Skip to main content
SpringerLink
Log in

Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Akalın H, Bayram M, Anlı RE. Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey. Journal of the Institute of Brewing. 123: 167-174 (2017) https://doi.org/10.1002/jib.396

    Article  CAS  Google Scholar 

  • APHA. American Public Health Association. Compendium of methods for the microbiological examination of foods. Washinton (2015)

  • Araújo GS, Ribeiro GO, Souza SMA, Silva GP, Carvalho GBM, Bispo JAC, Martínez EA. Rice (Oryza sativa) bran and soybean (Glycine max) meal: unconventional supplements in the mead production. Food Technology and Biotechnology. 60: 89-98 (2022) https://doi.org/10.17113/ftb.60.01.22.7183

  • Brasil. Portaria Nº 64, de 23 de abril de 2008. Regulamentos técnicos para a fixação dos padrões de identidade e qualidade para as bebidas alcoólicas fermentadas: fermentado de fruta, sidra, hidromel, fermentado de cana, fermentado de fruta licoroso, fermentado de fruta composto e saquê. Diário Oficial da República Federativa do Brasil, Brasília, DF, 24/04/2008, Seção 1, p. 9 (2008)

  • Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. International Journal of Food Microbiology. 284: 22-30 (2018) https://doi.org/10.1016/j.ijfoodmicro.2018.06.028

  • Cardoso GJ, Kipp SDM, Garcia VAS, Carvalho RA, Vanin FM. Arrowroot starch (Maranta arundinacea) as a bread ingredient for product development. Journal of Food Processing and Preservation. 46: 1-9 (2022) https://doi.org/10.1111/jfpp.16251

    Article  CAS  Google Scholar 

  • Ceslová L, Pravcová K, Juricová M, Fischer J. Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment. Food Control. 134: 108737 (2022) https://doi.org/10.1016/j.foodcont.2021.108737

    Article  CAS  Google Scholar 

  • Chan MZA, Liu SQ. Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii. Current Opinion in Food Science. 43: 216-224 (2022) https://doi.org/10.1016/j.cofs.2021.12.009

  • Costa GM, Paula MM, Costa GN, Esmerino EA, Silva R, Freitas MQ, Barão CE, Cruz AG, Pimentel TC. Preferred attribute elicitation methodology compared to conventional descriptive analysis: a study using probiotic yogurt sweetened with xylitol and added with prebiotic components. Journal of Sensory Studies. 35: e12602 (2020) https://doi.org/10.1111/joss.12602

    Article  Google Scholar 

  • Cuenca M, Blanco A, Quicazán M, Zuluaga-Domínguez C. Optimization and kinetic modeling of honey fermentation for laboratory and pilot-scale mead production. Journal of the American Society of Brewing Chemists. 80: 248-257 (2021) https://doi.org/10.1080/03610470.2021.1966590

    Article  CAS  Google Scholar 

  • Cui B, Lin L, Wang B, Liu W, Sun C. Therapeutic potential of Saccharomyces boulardii in liver diseases: from passive bystander to protective performer? Pharmacological Research. 175: 106022 (2022) https://doi.org/10.1016/j.phrs.2021.106022

    Article  CAS  PubMed  Google Scholar 

  • Fu Y, Shi X, Li F, Yan X, Li B, Luo Y, Jiang G, Liu X, Wang L. Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: strain growth, aroma components and antioxidant capacity. Food Bioscience. 52: 102402 (2023) https://doi.org/10.1016/j.fbio.2023.102402

    Article  CAS  Google Scholar 

  • Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G. Production of the sicilian distillate “Spiritu re fascitrari” from honey by-products: an interesting source of yeast diversity. International Journal of Food Microbiology. 261: 62-72 (2017) https://doi.org/10.1016/j.ijfoodmicro.2017.09.004

    Article  CAS  PubMed  Google Scholar 

  • Grimmer M, Miles MP. With the best of intentions: a large sample test of the intention-behaviour gap in pro-environmental consumer behaviour. International Journal of Consumer Studies. 41: 2-10 (2017) https://doi.org/10.1111/ijcs.12290

    Article  Google Scholar 

  • Gu Y, Wang C, Qin X, Zhou B, Liu X, Liu T, Xie R, Liu J, Wang B, Cao H. Saccharomyces boulardii, a yeast probiotic, inhibits gut motility through upregulating intestinal serotonin transporter and modulating gut microbiota. Pharmacological Research. 181: 106291 (2022) https://doi.org/10.1016/j.phrs.2022.106291

    Article  CAS  PubMed  Google Scholar 

  • Gupta JK, Sharma R. Production technology and quality characteristics of mead and fruit-honey wines: a review. Natural Product Radiance. 8: 345-355 (2009)

    Google Scholar 

  • Hadjimbei E, Botsaris G, Goulas V, Alexandri E, Gekas V, Gerothanassis IP. Functional stability of goats’ milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii. International Journal of Dairy Technology. 73: 134-143 (2020) https://doi.org/10.1111/1471-0307.12629

    Article  CAS  Google Scholar 

  • IAL. Instituto Adolfo Lutz. Métodos físicos-quimicos para análise de Alimentos. 4ª Edição, 1ª Edição Digital. Coordenadores Odair Zenebon, Neus Sadocco Pascuet e Paulo Tiglea - São Paulo: Instituto Adolfo Lutz, 2008, 1020 p. (2008)

  • JOINT FAO/WHO WORKING GROUP. Guidelines for the Evaluation of Probiotics in Food (2002) Available on: http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf

  • Kawa-Rygielska J, Adamenko K, Kucharska AZ, Szatkowska K. Fruit and herbal meads – chemical composition and antioxidant properties. Food Chemistry. 283: 19-27 (2019) https://doi.org/10.1016/j.foodchem.2019.01.040

    Article  CAS  PubMed  Google Scholar 

  • Kelesidis T, Pothoulakis C. Efficacy and safety of the probiotic Saccharomyces boulardii for the prevention and therapy of gastrointestinal disorders. Therapeutic Advances in Gastroenterology. 5: 111-125 (2012) https://doi.org/10.1177/1756283X11428502

    Article  PubMed  PubMed Central  Google Scholar 

  • Koguchi M, Saigusa N, Teramoto Y. Production and antioxidative activity of mead made from honey and black rice (Oryza sativa var. Indica cv. Shiun). Journal of the Institute of Brewing. 115: 238-242 (2009) https://doi.org/10.1002/j.2050-0416.2009.tb00375.x

  • Mazauric J-P, Salmon J-M. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. Journal of Agricultural and Food Chemistry. 53: 5647-5653 (2005) https://doi.org/10.1021/jf050308f

  • Mucha L, Vámosi K, Totth G. Examining the factors shaping consumer attitude towards the popular alcoholic beverages in Hungary. Heliyon. 8: e10571 (2022) https://doi.org/10.1016/j.heliyon.2022.e10571

    Article  PubMed  PubMed Central  Google Scholar 

  • Mulero-Cerezo J, Briz-Redón Á, Serrano-Aroca Á. Saccharomyces cerevisiae var. boulardii: valuable probiotic starter for craft beer production. Applied Sciences. 9: 3250 (2019) https://doi.org/10.3390/app9163250

  • Nogueira LK, Aguiar-Oliveira E, Kamimura ES, Maldonado RR. Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage. Acta Amazonica. 46: 417-424 (2016) https://doi.org/10.1590/1809-4392201600173

    Article  Google Scholar 

  • Pachori RR, Lahoti D, Kulkarni NS, Sadar P. Studies on development of probioticated coconut water. Online International Interdisciplinary Research Journal. J. 7: 9-17 (2017) https://doi.org/10.13140/RG.2.2.26649.93287

  • Peepall C, Nickens DG, Vinciguerra J, Bochman ML. An organoleptic survey of meads made with lactic acid-producing yeasts. Food Microbiology. 82: 398-408 (2019) https://doi.org/10.1016/j.fm.2019.03.002

    Article  PubMed  Google Scholar 

  • Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiology. 33: 114-123 (2013) https://doi.org/10.1016/j.fm.2012.09.006

    Article  CAS  PubMed  Google Scholar 

  • Pereira AP, Oliveira JM, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. 14 - Mead and other fermented beverages. Current developments in biotechnology and bioengineering. Food and Beverages Industry. (2017) https://doi.org/10.1016/B978-0-444-63666-9.00014-5

  • Pereira AP, Mendes-Ferreira A, Dias L, Oliveira JM, Estevinho LM, Mendes-Faia A. Volatile composition and sensory properties of mead. Microorganisms. 7: 404 (2019) https://doi.org/10.3390/microorganisms7100404

  • Prestianni R, Matraxia M, Naselli V, Pirrone A, Badalamenti N, Ingrassia M, Gaglio R, Settanni L, Columba P, Maggio A, Bruno M, Francesca N, Moschetti G, Alfonzo A. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. Food Microbiology. 107: 104064 (2022) https://doi.org/10.1016/j.fm.2022.104064

    Article  CAS  PubMed  Google Scholar 

  • Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia. Journal of Agricultural and Food Chemistry. 59: 3273-3284 (2011) https://doi.org/10.1021/jf104324d

    Article  CAS  PubMed  Google Scholar 

  • Roldán A, van Muiswinkel GCJ, Lasanta C, Palacios V, Caro I. Influence of pollen addition on mead elaboration: physicochemical and sensory characteristics. Food Chemistry. 126: 574-582 (2011) https://doi.org/10.1016/j.foodchem.2010.11.045

    Article  CAS  Google Scholar 

  • Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura S, Echeverrigaray S. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead. Journal of Food Science and Technology. 57: 2840-2851 (2020) https://doi.org/10.1007/s13197-020-04316-6

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sertovic E, Saric Z, Barac M, Barukcic I, Kostic A, Bozanic R. Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixture of cow’s milk and soy beverage by Lactobacillus acidophilus La5 and yogurt culture. Food Technology and Biotechnology. 57: 461-471 (2019) https://doi.org/10.17113/ftb.57.04.19.6344

  • Silva JM, Barão CE, Esmerino EA, Cruz AG, Pimentel TC. Prebiotic frozen dessert processed with water-soluble extract of rice byproduct: vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance. Journal of Food Science. 86: 523-530 (2021) https://doi.org/10.1111/1750-3841.15566

    Article  CAS  PubMed  Google Scholar 

  • Souza HF, Carosia MF, Pinheiro C, Carvalho MV, Oliveira CAF, Kamimura ES. On probiotic yeasts in food development: Saccharomyces boulardii, a trend. Food Science and Technology. 42: e92321 (2022) https://doi.org/10.1590/fst.92321

    Article  Google Scholar 

  • Souza HF, Bessa MS, Di Próspero Gonçalves VD, Santos JV, Pinheiro C, Chagas EGL, Carvalho MV, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds. Food Science and Technology International. (2023) https://doi.org/10.1177/10820132231162683

    Article  PubMed  Google Scholar 

  • Swieca M, Kordowska-Wiater M, Pytka M, Gawlik-Dziki U, Seczyk L, Zlotek U, Kapusta I. Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii. LWT - Food Science and Technology. 100: 220-226 (2019) https://doi.org/10.1016/j.lwt.2018.10.081

  • Zamora-Vega R, Montañez-Soto JL, Martínez-Flores HE, Flores-Magallón R, Muñoz-Ruiz CV, Venegas-González J, Ariza Ortega TDJ. Effect of incorporating prebiotics in coating materials for the microencapsulation of Sacharomyces boulardii. International Journal of Food Sciences and Nutrition. 63: 930-935 (2012) https://doi.org/10.3109/09637486.2012.687364

    Article  CAS  Google Scholar 

  • Zendeboodi F, Khorshidian N, Mortazavian AM, Cruz AG. Probiotic: conceptualization from a new approach. Current Opinion in Food Science. 32: 102-123 (2020) https://doi.org/10.1016/j.cofs.2020.03.009

    Article  Google Scholar 

Download references

Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. To the Undergraduate Unified Scholarship Program (PUB/USP) and Tutorial Education Program (PET—MEC, Brasil).

Author information

Authors and Affiliations

  1. Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo, 13635-900, Brazil

    Handray Fernandes de Souza, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, João Vitor dos Santos, Amanda Cristina Dias de Oliveira, Karina Nascimento Pereira, Mariana Fronja Carosia, Marina Vieira de Carvalho & Eliana Setsuko Kamimura

  2. Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Av. Universitária, 1000, Montes Claros, Minas Gerais, 39404-547, Brazil

    Igor Viana Brandi

Authors
  1. Handray Fernandes de Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Giovana Felicio Monteiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Victor Dédalo Di Próspero Gonçalves
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. João Vitor dos Santos
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Amanda Cristina Dias de Oliveira
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Karina Nascimento Pereira
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Mariana Fronja Carosia
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Marina Vieira de Carvalho
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Igor Viana Brandi
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Eliana Setsuko Kamimura
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Handray Fernandes de Souza.

Ethics declarations

Conflict of interest

The author(s) declared no potential conflicts of interest in respect to the research, authorship, and/or publication of this article.

Ethical approval

The study in humans was approved by the Ethics Committee for Human Research (CEPH/FZEA) of the University of São Paulo and registered under CAAE number 54370621.4.0000.5422. The studies complied with all care and ethical standards for in vivo experimentation.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

de Souza, H.F., Monteiro, G.F., Di Próspero Gonçalves, V.D. et al. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Sci Biotechnol 33, 1651–1659 (2024). https://doi.org/10.1007/s10068-023-01459-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01459-y

Keywords

Search

Navigation