STUDY OF CELL VIABILITY AND PHYSICAL-CHEMICAL CHARACTERISTICS OF PROBIOTIC JUICE FROM CASHEW AND TANGERINE

• DOI: 10.22533/at.ed.00019091028

• Palavras-chave: Atena

• Keywords: Functional food; Lactobacillus plantarum; Phenolic compounds; Storage Stability.

• Abstract:

  Fruit juices are considered healthy

  foods, consumed worldwide and promising nondairy means for the production of functional

  foods containing probiotics. Fruits such as

  cashew and tangerine have excellent nutritional,

  functional properties and are widely produced

  in Brazil. This study verified the stability during

  21 days of storage at 4 °C of cashew juices

  (CS) and tangerine (TS) added by L. plantarum

  BG112, for which pH, °Brix, color, cell viability

  and phenolic compounds were analyzed. A few

  variations occurred at pH: SC of 4.0 ± 0.06 to

  3.96 ± 0.00 and TS of 3.69 ± 0.00 to 3.53 ± 0.10

  and initial brix of 1.83 ± 0.05 (CS) and 6.00 ±

  0.14 (TS). Changes in color during storage

  indicate its degradation, and the L* parameter

  of both samples showed a greater tendency for

  white color at the end of 21 days .The viability

  of L. plantarum reduced 53% in the SC sample

  and did not fall in the TS sample during the

  analyzed period. In the analysis of phenolics CS

  presented 122.79 ± 0.14 to 109.22 ± 0.40 and

  from 35.56 ± 0.20 to 29.02 ± 0.02 for TS.

• Número de páginas: 15