Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage|
Nematollahi, Amene; Sohrabvandi, Sara; Mortazavian, Amir Mohammad & Jazaeri, Sahar
Background: Increased popularity of vegetarianism, lactose intolerance, and the high cholesterol content in dairy
products, are all factors that have recently increased the demand for nondairy probiotic products. The objective of
this study is to evaluate the effect of refrigeration on the viability of probiotics and asses someof the chemical and
sensory characteristics in cornelian cherry juice.
Results: The Iranian native probiotic strain (L. casei T4) showed greater viability compared to industrial types
(viable count of 8.67 log cfu/mL versus <6.0 log cfu/mL at d 28). However, this most tolerant Iranian strain,
could not withstand the conditions of ‘Natural juice’ at pH 2.6 for more than 7 d. Following a pH adjusted
treatment (to pH ~3.5), the viability of the strain was improved to 28 d with some evidence of increased
growth of the probiotic. However, the level of antioxidant activity, anthocyanin and phenolic compounds,
revealed a slight decrease during cold storage. The changes in the chemical profile of the sample containing
L. casei T4 indicated fermentation activity during cold storage. Sensory evaluation results showed significant
differences between samples containing L. casei TD4 and other samples in taste, odor and overall acceptance in
a complimentary way.
Conclusions: The results showed that low pH and presence of inhibitor phenolic compounds of cornelian cherry
juice have negative effect on viability of probiotics, especially industrial strains during refrigerated storage.
Antioxidant activity; Anthocyanin; Cornelian cherry; Phenolic compounds; Probiotic; Viability