Abstract
Abstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.
Highlights
Health and wellness are the guiding principles of the food industry
A comparison between beverages with 2.0% and 5.0% of yam flour showed that there was an increase in pH (#) (p = 0.01) proportional to the amount of yam flour added to the beverage
PH values increased proportionally to the amount of yam flour added, but the addition of 2% yam flour provided no interference in the metabolic behavior of L. casei when compared to control without yam flour
Summary
Health and wellness are the guiding principles of the food industry. The link between health and intake of selected foods has promoted a greater consumption of functional foods (Martins et al, 2013). The increasing search for functional food, in particular probiotics, is justified by the range of benefits provided to consumers, including the prevention of dysbiosis, decrease of lactose intolerance, enhanced immunological function, and the more recently suggested benefits in the prevention of obesity, a current public health problem (Daliri & Lee, 2015). Probiotics are beneficial microorganisms that, when administered in appropriate amounts, contribute to microbial intestinal balance and to human health (Hotel & Córdoba, 2001). Lactobacillus and Bifidobacterium genera are the most common microorganisms used in functional food industry (Champagne et al, 2011; Ozcan et al, 2021)
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