Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage


Autoria(s): Nematollahi, Amene; Sohrabvandi, Sara; Mortazavian, Amir Mohammad; Jazaeri, Sahar
Cobertura

Origin of publication: Chile

Data(s)

01/06/2016

Resumo

Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of this study is to evaluate the effect of refrigeration on the viability of probiotics and asses someof the chemical and sensory characteristics in cornelian cherry juice. Results: The Iranian native probiotic strain (L. casei T4) showed greater viability compared to industrial types (viable count of 8.67 log cfu/mL versus <6.0 log cfu/mL at d 28). However, this most tolerant Iranian strain, could not withstand the conditions of ‘Natural juice’ at pH 2.6 for more than 7 d. Following a pH adjusted treatment (to pH ~3.5), the viability of the strain was improved to 28 d with some evidence of increased growth of the probiotic. However, the level of antioxidant activity, anthocyanin and phenolic compounds, revealed a slight decrease during cold storage. The changes in the chemical profile of the sample containing L. casei T4 indicated fermentation activity during cold storage. Sensory evaluation results showed significant differences between samples containing L. casei TD4 and other samples in taste, odor and overall acceptance in a complimentary way. Conclusions: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.

Formato

html

Identificador

http://www.bioline.org.br/abstract?id=ej16022

Idioma(s)

en

Publicador

Universidad Católica de Valparaíso

Relação

http://www.ejbiotechnology.info; http://www.bioline.org.br/ej

Direitos

Copyright 2016 - Electronic Journal of Biotechnology

Fonte

Electronic Journal of Biotechnology (ISSN: 0717-3458) Vol 21 Num 1

Palavras-Chave #Antioxidant activity; Anthocyanin; Cornelian cherry; Phenolic compounds; Probiotic; Viability
Tipo

AA