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

2 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

Fingerprint

grape juice
apple juice
orange juice
Vitis
Probiotics
Malus
Lactobacillus
probiotics
Fruit
fruits
survival rate
Digestion
fruit juices
Sugar Acids
Refrigeration
in vitro digestion
Lactobacillus plantarum
Lactobacillus paracasei
frozen storage
refrigeration

Keywords

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

Cite this

Garcia, E. F., de Oliveira Araújo, A., Luciano, W. A., de Albuquerque, T. M. R., de Oliveira Arcanjo, N. M., Madruga, M. S., ... de Souza, E. L. (2018). The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices. Journal of the Science of Food and Agriculture, 98(13), 5000-5010. https://doi.org/10.1002/jsfa.9034
Garcia, Estefânia Fernandes ; de Oliveira Araújo, Amanda ; Luciano, Winnie Alencar ; de Albuquerque, Thatyane Mariano Rodrigues ; de Oliveira Arcanjo, Narciza Maria ; Madruga, Marta Suely ; dos Santos Lima, Marcos ; Magnani, Marciane ; Saarela, Maria ; de Souza, Evandro Leite. / The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices. In: Journal of the Science of Food and Agriculture. 2018 ; Vol. 98, No. 13. pp. 5000-5010.
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title = "The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices",
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.",
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Garcia, EF, de Oliveira Araújo, A, Luciano, WA, de Albuquerque, TMR, de Oliveira Arcanjo, NM, Madruga, MS, dos Santos Lima, M, Magnani, M, Saarela, M & de Souza, EL 2018, 'The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices', Journal of the Science of Food and Agriculture, vol. 98, no. 13, pp. 5000-5010. https://doi.org/10.1002/jsfa.9034

The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices. / Garcia, Estefânia Fernandes; de Oliveira Araújo, Amanda; Luciano, Winnie Alencar; de Albuquerque, Thatyane Mariano Rodrigues; de Oliveira Arcanjo, Narciza Maria; Madruga, Marta Suely; dos Santos Lima, Marcos; Magnani, Marciane; Saarela, Maria; de Souza, Evandro Leite (Corresponding Author).

In: Journal of the Science of Food and Agriculture, Vol. 98, No. 13, 01.10.2018, p. 5000-5010.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices

AU - Garcia, Estefânia Fernandes

AU - de Oliveira Araújo, Amanda

AU - Luciano, Winnie Alencar

AU - de Albuquerque, Thatyane Mariano Rodrigues

AU - de Oliveira Arcanjo, Narciza Maria

AU - Madruga, Marta Suely

AU - dos Santos Lima, Marcos

AU - Magnani, Marciane

AU - Saarela, Maria

AU - de Souza, Evandro Leite

PY - 2018/10/1

Y1 - 2018/10/1

N2 - 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.

AB - 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.

KW - freeze-drying

KW - juices

KW - lactobacillus

KW - quality parameters

KW - survival

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