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Fermentation 2016, 2(4), 20;

Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice

Department of Microbiology, University of Ibadan, Ibadan, Oyo State 200243, Nigeria
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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(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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AdebayoTayo, B.; Akpeji, S. Probiotic Viability, Physicochemical and Sensory Properties of Probiotic Pineapple Juice. Fermentation 2016, 2, 20.

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