Abstract
The viability of probiotics in the development of functional tropical fruit beverages is a technological challenge that may benefit from the addition of prebiotics, due to the synergistic (synbiotic) interaction. This study evaluated the viability of a commercial probiotic (Lactobacillus casei) in a blended red fruit beverage (RFB; 20% strawberry, 10% blackberry and 5% papaya), enriched with three separate prebiotics: inulin (IN), fructooligosaccharides (FOS) and galactooligosaccharides, added at 1 and 5%. The consumer preference for the beverages was also examined. The inoculum was produced in MRS broth supplemented with 10% RFB, which reached the exponential phase (9.96 log CFU mL−1) after incubation at 37 °C for 24 h. In search of the probiotic strain’s adaptation and viability in the presence of the different prebiotics (measured by optical density, OD600 nm), the prebiotics were added to MRS broth at 1 and 5%. Since 1% IN (OD = 3.99 ± 0.36) and 1% FOS (OD = 3.48 ± 0.28) were the most significant, these treatments, without inoculation of probiotics, were assessed by the sensory panel. Although neither RFB was significantly preferred the RFB with 1% IN received the greatest number of responses (n = 33/60). Its effect on the viability of L. casei inoculated in the RFB was monitored by the growth kinetics at 37 °C for 50 h. The findings indicated that fortification with 1% IN could have a possible protective effect on the stability of L. casei in RFBs, highlighting the use of tropical fruits as potential carriers of probiotics.
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Acknowledgements
The authors express their gratitude to the project “Uso de bacterias ácido lácticas para biopreservación y generación de nuevos productos con características probióticas”, financiad by the Dirección de Investigación, Sede Bogotá of the Universidad Nacional de Colombia; the Jardín Botánico de Bogotá, for its contribution to the Convocatoria Permanente in stimulating the research “Thomas Van Der Hammen”; and the staff of the Laboratorio de Biotecnología y Calidad Microbiologia de Alimentos, and the Planta de Investigación en Procesos Vegetales of the Instituto de Ciencia y Tecnología en Alimentos (ICTA).
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Bernal-Castro, C.A., Díaz-Moreno, C. & Gutiérrez-Cortés, C. Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage. J Food Sci Technol 56, 987–994 (2019). https://doi.org/10.1007/s13197-018-03565-w
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DOI: https://doi.org/10.1007/s13197-018-03565-w