当前位置: X-MOL 学术J. Food Sci. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli
Journal of Food Science and Technology ( IF 3.1 ) Pub Date : 2020-05-15 , DOI: 10.1007/s13197-020-04518-y
Patrícia Martins de Oliveira 1 , Bruno Ricardo de Castro Leite Júnior 1 , Eliane Maurício Furtado Martins 2 , Maurilio Lopes Martins 2 , Érica Nascif Rufino Vieira 1 , Frederico Augusto Ribeiro de Barros 1 , Marcelo Cristianini 3 , Nataly de Almeida Costa 1 , Afonso Mota Ramos 1
Affiliation  

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus acidophilus in mango and carrot mixed juices. In addition, this study verified the resistance of L. plantarum that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days. No difference was found in the total soluble solids and color of the products during storage time at 8 °C. A reduction in pH and an increase in acidity were observed in all samples during storage, probably due to the fermentative action of probiotics, which negatively influenced acceptance after 35 days of storage. On the other hand, juices with a higher concentration of mango pulp were more accepted and may be a strategy to improve the acceptance of fermented juices. Microorganisms showed greater viability in juices that had higher amount of carrot pulp, probably due to the higher fiber content in these samples. During the 35-day shelf life, all juices with L. plantarum maintained counts above 7 log CFU mL−1 after gastrointestinal conditions simulation. Therefore, mango and carrot mixed juice showed to be as a good vehicle for probiotic bacteria and meets the needs of consumers looking for functional, healthy, non-dairy and low-sugar foods.



中文翻译:

芒果胡萝卜混合汁:益生菌乳杆菌载体的新基质

本研究评估了芒果和胡萝卜混合汁中鼠李糖乳杆菌植物乳杆菌嗜酸乳杆菌的 pH 值、酸度、可溶性固体、颜色、膳食纤维、感官接受度和活力。此外,本研究还验证了植物乳杆菌的抗性这为体外模拟的胃肠道提供了更大的生存能力。精心设计了三种配方(改变纸浆浓度),并将产品在 8°C 下储存 35 天。在 8 °C 下储存期间,产品的总可溶性固体和颜色没有发现差异。在储存期间观察到所有样品的 pH 值降低和酸度增加,这可能是由于益生菌的发酵作用,这对储存 35 天后的接受度产生了负面影响。另一方面,芒果果肉浓度较高的果汁更容易被接受,这可能是提高发酵果汁接受度的一种策略。微生物在胡萝卜果肉含量较高的果汁中表现出更大的活力,这可能是由于这些样品中的纤维含量较高。在 35 天的保质期内,在胃肠道条件模拟后,植物乳杆菌的计数保持在 7 log CFU mL -1以上。因此,芒果和胡萝卜混合汁被证明是益生菌的良好载体,满足消费者寻找功能性、健康、非乳制品和低糖食品的需求。

更新日期:2020-05-15
down
wechat
bug