Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of this study is to evaluate the effect of refrigeration on the viability...

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Autores principales:	Nematollahia,Amene, Sohrabvandi,Sara, Mortazavian,Amir Mohammad, Jazaeri,Sahar
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2016
Materias:	Antioxidant activity Anthocyanin Cornelian cherry Phenolic compounds Probiotic Viability
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000300005
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spelling	oai:scielo:S0717-345820160003000052016-07-06Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storageNematollahia,AmeneSohrabvandi,SaraMortazavian,Amir MohammadJazaeri,Sahar Antioxidant activity Anthocyanin Cornelian cherry Phenolic compounds Probiotic Viability Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of this study is to evaluate the effect of refrigeration on the viability of probiotics and asses some of the chemical and sensory characteristics in cornelian cherry juice. Results: The Iranian native probiotic strain (L. casei T4) showed greater viability compared to industrial types (viable count of 8.67 log cfu/mL versus <6.0 log cfu/mL at d 28). However, this most tolerant Iranian strain, could not withstand the conditions of 'Natural juice' at pH 2.6 for more than 7 d. Following a pH adjusted treatment (to pH ~3.5), the viability of the strain was improved to 28 d with some evidence of increased growth of the probiotic. However, the level of antioxidant activity, anthocyanin and phenolic compounds, revealed a slight decrease during cold storage. The changes in the chemical profile of the sample containing L. casei T4 indicated fermentation activity during cold storage. Sensory evaluation results showed significant differences between samples containing L. casei TD4 and other samples in taste, odor and overall acceptance in a complimentary way. Conclusion: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.19 n.3 20162016-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000300005en10.1016/j.ejbt.2016.03.001
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant activity Anthocyanin Cornelian cherry Phenolic compounds Probiotic Viability
spellingShingle	Antioxidant activity Anthocyanin Cornelian cherry Phenolic compounds Probiotic Viability Nematollahia,Amene Sohrabvandi,Sara Mortazavian,Amir Mohammad Jazaeri,Sahar Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
description	Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of this study is to evaluate the effect of refrigeration on the viability of probiotics and asses some of the chemical and sensory characteristics in cornelian cherry juice. Results: The Iranian native probiotic strain (L. casei T4) showed greater viability compared to industrial types (viable count of 8.67 log cfu/mL versus <6.0 log cfu/mL at d 28). However, this most tolerant Iranian strain, could not withstand the conditions of 'Natural juice' at pH 2.6 for more than 7 d. Following a pH adjusted treatment (to pH ~3.5), the viability of the strain was improved to 28 d with some evidence of increased growth of the probiotic. However, the level of antioxidant activity, anthocyanin and phenolic compounds, revealed a slight decrease during cold storage. The changes in the chemical profile of the sample containing L. casei T4 indicated fermentation activity during cold storage. Sensory evaluation results showed significant differences between samples containing L. casei TD4 and other samples in taste, odor and overall acceptance in a complimentary way. Conclusion: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.
author	Nematollahia,Amene Sohrabvandi,Sara Mortazavian,Amir Mohammad Jazaeri,Sahar
author_facet	Nematollahia,Amene Sohrabvandi,Sara Mortazavian,Amir Mohammad Jazaeri,Sahar
author_sort	Nematollahia,Amene
title	Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
title_short	Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
title_full	Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
title_fullStr	Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
title_full_unstemmed	Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
title_sort	viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000300005
work_keys_str_mv	AT nematollahiaamene viabilityofprobioticbacteriaandsomechemicalandsensorycharacteristicsincorneliancherryjuiceduringcoldstorage AT sohrabvandisara viabilityofprobioticbacteriaandsomechemicalandsensorycharacteristicsincorneliancherryjuiceduringcoldstorage AT mortazavianamirmohammad viabilityofprobioticbacteriaandsomechemicalandsensorycharacteristicsincorneliancherryjuiceduringcoldstorage AT jazaerisahar viabilityofprobioticbacteriaandsomechemicalandsensorycharacteristicsincorneliancherryjuiceduringcoldstorage
_version_	1718441927868678144

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

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