Preparation, characterization, and assessment of the viability of Lacticaseibacillus rhamnosus in different formulations of
mixed juices
Name: ALESSANDRA PERES GUIMARÃES LINDENBERG
Publication date: 26/09/2024
Examining board:
Name |
Role |
|---|---|
| HUDSARA APARECIDA DE ALMEIDA PAULA | Examinador Externo |
| JACKLINE FREITAS BRILHANTE DE SAO JOSE | Presidente |
| MARCELLA RAMOS SANTANA | Coorientador |
| PATRICIA CAMPOS BERNARDES | Examinador Interno |
Summary: The demand for functional foods, such as fruit
juices with vegetables and probiotics, is growing. This study aimed to
develop mixed juice formulations in order to test them as possible food
matrices for the transport and survival of the Lacticaseibacillus rhamnosus
probiotic culture and to investigate the impact of this addition on the
technological characteristics of the products obtained. The juices produced
consisted of the following formulations: AC (23% sorrel and 77% orange
juice), BC (18.75% beet, 18.75% sorrel, and 62.5% orange juice), and CC
(18.75% carrot, 18.75% sorrel, and 62.5% orange juice). After adding the
probiotic, the juices were called AP, BP, and CP, respectively. Firstly, the
centesimal composition of the juices without the probiotic bacteria was
analyzed. The following parameters of the mixed juices were then assessed,
both with and without the addition of the probiotic: viability of the
microorganism (log CFU/mL), pH, total titratable acidity (ATT), total soluble
solids (TSS), turbidity, total phenolic compounds, antioxidant capacity,
instrumental color, and natural contaminating microbiota, during storage for
21 days at 6ºC. The data was subjected to analysis of variance, Tukey's
test, and regression analysis. There were no significant differences in the
centesimal composition of the control mixed juices. In terms of viability
analysis, all the matrixes proved to be suitable for maintaining the
microorganism under study, with values of around 8 log CFU/mL throughout
storage. There were no significant differences in the physicochemical
parameters (pH, ATT, and TSS) and turbidity between the formulations, but
over the storage time there was a reduction in pH and turbidity values and an
increase in ATT. The BC and BP formulations had the highest phenolic compound
and antioxidant capacity values, while AC and AP had the highest luminosity
values, and CC and CP had the most vibrant and saturated colors. Therefore,
all the matrices were promising for carrying Lacticaseibacillus rhamnosus
without any significant damage to the quality of the juices.
