Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions

The effects of the incorporation of Lactobacillus acidophilus LA3 (inoculated at 9 log CFU/mL) on physicochemical parameters, contents of sugars and organic acids, phenolic profile and sensory aspects of açaí (AS) and mango based smoothies (MS) during 28 days of refrigerate storage were assessed. Th...

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Bibliographic Details
Published in:Food research international 2018-12, Vol.114, p.159-168
Main Authors: Luciano, Winnie Alencar, Matte, Thais Costa, Portela, Isabella Araújo, de Medeiros, Lorena Lucena, dos Santos Lima, Marcos, Maciel, Janeeyre Ferreira, de Souza, Evandro Leite, Garcia, Estefânia Fernandes, Magnani, Marciane
Format: Article
Language:English
Subjects:
Fruit phenolics
Functional beverages
Lactobacilli
Probiotics
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Summary:The effects of the incorporation of Lactobacillus acidophilus LA3 (inoculated at 9 log CFU/mL) on physicochemical parameters, contents of sugars and organic acids, phenolic profile and sensory aspects of açaí (AS) and mango based smoothies (MS) during 28 days of refrigerate storage were assessed. The survival of L. acidophilus in AS and MS under simulated human gastrointestinal conditions during storage was also monitored. Counts of L. acidophilus LA-3 were approximately 8.5 log CFU/mL in AS and 7.5 log CFU/mL in MS after 1 day of storage and no changes (p ≥ 0.05) were observed in later evaluated storage time periods. Fruit smoothies (AS or MS) with L. acidophilus LA-3 presented lower (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.08.005