Journal of Agriculture and Food Research (Dec 2021)
Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature
Abstract
The incorporation of probiotics into fruit juices for the production of functional and nutraceutical food is of necessity in order to control lifestyle-related diseases and increase the availability of foods to a large population of lactose intolerant patients and vegetarians. Hence, the microbial viability, antagonistic activity, physicochemical, proximate minerals and organoleptic characterization of stored probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici as starter and unprobioticated samples were investigated. The viability of the probiotic strains decreased (3.37–0.47 × 107 and 4.05–0.34 × 107 CFU/mL) during storage. During the early weeks of storage at 4 and 25 °C, the probioticated juice samples displayed antagonistic activities against some of the test pathogens, including Klebsilla pneumonia, Escherichia coli, Pseudomonas aeruginosa, and Bacillus cereus, with E. coli being the most active. There was an increase in lactic acid production (17.75–19.10 and 19.28–20.54 mg/L) and vitamin C content (41.35–48.77 and 44.59–48.59). A significant reduction in pH (4.72–3.10 and 4.52–2.27), colour (76.12–77.00 and 77.66–74.79) and total soluble solid (9.14–5.25 and 9.17–6.82 oBrix) were observed during storage. There was no significant difference in proximate composition of samples stored at 4°C but a reduction in crude protein, crude fiber and carbohydrate of the samples stored at 25 °C. A significant increase in Fe, Ca and Na with a reduction in Mg content was observed. Samples stores at 4 °C had better acceptability in terms of taste, aroma, colour, or appearance compared to those stored at 25 °C. Mango juice is suitable for the production of probiotic beverage with functional and nutraceutical benefits.
