White grape juice added with Lactobacillus paracasei ssp. probiotic culture

Abstract

Purpose The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions. Design/methodology/approach Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice. Findings The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL−1) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>109 colony forming unit · 200 mL−1) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage. Practical implications The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei. Originality/value The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

“…In contrast, refrigerated storage resulted in cell loads > 7 log cfu/g for both products (with free and immobilized cells) for up to 14 days, in accordance with previous studies on non-fermented probiotic grape juices [ 22 , 24 ]. In this way, populations > 10 9 cfu were achieved in a daily product serving (200 mL of juice) [ 54 ], thus complying with the minimum recommended concentration needed, in order to confer beneficial health effects on the consumer [ 9 , 55 ].…”

“…Fruit juices are very popular, eagerly consumed and contain significant amounts of dietary fibers, antioxidants, polyphenols, minerals, enzymes and vitamins, while the addition of probiotics may further enhance their benefits and value [ 14 , 15 ]. Thus, an upsurge in the development of non-dairy functional beverages, like fruit juices, has been noticed [ 9 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. In fact, grapes and grape juice (in particular), are part of a healthy diet in many countries, and could potentially be exploited for functional food development [ 25 , 26 , 27 ].…”

Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc‐1 during shelf life and simulated gastrointestinal conditions?

“…When the chocolate and passion fruit flans were submitted to the intestinal phases of the SGIC, the probiotic populations were significantly recovered ( P < 0.05), with an average increase of approximately 1.5 and 1.0 log cycles, respectively. This is associated with a temporary injury of the probiotic cultures and subsequent recovery when they were subjected to favorable conditions for their survival . It is noteworthy that the increase of the probiotic population began in the simulation of the small intestine and continued in the large intestine for the chocolate flan.…”