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Fermentation 2016, 2(4), 20; doi:10.3390/fermentation2040020

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Department of Microbiology, University of Ibadan, Ibadan, Oyo State 200243, Nigeria
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Author to whom correspondence should be addressed.
Academic Editor: Badal C. Saha
Received: 29 February 2016 / Revised: 17 November 2016 / Accepted: 30 November 2016 / Published: 8 December 2016
(This article belongs to the Special Issue Industrial Biotechnology: An Emerging Area)
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Abstract

(1) Background: Probiotication is an important method in the food industry, and the use of probiotic dairy products has prevented lactose intolerant patients and vegetarians from their consumption. Hence, there is a need to incorporate probiotics in fruit juice without lactose; (2) Method: Probiotic viability, and physicochemical and sensory evaluation of stored probioticated pineapple juice using lactic acid bacteria (LAB) (Pediococcus pentosaceus LaG1, Lactobacillus rhamnosus GG, Pediococcus pentosaceus LBF2) as a single and mixed starter was investigated; (3) Results: There was an increase in the lactic acid production, and reduction in pH, vitamin C content, and colour during storage. At weeks 3 and 4, Propp2 and Pcontrol samples had the highest lactic acid content (317.9 mg/L and 160.34 mg/L). The vitamin C content ranged from 2.91–7.10 mg/100 g. There was a general reduction in total soluble solids during storage. The probiotic LAB were viable throughout the storage time (1.05–1.10 × 109 cfu/mL) in the juice samples. There was no significant difference in terms of taste, aroma, colour, or appearance during the time of storage; (4) Conclusion: The pineapple juice supported the viability, lactic acid production, vitamin C development, and the antagonistic potential of the probiotic candidate. This result is useful for the development of probiotic fruit juice as functional foods and nutraceuticals with health beneficial effect. View Full-Text
Keywords: probiotication; pineapple juice; lactic acid bacteria; sensory evaluation probiotication; pineapple juice; lactic acid bacteria; sensory evaluation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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AdebayoTayo, B.; Akpeji, S. Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice. Fermentation 2016, 2, 20.

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