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Beet and orange mixed juices added with Lactobacillus acidophilus

机译：甜菜和橙色混合汁液加入乳杆菌嗜酸乳杆菌

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摘要

Purpose - The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.Design/methodology/approach - Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stared at 4°C for 28 days and were evaluated for probiotic survival, physiccchemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.Findings - Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established niinimum requirement for probiotic foods (109 CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product. Practical implications - The beet and orange mixed juices are suitable carriers for L.acidophilus with a shelf life of at least 28 days at 4°C.Originality/value - Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.
机译：目的 - 本研究的目的是评估甜菜和橙色混合汁添加冻干乳杆菌酸酐益生菌培养物。鉴征/甲基菌，益生菌和橙色混合汁的两种配方（1：1 e 1：2 v / v）在4℃下凝视28天，并评估益生菌存活，物理化学稳定性，抗氧化活性和感官验收。益生菌培养物以冻干的形式加入，并未在培养基或果汁中繁殖。 - 物理化学特征（pH，可滴定酸度，总可溶性固体和颜色）和抗氧化活性在储存期间没有不希望的改变。益生菌的数量跟随储存28天内的益生菌食品（109 CFU / 200ml）的Niinimum要求。果汁表现出良好的感官接受和购买意图，特别是关于产品的颜色。实际意义 - 甜菜和橙色混合果汁是L.Acidophilus的合适载体，其保质期在4°C.originality / Value的寿命中 - 直接添加益生菌培养物可能导致混合汁的高益生菌存活，分配传播步骤。

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