In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG

Abstract

The resistance of Lactobacillus rhamnosus GG (LGG) to in vitro gastrointestinal digestion in mixed beverages (MB) prepared with legumes, peanut (MBPP) or soybean (MBSP), containing guava pulp and beet was evaluated, as well as the physical-chemical, microbiological and sensorial characteristics of these products. For this purpose, 4 beverages (MBPP and MBSP with probiotic and MBPC and MBSC as a control, without probiotic) were prepared. MBPP and MBSP was fermented and maintained together with their controls at 8 °C for 42 days. In the in vitro test of gastrointestinal resistance, for 100 mL of beverage ~8.34 and 7.50 Log CFU/mL of LGG were available after digestion in BMPP and BMSP, respectively, which makes these products potential probiotics. The viability of LGG was >7.3 Log CFU/mL throughout storage in the beverages, which were microbiologically safe for consumption. The beverages containing LGG showed higher acidity and lower pH after processing compared to those without fermentation. Soybean beverages showed higher protein content (p < 0.05) compared to peanut beverages, which did, however, have higher lipids. After processing, the products showed hedonic scores equivalent to “I liked it a little” and “I liked it a lot”, which suggested a willingness to consume the product, thus possibly being viable non-dairy beverages.