Probiotification of a Tropical Juice Blend using Lactobacillus bulgaricus and Lactobacillus plantarum: A Preliminary Study.

2025-06-19
Recent advances in food, nutrition & agriculture 16

PubMed: 40551693
DOI: 10.2174/012772574x394951250611073352

Study Design

Methods: Probiotification of pasteurized and untreated tropical juice blends (carrot, orange, pineapple, and passion fruit juices) was achieved through fermentation using two strains of Lactic Acid Bacteria (LAB) (Lactobacillus bulgaricus and Lactobacillus plantarum). Fermentation was carried out at 37℃ for 48 h in a microaerophilic environment. Shelf-life studies were conducted at 35℃, 23°C, and 4°C, over 10, 10, and 21 days for untreated and pasteurized juices, respectively.

Background

Probiotics are beneficial microorganisms that support host health when consumed in adequate amounts. While fruit juices are promising non-dairy carriers for probiotics, consumer acceptance remains a challenge.

Objective

This study aimed to develop a viable, palatable probiotic beverage using a blend of fresh fruits and a vegetable, providing an easy-to-consume source of nutrients.

Methods

Probiotification of pasteurized and untreated tropical juice blends (carrot, orange, pineapple, and passion fruit juices) was achieved through fermentation using two strains of Lactic Acid Bacteria (LAB) (Lactobacillus bulgaricus and Lactobacillus plantarum). Fermentation was carried out at 37℃ for 48 h in a microaerophilic environment. Shelf-life studies were conducted at 35℃, 23°C, and 4°C, over 10, 10, and 21 days for untreated and pasteurized juices, respectively. Parameters assessed included the probiotic viability, presence of spoilage coliforms, pH, titratable acidity, ascorbic acid, total soluble solids content, and colour.

Results

Both LAB strains reduced the juice pH within 48 hours of fermentation. The viability of probiotic cells was maintained at 4.08 × 1010 CFU mL-1 with no spoilage coliforms detected during refrigerated storage. No significant differences were observed in physicochemical properties (pH, TSS, TA, or colour) between the pasteurized and unpasteurized probiotic juice blends after 48 hours at 37°C. Sensory analysis indicated higher consumer acceptance of the fermented juice blends over a commercial probiotic beverage in terms of appearance, fruity flavour, sweetness, and mouthfeel.

Conclusion

Probiotic juice blends could offer a potential option for lactose-intolerant and vegan consumers, providing a nutritious, palatable, and viable alternative to commercial dairy probiotic beverages.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus bulgaricus	—	Improved Consumer Acceptance	Beneficial	Moderate	View source Sensory analysis indicated higher consumer acceptance of the fermented juice blends over a commercial probiotic beverage in terms of appearance, fruity flavour, sweetness, and mouthfeel.