Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

LWT

Volumn 75, Issue , 2017, Pages 195-201

  da Costa, Guilherme Mamede ^a   de Carvalho Silva, José Vitor ^a   Mingotti, Jéssica Dias ^a   Barão, Carlos Eduardo ^a   Klososki, Suellen Jensen ^a   Pimentel, Tatiana Colombo ^a  

^a INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Citrus sinensis; Orange juice; Prebiotic; Probiotic; Vitamin C

Indexed keywords

CITRUS FRUITS; COLD STORAGE; FRUIT JUICES; PROBIOTICS;

CITRUS SINENSIS; ORANGE JUICE; PREBIOTICS; PROBIOTIC; VITAMIN C;

ASCORBIC ACID;

EID: 84984640011     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.051     Document Type: Article

References (41)

1. Antunes, A.E.C., Liserre, A.M., Coelho, A.L.A., Menezes, C.R., Moreno, I., Yotsunayagi, K., et al. Acerola nectar with added microencapsulated probiotic. LWT – Food Science and Technology 54 (2013), 125–131.
2. Anvisa, Alimentos com alegações de propriedades funcionais ou de saúde, novos alimentos/ingredientes, substâncias bioativas e probióticos: lista de alegações de propriedade funcional aprovadas. Atualizado em julho, 2008 Available in: http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm.
3. Association of Official Analytical Chemistry (AOAC), Official Methods of Analysis. 15th ed., 2004, Association of Official Analytical Chemists, Washington, DC., USA.
4. Bevilacqua, A., Campaniello, D., Corbo, M.R., Maddalena, L., Sinigaglia, M., Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts. Journal of Food Science 78 (2013), M1764–M1771.
5. Champagne, C.P., Raymond, Y., Gagnon, R., Viability of Lactobacillus rhamnosus R0011 in apple-based fruit juice under simulated storage conditions at the consumer level. Journal of Food Science 73 (2008), M221–M226.
6. Choi, M.H., Kim, G.H., Lee, H.S., Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Research International 35 (2002), 753–759.
7. Costa, M.G.N., Fonteles, T.V., Jesus, A.L.T., Rodrigues, S., Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimization and product stability. Food Chemistry 139 (2013), 261–266.
8. Courtin, C.M., Swennen, K., Verjans, P., Delcour, J.A., Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides. Food Chemistry 112 (2009), 831–837.
9. Cruz, A.G., Cadena, R.S., Walter, E.H.M., Mortazavian, A.M., Granato, D., Faria, J.A.F., et al. Sensory analysis: Relevance for prebiotic, probiotic and symbiotic product development. Comprehensive Review in Food Science and Food Safety 9 (2010), 358–373.
10. Cruz, A.G., Faria, J.A.F., Van Dender, A.G.F., Packaging system and probiotic dairy foods. Food Research International 40 (2007), 951–956.
11. Del Caro, A., Piga, A., Vacca, V., Agabbio, M., Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry 84 (2004), 99–105.
12. Ding, W.K., Shah, N.P., Survival of free and microencapsulated probiotic bacteria in orange and apple juices. International Food Research Journal 15 (2008), 219–232.
13. Donkor, O.N., Nilmini, S.L.I., Stolic, P., Vasiljevic, T., Shah, N.P., Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal 17 (2007), 657–665.
14. Duboc, P., Mollet, B., Applications of exopolysaccharides in the dairy industry. International Dairy Journal 11 (2001), 759–768.
15. FAO/WHO, Guidelines for the evaluation of probiotics in food. Report of a Joint Food and Agriculture Organization of the United Nations, World Health Organization Working Group of Drafting Guidelines for the Evaluation of Probiotic in food, Ontario, Canadá. Available in:, 2002 ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.
16. FAO/AGNS, FAO technical meeting report on prebiotics., 2007 Available in: http://www.fao.org/ag/agn/agns/files/Prebiotics_Tech_Meeting_Report.pdf.
17. IAL, Métodos físico-químicos para a análise de alimentos: Normas analíticas do Instituto Adolf Lutz. 2008, Instituto Adolf Lutz, São Paulo.
18. Keenan, D.F., Brunton, N., Butler, F., Wouters, R., Gormley, R., Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. Innovative in Food Science and Emerging Technologies 12 (2011), 261–268.
19. Kelebek, H., Selli, S., Canbas, A., Cabaroglu, T., HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchemical Journal 91 (2009), 187–192.
20. Lojalab, Caldo MRS. 2016 Available in: http://www.lojalab.com.br/produto_caldo-mrs—frasco-500g_1142.
21. Luckow, T., Delahunty, C., Consumer acceptance of orange juice containing functional ingredients. Food Research International 37 (2004), 805–814.
22. National Institutes of Health, Vitamin C. 2011 Available in: https://ods.od.nih.gov/factsheets/VitaminC-Consumer/.
23. Nualkaekul, S., Deepika, G., Charalampopoulos, D., Survival of freeze dried Lactobacillus plantarum in instant fruit powders and reconstituted fruit juices. Food Research International 48 (2012), 627–633.
24. Nualkaekul, S., Salmeron, I., Charalampopoulos, D., Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices. Food Chemistry 129 (2011), 1037–1044.
25. Pimentel, T.C., Madrona, G.S., Garcia, S., Prudencio, S.H., Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT – Food Science and Technology 63 (2015), 415–422.
26. Pimentel, T.C., Madrona, G.S., Prudencio, S.H., Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability. LWT – Food Science and Technology 62 (2015), 838–846.
27. Pimentel, T.C., Prudencio, S.H., Rodrigues, R.S., Néctar de pêssego potencialmente simbiótico. Alimentos e Nutrição 22 (2011), 455–464.
28. Plaza, L., Sánchez-Moreno, C., Elez-Martínez, P., de Ancos, B., Martín-Belloso, O., Cano, M.P., Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. European Food Research and Technology 223 (2006), 487–493.
29. Quintero, V.D.C., Giraldo, G.A.G., Cortes, M.R., Desarrollo de pulpa de mango común tratada enzimaticamente y adicionada con calcio, oligofructosa y vitamina C. Temas Agrarios 16 (2011), 52–63.
30. Renuka, B., Kulkarni, S.G., Vijayanand, P., Prapulla, S.G., Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT – Food Science and Technology 42 (2009), 1031–1033.
31. Rodrigues, D., Sousa, S., Gomes, A.M., Pintado, M.M., Silva, J.P., Costa, P., et al. Storage stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low pH fruit juices. Food Bioprocess and Technology 5 (2012), 2748–2757.
32. Ros-Chumillas, M., Belissario, Y., Iguaz, A., López, A., Quality and shelf life of orange juice aseptically packaged in PET bottles. Journal of Food Engineering 79 (2007), 234–242.
33. Rößle, C., Brunton, N., Gormley, R.T., Ross, P.R., Butler, F., Development of potentially symbiotic fresh-cut apple slices. Journal of Functional Foods 2 (2010), 245–254.
34. Saarela, M., Virkajarvi, I., Nohynek, L., Vaari, A., Matto, J., Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals. International Journal of Food Microbiology 112 (2006), 171–178.
35. Shah, N.P., Ding, W.K., Fallourd, M.J., Leyer, G., Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science 75 (2010), M278–M282.
36. Sheehan, V.M., Ross, P., Fitzgerald, G.F., Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies 8 (2007), 279–284.
37. Sohail, A., Turner, M.S., Prabawati, E.K., Coombes, A.G.A., Bhandari, B., Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology 157 (2012), 162–166.
38. Stone, H., Sidel, J., Sensory evaluation practices. 3rd ed., 2004, Academic Press, New York.
39. Taco, Tabela Brasileira de Composição de Alimentos/NEPA – UNICAMP. 4th ed., 2011, NEPA – UNICAMP, Campinas 161 pp.
40. Tajchakavit, S., Boye, J.I., Bélanger, D., Couture, R., Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Research International 34 (2001), 431–440.
41. Tharmaraj, N., Shah, N.P., Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science 86 (2003), 2288–2296.