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Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli

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Abstract

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.

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Acknowledgments

The authors thank Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the financial support.

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Authors and Affiliations

  1. Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, Viçosa, Minas Gerais, 36570-900, Brazil

    Patrícia Martins de Oliveira, Bruno Ricardo de Castro Leite Júnior, Érica Nascif Rufino Vieira, Frederico Augusto Ribeiro de Barros, Nataly de Almeida Costa & Afonso Mota Ramos

  2. Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, Rio Pomba, Minas Gerais, 36180-000, Brazil

    Eliane Maurício Furtado Martins & Maurilio Lopes Martins

  3. School of Food Engineering, Department of Food Technology, University of Campinas (UNICAMP/FEA-DTA), Campinas, São Paulo, 13083-862, Brazil

    Marcelo Cristianini

Authors
  1. Patrícia Martins de Oliveira
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  2. Bruno Ricardo de Castro Leite Júnior
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  3. Eliane Maurício Furtado Martins
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  4. Maurilio Lopes Martins
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  5. Érica Nascif Rufino Vieira
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  6. Frederico Augusto Ribeiro de Barros
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  7. Marcelo Cristianini
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  8. Nataly de Almeida Costa
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  9. Afonso Mota Ramos
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Correspondence to Patrícia Martins de Oliveira.

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de Oliveira, P.M., Leite Júnior, B.R.d.C., Martins, E.M.F. et al. Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli. J Food Sci Technol 58, 98–109 (2021). https://doi.org/10.1007/s13197-020-04518-y

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  • DOI: https://doi.org/10.1007/s13197-020-04518-y

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