Abstract
Probiotics can be incorporated into fruit juices as an alternative to milk products. In this study, Lactobacillus acidophilus B103 was used as a probiotic ingredient in an orange juice model at concentration levels of 0, 1, and 2%. The juice was stored at 4 and 25 °C for 21 days, and evaluated for physicochemical stability (pH, titratable acidity, and color), probiotic survival, and sensory acceptance. The probiotic-loaded orange juices stored at 4 °C showed no undesirable alteration in pH and acidity during storage. The juice with 2% L. acidophilus B103 stored at 4 °C had the lowest color changes compared to the other samples, and it also contained the highest count of viable cells at the ends of storage time (~ 7.92 log CFU/ml). The highest sensory acceptance (i.e., color, aroma, and overall acceptance) was also found in L. acidophilus B103-loaded orange juices during storage at 4 °C. Consequently, orange juice could serve as a suitable carrier for L. acidophilus B103.
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Acknowledgements
The authors would like to express their sincere gratitude to the Vice-chancellor for Research and Technology of Agricultural Sciences and Natural Resources University of Khuzestan for supporting this study.
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ZK: conceptualization, investigation, writing—original draft; BAB: conceptualization, resources, supervision, methodology, writing: review & editing; HJ: conceptualization, resources, supervision, methodology, writing: review & editing; MN: investigation, methodology, writing—review & editing.
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Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H. et al. Probiotic viability, physicochemical, and sensory properties of probiotic orange juice. Food Measure 17, 1817–1822 (2023). https://doi.org/10.1007/s11694-022-01771-x
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DOI: https://doi.org/10.1007/s11694-022-01771-x