Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

Electronic Journal of Biotechnology

Volumn 16, Issue 5, 2013, Pages

  Daneshi, Mohammad ^a   Ehsani, Mohammad Reza ^b   Razavi, Seyed Hadi ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Carrot juice; Functional beverage; Non fermented; Probiotic; Viability

Indexed keywords

CARROT JUICE; FUNCTIONAL BEVERAGES; NON-FERMENTED; PROBIOTICS; VIABILITY;

SENSORY PERCEPTION;

BEVERAGES;

PROBIOTIC AGENT;

ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BEVERAGE; BIFIDOBACTERIUM ANIMALIS; CARROT; CARROT JUICE; CELL COUNT; CONTROLLED STUDY; FOOD STORAGE; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; PH; SEDIMENTATION; SENSORY ANALYSIS;

EID: 84884229892     PISSN: None     EISSN: 07173458     Source Type: Journal    
DOI: 10.2225/vol16-issue5-fulltext-2     Document Type: Article

References (45)

1. Alegre, I.; Viñas, I.; Usall, J.; Anguera, M. and Abadias, M. (2011). Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, vol. 28, no. 1, p. 59-66. [CrossRef]
2. Amerine, M.A.; Pangborn, R.M. and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press, Elsevier, London, UK. 602 p. ISBN 978-0120561506.
3. Bandyopadhyay, M.; Chakraborty, R. and Raychaudhuri, U. (2008). Effect of beet and honey on quality improvement and carotene retention in a carrot fortified milk product. Innovative Food Science & Emerging Technologies, vol. 9, no. 1, p. 9-17. [CrossRef]
4. Betoret, E.; Betoret, N.; Vidal, D. and Fito, P. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology, vol. 22, no. 9, p. 498-508. [CrossRef]
5. Cebeci, A. and Gürakan, C. (2003). Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiology, vol. 20, no. 5, p. 511-518. [CrossRef]
6. Charalampopoulos, D. and Pandiella, S.S. (2010). Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWT - Food Science and Technology, vol. 43, no. 3, p. 431-435. [CrossRef]
7. Charanjiv, S.; Grewal, K.S. and Sharma, H.K. (2006). Effect of incorporation of carrot juice in the preparation of flavoured milk. Journal of Food Science and Technology, vol. 43, no. 1, p. 80-82.
8. Chr. Hansen A/S (2008). F-DVS LA-5 Probio-Tec, Product Information. [cited April 25, 2011]. Available from Internet: http://www.chr-hansen.com/.
9. De Vries, M.C.; Vaughan, E.E.; Kleerebezem, M. and De Vos, W.M. (2006). Lactobacillus plantarum-survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal, vol. 16, no. 9, p. 1018-1028. [CrossRef]
10. Dillard, C.J. and German, J.B. (2000). Phytochemicals: Nutraceuticals and human health. Journal of the Science of Food and Agriculture, vol. 80, no. 12, p. 1744-1756. [CrossRef]
11. FAO/WHO (2002). Guidelines for the Evaluation of Probiotics in Food. Food and Agriculture Organization of the United Nations and World Health Organization. London, Ontario, Canada, April 30 and May 1, 2002. 11 p.
12. Fuller, R. (1989). A review: Probiotics in man and animals. Journal of Applied Bacteriology, vol. 66, no. 5, p. 365-378. [CrossRef]
13. Georgieva, R.; Iliev, I.; Haertlé, T.; Chobert, J.M.; Ivanova, I. and Danova, S. (2009). Technological properties of candidate probiotic Lactobacillus plantarum strains. International Dairy Journal, vol. 19, no. 11, p. 696-702. [CrossRef]
14. Holzapfel, W.H. and Schillinger, U. (2002). Introduction to pre- and probiotics. Food Research International, vol. 35, no. 2-3, p. 109-116. [CrossRef]
15. Hoppe, C. and Larsen, C.N. (2008). Commercially available human probiotic microorganisms. In: Handbook of Probiotics and Prebiotics. John Wiley & Sons, Inc. p. 441-445.
16. Hughes, D.B. and Hoover, D.G. (1995). Viability and enzymatic ability of bifidobacteria in milk. Journal of Dairy Science, vol. 78, no. 2, p. 268-276. [CrossRef]
17. IDF (1997). Sensory evaluation of dairy products by scoring-reference method, 9930. International Dairy Federation, Brussels, Belgium.
18. Institute of Standards and Industrial Research of IRAN (ISIRI), (2007). Fruit juices - Test methods. [cited July 11, 2012]. Available from Internet: http://www.isiri.com/.
19. Knockaert, G.; Lemmens, L.; Van Buggenhout, S.; Hendrickx, M. and Van Loey, A. (2012). Changes in β-carotene bioaccessibility and concentration during processing of carrot puree. Food Chemistry, vol. 133, no. 1, p. 60-67. [CrossRef]
20. Kun, S.; Rezessy-Szabó, J.M.; Nguyen, Q.D. and Hoschke, A. (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, vol. 43, no. 8, p. 816-821. [CrossRef]
21. Luckow, T. and Delahunty, C. (2004). Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks. Food Quality and Preference, vol. 15, no. 7/8, p. 751-759. [CrossRef]
22. Martínez-Villaluenga, C.; Frías, J.; Gómez, R. and Vidal-Valverde, C. (2006). Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage. International Dairy Journal, vol. 16, no. 7, p. 768-774. [CrossRef]
23. Mattila-Sandholm, T. and Saarela, M. (2003). Functional Dairy Products. CRC Press. 395 p. ISBN 978-0849317439.
24. Mortazavian, A.M.; Ehsani, M.R.; Mousavi, S.M.; Rezaei, K.; Sohrabvandi, S. and Reinheimer, J.A. (2007). Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt. International Journal of Dairy Technology, vol. 60, no. 2, p. 123-127. [CrossRef]
25. Nadal, E.; Barberá, E.; Lopez, J. and Álvarez, J. (2010). Food formulation to increase probiotic bacteria action or population. In: Watson, R.R. and Preedy, V.C. eds. Bioactive foods in promoting health: Probiotics and Prebiotics. Academic Press, Elsevier, London, UK. 342 p.
26. Nighswonger, B.D.; Brashears, M.M. and Gilliland, S.E. (1996). Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage. Journal of Dairy Science, vol. 79, no. 2, p. 212-219. [CrossRef]
27. Nualkaekul, S. and Charalampopoulos, D. (2011). Survival of Lactobacillus plantarum in model solutions and fruit juices. International Journal of Food Microbiology, vol. 146, no. 2, p. 111-117. [CrossRef]
28. Oliveira, R.P.S.; Perego, P.; De Oliveira, M.N. and Converti, A. (2012). Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, vol. 47, no. 2, p. 358-363. [CrossRef]
29. Ostlie, H.M.; Helland, M.H. and Narvhus, J.A. (2003). Growth and metabolism of selected strains of probiotic bacteria in milk. International Journal of Food Microbiology, vol. 87, no. 1-2, p. 17-27. [CrossRef]
30. Ranadheera, R.D.C.S.; Baines, S.K. and Adams, M.C. (2010). Importance of food in probiotic efficacy. Food Research International, vol. 43, no. 1, p. 1-7. [CrossRef]
31. Rivera-Espinoza, Y. and Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, vol. 27, no. 1, p. 1-11. [CrossRef]
32. Rodgers, S. (2001). Preserving non-fermented refrigerated foods with microbial cultures-a review. Trends in Food Science & Technology, vol. 12, no. 8, p. 276-284. [CrossRef]
33. Rodrigues, D.; Rocha-Santos, T.A.P.; Freitas, A.C.; Gomes, A.M.P. and DUARTE, A.C. (2012). Analytical strategies for characterization and validation of functional dairy foods. TrAC Trends in Analytical Chemistry, vol. 41, p. 27-45. [CrossRef]
34. Roy, D. (2005). Technological aspects related to the use of bifidobacteria in dairy products. Lait, vol. 85, no. 1-2, p. 39-56. [CrossRef]
35. Saccaro, D.M.; Tamime, A.Y.; Pilleggi, A.L.O.P.S. and Oliveira, M.N. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4oC. International Journal of Dairy Technology, vol. 62, no. 3, p. 397-404. [CrossRef]
36. Samona, A. and Robinson, R.K. (1991). Enumeration of bifidobacteria in dairy products. International Journal of Dairy Technology, vol. 44, no. 3, p. 64-66. [CrossRef]
37. Sánchez-Moreno, C.; Plaza, L.; De Ancos, B. and Cano, M.P. (2006). Nutritional characterisation of commercial traditional pasteurised tomato juices: Carotenoids, vitamin C and radical-scavenging capacity. Food Chemistry, vol. 98, no. 4, p. 749-756. [CrossRef]
38. Shah, N.P. (1997). Bifidobacteria: Characteristics and potential for application in fermented milk products. Milchwissenschaft, vol. 52, no. 1, p. 16-20.
39. Sheehan, V.M.; Ross, P. and Fitzgerald, G.F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, vol. 8, no. 2, p. 279-284. [CrossRef]
40. Shimamura, S.; Abe, F.; Ishibashi, N.; Miyakawa, H.; Yaeshima, T.; Araya, T. and Tomita, M. (1992). Relationship between oxygen sensitivity and oxygen metabolism of Bifidobacterium species. Journal of Dairy Science, vol. 75, no. 12, p. 3296-3306. [CrossRef]
41. Tuorila, H. and Cardello, A.V. (2002). Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Quality and Preference, vol. 13, no. 7/8, p. 561-569. [CrossRef]
42. Vinson, J.A.; Su, X.; Zubik, L. and Bose, P. (2001). Phenol antioxidant quantity and quality in foods: Fruits. Journal of Agricultural and Food Chemistry, vol. 49, no. 11, p. 5315-5321. [CrossRef]
43. Yoon, K.Y.; Woodams, E.E. and Hang, Y.D. (2004). Probiotication of tomato juice by lactic acid bacteria. The Journal of Microbiology, vol. 42, no. 4, p. 315-318.
44. Zareba, D.; Ziarno, M. and Obiedzinski, M. (2011). Volatile profile of non-fermented milk and milk fermented by Bifidobacterium animalis subsp. lactis. International Journal of Food Properties, vol. 15, no. 5, p. 1010-1021. [CrossRef]
45. Zulueta, A.; Esteve, M.J.; Frasquet, I. and Frígola, A. (2007). Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry, vol. 103, no. 4, p. 1365-1374. [CrossRef]