Maria José do Amaral E Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D A Saldaña, Érica Nascif Rufino Vieira
{"title":"以椰子、芒果、山药为载体的植物乳杆菌、鼠李糖乳杆菌GG、嗜酸乳杆菌对植物活力和品质的影响","authors":"Maria José do Amaral E Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D A Saldaña, Érica Nascif Rufino Vieira","doi":"10.1007/s13197-024-06129-3","DOIUrl":null,"url":null,"abstract":"<p><strong>Abstract: </strong>This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. <i>Lactiplantibacillus plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i> were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for <i>L. plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i>, with probiotics surviving in amounts beneficial to health. Under GITS conditions, <i>L. plantarum</i> remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. Additionally, the growing popularity of plant-based beverages among health-conscious consumers enhances the acceptance and success potential of innovative probiotic products like the one developed in this study.</p><p><strong>Graphical abstract: </strong></p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06129-3.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1557-1568"},"PeriodicalIF":2.6000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214234/pdf/","citationCount":"0","resultStr":"{\"title\":\"Probiotic plant-based beverage with coconut, mango, and yam as a carrier of <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus rhamnosus</i> GG, and <i>Lactobacillus acidophilus</i>: impact on viability and quality.\",\"authors\":\"Maria José do Amaral E Paiva, Nataly de Almeida Costa, Gabriel Clementino Pereira, Daniele Juliana Rodrigues Gonçalves, Vanessa Caroline de Oliveira, Mirielle Teixeira Lourenço, Ana Alice da Silva Xavier Costa, Bruno Ricardo de Castro Leite Junior, Solimar Gonçalves Machado, Eduardo Basílio de Oliveira, Marleny D A Saldaña, Érica Nascif Rufino Vieira\",\"doi\":\"10.1007/s13197-024-06129-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Abstract: </strong>This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. <i>Lactiplantibacillus plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i> were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for <i>L. plantarum</i>, <i>L. rhamnosus</i> GG, and <i>L. acidophilus</i>, with probiotics surviving in amounts beneficial to health. Under GITS conditions, <i>L. plantarum</i> remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. 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Probiotic plant-based beverage with coconut, mango, and yam as a carrier of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus GG, and Lactobacillus acidophilus: impact on viability and quality.
Abstract: This study developed a plant-based beverage from water-soluble coconut extract combined with mango, juçara, plum, banana, yam, beetroot, and xylitol. A sensory analysis was performed with 120 untrained tasters for preference and global acceptance. Lactiplantibacillus plantarum, L. rhamnosus GG, and L. acidophilus were supplemented to the most accepted beverage and evaluated over 30 days at 8 °C. The microbiological quality, physicochemical characteristics, viability, in vitro survival in the gastrointestinal tract (GITS), and centesimal composition were assessed. The beverage with coconut, mango, yam, and xylitol was selected through analyzing the main components and greater global acceptance. Acidity increased, pH decreased, total soluble solids declined, and luminosity increased in probiotic samples. Probiotic viability was 8.83, 8.53, and 6.09 CFU/mL for L. plantarum, L. rhamnosus GG, and L. acidophilus, with probiotics surviving in amounts beneficial to health. Under GITS conditions, L. plantarum remained viable, with 76.14% of cells surviving initially and 52.70% after 30 days. This beverage é an excellent matrix for probiotics due to its nutritional composition and favorable characteristics. Additionally, the growing popularity of plant-based beverages among health-conscious consumers enhances the acceptance and success potential of innovative probiotic products like the one developed in this study.
Graphical abstract:
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06129-3.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.