Published
2018-10-01
Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage
Evaluación de la viabilidad de bacterias probióticas en bebida de mango (Mangifera indica L. Cv. “Tommy Atkins”)
DOI:
https://doi.org/10.15446/dyna.v85n207.70578Keywords:
Mango beverage, probiotic strains, viability, prebiotics, physiochemical and sensory stability (en)Bebida de mango, cepas probióticas, viabilidad, prebióticos, estabilidad fisicoquímica y sensorial. (es)
The interest about probiotic bacteria supplementation in fruit beverages has been increased recently in order to develop functional beverages without lactose. That is a technological challenge since pH and storage temperature can affect their viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in mango beverage stored at 4°C. This research was developed in three stages: the assessment of the acid strain tolerance, the selection of a prebiotic as cellular protectant against environmental stress, the evaluation of physiochemical and sensory stability during storage. L. casei was chosen as the most stable strain with FOS at 5% as a prebiotic substance that stimulated its growth. At the final stage, it was found that L. casei produced significant changes in pH and titratable acidity in mango beverages after one week at 4°C, which was also detected by consumers with good sensory acceptance
La inclusión de bacterias probióticas en bebidas de frutas representa un gran reto tecnológico, debido a que la viabilidad de los microrganismos es afectada por varios factores, entre ellos el pH y la temperatura de almacenamiento. El objetivo de este trabajo fue evaluar la viabilidad de tres cepas probióticas comerciales (L. paracasei, L. casei and L. rhamnosus) en bebida de mango almacenada a 4°C. Esta investigación se desarrolló en tres etapas: evaluación ácido tolerancia de las cepas probióticas, selección sustancia prebiótica como protector celular y la estabilidad sensorial y físicoquímica de la bebida durante el almacenamiento. Se determinó que L. casei fue la cepa más estable en bebida de mango y FOS al 5% la sustancia que estimuló en mayor cantidad su crecimiento. Además, la inclusión de L. casei generó cambios significativos en el pH y la acidez titulable transcurrida una semana de almacenamiento a 4°C, los cuales fueron detectados por los consumidores.
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How to Cite
[1]
E. C. Acevedo-Martínez, C. Gutiérrez Cortés, M. García Mahecha, and C. Díaz Moreno, “Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. ‘Tommy Atkins’) beverage”, DYNA, vol. 85, no. 207, pp. 84–92, Oct. 2018, doi: 10.15446/dyna.v85n207.70578.
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