Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Abstract

(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91-7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05-1.10 × 10 9 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect.

Investigation of Antagonistic Effect of Probiotic Food Supplement against Different Strains of Bacteria

“…In another study, the inhibition zone diameters of pineapple juice containing Pediococcus pentosaceus and L. rhamnosus were detected on Klebsiella 10mm, P.aureus 11 mm, Bacillus spp. 13 mm, E.coli 14 mm, Pseudomonas 14 mm, similar to this study 16 . The zone diameters in this study were determined as 14 mm for E. coli and 15 mm for P. aeruginosa.…”

“…Therefore, commercial products containing probiotics are increasing day by day 25 . In particular, the lack of milk and dairy products as a source of probiotics suitable for consumption by some individuals due to lactose intolerance has led to an increase in alternative probiotic foods and food supplements 16 . Currently, food supplements containing dried probiotics have a fairly large market in this sense.…”

“…This is because it is known which health outcomes are supported by identified probiotics. For instance a probiotic bacterium used for constipation does not work for digestive problems caused by antibiotics [14][15][16] . Probiotic market has grown rapidly in recent years.…”

Biochemical, Microbiological and Organoleptic Properties of Probiotic Pineapple Juice Developed by Lactic Acid Bacteria

“…Luckow and Delahunty [8] found that for probiotic blackcurrant juice the sensory characteristic was better than the control sample. Some other researchers [28,34] also found similar results in case of mango and pineapple probiotic juice.…”

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

“…The diversity of probiotic food products and the viability of each probiotic in different products at the end of appropriate storage conditions (either freeze or cold storage). Semi hard goat's cheese L. acidophilus B. lactis 10 6 cfu/g 70 days [76] Crescenza [85] Pineapple juice L. casei 10 6 cfu/mL days [86] Pediococcus pentosaceus, Lactobacillus rhamnosus, Pediococcus pentosaceus 10 9 cfu/mL weeks [87] Cashew apple juice powder (spray dried) L. casei NRRL B-442~10 6 cfu/g days [88] Orange juice after Spouted bed drying L. casei~10 6 cfu/g weeks [89] Orange juice powder (spray and freeze dried) L. plantarum 299v 10 6 cfu/g days [90] Orange Lactobacillus GG Not reported [91] Vegetable based African beverages made from maize and milk B. lactis 10 7 cfu/mL days [104] Adapted and modified from [37,51].…”