Skip to content
2000
image of Probiotification of a Tropical Juice Blend using Lactobacillus bulgaricus and Lactobacillus plantarum: A Preliminary Study

Abstract

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) ( and ). Fermentation was carried out at 37°C for 48 h in a microaerophilic environment. Shelf-life studies were conducted at 35°C, 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 h 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.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/rafna/10.2174/012772574X394951250611073352
2025-06-19
2025-09-26

  • From This Site

    /content/journals/rafna/10.2174/012772574X394951250611073352
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. Recent advances in probiotication of fruit and vegetable juices. J. Adv. Vet. Anim. Res. 2023 10 3 522 37 10.5455/javar.2023.j706 37969792
    [Google Scholar]
  2. A comprehensive review of probiotics and human health-current prospective and applications. Front. Microbiol. 2025 15 1487641 10.3389/fmicb.2024.1487641 39834364
    [Google Scholar]
  3. Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature. J Agric Food Res 2021 6 100202 10.1016/j.jafr.2021.100202
    [Google Scholar]
  4. From probiotic fermentation to functional drinks: A review on fruit juices with lactic acid bacteria and prebiotics. Prep. Biochem. Biotechnol. 2025 February 1 20 10.1080/10826068.2025.2467441 39968919
    [Google Scholar]
  5. Probiotics, prebiotics, synbiotics and its health benefits. Int. J. Curr. Microbiol. Appl. Sci. 2020 9 11 497 511 10.20546/ijcmas.2020.911.061
    [Google Scholar]
  6. Therapeutic potential of popular fermented dairy products and its benefits on human health. Front. Nutr. 2024 11 1328620 10.3389/fnut.2024.1328620 38481973
    [Google Scholar]
  7. Probiotic fruit and vegetable juices—recent advances and future perspective. Int. Food Res. J. 2017 24 1850 1857
    [Google Scholar]
  8. Plant-based milk substitutes as probiotic vehicles: Health effect and survival, a review. Food Chem Adv 2024 5 100830 10.1016/j.focha.2024.100830
    [Google Scholar]
  9. Physicochemical parameters and bioaccessibility of lactic acid bacteria fermented chayote leaf (Sechium edule) and pineapple (Ananas comosus) smoothies. Front. Nutr. 2021 8 649189 10.3389/fnut.2021.649189 33898502
    [Google Scholar]
  10. Advancements in the use of fermented fruit juices by lactic acid bacteria as functional foods: Prospects and challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum application. Fermentation 2021 8 1 6 10.3390/fermentation8010006
    [Google Scholar]
  11. Probiotification of fruit juices by supplemented culture of Lactobacillus acidophilus. Int J Food Sci Nutr Eng 2019 9 2 45 48
    [Google Scholar]
  12. Probiotic delivery through non-dairy plant-based food matrices. Agriculture 2021 11 7 599 10.3390/agriculture11070599
    [Google Scholar]
  13. Safety of probiotics: Functional fruit beverages and nutraceuticals. Foods 2020 9 7 947 957 10.3390/foods9070947 32708933
    [Google Scholar]
  14. Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers. LWT 2021 151 112106 10.1016/j.lwt.2021.112106
    [Google Scholar]
  15. Fruit juices as alternative to dairy products for probiotics’ intake. Beverages 2024 10 4 100 10.3390/beverages10040100
    [Google Scholar]
  16. Review: use of fruits and vegetables in processed foods: Consumption trends and technological impacts. Food Sci Technol 2022 42 e66421 10.1590/fst.66421
    [Google Scholar]
  17. Probiotification of mango juice by lactic acid bacteria and quality assessment at refrigerated storage condition. J Eng Res Innov Edu 2019 1 1 1 10
    [Google Scholar]
  18. Development and sensory profile of a prebiotic beverage from apple fermented with Lactobacillus casei. Eng. Life Sci. 2012 12 4 1 11
    [Google Scholar]
  19. Potential application of four types of tropical fruits in lactic fermentation. LWT 2017 86 254 260 10.1016/j.lwt.2017.08.005
    [Google Scholar]
  20. Effects of tropical fruit blends on fermentative and pigmentation aspects of probiotic native cultured goat milk. PeerJ 2025 13 e18813 10.7717/peerj.18813 39822982
    [Google Scholar]
  21. Probiotic delivery through fermentation: Dairy vs. non-dairy beverages. Fermentation 2017 3 4 67 4 10.3390/fermentation3040067
    [Google Scholar]
  22. Official methods of analysis of the Association of Analytical Chemists. 19th ed Washington AOAC 2012
    [Google Scholar]
  23. Measurement of food colour in L*a*b* units from RGB digital image using least squares support vector machine regression. J. Agric. Eng. 2015 46 4 138 143 10.4081/jae.2015.482
    [Google Scholar]
  24. Sensory evaluation of food science principles and practices. 2nd ed New York 2010 10.1007/978‑1‑4419‑6488‑5
    [Google Scholar]
  25. Viability of probiotic microorganisms and the effect of their addition to fruit and vegetable juices. Microorganisms 2023 11 5 1335 10.3390/microorganisms11051335 37317309
    [Google Scholar]
  26. Antimicrobial activity of probiotic bacteria isolated from plants: A review. Foods 2025 14 3 495 10.3390/foods14030495 39942088
    [Google Scholar]
  27. A study on suitable non-dairy food matrix for probiotic bacteria–A systematic review. Curr. Res. Nutr. Food Sci. 2019 7 1 5 16 10.12944/CRNFSJ.7.1.02
    [Google Scholar]
  28. Production of probiotic mango juice by fermentation of lactic acid bacteria. Han’guk Misaengmul, Saengmyong Konghakhoe Chi. 2015 43 2 120 125 10.4014/mbl.1504.04007
    [Google Scholar]
  29. Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice. LWT 2019 108 55 60 10.1016/j.lwt.2019.03.046
    [Google Scholar]
  30. Tool for Probiotification on the Composition of Orange and Cocktail Juices. In: Microbes, Mentorship, and Beyond: A Festschrift in Honour of Professor FA Akinyosoye.
    [Google Scholar]
  31. Viability of lactic acid bacteria (L. acidophilus) in probiotic ready to drink juices. Preprints 2024 10.14293/PR2199.000670.v1
    [Google Scholar]
/content/journals/rafna/10.2174/012772574X394951250611073352
Loading
Probiotification of a Tropical Juice Blend using Lactobacillus bulgaricus and Lactobacillus plantarum: A Preliminary Study
Bentham Science Publishers ; https://doi.org/10.2174/012772574X394951250611073352
/content/journals/rafna/10.2174/012772574X394951250611073352
/content/journals/rafna/10.2174/012772574X394951250611073352
Loading

Data & Media loading...


  • Article Type:     Research Article
Keywords: lactic acid bacteria ; fermentation ; Lactobacillus plantarum ; tropical blend ; Lactobacillus bulgaricus ; probiotics

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test