtained by spray drying.…”

A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli

“…Pereira et al (2014) evaluated the viability of L. casei in microencapsulated cashew juice after 35 days of storage at 4 and 25°C with different concentrations of carrier agents by atomization; these authors obtained viable cell counts above 6.0 log CFU/g after 7 days at 25°C and 21 days at 4°C, which was close to the survival rate presented in this study. Lascano et al (2020) studied the viability of spray-dried probiotic cells in passion fruit juice powder after storage at different temperatures (4, 25, and 37°C) and observed a log reduction in the microbial cells each week at varying temperatures. The best treatment in this previous study involved the storage of passion fruit with spray-dried L. plantarum S20 at 4°C.…”

“…Probiotics exert beneficial effects on host health through various mechanisms such as immune response modulation, production of organic acids and antimicrobial compounds, interaction with resident microbiota, and interface with the host, thereby improving intestinal barrier integrity and enzyme production (Sanders et al, 2019). Studies on the inoculation of probiotic microorganisms in fruit and vegetable juice have shown promise and have been gaining ground as an option for developing new products (Jeon et al, 2022;Lascano et al, 2020;Santos Filho et al, 2019;Souza et al, 2021).…”