Probiotic Viability, Physicochemical Characterization and Sensory Properties of Cornelian Cherry (Cornus mas L.) Juice Supplemented with Lactobacillus acidophilus and Lactobacillus delbrueckii

Journal of Chemical Health Risks

مقاله 2، دوره 10، شماره 4، اسفند 2020، صفحه 253-260   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2020.1884553.1072

نویسندگان

Melika Tahmasebian¹؛ Razzagh Mahmoudi^{* 2}؛ Mohamad Javad Shakouri³

¹MSc Graduate, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

²Professor, Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

³Assistant Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

چکیده

A large variety of fruits and vegetables and a large number of Lactobacillus strains provide a great opportunity for the development and industrialization of non-dairy beverages. In this study, Lactobacillus acidophilus and Lactobacillus delbrueckii were used for cornelian cherry probiotic juice. Physicochemical factors such as the survival of probiotic bacteria, acidity and the total amount of reducing carbohydrates in probiotic juice were studied. After four weeks, the survival of Lactobacillus delbrueckii was significantly higher than other treatments (p < 0.05). After four weeks, no Lactobacillus acidophilus bacteria had survived. In terms of sensory evaluation, there was a significant difference between two treatments of Lactobacillus acidophilus and Lactobacillus delbrueckii, while the treatment with Lactobacillus acidophilus probiotic bacteria was more acceptable than Lactobacillus delbrueckii (p < 0.05). Due to the sensory characteristics, the viability of bacteria, and other physicochemical properties, it can be concluded that probiotic juice can be useful for human health if the probiotic bacteria can survive.

کلیدواژه‌ها

Cornus mas L؛ Fermented juice؛ Lactobacillus؛ Probiotics

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