Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability

The development of synbiotic vegan drinks expands the probiotic food options on the market as an alter-native to dairy products and with no added sugars. This study aimed to investigate the impact of fermen-tation and inulin addition in mixed carrot-orange juice with Lactiplantibacillus plantarum (L...

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Autores: Valero Cases, Estefanía, Frutos, María José, Pérez Llamas, Francisca
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/39400
Acceso en línea:https://hdl.handle.net/11000/39400
Access Level:acceso abierto
Palabra clave:Antioxidant capacity
functional compounds
inulin
lactic acid bacteria
prebiotics
probiotic drinks
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spelling Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stabilityValero Cases, EstefaníaFrutos, María JoséPérez Llamas, FranciscaAntioxidant capacityfunctional compoundsinulinlactic acid bacteriaprebioticsprobiotic drinksThe development of synbiotic vegan drinks expands the probiotic food options on the market as an alter-native to dairy products and with no added sugars. This study aimed to investigate the impact of fermen-tation and inulin addition in mixed carrot-orange juice with Lactiplantibacillus plantarum (LP) on thesensory profile, consumer acceptance and functional stability. The results demonstrated that allfermented juices had high antioxidant capacity (AOC) and were a rich source of bioactive compoundssuch as b-carotene and phenolics. However, only the b-carotene showed a high correlation with the AOC.Inulin could improve LP survival, remaining at high concentration during the 21 days of storage. Onlyfermented juices with 2% inulin showed a positive correlation with sweet taste and had the best impacton sensorial properties. Fermentation with LP and inulin addition could contribute to the improvementof orange flavour and taste. Penalty analysis showed that the control-unfermented juices were the sampleswith a clear need for improvement with respect to the fermented ones. Therefore, carrot-orange juices rep-resent a promising vegan food matrix for probiotic delivery.Oxford University PressDepartamentos de la UMH::Tecnología Agroalimentaria202620262023info:eu-repo/semantics/articleapplication/pdf11application/pdfhttps://hdl.handle.net/11000/39400reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.1111/ijfs.16361info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/394002026-05-27T13:36:21Z
dc.title.none.fl_str_mv Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
title Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
spellingShingle Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
Valero Cases, Estefanía
Antioxidant capacity
functional compounds
inulin
lactic acid bacteria
prebiotics
probiotic drinks
title_short Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
title_full Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
title_fullStr Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
title_full_unstemmed Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
title_sort Development of synbiotic vegan beverages: probiotic viability,sensory profile, consumers’ acceptance and functional stability
dc.creator.none.fl_str_mv Valero Cases, Estefanía
Frutos, María José
Pérez Llamas, Francisca
author Valero Cases, Estefanía
author_facet Valero Cases, Estefanía
Frutos, María José
Pérez Llamas, Francisca
author_role author
author2 Frutos, María José
Pérez Llamas, Francisca
author2_role author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv Antioxidant capacity
functional compounds
inulin
lactic acid bacteria
prebiotics
probiotic drinks
topic Antioxidant capacity
functional compounds
inulin
lactic acid bacteria
prebiotics
probiotic drinks
description The development of synbiotic vegan drinks expands the probiotic food options on the market as an alter-native to dairy products and with no added sugars. This study aimed to investigate the impact of fermen-tation and inulin addition in mixed carrot-orange juice with Lactiplantibacillus plantarum (LP) on thesensory profile, consumer acceptance and functional stability. The results demonstrated that allfermented juices had high antioxidant capacity (AOC) and were a rich source of bioactive compoundssuch as b-carotene and phenolics. However, only the b-carotene showed a high correlation with the AOC.Inulin could improve LP survival, remaining at high concentration during the 21 days of storage. Onlyfermented juices with 2% inulin showed a positive correlation with sweet taste and had the best impacton sensorial properties. Fermentation with LP and inulin addition could contribute to the improvementof orange flavour and taste. Penalty analysis showed that the control-unfermented juices were the sampleswith a clear need for improvement with respect to the fermented ones. Therefore, carrot-orange juices rep-resent a promising vegan food matrix for probiotic delivery.
publishDate 2023
dc.date.none.fl_str_mv 2023
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/39400
url https://hdl.handle.net/11000/39400
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1111/ijfs.16361
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
11
application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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