Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice
- 656 Downloads
The use of sonicated melon juice as substrate for Lactobacillus casei growth in cantaloupe melon juice and its effect on product quality were investigated. The survival of L. casei in the fermented juice, the product color, the post-acidification and other quality parameters were evaluated in the refrigerated product (4 °C) for a period of 42 days. Storage pH, color, sugar content, lactic acid concentration, biomass and viable cells count were determined. The caloric value of the product was also evaluated. During the refrigerated storage period, acidification and a slight reduction in the number of viable cells were observed. However, a sufficient number of viable cells were observed to guarantee the beneficial properties from probiotic consumption (>8 log CFU ml−1) throughout the storage period, for both stocked samples (with and without sugar addition). The product color was also preserved during storage. The developed product resulted in a low caloric product. The caloric value was reduced during the storage period due to sugar consumption by the remaining microorganisms.
KeywordsUltrasound Lactobacillus casei NRRL B-442 Viability Probiotic juice Non-thermal processing
The authors thank the CNPq for the financial support through the National Institute of Science and Technology of Tropical Fruit (INCT-FT) and CAPES for the scholarships.
- Bastos, M. S. R. (2004). Processamento mínimo de melão Cantaloupe ‘Hy-Mark’: Qualidade e Segurança. PhD thesis, Universidade Federal de Viçosa, Viçosa, Brazil. Available at: ftp://ftp.bbt.ufv.br/teses/ciencia%20e%20tecnologia%20de%20alimentos/2004/186647f.pdf. Accessed 4 August 2011.
- Bradford, M. M. A. (1976). Rapid and sensitive method for the quantitation of microgram quantitie of protein utilizing the principle of protein-dye binding. Analytical Chemistry, 72, 248–254.Google Scholar
- Coelho, J. C. (2009). Elaboração de bebida probiótica a partir de suco de laranja fermentado com Lactobacillus casei. Departamento de Tecnologia de Alimentos, Fortaleza, Universidade Federal do Ceará, Brazil. Available at: http://www.ppgcta.ufc.br/jamilecoelho.pdf. Accessed 6 October 2011.
- Collins, M. D., Phillips, B. A., & Zanoni, P. (1989). Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp. nov., subsp. paracasei and subsp. tolerans, and Lactobacillus rhamnosus sp. nov., comb. nov. International Journal of Systematic Bacteriology, 39, 105–108.CrossRefGoogle Scholar
- Costa, M. G. M. (2011). Suco de abacaxi sonificado e fermentado por Lactobacillus casei para produção de uma nova bebida probiótica. Dissertation, Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Fortaleza, Brazil.Google Scholar
- Ding, W. K., & Shah, N. P. (2008). Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal, 15, 219–232.Google Scholar
- FAO. (2003). Food energy – methods of analysis and conversion factors. Rome: Food and Agriculture Organization of the United Nations.Google Scholar
- FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report.Google Scholar
- Fonteles, T. V., Costa, M. G. M., De Jesus, A. L. T., & Rodrigues, S. (2011). Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0600-0. in press.
- Guo, Z., Wang, J., Yan, L., Chen, W., Liu, X., & Zhang, H. (2009). In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with elected probiotic strains. Lebensmittel-Wissenschaft und Technologie, 42, 1640–1646.Google Scholar
- Higby, W. K. (1962). A simplified method for determination of some the carotenoid distribution in natura and carotene – fortified orange juice. Journal Food Science, 27, 42–49.Google Scholar
- Kailasapathy, K., & Rybka, S. (1997). Lactobacillus acidophilus and Bifidobacterium spp.–their therapeutic potential and survival in yoghurt. Australian Journal of Dairy Technology, 52, 28–35.Google Scholar
- McClements, D. J., & Decker, E. A. (2007). In: S. Damodaran, K. L. Parkin, O. R. Fennema (Editors), Fennema's Food Chemistry, 4th ed. Boca Raton: CRC Press.Google Scholar
- Minolta. (1998). Precise color communication — Color control from perception to instrumentation (p. 59). Osaka: Minolta Co. Ltd.Google Scholar
- Neves, L. S. (2005). Fermentado probiótico de maçã. PhD thesis, Universidade Federal do Paraná. Available at: http://www.ppgbiotec.ufpr.br/gerenciador/Public/Upload/20090413112731_tese%20Luciana%20Neves%202005.pdf. Accessed 1 February 2011.
- Peryam, D. R., & Pilgrim, F. J. (1954). Hedonic scale method of measuring food preferences. Food Technology, 11, 9–14.Google Scholar
- Siqueira, A. M. d. A., da Costa, J. M. C., Afonso, M. R. A., & Clemente, E. (2011). Pigments of guava paluma cultivar stored under environmental conditions. African Journal of Food Science, 5, 320–323.Google Scholar
- Stone, H., & Sidel, J. L. (1985). Sensory evaluation practices. London: Academic Press, p 338.Google Scholar