Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

• Published in: Food science & technology Vol. 118; p. 108756
• Main Authors: de Oliveira Ribeiro, Ana Paula, Gomes, Flávia dos Santos, Maria Olbrich dos Santos, Karina, da Matta, Virgínia Martins, Freitas de Sá, Daniela de Grandi Castro, Santiago, Manuela Cristina Pessanha de Araujo, Conte, Carmine, de Oliveira Costa, Simone Duarte, Oliveira Ribeiro, Leilson de, de Oliveira Godoy, Ronoel Luiz, Walter, Eduardo Henrique Miranda
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2020
• Subjects: Gastrointestinal survival; Juçara; Non-fermented beverage; Probiotic; Viability; Probiotic; Juçara; Non-fermented beverage; Viability; Gastrointestinal survival
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108756

Juçara fruit is a product from Atlantic Forest with sensorial characteristics similar to açaí and even with higher functional properties. The aim of this work was to develop a non-fermented probiotic beverage with a long shelf life under refrigeration. In the blend beverage of banana, strawberry and juçara stored at 4 °C there was a accentuated reduction of Bifidobacterium animalis subsp. lactis in less than 30 days and almost 2 log CFU/mL of Lactobacillus acidophilus in 60 days. There were not statistical differences (p < 0.05) in the initial population of L. casei for 60 days, while this period was extended to 75 days with L. plantarum. These probiotic viabilities were associated with pH, acidity, sugars and anthocyanins stability. Sensory characteristics of the beverage with L. plantarum in 90 days were similar to the control beverage (without probiotics). L. plantarum lethality in vitro gastrointestinal conditions was lower than 2 log CFU/mL for 30 days of storage.
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•Unfermented blend beverages were prepared with probiotic strains.•Banana, strawberry and juçara were a suitable vehicle for Lactobacillus spp.•The beverage added with B. lactis strain developed an undesirable flavor.•L. plantarum viability was above 6 log CFU/mL after in vitro digestion.•Survival of the probiotics decreased after simulated digestion throughout storage.