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Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts

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Abstract

There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107 CFU.ml−1) and L. plantarum (106 CFU.ml−1) after 4 weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75 mg GAE/100 mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.

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Data Availability

The data that support the findings of this study are available from the author, Parisa Shamsaie (parisa.shamsaee@gmail.com), upon reasonable request.

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Authors and Affiliations

  1. Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Parisa Shamsaie, Seyed Ebrahim Hosseini, Gholamhassan Asadi & Anousheh Sharifan

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  1. Parisa Shamsaie
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  2. Seyed Ebrahim Hosseini
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  3. Gholamhassan Asadi
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  4. Anousheh Sharifan
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Contributions

Parisa Shamsaie: conceptualization, formal analysis, investigation, methodology. Seyed Ebrahim Hosseini: supervision, data curation, validation, editing. Gholamhassan Asadi: investigation, data curation. Anousheh Sharifan: investigation, data validation.

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Correspondence to Seyed Ebrahim Hosseini.

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Shamsaie, P., Hosseini, S.E., Asadi, G. et al. Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts. Plant Foods Hum Nutr 78, 584–589 (2023). https://doi.org/10.1007/s11130-023-01093-3

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