Effect of thermal treatments on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans

Aims@#This study aimed to evaluate the effect of thermal treatment on the storage stability of Lactobacillus acidophilus La-14 tamarind juice with or without beta-glucans.@*Methodology and results@#Lactobacillus acidophilus incorporated with 6% (w/v) beta-glucans displayed the highest viability (17.28 log10 CFU/mL) as compared to other beta-glucans concentrations (0-8% w/v). The L. acidophilus with or without beta-glucans survived more than 80% after 5 h of sequential digestion. Tamarind juice was subjected to different thermal treatments (76 °C for 30 sec or 90 °C for 60 sec) and incorporated with L. acidophilus with or without betaglucans. Lactobacillus acidophilus in tamarind juice without thermal treatment showed the highest viability (8.69 log10 CFU/mL), followed by thermal treatment at 76 °C for 30 sec (>7 log10 CFU/mL), and thermal treatment at 90 °C for 60 sec showed the lowest viability (>4 log10 CFU/mL), after 21 days at 4 °C. The pH, titratable acidity and viscosity of all L. acidophilus-tamarind juices demonstrated no changes throughout 21 days at 4 °C. Furthermore, thermal-treated tamarind juice (90 °C for 60 sec) incorporated with L. acidophilus displayed the least change in total soluble solids (1.99 °Brix), while thermal-treated tamarind juice (90 °C for 60 sec) with L. acidophilus and beta-glucans had the lowest color change (∆E = 4.46), after 21 days of storage at 4 °C.@*Conclusion, significance and impact of study@#Thermal treatments (90 °C for 60 sec) had contributed to the stability of L. acidophilus-tamarind juice with beta-glucans over 21 days of cold storage. This study shows thermal treated tamarind juice with L. acidophilus and beta-glucans is a potential functional non-dairy beverage catered for lactose intolerance individuals.

Avaliação sensorial e microbiológica de bebida mista de vegetais adicionada de probiótico / Sensory and microbiological evaluation of mixed vegetable drinks with probiotic

Bebidas de origem vegetal vêm sendo estudadas como carreadoras de bactérias probióticas. Neste estudo objetivou-se elaborar duas bebidas mistas probióticas sabor goiaba e beterraba: BMAP (bebida mista à base de extrato de amendoim) e BMSP (à base de extrato de soja), que foram adicionadas de Lactobacillus rhamnosus GG. Avaliaram-se características sensoriais e microbiológicas das bebidas elaboradas e de uma bebida comercial a base de soja disponível no mercado (BSC). Verificou-se que, após o processamento, as bebidas BMAP, BMSP e a BSC apresentaram escores equivalentes a "gostei ligeiramente" e "gostei muito" para os atributos acidez, cor, sabor, aroma, textura e impressão global, e escores equivalentes a "talvez comprasse, talvez não comprasse" e "provavelmente compraria" na avaliação de intenção de compra, não havendo diferença das bebidas elaboradas para a comercial. Verificaram-se contagens de LGG superiores a 6,8 Log UFC. mL-1 nas bebidas. Todas as amostras estavam de acordo com os padrões microbiológicos exigidos pela legislação brasileira. As bebidas apresentam potencial de mercado e são consideradas um excelente veículo de LGG, além de uma nova opção de bebida funcional, não láctea, acessível à população.(AU)

Vegetable beverages have been studied as carriers of probiotic bacteria. The objective of this study was to elaborate two probiotic mixed beverages from guava and beet: BMAP (mixed beverage based on peanut extract) and BMSP (based on soy extract), which were added of Lactobacillus rhamnosus GG. Beverages from both matrices, without addition of probiotic, were denominated control (BMAC and BMSC). Sensory and microbiological characteristics of the elaborated beverages and a commercially available commercial soybean drink (BSC) were evaluated. It was verified that, after the processing, the BMAP, BMSP and BSC beverages presented "slightly liked" and "liked" scores for the attributes of acidity, color, flavor, aroma, texture and overall impression, and " maybe buy, maybe not buy "and" would probably buy "in the evaluation of the intention to buy, there being no difference of the beverages from to the commercial. LGG counts were above 6.8 Log UFC.mL-1 in the beverages. All samples were in accordance with the microbiological standards required by Brazilian legislation. The beverages present market potential and are considered a excellent vehicle of LGG and a new functional beverage option, not dairy, accessible to the population.

Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sedimentation and sensory quality during refrigerated storage at 4 ± 2ºC for up to 20 days. Results: The results showed that all strains had good viability in milk/carrot juice drink (88-98%), but L. acidophilus LA5 seemed more stable than three other strains. The levels of pH and acidity were ranged 5.33-6.6 and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus and control (non-probiotic) showed more variation in pH and acidity. The most sedimentation was detected in drinks inoculated with L. rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated lowest acceptability in control and milk/carrot juice drink inoculated with L. rhamnosus, respectively. Conclusion: This study indicated that some probiotic bacteria can be applied by food producers to produce functional drinks with an increased shelf-life.

Development of Drink from Composition with Medicinal Plants and Evaluation of Its Physiological Function

The purpose of this study was to investigate the possibility of medicinal plants application as an edible functional food resource. We carried out to develop a traditional functional beverage by using hot-water extraction of 4 medicinal plants (Polygonatun sibiricum, Ophiopogonis radix, Lycii fructus, Schizandriae frutcus) and we examined the effects of drink on physiological response during exercise and recovery phase. The subjects were male baseball players, and exercise protocol was performed with 45 minutes treadmill running and 85% VO2 max intensity. Brix, pH and titratable acidity of developed drink were 9.5%, 3.3 and 0.22%. The approximate nutritional composition of beverage was carbohydrate, 5.98%, total dietary fiber, 0.42%, crude protein, 0.70%, crude fat, 0.20% and crude ash, 0.20%. Developed. traditional functional beverage contained K (4.00 mg%), Na (3.68 mg%), Ca (2.54 mg%), Mg (1.60 mg%) and Fe (0.29 mg%). Developed beverage drinking group showed a lowest heart rate during exercise and recovery phase than the other two group (water group and ion beverage group). In the change of blood lactate concentration, developed beverage intake group showed a significant lowest values during exercise and recovery phase. And blood hematocrit values and osmolarity were lowest in the developed beverage intake group. In these results, exercise performance capacity was expected to improve most highly with the developed drink from composition with medicinal plants. Also developed beverage was effective in recovery of exercise-induced fatigue. Thus developed drink with medicinal plants can be used as a functional material improving decrease fatigue effects in beverage industry.