Volume 23, Issue 4 (2021)
JAST 2021, 23(4): 813-824 |
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Mahmoudi B, Ebrahimzadeh Mousavi Z, Khodaiyan F. A Functional Non-Dairy Beverage Produced from Jujube Extract Using Probiotic Lactic Acid Bacteria. JAST 2021; 23 (4) :813-824
URL: http://jast.modares.ac.ir/article-23-38484-en.html
URL: http://jast.modares.ac.ir/article-23-38484-en.html
1- Bio-Processing and Bio-Detection Lab, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran.
2- Bio-Processing and Bio-Detection Lab, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran. ,zeinab.mosavi@ut.ac.ir
2- Bio-Processing and Bio-Detection Lab, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Islamic Republic of Iran. ,
Abstract: (1707 Views)
In this research, production of a probiotic drink based on jujube extract by means of fermentation with Lactobacillus plantarum and Lactobacillus delbrueckii as probiotic lactic acid bacteria was studied. The fermentation was performed for 72 hours at 37°C. The changes in microbial population, pH and titratable acidity as well as sugar and organic acid metabolism during the fermentation period were evaluated. In addition, before and after fermentation, the changes in total phenolic compounds and antioxidant activity in the extract were also investigated. Eventually, different drink formulations were developed employing fermented and non-fermented jujube extract, carbonatation, and sour cherry concentrate. Then, sensory properties of the formulated drinks were evaluated. Appropriate growth of L. plantarum and L.delbruckii resulted in an increase in acidity to 1.86 and 1.75, and a decline in pH to 3.4 and 3.56, respectively, after 72 hours. Glucose and fructose were significantly consumed by the strains. Citric acid concentration dropped to 1.12 and 5.8 g L-1 in the extract fermented by L. plantarum and L. delbrueckii, respectively, after 72 hours. At the end of fermentation, 23.8 and 11.4 g L-1 lactic acid was produced by L. plantarum and L. Delbrueckii, respectively. The contents of phenolic compounds and antioxidant activity in jujube extract after fermentation were significantly increased.The results of sensory evaluation of different drink formulations showed that the carbonated drink containing jujube extract fermented by L.plantarum mixed with sour cherry concentrate obtained the highest score among different drink formulations.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2019/11/26 | Accepted: 2021/03/1 | Published: 2021/06/25
Received: 2019/11/26 | Accepted: 2021/03/1 | Published: 2021/06/25
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