Abstract
The aim of this study was to evaluate the viability of commercial probiotic bacteria (bifidobacteria) in symbiotic beverages made with symbiotic yoghurts and berries pulp, after manufacturing and refrigerated storage. Six beverage formulations were prepared using symbiotic yogurt (60%) containing inulin or fructooligosaccharides (FOS) and commercial probiotic cultures (Bifidobacterium spp.) and berries pulp (40%), as follows: F1 (Howaru HN 019, inulin); F2 (Howaru HN 019, FOS); F3 (Lafti B 94, inulin); F4 (Lafti B 94, FOS); F5 (Kit Bifi, inulin); F6 (Kit Bifi, FOS). The beverages were evaluated for microbiological quality (total and thermotolerant coliforms, molds and yeasts), viability of probiotics, pH and titratable acidity. The pH, acidity and probiotic counts were investigated during 30 days of storage. The physicochemical characterization of the formulations with better performance regarding the maintenance of probiotic counts was carried out. The beverages elaborated showed appropriate sanitary hygienic quality, decreased pH and increased acidity, which is common in fermented dairy products. The probiotic Howaru HN019 exhibited better stability in the beverage than Lafti B4 and Kit Bifi. The highest level of bifidobacteria was found in F1 and F2 beverages containing B. animalis (Howaru HN019) and inulin or FOS, remained around 8 log CFU.mL-1 for up to 30 days, whereas levels of 6 to 7 log CFU.mL-1 were maintained in the other beverages. The beverages made with symbiotic yogurt and berries pulp can be considered an appropriate vehicle for the incorporation of probiotics and fibers, whereas, the probiotics remain at a satisfactory level throughout storage.
Highlights
In recent years, fermented dairy products have been considered as ideal vehicles for delivering probiotics to the human gut (Zielinska et al, 2021), being the yogurts and fermented milks the most widespread dairy probiotic products (Mani-López et al, 2014)
The main objective of this study was to evaluate the viability of probiotic bacteria in six formulations of smoothie beverages prepared with symbiotic yogurt made using different prebiotics, and commercial probiotic cultures (Howaru Bifido HN 019, Lafti B94, Kit Bifi), in addition to berries pulp
Gallina et al (2012) obtained initial pH value near 4.40 in a beverage formulation made from guava pulp and milk fermented (50/50%) with yogurt starter culture and bifidobacteria, with and without the addition of prebiotics (FOS)
Summary
In recent years, fermented dairy products have been considered as ideal vehicles for delivering probiotics to the human gut (Zielinska et al, 2021), being the yogurts and fermented milks the most widespread dairy probiotic products (Mani-López et al, 2014). There is an increasing demand for health-promoting beverages, which is prompting the dairy industry to develop functional probiotic yogurts to meet this demand (Nyanzi et al, 2021). The main products for inserting probiotic foods in the diet of the population are milk-based, from lactic fermentation, with yogurts being preferred due to the inclusion of fruit flavoring in addition to the appeal in health promotion (Hussein et al., 2021; Barros et al, 2021). Yogurt is a fermented dairy product widely consumed for its therapeutical, nutritional and sensory properties (Nyanzi et al, 2021; Mudgil et al, 2016; Illupapalayam et al, 2014). Yogurt is obtained by the fermentation of whole, skimmed, or standardized milk, through the action of Lactobacillus delbrueckii ssp
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