The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage
Makaleler > Tam Makale · 2019
Yazarlar: İlkin ŞENGÜN, Ayşegül KIRMIZIGÜL PEKER, Kıvanç Atlama, Buse Yılmaz
LWT, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2019, cilt 118, ss 108707-108707
DOI: 10.1016/j.lwt.2019.108707
Özet
<p><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">This study aimed to develop orange juice-based probiotic drink fortified with nettle. The effect of nettle (</span><em style="margin: 0px; padding: 0px; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">Urtica dioica</em><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;"> L.) supplementation on the viability of probiotic (</span><em style="margin: 0px; padding: 0px; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">Lactobacillus rhamnosus</em><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;"> ATCC 53103), total phenolic content, antioxidant, antimicrobial, microbiological, chemical, physical and sensory properties of the beverages were evaluated during 28 days of storage at 4 °C. The population number of </span><em style="margin: 0px; padding: 0px; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">L. rhamnosus</em><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;"> was in the range of 6.75–7.33 log cfu.mL</span><span style="margin: 0px; padding: 0px; font-size: 13.5px; line-height: 0; position: relative; vertical-align: baseline; top: -0.5em; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif;">-1</span><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;"> during storage period and there was no statistical difference between orange-nettle-probiotic juice (NP) and orange-probiotic juice (OP) (P > 0.05). Total acidic values were ranged independently from the sample formulation between 1.25 and 1.69 citric acid in g.100 mL</span><span style="margin: 0px; padding: 0px; font-size: 13.5px; line-height: 0; position: relative; vertical-align: baseline; top: -0.5em; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif;">-1</span><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">. The total phenolic contents of the beverages were varied between 715 and 1224.5 gallic acid equivalent in mg.L</span><span style="margin: 0px; padding: 0px; font-size: 13.5px; line-height: 0; position: relative; vertical-align: baseline; top: -0.5em; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif;">-1</span><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">. Probiotic supplementation also enhanced the antioxidant and antimicrobial activities of the samples. There were no significant differences between the samples in terms of aroma, flavor and overall acceptance (P > 0.05) while OP is the most appreciated sample in terms of color properties (P < 0.05). Although nettle did not improve the growth of </span><em style="margin: 0px; padding: 0px; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">L. rhamnosus</em><span style="color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">, the use of this plant improved bioactive properties of the samples. This study showed that NP is a suitable medium for maintaining the viability of </span><em style="margin: 0px; padding: 0px; color: rgb(46, 46, 46); font-family: NexusSerif, Georgia, "Times New Roman", Times, STIXGeneral, "Cambria Math", "Lucida Sans Unicode", "Microsoft Sans Serif", "Segoe UI Symbol", "Arial Unicode MS", serif; font-size: 18px;">L. rhamnosus.</em><br></p>