A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance

Abstract

Nowadays, vegan consumers demand that food products have more and more properties that contribute to the prevention of some diseases, such as lower fat content, increased mineral content (calcium, iron, magnesium, and phosphorus), pleasant flavor, and low calorie values. Therefore, the beverage industry has tried to offer consumers products that include probiotics, prebiotics, or symbiotics with improved flavor and appearance and beneficial effects on health. The possibility of producing beverages based on soy milk with sea buckthorn syrup or sea buckthorn powder supplemented with inulin and fermented with the Lactobacillus casei ssp. paracasei strain was examined. The aim of this study was to obtain a novel symbiotic product that exploits the bioactive potential of sea buckthorn fruits. Tests were carried out in the laboratory phase by fermenting soy milk, to which was added sea buckthorn syrup (20%) or sea buckthorn powder (3%) and inulin in proportions of 1% and 3%, with temperature variation of fermentation (30 and 37 °C). During the fermentation period, the survivability of prebiotic bacteria, pH, and titratable acidity were measured. The storage time of beverages at 4 °C ± 1 °C was 14 days, and the probiotic viability, pH, titratable acidity, and water holding capacity were determined. Novel symbiotic beverages based on sea buckthorn syrup or powder, inulin, and soy milk were successfully obtained using the Lactobacillus casei ssp. paracasei strain as a starter culture. Moreover, the inulin added to the novel symbiotic beverage offered microbiological safety and excellent sensory attributes as well.

Selection of a Probiotic for Its Potential for Developing a Synbiotic Peach and Grape Juice

“…Globally, the viability of none of the tested probiotics was not significantly influenced by the addition of inulin to PGJ. Similarly, in a sea buckthorn and soymilk beverage [58], the addition of inulin at 1 and 3% did not show a significant influence in the growth and viability of L. casei ssp. paracasei.…”

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

“…Adjustments to the sensory attributes of a food product can ensure that it will meet consumer and market demands; in addition, post-acidification studies can generate useful information for the development of food products with a balance of flavors, odors, and increased shelf life. This is an area of great relevance to the food sciences, as its findings have a direct impact on the nutritional value and health implications of fermented beverages [36][37][38][39]. By adjusting acidity levels after fermentation, for instance, scientists can enhance the availability of nutrients (minerals and vitamins), as well as modulate the growth and increase the survival rate of beneficial probiotics present in the beverage.…”

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends

“…Moreover, it enhances the nutritional value. Maftei et al [16] conducted research on the probiotic activity and sensory acceptability of sea buckthorn, soya milk, and inulin composite beverages. The findings demonstrate that sea buckthorn, soya milk, and inulin composite beverages are nutrient-dense and more flavourful, serving as a viable substitute for dairy or soya drinks.…”

“…Various products can be processed from sea buckthorn. Not only can it be used in making dried sea buckthorn pulp [15], sea buckthorn beverage [16], and sea buckthorn freeze-dried powder [17] but it can also be made into sea buckthorn wine [18] and sea buckthorn oil [19], among other products. Sea buckthorn oil contains a number of pharmacological properties, including the ability to protect cardiovascular and cerebral vessels, improve circulation, and boost immunity.…”