Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Document Type : Research Article-en

Authors

• Roya Rezaei ¹
• Hadi Koohsari ²

¹ Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

² Department of Microbiology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

https://doi.org/10.22067/ifstrj.v16i6.84472

Abstract

Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the viability of two LABs of L. acidophilus and L. plantarum in these products was investigated. Fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 105 CFU/ml for each LAB. Samples were incubated at 37°C for 72 hours and at 24-hour intervals, pH levels and viable cell count in products were determined based on CFU/ml. Fermented products were transferred to the refrigerator and the viability of LABs was determined at 4°C for 4 weeks. The results show that, in all products, the pH decreased over time, so that there was a significant difference between the two examined bacteria during the experiment (P<0.05). Both LABs were able to grow well in products and to ferment the fruit and vegetable juices properly implying that all the beverages were able to provide suitable conditions for the growth of two strains of LABs. L. plantarum showed a higher viability in cold storage at 4°C. In general, considering the high growth rate of these bacteria in the products and pH reduction and their viability during cold storage at 4°C, fruit and vegetable juices of apple, banana, carrot and tomato can be a good substrate for producing non-dairy probiotic beverages.

Keywords

• Viability
• Cold storage
• Fermented Fruit and Vegetable Juices
• L. acidophilus
• L. plantarum

References

Ayaseh, A., Taban, H., & Yari Khosroshahi, A. 2017. Production of probiotic carrot juice with using of Lactococcus lactis. Journal of Food Research, 27 (4), 183-191.

Carlos, K., Ferrai, B. & Faculdades, C. 2007. Functional food and physical activities in health promotion of again people. Maturitas, 58, 327-339.

Charalampopoulos, D., Pandiella, S.S. & Webb, C. 2003. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology, 82, 133–141.

Claude, P. & Gardner, J. 2008. Effect of Storage in a Fruit Drink on Subsequent Survival of probiotic lactobacilli to gastro, international stresses. Food Research International, 41, 539-543.

Dani, C., Biadaioli, R., Bertini, G., Martelli, E. & Rubaltelli, F.F. 2002. Probiotics Feeding in Prevention of Urinary Tract Infection, Bacterial Sepsis and Necrotizing Enterocolitis in Preterm Infants. Biology of the Neonate, 82, 103–108.

Delcenserie, V., Martel, D., Lamoureux, M., Amiot, J., Boutin, Y. & Roy, D. 2010. Immunomodulatory Effects of Probiotics in the Intestinal Tract. Current Issues in Molecular Biology, 10, 37-54.

Fooks, L.J. & Gibson, G.R. 2002. Probiotics as modulators of the gut flora. British Journal of Nutrition, 88, 39-49.

Fuller, R., Perdigon, G. & Rastall, R.A. 2008. The Health Benefits of Probiotics and Prebiotics, Gut Flora, Nutrition, Immunity and Health, 46-58.

Hamilton-Miller, J.M.T. 2003. The role of probiotics in the treatment and prevention of Helicobacter pylori infection. International Journal of Antimicrobial Agents, 22 (4), 366-366.

Holzapfel, W.H. 2000. Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology, 75, 197-212.

Karovicova, J. & Kohajdova, Z. 2003. Lactic acid–fermented vegetable Juices Palatable and whole some foods. Chemical Papers, 59 (2), 143-148.

Kaur, S., Kaur, HP. & Grover, J. 2016. Fermentation of Tomato juice by Probiotic Lactic acid bacteria. International Journal of Advances in Pharmacy. Biology and Chemistry, 5 (2), 212-219.

Kohajdova, Z., Karovicova, J. & Greifova, M. 2006. Lactic acid fermentation of some vegetable juices. Journal of Food and Nutrition Research, 45 (3), 115-119.

Li, J., Zhang, W., Wang, C., Yu, Q., Dai, R. & Pei, X. 2012. Lactococcus lactis expressing food-grade β-galactosidase alleviates lactose intolerance symptoms in post-weaning Balb/c mice. Applied Microbiology and Biotechnology, 96 (6), 1499-1506

Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A. & Plessas, S. 2019. Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods, 8 (4), 1-13.

Molin, G. 2001. Probiotics in Foods Not Containing Milk or Milk Constituents, With Special Reference to Lactobacillus Plantarum 299v1–3. American Journals of Clinical Nutrition, 73 (2), 380-385.

Mousavi, Z.E., Mousavi, S.M., Razavi, S.H., Emam-Djomeh, Z. & Kiani, H. 2011. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27, 123–128.

Nematollahi, A., Sohrabvandi, S., Mortazavin Farsani, A.M. & Berarnejad Bariki, I. 2013. Application of fruit and vegetable for the production of non-dairy-based probiotic Drink. Iranian Journal of Nutrition Sciences & Food Technology, 7 (4), 73-81

Ouwehand, A.C., Lagström, H., Suomalainen, T. & Salminen, S. 2002. Effect of Probiotics on Constipation, Fecal Azoreductase Activity and Fecal Mucin Content in the Elderly. Annals of Nutrition and Metabolism, 46, 3-4.

Pakbin, B., Razavi, H., Mahmoudi, R. & Gajarbeygi, P. 2014. Producing Probiotic Peach Juice. Biotechnology and Health Sciences, 1 (3), 1-5.

Parvez Malik, K.A., Kang, S. & Kim H. 2005. Probiotics and Their Fermented Food Products are Beneficial for Health. Journal of Applied Microbiology, 100 (6), 1171-1185.

Pereira, D.I.A. & Gibson G.R. 2002. Effects of Consumption of Probiotics and Prebiotics on Serum Lipid Levels in Humans. Critical Reviews in Biochemistry and Molecular Biology, 37 (4), 259-281.

Peres, C.M., Peres, C., Hernandez-Mendoza, A. & Malcata, F.X. 2012. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-With an emphasis on table olives. Trends Food Science and Technology, 26, 31–42.

Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M. & Corbo, M.R. 2015. Challenges for the Production of Probiotic Fruit Juices. Beverages, 1, 95-103.

Rafter, J. 2004. The effects of probiotics on colon cancer development. Nutrition Research Reviews, 17, 277–284.

Ranadheera, C.S., Prasanna, P.H.P. & Vidanarachchi, J.K. 2014. Fruit juice as probiotic carriers. In Fruit Juices: Types, Nutritional Composition and Health Benefits, 1st ed.; Elder, K.E., Ed.; Nova Science Publishers: Hauppauge, NY, USA, pp. 1–19.

Schnabele, K., Briviba, K., Bub, A., Roster, S., Pool-Zobel, B.L. & Rechkemmer G.L. 2008. Effects of Carrot and Tomato Juice Consumption on Faecal Markers Relevant to Colon Carcinogenesis in Humans. British Journal of Nutrition, 99, 606-613.

Shaikh Uzma, A., Deshpande, H.W. & Kulkarni, D.B. 2018. A review on probiotic beverages prepared using vegetables. International Journal of Chemical Studies, 6 (5), 61-65.

Sheehan, V.M., Ross, P. & 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, 8, 279–284.

Sivudu, S.N., Umamahesh, K. & Reddy, O.V.S. 2014. A Comparative study on Probiotication of mixed Watermelon and Tomato juice by using Probiotic strains of Lactobacilli. International Journal of Current Microbiology and Applied Sciences, 3 (11), 977-984.

Tripathi, M.K. & Giri, S.K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225-241.

Tuorila, H. & Gardello, A.V. 2002. Consumer response to an off flavour in juice in the presence of specific health claims. Food Quality and Preference, 13, 561–569.

Vanderhoof, J. 2000. Probiotics and Intestinal Inflammatory Disorders in Infant and Children. Journals of Pediatric Gastroenterology Nutrition, 30, 34-38.

Vasudha, S. & Mishra, H.N. 2013. Non dairy probiotic beverages. International Food Research Journal, 20(1), 7-15.

Viander, B., Maki, M. & Palva, A. 2003. Impact of low salt concentration, salt quality on natural large scale sauerkraut fermentation. Food Microbiology, 20, 391-395.

Yoon, K.Y., Woodams, E.E. & Hang, Y.D. 2005. Fermentation of beet juice by beneficial lactic acid bacteria. Lebensm Wiss Technology, 37, 73-75.

Yoon, K.Y., Woodams, E.E. & Hang, Y.D. 2004. Probiotication of tomato juice by Lactic Acid Bacteria. Journal of Microbiology, 42 (4), 315-318.

Yoon, K.Y., Woodams, E.E. & Hang, Y.D. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97, 1427–1430.