Improving functional properties of “Piel de Sapo” melon juice by addition of a Lippia citriodora natural extract and probiotic-type lactic acid bacteria

• Published in: Food science & technology Vol. 96; pp. 75 - 81
• Main Authors: Rúa, Javier, López-Rodríguez, Iván, Sanz, Javier, García-Fernández, María Camino, del Valle, María Pilar, García-Armesto, María Rosario
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-10-2018
• Subjects: Antioxidant activity; Growth potential; Lippia citrodora extract, probiotics; “Piel de Sapo” melon juice; Growth potential; “Piel de Sapo” melon juice; Lippia citrodora extract, probiotics; Antioxidant activity
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.05.028

Six selected lactic-acid probiotic-type (PT-LAB) bacteria were screened for sensitivity towards a Lippia citrodora extract with reported functional properties (PLX®). The effect of pH (6.7 and 5.5) and temperature (35 °C and 4 °C) on the minimum inhibitory concentrations (MICs) was determined by the microdilution broth assay. PLX® MIC values at 4 °C were lower than those at 35 °C, and at pH 5.5 were generally higher than those at pH 6.7. After storage at 4 ºC-4 days, both plain “Piel de Sapo” melon juice (MJ) and fortified with PLX® (PLX®FMJ) at 2500 μg/mL (maximum sensorial acceptable limit in MJ), maintained the viability of the six PT-LAB bacteria. Additionally, four of these bacteria showed growth potential (δ > 0.5) in MJ and only one of them (Lactobacillus rhamnosus GG) in PLX®FMJ. PLX® synergistically increased the antioxidant activity of MJ. PLX® and PT-LAB are promising ingredients to increase the functional properties of “Piel de Sapo” MJ.
•“Piel de sapo” melon juice is suitable for delivering probiotic lactic acid bacteria.•Lactobacillus rhamnosus GG was able to grow in “Piel de sapo” melon juice with PLX®.•PLX® increase synergistically the antioxidant activity of “Piel de sapo” melon juice.•“Piel de sapo” melon juice functionality would improve by PLX® and probiotics.