Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Filho, Antonio Luiz dos Santos; Freitas, Hildeane Veloso; Rodrigues, Sueli; Abreu, Virgínia Kelly Gonçalves; Lemos, Tatiana de Oliveira; Gomes, Wesley Faria; Narain, Narendra; Pereira, Ana Lúcia Fernandes

doi:10.1016/j.lwt.2018.10.007

Cited by 54 publications

(23 citation statements)

References 28 publications

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“…Similar to the present study results, Santos Filho et al [ 8 ] produced a probiotic beverage from L . casei NRRL-442 fermented cocoa juice, obtaining maximum viability at pH 6.2.…”

Section: Resultssupporting

confidence: 92%

“…Similar to the present study results, Santos Filho et al [8] produced a probiotic beverage from L. casei NRRL-442 fermented cocoa juice, obtaining maximum viability at pH 6.2. Moreover, it was also observed that the highest growth and viability of L. casei NRRL-442 in cashew apple juice occurred at pH 6.4 [33].…”

Section: Optimization Of the Initial Ph And Juice Fermentation Tempersupporting

confidence: 91%

“…Various studies have investigated the suitability of Lactobacillus spp. on different tropical fruit juices, e.g., sweet lemon [5], cashew apple [9], cocoa [8], passion fruit [10], cantaloupe melon [15], cupuassu [16] and guava [17] for probiotic beverages production.…”

Section: Introductionmentioning

confidence: 99%

“…However, the growth of vegan tendencies, milk intolerance/allergy and the preference for hypocholesterolemic diets have led to the need to innovate and develop probiotic products [ 5 – 7 ]. Therefore, 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 [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

et al. 2020

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The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.

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“…Similar to the present study results, Santos Filho et al [ 8 ] produced a probiotic beverage from L . casei NRRL-442 fermented cocoa juice, obtaining maximum viability at pH 6.2.…”

Section: Resultssupporting

confidence: 92%

Section: Optimization Of the Initial Ph And Juice Fermentation Tempersupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

et al. 2020

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“…Santos Filho et al. (2019) reported that as sucrose is a fermentable sugar, the viability increase was expected in the cocoa probiotic juices containing sucrose, while microbial growth was not observed in the juice sweetened with sucralose, a nonfermentable compound. Moreover, these authors reported that the sucralose addition maintained the viability of the lactic acid bacteria in enough concentration for exerting health benefits until 42 days storage, confirming the potential of this sweetener for use in low‐calorie foods.…”

Section: Resultsmentioning

confidence: 99%

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Freitas

Filho

Rodrigues

et al. 2021

Journal of Food Science

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This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. The conditions for synbiotic juice production were the initial pH of 6.1 and fermentation undertaken at 28 °C for 22 hr. During fermentation, the higher viability was obtained when a combination of 40 g/L of FOS+10 g/L of sucrose was used (9.70 ± 0.01 log CFU/mL). The lactic acid increased from 0.82 to 1.29 g/L during the fermentation while citric acid decreased from 1.05 to 0.75 g/L. The cyanidin‐3‐O‐rutinoside, polyphenolic compounds, and antioxidant activity increased. Thus, fermentation improved the functional value of the beverage. The L. casei viability reduced from 9.71 ± 0.04 to 8.90 ± 0.06 log CFU/ mL in the juice with sucrose, and from 9.71 ± 0.04 to 8.71 ± 0.14 log CFU/ mL in the juice with sucralose. Thus, the açaí juice is a viable matrix for the synbiotic food, which allows the viability maintenance during the storage. Regarding sensory acceptance, the internal preference mapping indicated an increase in the color preference with the storage of synbiotic juices. However, the flavor and overall acceptance reduced with storage. Nevertheless, the flavor and overall acceptance of juice with sucralose were better than the juice with sucrose. After 42 days of storage, penalty analysis revealed that beverage with sucrose showed a lack of sweet taste and excess of sour taste. Thus, a high‐quality açaí product with viable probiotic microorganism, high anthocyanins, and polyphenolic compounds contents could be obtained, which can be exploited for commercial use. Practical Application Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.

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Probiotic Fermented Milk

Vidanarachchi

Ranadheera

2023

Methods and Protocols in Food Science

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Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Cited by 54 publications

References 28 publications

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Probiotic Fermented Milk

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