Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice

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• 作者：Ana Lúcia Fernandes Pereira ; Francisca Diva Lima Almeida…
• 关键词：Fermented Lactobacillus casei ; Ascorbic acid ; Antioxidant capacity ; Enzymatic activity ; Sensory analysis
• 刊名：Food and Bioprocess Technology
• 出版年：2013
• 出版时间：November 2013
• 年：2013
• 卷：6
• 期：11
• 页码：3155-3165
• 全文大小：410KB
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• 作者单位：Ana Lúcia Fernandes Pereira (1)
  Francisca Diva Lima Almeida (1)
  Ana Laura Tibério de Jesus (1)
  José Maria Correia da Costa (1)
  Sueli Rodrigues (1)
  
  1. Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil
  
• ISSN：1935-5149

文摘

The stability of nonfermented cashew apple juice (control) and the fermented juice with Lactobacillus casei NRRL B-442 (sweetened and nonsweetened samples) was investigated along the storage at 4?°C for 42?days. The viability of the probiotic bacteria, sugars, lactic acid, and vitamin C content besides color, antioxidant activity, enzyme activity, and sensory characteristics of probiotic cashew apple juice was evaluated. It was observed that viable cell counts increased in the probiotic cashew apple containing sucrose (8?% w/v) along the storage period. Viable cell counts were always higher than 8.00 Log CFU/ml throughout the storage period. Ascorbic acid loss was higher in the nonfermented juice (40?%) compared to the fermented juice (23?%). The same behavior was observed for antioxidant activity and total polyphenolic compounds content, conferring nutritional benefits to this functional food. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In the fermented sample, higher reduction (>70?%) in the polyphenol oxidase enzyme activity was observed. During storage, the increase in the chroma values from 3.2 to 5.0 indicated that the yellow color became more vivid. Sensory analysis of the fermented cashew apple juice revealed that the product was well-accepted, with acceptance percentages above 80?% for the sweetened juice at the end of the storage period.