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Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

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Abstract

The stability of nonfermented cashew apple juice (control) and the fermented juice with Lactobacillus casei NRRL B-442 (sweetened and nonsweetened samples) was investigated along the storage at 4 °C for 42 days. The viability of the probiotic bacteria, sugars, lactic acid, and vitamin C content besides color, antioxidant activity, enzyme activity, and sensory characteristics of probiotic cashew apple juice was evaluated. It was observed that viable cell counts increased in the probiotic cashew apple containing sucrose (8 % w/v) along the storage period. Viable cell counts were always higher than 8.00 Log CFU/ml throughout the storage period. Ascorbic acid loss was higher in the nonfermented juice (40 %) compared to the fermented juice (23 %). The same behavior was observed for antioxidant activity and total polyphenolic compounds content, conferring nutritional benefits to this functional food. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In the fermented sample, higher reduction (>70 %) in the polyphenol oxidase enzyme activity was observed. During storage, the increase in the chroma values from 3.2 to 5.0 indicated that the yellow color became more vivid. Sensory analysis of the fermented cashew apple juice revealed that the product was well-accepted, with acceptance percentages above 80 % for the sweetened juice at the end of the storage period.

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Acknowledgments

The authors thank CNPq for the financial support through the National Institute of Science and Technology of Tropical Fruit and CAPES for their fellowships.

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Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil

    Ana Lúcia Fernandes Pereira, Francisca Diva Lima Almeida, Ana Laura Tibério de Jesus, José Maria Correia da Costa & Sueli Rodrigues

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  1. Ana Lúcia Fernandes Pereira
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  2. Francisca Diva Lima Almeida
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  3. Ana Laura Tibério de Jesus
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  4. José Maria Correia da Costa
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  5. Sueli Rodrigues
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Correspondence to Sueli Rodrigues.

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Pereira, A.L.F., Almeida, F.D.L., de Jesus, A.L.T. et al. Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice. Food Bioprocess Technol 6, 3155–3165 (2013). https://doi.org/10.1007/s11947-012-1032-1

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