SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS
Viabilities of three different probiotic starters (LGG, LA-5, and ABT-2) inoculated to the formulations (F1-9) based on blends of apple juice and some vegetable extracts containing fructooligosaccharide and lactitol were monitored during fermentation and cold storage. Storage quality and stabili...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5350 |
| _version_ | 1798032596761837568 |
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| author | AYGÜL CAN EGEMEN OZÇELIK ÇIĞDEM UYSAL PALA |
| author_facet | AYGÜL CAN EGEMEN OZÇELIK ÇIĞDEM UYSAL PALA |
| author_sort | AYGÜL CAN |
| collection | DOAJ |
| description | Viabilities of three different probiotic starters (LGG, LA-5,
and ABT-2) inoculated to the formulations (F1-9) based on blends of apple
juice and some vegetable extracts containing fructooligosaccharide and
lactitol were monitored during fermentation and cold storage. Storage
quality and stability of formulations in terms of physicochemical and
antioxidant properties and sensory evaluation were investigated. F7 (Apple
Juice + Cucumber extract + Carrot extract; 1 : 1 : 1, v/v/v) was the most
successful among the formulations in terms of probiotic growth with more
than 7 logs CFU‧mL-1 for all starters after fermentation at 37 °C for 24 h. F8
(Apple Juice + Cucumber extract (1 : 1, v/v) + 2 % FOS + 4 % Lactitol)
come second for only LGG starter. Among the starters, LGG strain
maintained its required viability with more than 6 logs CFU‧mL-1 in the
formulations (F7-9) during cold storage. The viabilities of LA-5 and ABT-2
with more than 7 logs at the beginning of the storage periods constantly
decreased below 1 log and 3 logs, respectively. Antioxidant properties of the
probiotic beverages did not change significantly during the fermentation and
storage period. F9 (Apple juice + Cucumber extract + Carrot extract (1 : 1 :
1, v/v/v) + 2 % FOS + 4 % Lactitol) was the most preferred formulation
compared to all other formulations. |
| first_indexed | 2024-04-11T20:16:30Z |
| format | Article |
| id | doaj.art-f9a3214dfad044a19ac3186c63ab2cf1 |
| institution | Directory Open Access Journal |
| issn | 1582-540X |
| language | English |
| last_indexed | 2024-04-11T20:16:30Z |
| publishDate | 2021-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-f9a3214dfad044a19ac3186c63ab2cf12022-12-22T04:04:58ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2021-12-01224491508SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICSAYGÜL CAN 0EGEMEN OZÇELIK 1ÇIĞDEM UYSAL PALA2 University of Leeds, School of Food Science and Nutrition, UKÇanakkale Onsekiz Mart University, Engineering Faculty, Food Engineering Department, TurkeyÇanakkale Onsekiz Mart University, Engineering Faculty, Food Engineering Department, TurkeyViabilities of three different probiotic starters (LGG, LA-5, and ABT-2) inoculated to the formulations (F1-9) based on blends of apple juice and some vegetable extracts containing fructooligosaccharide and lactitol were monitored during fermentation and cold storage. Storage quality and stability of formulations in terms of physicochemical and antioxidant properties and sensory evaluation were investigated. F7 (Apple Juice + Cucumber extract + Carrot extract; 1 : 1 : 1, v/v/v) was the most successful among the formulations in terms of probiotic growth with more than 7 logs CFU‧mL-1 for all starters after fermentation at 37 °C for 24 h. F8 (Apple Juice + Cucumber extract (1 : 1, v/v) + 2 % FOS + 4 % Lactitol) come second for only LGG starter. Among the starters, LGG strain maintained its required viability with more than 6 logs CFU‧mL-1 in the formulations (F7-9) during cold storage. The viabilities of LA-5 and ABT-2 with more than 7 logs at the beginning of the storage periods constantly decreased below 1 log and 3 logs, respectively. Antioxidant properties of the probiotic beverages did not change significantly during the fermentation and storage period. F9 (Apple juice + Cucumber extract + Carrot extract (1 : 1 : 1, v/v/v) + 2 % FOS + 4 % Lactitol) was the most preferred formulation compared to all other formulations.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5350antioxidantsconsumer likingnon-dairy probiotic beverageprebioticsstorage quality |
| spellingShingle | AYGÜL CAN EGEMEN OZÇELIK ÇIĞDEM UYSAL PALA SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry antioxidants consumer liking non-dairy probiotic beverage prebiotics storage quality |
| title | SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS |
| title_full | SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS |
| title_fullStr | SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS |
| title_full_unstemmed | SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS |
| title_short | SURVIVAL OF DIFFERENT PROBIOTIC STARTERS IN BLENDS OF APPLE JUICE AND VEGETABLE EXTRACTS CONTAINING PREBIOTICS |
| title_sort | survival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics |
| topic | antioxidants consumer liking non-dairy probiotic beverage prebiotics storage quality |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202104&vol=4&aid=5350 |
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