Abstract
The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.
Highlights
Probiotics can be defined as live microorganisms that when administered in adequate amounts confer a health benefit on the host (Hill et al, 2014), while prebiotics are defined as “selectively fermented ingredients that allow specific changes both in composition and/or activity in the GI microflora that confer benefits upon host well-being and health” (Gibson et al, 2017)
As there is a high demand for functional food across the globe, the inclusion of yacon as a source of fructan-type prebiotics in the production of synbiotic beverage for human use represents a great opportunity for both innovation and adding value in the functional food industry
The result concludes that yacon can act as a substrate for the growth of probiotic microorganisms and the storage of yacon as synbiotic juice is beneficial in both sensory and nutritional aspects
Summary
Probiotics can be defined as live microorganisms that when administered in adequate amounts confer a health benefit on the host (Hill et al, 2014), while prebiotics are defined as “selectively fermented ingredients that allow specific changes both in composition and/or activity in the GI microflora that confer benefits upon host well-being and health” (Gibson et al, 2017). A synbiotic can be defined as the supplement which contains both prebiotic and probiotic factors that work together and improve the "friendly flora" of the human intestine (Thakur, 2016). Dairy products such as yogurts, fermented sour milk, and cheese are the major probiotic foods produced and used at present (Ranadheera, Naumovski, & Ajlouni, 2018). As there is a high demand for functional food across the globe, the inclusion of yacon as a source of fructan-type prebiotics in the production of synbiotic beverage for human use represents a great opportunity for both innovation and adding value in the functional food industry. The research aims for the comparative study of bioactive compounds and antioxidant activity of fermented and nonfermented juice stored at refrigeration temperature
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