Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival
There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic <i>Lactobacillus sanfranciscensis </i>is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from...
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MDPI AG
2020-02-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/1/13 |
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| author | Wenjie Zhu Fengzhi Lyu Nenad Naumovski Said Ajlouni Chaminda Senaka Ranadheera |
| author_facet | Wenjie Zhu Fengzhi Lyu Nenad Naumovski Said Ajlouni Chaminda Senaka Ranadheera |
| author_sort | Wenjie Zhu |
| collection | DOAJ |
| description | There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic <i>Lactobacillus sanfranciscensis </i>is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain <i>L. sanfranciscensis</i> viable during four weeks of refrigerated storage (4 °C). Their potential protection of <i>L. sanfranciscensis</i> against <i>in vitro</i> gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>10<sup>6</sup>−10<sup>7</sup> cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (<i>p</i> < 0.05) on the viability of <i>L. sanfranciscensis</i> when exposed to simulated gastric juice (pH = 2) at the end of 60 min and simulated intestinal juice with 0.3% (<i>w</i>/<i>v</i>) bile salt (pH = 8) at the end of 240 min exposure. In general, the three tested juices can be regarded as the potential non-dairy based carriers for <i>L. sanfranciscensis</i>. The future research is needed to improve the modification of the probiotic carriers in order to prolong the viability of <i>L. sanfranciscensis</i> during the gastrointestinal digestion. |
| first_indexed | 2024-12-23T11:50:10Z |
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| language | English |
| last_indexed | 2024-12-23T11:50:10Z |
| publishDate | 2020-02-01 |
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| series | Beverages |
| spelling | doaj.art-34096f0c513f409ebb15a73ecbf076002022-12-21T17:48:13ZengMDPI AGBeverages2306-57102020-02-01611310.3390/beverages6010013beverages6010013Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal SurvivalWenjie Zhu0Fengzhi Lyu1Nenad Naumovski2Said Ajlouni3Chaminda Senaka Ranadheera4School of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Rehabilitation and Exercise Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2617, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaSchool of Agriculture & Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, AustraliaThere is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic <i>Lactobacillus sanfranciscensis </i>is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain <i>L. sanfranciscensis</i> viable during four weeks of refrigerated storage (4 °C). Their potential protection of <i>L. sanfranciscensis</i> against <i>in vitro</i> gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>10<sup>6</sup>−10<sup>7</sup> cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (<i>p</i> < 0.05) on the viability of <i>L. sanfranciscensis</i> when exposed to simulated gastric juice (pH = 2) at the end of 60 min and simulated intestinal juice with 0.3% (<i>w</i>/<i>v</i>) bile salt (pH = 8) at the end of 240 min exposure. In general, the three tested juices can be regarded as the potential non-dairy based carriers for <i>L. sanfranciscensis</i>. The future research is needed to improve the modification of the probiotic carriers in order to prolong the viability of <i>L. sanfranciscensis</i> during the gastrointestinal digestion.https://www.mdpi.com/2306-5710/6/1/13probiotics<i>lactobacillus</i>fruit and vegetable juicesviabilitygastrointestinal survival |
| spellingShingle | Wenjie Zhu Fengzhi Lyu Nenad Naumovski Said Ajlouni Chaminda Senaka Ranadheera Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival Beverages probiotics <i>lactobacillus</i> fruit and vegetable juices viability gastrointestinal survival |
| title | Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival |
| title_full | Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival |
| title_fullStr | Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival |
| title_full_unstemmed | Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival |
| title_short | Functional Efficacy of Probiotic <i>Lactobacillus sanfranciscensis </i>in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and <i>In Vitro</i> Gastrointestinal Survival |
| title_sort | functional efficacy of probiotic i lactobacillus sanfranciscensis i in apple orange and tomato juices with special reference to storage stability and i in vitro i gastrointestinal survival |
| topic | probiotics <i>lactobacillus</i> fruit and vegetable juices viability gastrointestinal survival |
| url | https://www.mdpi.com/2306-5710/6/1/13 |
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