The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

Estefânia Fernandes Garcia, Amanda de Oliveira Araújo, Winnie Alencar Luciano, Thatyane Mariano Rodrigues de Albuquerque, Narciza Maria de Oliveira Arcanjo, Marta Suely Madruga, Marcos dos Santos Lima, Marciane Magnani, Maria Saarela, Evandro Leite de Souza (Corresponding Author)

    Research output: Contribution to journalArticleScientificpeer-review

    16 Citations (Scopus)

    Abstract

    BACKGROUND: This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange, and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. RESULTS: No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed in up to 1 month of storage. The survival rates of the freeze-dried strains L. plantarum 49 and L. paracasei 108 were > 0.75 in up to 4 months of storage. All freeze-dried strains exhibited survival rates of >0.75 in up to 2 weeks of storage in apple juice; only L. plantarum 49 and L. paracasei 108 showed similar survival rates in orange and grape juices in up to 2 weeks of storage. The contents of the monitored organic acids or sugars during storage varied depending on the added strain and the type of fruit juice. At the end of in vitro digestion, L. brevis 59, L. paracasei 108 and L. fermentum 111 showed survival rates of >0.80 in apple juice. CONCLUSION: Apple juice was the best substrate for the survival of the tested freeze-dried Lactobacillus strains over time. L. paracasei 108 and L. plantarum 49 were the strains presenting the best performance for incorporation in potentially probiotic fruit juices.

    Original languageEnglish
    Pages (from-to)5000-5010
    Number of pages11
    JournalJournal of the Science of Food and Agriculture
    Volume98
    Issue number13
    DOIs
    Publication statusPublished - 1 Oct 2018
    MoE publication typeNot Eligible

    Keywords

    • freeze-drying
    • juices
    • lactobacillus
    • quality parameters
    • survival

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